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Kaffir Lime Leaf

Thai Green Curry Paste


This recipe comes straight from my cooking notes from Thailand.

Fortunately these days I can purchase everything required to make an authentic tasting dish.

I admit the chillies are wrong - and our shallots do not have the sweetness of the Thai varieties.

This paste lasts yonks - store in an air tight jar, and cover with a little olive oil.

The roasted spices and fresh flavours mean this curry paste is head and shoulders above any shop bought alternative.

Traditionally you would make this with a mortar and pestle - but I prefer to add a little coconut milk and blitz with a hand blender.

Originally served as a
Chicken Thai Green Curry.

Thai Green Curry Paste : Fry when Ready


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Pork and Prawn Spring Rolls


Spring rolls are easy to make, if you have a spare hour to two. Once you get into the swing of rolling the filling, it can become quite enjoyable - honest!

At £3 a pop for 6 from the supermarket, these infinitely more tasty and delicious spring rolls are a complete bargain! It also good to know you have used top quality ingredients and no MSG.

I like my spring rolls meaty but at the same time zingy - so I incorporate Kaffir Lime Leaf alongside the chilli and lemongrass.

The spring roll wrappers are easy to come by these days (definitely nor worth making!!!) - I have noticed Waitrose and Sainsbury’s occasionally sell them. I prefer to get them from
Thai Smile.

I hope you make these and enjoy Happy

Originally served with
Spicy Thai Minced Pork.

Pork and Prawn Spring Rolls : Enjoy


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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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