As part of this recipe I have included a homemade curry paste and the final dish is all the more rewarding for it, but if you can’t be bothered making it or you don’t have the ingredients, don’t despair – there is no shame in using a store-bought paste instead (as I often do)
Make a greencurry paste with. Season with salt, lemon pepper & aromat. Thaigreen chicken curry. Some green veg of your choice (baby spinach, green beans, broccoli)
I have always been a huge fan of cooking Thaifood, so while I was in Thailand in January of last year, I went up North to do my Masters in Thai Cookery at the Chang Mai Thai Cookery School, with renowned TV chef Sompon Nabnian
On both those occasions, once I finally noticed that it is was in fact dark outside, I called in my kiddos, ran the shower since the bath now has no plug – see above - put those sweaty dirty little lyfies in it and dashed to the kitchen with just on twenty minutes grace to get something on the table
As part of this recipe I have included a homemade curry paste and the final dish is all the more rewarding for it, but if you can’t be bothered making it or you don’t have the ingredients, don’t despair – there is no shame in using a store-bought paste instead (as I often do)
If you have to buy one appliance this year, for ease of family meals and batch cooking, them I cannot recommend this highly enough – plus, it’s underwritten by Heston (Blumenthal), so it must have a bit of class about it
He hosts the show ‘Street Feasts’ on Food. are obsessed with Andy Bates. Thai Red. Curry Scotch Eggs. and I recently bought his cook book (as a gift for the husband) with all the recipes from the
Inspired by the cardamom find, I happened to recall a recipe for white chocolate cardamom mousse from Nigel Slater’s Real Food cookbook – something I wanted to try for a long time
The best way to get to your level of heat, is to to first blend together all the ingredients without the chillies and then to add the chillies a bit at a time and tasting after each addition until you like the heat
Lime wedges, for squeezing. Cook the chicken in the onion-curry mixture until golden on all sides. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan
Tonight we’re opting for a yellow Thaicurrywith succulent chicken, coated in a luscious coconut cream sauce and served with crunchy, fresh vegetables and fluffy basmati rice
This Thaicurry is a rather special one, with its flavour profile being a combination of fragrant Middle Eastern spices and South East Asian ingredients
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