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Thai Food Archive
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Thai Minced Pork in Green Curry
Posted on August 30, 2010 | No CommentsTweetOne of my favourite Thai dishes is this deliciously flavourful curry. Pork mince could easily be relegated to quite a boring and cheap ingredient but when it’s incorporated into this spice laden sauce you would never dare call it boring. It’s spicy, but not ridiculous so if you dare add the 5 chillies then go for it.
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Thai Twice Cooked Pork Ribs
Posted on August 22, 2010 | No CommentsTweetI love pork ribs. The satisfaction of being able to strip the meat off the bone in one fell swoop is one of life’s great pleasures. This dish creates an amazing, tender rib with all the flavours of Thailand in the background. Twice cooked it is, steamed then fried to give it texture. It’s amazing – just make sure you get in there first when they’re served as they won’t last long. Brendan and I are in full recovery mode as I type this, packed to the gills with delicious pork ribs. He may not be able to move for some time judging by the look on his face.
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Pipis & Prawns Steamed in Spicy Yellow Coconut Sauce
Posted on August 20, 2010 | No CommentsTweetThai cuisine is full of surprises – none more than their amazing techniques with seafood and shellfish. Pipis are like small clams and are delicious served in a spicy sauce. This yellow sauce is just that, but also sweet and sour all in one hit. It works perfectly with the lovely salty flavour of the pipi and prawns. I ate a similar dish from a hawker stall in Thailand a couple years ago and have been talking about them ever since. Once you’ve pounded the yellow paste, this dish is extremely quick and easy to make (make the paste in advance and you can have this on a plate in about 10 minutes!). What I also love is that it looks and sounds pretty impressive too as you clatter the shells into the wok.
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Thai Orange Chicken Curry
Posted on July 9, 2010 | No CommentsTweetThis is quite simply stunning – definitely a TOP TEA. An amazing shade of orange to start with, but the sheer depth of flavour in this Thai curry is quite mind boggling. It takes you on a journey between hot and spicy, salty and tangy – leaving you not quite sure what’s going on in your mouth! It’s not a soupy curry, mid-way between a curry and a stir fry but what sauce there is goes a long way. It’s a very impressive dish with not too much in the way of complication. The recipe for the paste makes about 1/5 of what you’ll actually need – just freeze the rest and it’ll keep for months. It’s a delicious and spicy treat that I will be sure to make again and again.
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Thai Chicken Jungle Curry
Posted on June 22, 2010 | 2 CommentsTweetHere’s a fiery little Thai treat all the way from the jungle s of Thailand. Made with all fresh ingredients this curry is a real stand out in both colour, flavour and spice. It’s got everything I love. Unlike most Thai curries there’s no coconut milk or cream which is good if you’re trying to eat less saturated fat. I had a lovely time eating this and I’m sure I’ll have a lovely time eating the leftovers.
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Thai Fritters with Corn and Coriander
Posted on May 26, 2010 | No CommentsTweetI always buy corn and I always look at it every day in the fridge till it slowly rots. I love the stuff, but I can never really think what I can do that’s a bit more interesting than just boiling it, so it just sits there slowly losing hope of ever being appreciated. Tonight however, I discovered this little recipe for a great little Thai snack. Delicious and fresh and really easy to make, these fritters are the perfect starter dish just before a Thai salad or curry. They were delicious… Now, what to make with that eggplant at the bottom of the fridge?
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Thai Steamed Fish with Ginger, Chilli & Lemongrass
Posted on May 8, 2010 | No CommentsTweetI had a few random things lying around the kitchen that went into this delicious and simple little marinade for fish tonight. I hadn’t really planned the meal too well, so was just making it up as I went along – turns out it was pretty damn tasty. Really fragrant and fresh.
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Fish with Thai Lime and Chilli Dressing
Posted on April 16, 2010 | No CommentsTweetHere’s something which is guaranteed to leave a lasting impression! It’s a really simple dish which packs an almighty punch of spice together with the sweet, sour and salty flavours synonymous with southern Thai food. It was amazing!
