Tag: Thailand

Thai Green Curry Paste

In Thailand, I kept trying other meals but I kept returning to their well known green curry. The term curry is something of a misnomer being borrowed from Indian cuisine by the British. The Thai name refers to a spice

Posted in Basics Tagged with:

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

Posted in Poultry, Untested Tagged with: ,

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;

Posted in Basics Tagged with: ,

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

Posted in Fish Tagged with: ,

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

Posted in Veggies Tagged with: ,

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

Posted in Fish Tagged with: ,

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

Posted in Meat Tagged with: ,

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

Posted in Seafood Tagged with: ,

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

Posted in Starters Tagged with: ,

Green Papaya Salad

In Thailand, we had this green papaya salad almost as much as we had chicken green curry. Before finding a source of green papaya, I made it using under-ripe conference pears as a substitute. Now, having done both, I prefer

Posted in Starters Tagged with: ,