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Red Thai Prawn Curry


This is my version of this classic dish.

Hot, sour, sweet and citrus - a totally delicious flavour combination.

The sweet coconut Jasmine rice works brilliantly with the zingy spicy prawns.

I like to scatter over some spicy peanuts to add texture and an additional kick of heat.

A delicious week night or weekend meal, that tastes delicious and can be cooked in no time.

Red Thai Prawn Curry : Another Close Up

Red Thai Prawn Curry : Another Close Up

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Leftover Chicken and Prawn Tom Yum


Was feeling a little inspired today and wanted to make an authentic Tom Yum. My parents have lived in Thailand for many years, and I like to think that my recipes are pretty close to the real thing. I was lucky enough to help make a Fish Tom Yum on the beach in Hau Hin as a treat for being a regular!

With access to a good Asian greengrocers, such as
Thai Smile, or even a decent supermarket these days, the main stumbling blocks to these recipes have been removed. Sainsbury’s in Chiswick stocks fresh Tamarind, decent Thai Chillies and Kaffir Lime Leaves. The lemongrass, lime leaves, galangal, Thai basil and tamarind freeze really well - I keep them in a freezer bag and pull out when needed (can be prepared frozen with a sharp knife).

There are many ways to make Tom Yum broth, I like to base mine on lemongrass, fish sauce and galangal. This recipe is
HOT - unless you like the real deal I strongly advise you to half the amount of chilli. I had rivers of sweat running down my face - just like when I visit Thailand!

The broth will serve 4, and you can pretty much add what you like. I had some frozen Tiger prawns in the freezer, and used half a roast chicken breast from the weekend roast.

Tom Yum : Finished Dish (Side View)


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Spicy Thai Minced Pork


Being Thai New Year, Songkran, it seems only appropriate to recreate another of my favourite dishes.

This is a very typical Bangkok style, Spicy Thai Minced Pork. I have fond memories of eating this numerous times across Thailand. Once in a while it would be so hot only a beer could quench the burn! As with many chilli hot dishes, the more you eat the more you want to have more!

It is a perfect balance of hot, sour, sweet and salty.

It really does take minutes to make. Once you have prepped /the vegetables, it is really just a super quick stir fry.
(There is no reason why you could not use a food processor to finely diced the ingredients first).

The pork freezes exceptionally well, and can be reheated in the microwave.

Being a celebration, I served the pork in lettuce wraps. Keeping it finger food, I also made
Spring Rolls and Sesame Prawn Toast.

A great festive celebration and a taste-bud extravaganza.

Spicy Thai Minced Pork : Thai Banquet


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Penang Curry Paste


I love Thai / Malaysian Penang Curry.

Penang curry is a milder, drier and more fragrant curry compared to a Red Thai Curry.

I learned how to make this dish whilst in Thailand. Apart from being unwilling to unearth my coriander plant for its roots, all the other ingredients are easy to get hold off locally.

Controversially, I added a tablespoon of Mae Pra Nom chilli paste. This is not authentic at all, but I prefer a little more heat in my curry, and also love the beautiful red hue that the paste injects.

Penang curry paste is traditionally cooked with beef, but works equally well with duck, chicken, seafood.

I originally served this as a
Pork Penang Curry.

If you wish to make the paste in bulk, and use at a later date - then store in a screw cap jar and cover with oil. Will happily sit in the fridge for a week or two.

If you love Thai food, then I strongly recommend you give this a go.

Penang Curry Paste : Finished Dish

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Pork Penang Curry and Sticky Jasmine Rice


Penang curry is not quite as well renowned as its counterparts, the Red / Green Thai Curry.

However, in my opinion, is as equally good - if not better. Penang curry is traditionally not a chilli hot curry, instead being fragrant and more subtle. Controversially, I add a tablespoon of Mae Pra Nom chilli paste. Personally, I like a little more, but not crazy amount of heat - and really love the injection of red colour to the finished dish.

The secret to this dish, and the main differentiation is that the coconut milk is fried in the oil to increase the depth of flavour.

This dish needs to be served with the
Sticky Jasmine Rice in order to give it that authentic finish.

The
Thai Spicy Peanuts are delicious, and provide explosions of crunch and sweet/saltiness. Highly recommend.

Penang curry is traditionally a beef curry, cooked over a longer period, using a hard working cut of beef such as shin.

I opted for Pork chump this time round. Being a very lean cut, I kept the chunks large and cooked very gently, to keep the meat moist.

If you wish for a longer and slower cooked version, try and get hold of pork fore leg.

Pork Penang Curry : Garnish with Coriander and Peanuts

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