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Thai Crab Fried Rice
Posted on April 14, 2010 | No CommentsTweetThis was the star of the week, without a doubt. I already love Chinese style egg fried rice, but this Thai variation with the addition of crab meat was not only a revelation it was a taste sensation. A subtle and delicate dish but one that really stands out with a personality of it own. It was a really simple meal to prepare but has a sophistication that’s sure to impress anyone fortunate enough to be served it. Lovely stuff.
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Thai Style Fish Cakes
Posted on January 15, 2010 | No CommentsTweetNow I know this is not strictly an authentic style Thai fish cake, in fact it’s nothing like an authentic style Thai fish cake, but it takes inspiration from the flavours of South East Asia – using somewhat of a western technique by binding the mixture with potato. The dish came about as I’d baked a gigantic trout the previous day for a lunch with friends – I’d baked the fish in a delicious home made Panang curry paste. It was absolutely divine, but there was so much leftover that I had to invent something to use it up. As the Thai flavours were already running through the fish, I just created the dish around it. They were pretty delicious too! The great thing is, I now have a sizeable batch in the freezer too, for those days when I can’t be bothered to cook.
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Thai Baked Trout
Posted on January 13, 2010 | No CommentsTweetI had a summer lunch party the other day. I wanted something not too stressful as I knew I would have a hangover from the previous night. I was right – the hangover was in full effect – I hadn’t really thought my stress free plan of baking a whole ocean trout – the thing was so huge it wouldn’t even fit in the oven – so, with a large headache and a delicate stomach, I had to hack off its head and tail. Not too bad – and after that, the rest was pretty plain sailing as I’d planned curry paste’s ahead!
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Thai Orange Curry with Tuna & Prawn
Posted on December 17, 2009 | No CommentsTweetI found a frozen curry paste in the freezer tonight from god knows when. At the time, I had thankfully had the foresight to write ‘Thai orange paste’ on the bag. Armed with this knowledge I rummaged further into the depths of my freezer and found a bounty of bits and bobs to add to the curry. Some prawns, tuna and an array of vegetables ‘on the turn’ from the firdge. I love it when a meal comes together this way. Before opening the freezer door, I was about 30 seconds away from a takeaway pizza. Instead I had a rather tasty curry which was ready in about 20 minutes – the pizza wouldn’t have even been out of the oven!
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Thai Green Curry with Chicken
Posted on December 7, 2009 | 2 CommentsTweetThai curries are amongst the feistiest curries in the world. I recently ate one at a restaurant that I just couldn’t finish such was the sheer spice heat. They can literally leave you a big sweating mess. Green curry is one of my favourites because it’s full of spice and flavour. You can dial the heat up or down, depending on your taste. This recipe is a medium heat, but if you want a hotter taste then replace the chillies with the smaller, more potent Thai chillies.
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Thai Pork with Black Pepper & Garlic
Posted on September 27, 2009 | No CommentsTweetTalk about a taste revelation! I was more than a little concerned at the sheer amount of garlic in this dish but I went with it anyway, secretly knowing it would be fantastic. I was right – the flavours are just sublime. It’s really nice to have the heat coming from pepper rather than chilli. It’s a more subtle, growing heat and is quite addictive. This was absolutely delicious. I added a few stems from some Asian greens just to give it a little crunch and it was really rather special.
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Thai Fish Steamed in Banana Leaves
Posted on September 25, 2009 | No CommentsTweetThis is a delicious, if fiddly dish which is guaranteed the “WOW!” from any dinner guest. It’s a great looking but even better tasting dish – full of fragrance and complex Thai flavours. I absolutely loved it, but will admit the steaming took longer than the recipe suggested. Way longer – I think the best option is to wait till you have the right texture whether it takes 20 or 60 minutes. The results are divine.
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Spicy Thai Seafood Noodle Soup
Posted on September 15, 2009 | No CommentsTweetThis is one delicious soup. An intense, colourful hit of flavour that just keeps giving. Spicy, fishy, sour and sweet this soup has a bit of something for everyone. Raw prawns give you the lovely fishy stock but after that you can add whatever seafood you like. I used fish and squid and few mussels.
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Panang Beef Curry
Posted on September 13, 2009 | No CommentsTweetThis Thai classic is a deliciously flavour filled curry. It’s a milder curry than say a red or green but it’s full of fragrance that fills the house. It’s one of my favourite curries from Thailand. I do like spice so I often pump up the heat factor by adding a handful of chopped fresh chillies when I serve. For this one I left that stage out as it’s perfectly spiced without. I’m just as sadist.
