This is from Waitrose Food magazine where it was just called Chicken Noodle Soup. I suspect this is fusion food but the influences look very reminiscent of Thailand so this is my title. In any event, it looked interesting enough…
Tag: Thailand
Thai Green Curry Paste
This is really just the red chilli version of the Thai Green Curry Paste. It’s a combination of a spice mix by for a Thai-style curry by Nigel Slater and Muoi Khuntilanont’s Kitchen. Muoi’s original uses 15-30 red birdseye chillis;…
Thai Chicken Red Curry
This has developed from a couple of sources including Nigel Slater and Muoi Khuntilanont’s Kitchen. The colour associated with the so-called curry paste is really just down to the colour of the chillies used, though the colour can be enhanced…
Thai Red Curry Paste
This is really just the red chilli version of the Thai Green Curry Paste. It’s a combination of a spice mix by for a Thai-style curry by Nigel Slater and Muoi Khuntilanont’s Kitchen. Muoi’s original uses 15-30 red birdseye chillis;…
Tuna with JC’s Thai Salad
This is my modification of one of Rick Stein’s excellent ideas. Rick (or should I say Mr Stein?) makes a noodle salad but I prefer this variation using blanched oriental vegetables. The tuna needs to be thick enough (1 inch…
Stir-Fried Pak Choi and Asparagus
From an idea on a Waitrose packet of pak choi, adjusted to suit a non fish-eating audience. It makes a good vegetable addition to a Thai or Chinese meal. Planning serves: 4 preparation time: 5 mins cooking time: 6 mins…
Salmon Baggins
This developed from an idea by my fish-cooking hero, Rick Stein, giving an oriental influence to a little seen ingredient called, somewhat ferociously, wolf fish. Since I can’t get wolf fish, I decided to try it with salmon. I also…
Pork Green Curry
This is a variation on the Chicken Green Curry but needs longer cooking. Since I can’t stand referencing other recipes and piecing things together, I have documented this in its entirety separately. I’ve also written this one up using green…
Paad Thai
Thai stir-fried noodles. Since most commentators say that there are as many variations as there are cooks in Thailand, I will deliberately avoid the use of the word “classic”. Planning serves: 4 preparation time: 25 mins cooking time: 10 mins…
Lemon Grass Prawns with Papaya Salsa
Based on an idea by Sybil Kapoor writing in Waitrose Food Illustrated ; the quantities here have been adjusted to make it suitable for a starter and the cooking time has been reduced to something more appropriate. Planning serves: 4…