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Thai Stir Fry Pork with Garlic Shoots
Posted on August 14, 2009 | 4 CommentsTweetWhat a treat! I knew this would be tasty, but had no idea just how tasty! It was absolutely fabulous. A gorgeous mix of South-East Asian flavours alongside the distinctive taste of garlic shoots. If you can’t get hold of those, use spring onions instead. I can’t stop thinking about this dish – I will be making it tomorrow for breakfast!
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Thai Chicken Curry with Tomatoes
Posted on June 25, 2009 | No CommentsTweet The other half has a cold. He’d been moping about the house all day sniffing and coughing. I wanted to cook something tonight that would sweat his cold out a little. This spicy curry was just the ticket. It satisfied both his growing chilli addiction AND made him feel a whole lot better too. Aren’t I the good samaritan? Incidentally, I loved it too – the spicy sauce is perfectly complimented by the sweet, cooling tomato and fragrant coriander. The perfect medicine any night of the week.
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Pad Thai Chicken with Basil and Capsicum
Posted on May 8, 2009 | 2 CommentsTweet Here’s simple and tasty stir fry from Thailand. There’s not a great deal of paste making or general faffery, so you’ll have your dinner in about 25 minutes. I timed myself. The rice noodles are a great way to soak up flavour and also make the dish bulk out and fill you up. If it weren’t for them I would have eaten the entire pan of chicken without a doubt! The taste is spicy, but not overpoweringly and I must say, the fish sauce is crucial, so when you read 5 tablespoons – put them in! Don’t worry, the dish doesn’t actually smell fishy at all!
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Thai Spicy Prawn Fritters
Posted on March 9, 2009 | No CommentsTweet Incredibly moreish, goes some way to describe these lovely little fritters. I made them tonight partially as I knew they’d be tasty, and partially as my main course was hours away from completion. They acted as a stand in until the main affair was ready. And a perfect little stand in at that. Very easy to make, which is just as well as they’ll be gone in 30 seconds.
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Thai Barbecue Chicken Wings in Lime
Posted on January 8, 2009 | 1 CommentTweet This is my adaptation of a deep fried Thai hawker dish. I was using my BBQ to cook another dish so didn’t want to be rushing between the kitchen and garden – deep frying and grilling like a maniac. I made my life infinitely easier by making the sour lime dressing separately beforehand. I cooked the chicken pieces on the grill along with everything else (instead of deep frying it as the Thais would) – then I just tossed them through the dressing last minute. Too easy. And I dare say, the whole thing is slightly healthier for it too.
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Thai Yellow Curry with Minced Pork
Posted on January 6, 2009 | 3 CommentsTweet This is one of my all time favourite Thai curries. Minced pork marries so well with the spiciness of this dish. It’s a curry that packs a slow growing warmth, where the spice is present, but not overwhelming. It’s very fragrant and one of the nicest curries you’re likely to taste!
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Spicy Thai Green Curry with Pork
Posted on November 5, 2008 | No CommentsTweet Earlier in the week I’d eaten out at one of Sydney’s many Thai restaurants and had quite an explosive time. The dishes we chose were amongst some of the spiciest food I’ve ever eaten. It was at my upper limit of spice pain and I actually couldn’t finish my food! It was delicious but I was no match for it’s power!
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Thai Green Curry with Beef
Posted on July 29, 2008 | 3 CommentsTweet It’s Thai food phase. I recently bought a new pestle & mortar and it’s changed my life! I’m using it extensively to make curry paste after curry paste. Thai green curry is quite delicious, and one of my favourites. It’s spicier than its red counterpart but with a fragrance that is deceptively mild. I love spicy food and will often ramp up the heat to this dish by adding more fiery chillies to the paste. This version is still pretty spicy, but not tear inducingly so.
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Northern Thai Chicken Curry
Posted on July 27, 2008 | No CommentsTweet This has a distinctive flavour of Northern Thailand. There’s a heavy use of ginger which is a characteristic of the region – not unlike the cuisine of Thailand’s neighbour, and one of my favourites Myanmar (Burma). The use of turmeric gives a stunning orange appearance. What isn’t so stunning is the bright orange hands I ended up with for 3 days. I looked like I smoked 300 fags a day. Caution is advised – you have been warned.
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Thai Chicken & Lime Curry
Posted on July 23, 2008 | 2 CommentsTweet If you’re looking for a deliciously fresh curry, then try this amazing Thai dish which uses all the wonderful character of the lime. The flavours are a fantastic trio of tangy, spicy and sour. It’s something a little different from the normal Thai curries I usually make and I’m sure you’ll love it as much as I did. It’s incredibly easy to make too which is always a bonus.
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Tom Yam Goong (spicy prawn soup)
Posted on June 19, 2008 | No CommentsTweet As Asian soups go, I adore Malaysian Laksa – But (and it’s a huge but) it’s horrendously fattening – not to mention impossible to make properly. This Thai soup called Tom Yam Goong is much more manageable and pretty damn delicious. Who knew it would be so easy to make!?
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Salmon On Spicy Noodles
Posted on June 1, 2008 | No CommentsTweet I have eaten variations of this dish for many years. I love the spiciness of the noodles alongside the flavour of salmon. The two work perfectly together. It’s a pretty simple and quick dish to prepare and you can use whatever vegetables you like in the noodles.
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Northern Thai Chicken Curry
Posted on May 16, 2008 | No CommentsTweet This has a distinctive flavour of Northern Thailand. There’s a heavy use of ginger which is a characteristic of the region. The curry paste (Kua Red Paste) is also slightly different to the ususal red curry paste. The use of turmeric gives a stunning bright orange appearance. What isn’t so stunning is the bright orange hands I ended up with for 3 days. I looked like I smoked 300 fags a day. I urge caution while handling fresh turmeric. Thai food is fast becoming my favourite (of the month).
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Thai Stir Fry Minced Pork
Posted on May 12, 2008 | No CommentsTweet This is a brilliant dish that just explodes with flavour. It has an amazing fragrant flavour that has just the right amount of spice for anyone. It’s one of the best Thai dishes I’ve cooked in a while.
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Lychee & Mango Pancakes
Posted on May 10, 2008 | 1 CommentTweet I’m not much of a sweet tooth, and I very rarely make a pudding. But I fancied something sweet today after a mouth blistering Thai curry I’d made. This was the perfect antidote. The Thai basil works a treat, bringing out a little sweetness all of its own. This will serve 4 people. I made my filling with some fresh rambutan (a South East Asian fruit) but tinned lychees will work just as well. Just make sure you rinse off as much of the syrup as you can or it’ll be too sweet.
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Spicy Thai Beef Balls
Posted on April 30, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! These little spicy meatballs are so delicious you won’t know when to stop, as was the case with me. I ate them with some Indian chapati and a little chopped tomato and coriander. I had to have a little lie down afterwards such was my greed. You’ll need to make a quantity of curry paste first, but fear not, this will last ages if you freeze it in small quantities: I’ve included a couple of small recipes at the end of this to help you eat the rest of the paste.
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Bangkok Fish
Posted on March 13, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! The first time I tried this dish it took my breath away. Literally. I used the tiny, fiery Thai chillies and when I put them into the pan the fumes were so potent that I could barely breathe. I have since toned it down into a spicy but not lethal blend. This is delicious, give it a go.
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Thai Baked Fish
Posted on January 10, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I ate this in a night market in a place called Trat in Thailand. I’d just suffered an eight hour bus journey and would have eaten my luggage if neccessary. I was way overcharged by a wrinkly old woman who just made up a price out of thin air, but I was so hungry I didn’t care. It was still ridiculously cheap. And ridiculously tasty. Give this a try, you’ll love it.
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Twice cooked salt & pepper pork
Posted on January 5, 2008 | 2 CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! Street food in Thailand is some of the best in the world. This is a classic Thai/Chinese dish that is available from Hawkers accross Asia and jolly tasty they are too. They’re great for parties and something for your dinner party guests to nibble on before the main event.
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Thai Yellow Curry Pork with Pineapple
Posted on December 8, 2007 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I’ve tried every type of Thai curry in the last month. This is a delicious yellow one. It’s not as spicy as the red and green variety and is enhanced with tangy pineapple at the end. If you’re English and a bit scared of adding fruit to savoury dishes, I urge you not to ignore the recipe. I was a little wary, but it really makes the difference. Live a little.
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Thai Fish Cakes
Posted on December 3, 2007 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! I can’t quite explain how delicious Thai fish cakes are. They’re one of those foods that once you start, you can’t stop eating. They’re small enough for you to convince yourself that one more won’t hurt. Before you know where you are, you’ve been tempted to eat your own body weight in them. This recipe makes 30 of the delicious little fried treats. I made myself divide the mix into 3 and freeze 2 portions to kill that temptation. They’re really easy to make incidentally.
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Thai Red Curry Chicken #2
Posted on November 29, 2007 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! This is a similar red curry to others on this site, made more fragrant by upping the lemon grass. The heat’s just right for me, but if you want to dampen it slightly then leave the whole chillies out. I am beginning to think I should open up my own curry shop. I do think, however that I’d eat more than I’d serve.
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Chilli Sambal
Posted on November 27, 2007 | 2 CommentsTweet Share on Facebook This is an essential accompanyment with many East Asian cuisines. It’s a fiery little devil and should only be used in small quantities. But don’t be too afraid, it can really lift the simplest of dishes from a clear soup, to spring rolls, to a fried rice or noodle dish and EVERYTHING in between.
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Thai Chicken Curry
Posted on November 17, 2007 | No CommentsTweet Share on Facebook I love East Asian curries, especially Thai curries which are more fragrant than their Indian counterparts. Don’t think that they don’t have the same spice as Indian currues though. This gorgeous Thai curry is spicy and tangy all in one. It’s not difficult to see why the flavours are so intense when you see just how much goes into this curry. Don’t let it put you off though it’s pretty simple when you get down to it.
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Thai Green Chicken Curry
Posted on October 31, 2007 | No CommentsTweet Share on Facebook After a very unsatisfying Thai curry, served by real little Thai people yesterday lunchtime at a food court that should’ve know better, I concluded that they had cheated and used a dodgy packet mix. This left a nasty taste in my mouth in many ways, so I had to rectify the situation by cooking my own Thai curry tonight. This green curry was delicious, and if I wasn’t 6ft 3″ and pinker in complexion than George from “Rainbow”, you would surely mistake me for a Thai housewife.
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Beef Musaman (Masaman) Curry
Posted on June 18, 2007 | 4 CommentsTweet One of the tastiest curries you’re ever likely to experience is this Thai wonder. It can also be made with pork, lamb or chicken. The paste creates double quantity so, you can experience one more time. The paste will freeze and stay good for 2 months. It’s important to note that if you are on a diet then please stay well clear of this dish. You’d probably be better off nibbling on a block of lard. Coconut milk is saturated in all the wrong kinds of fat, and together with coconut cream… well, suffice to say it’s 40 minutes on the treadmill per spoonful just to stay even. But if you can’t have a few vices in life then you may as well just throw yourself under a bus now… just make sure you eat this curry first.
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Thai Red Curry Chicken
Posted on June 15, 2007 | No CommentsTweet I am never happier than with a bowl of curry in front of me. This one has everything I like, colour, spice complex flavours and it doesn’t take an age to prepare. The recipe for the paste (shown above) produces double quantity so you can enjoy this curry again. If, like me you’re using a hand blender instead of a food processor, try not and get a giant splatter of paste directly in your eyeball like I did – spending the next 20 minutes with my face in a bowl of water blinking like a frantic idiot.
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Chicken Stir Fry with Thai Basil & Cashews
Posted on May 9, 2007 | No CommentsTweet I fancied some Thai tonight and didn’t want to just resort to one of the million Thai takeaways around my neighbourhood. So I made one myself. It was pretty easy and tasted just like a take-away, which is delicious incidentally. Cost me more to make than buy though! If you’re not as fortunate as me and don’t have a small city of Thai takeaways near you then this may just be worth it. This will feed 2-3 people.
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Thai Red Curry Paste
Posted on May 1, 2007 | 1 CommentTweetThis will make a few portions. It’ll give about 10-12 tablespoons of paste. It’s the basis of a lot of Thai dishes. RED CURRY PASTE: (makes about 15 tablespoons) 5 dried red chillies (soaked for 15 minutes, drained and chopped)
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