Asian Spice and All Things Nice: Taste of Thailand

Street Food in Vietnam

Top of my checklist whilst travelling in South East Asia? Tasting all of the local foods! Sampling street-food in the bustling markets of Vietnam, savouring freshwater fish in Cambodia and chowing down a spicy Thai Curry alongside a fresh coconut juice, I was in my element.

 

Thai food stood out as my favourite, so after attending cookery classes in Chang Mai and returning home with a suitcase full of spices and recipe books, I couldn’t wait to try out what I’d learnt.

I’ll start with my favourite dish from my travels. If I said curried noodles, you’d think of a dodgy pot noodle, right? That’s exactly what I thought, until I tried Northern Thailand’s specialty Khao Soi (aka THE BEST CURRY EVER!). Think tender chicken and noodles coated in a creamy curry sauce, with just the right amount of spice and a crunchy topping.  Try this and I guarantee you will be addicted!

Khao Soi (Chicken Curry Noodles)

Eating Khao Soi
in Chang Mai!

1)      Heat a couple of tbsp. red curry paste in a pan with a splash of oil, cooking until the amazing aromas are released. Remove paste and set aside.

2)      Mix together 2/3 coconut milk to 1/3 water within the pan, making up enough to cover your chicken thighs. Stir in curry paste to desired taste. Season with salt and pepper. Add the chicken thighs and simmer until cooked and the chicken juices run clear (approx. 40 minutes).

3)      Whilst the chicken is cooking, fry a handful of noodles in hot oil until crispy. Drain and set aside in a covered bowl to keep them crisp. Make the rest of the noodles according to instructions.

4)      Once the chicken is cooked, add a further couple of tbsp. thick coconut milk and season with soy sauce.

5)      Now assemble your dish to serve: Place some cooked noodles in a bowl, and then add the chicken thighs and plenty of sauce. The curry will have a little oil on the surface, it is meant to be this way. Top with fried noodles, pickled cabbage and shallots and some fresh sliced red chilli (be brave!).



The Hustle and Bustle of an Asian Market

 

Fancy dinner in under 10 minutes? Try whipping up Pad Thai for a quick, healthy dish that is packed full of flavour. Get your wok at the ready!

Pad Thai (Thai Style Stir Fried Noodles)

(Serves 1)

1)      Gently fry 2 finely chopped garlic cloves in a wok until fragrant, being careful not to burn them.

2)      Add king prawns or finely diced chicken pieces and a handful of tofu pieces. Cook for a few minutes on a low heat, stirring constantly.

3)      Add 1 egg, 1 ½ tsp. sugar, 2 tsp. fish sauce, 3 tsp. oyster sauce and turn the heat up high (to stop the dish going soggy). Stir to combine.

4)      Move the ingredients to the side of the wok. Add your flat noodles to the wok (away from the other ingredients) with couple tbsp. water and stir them until cooked.

5)      Add a handful of beansprouts, some carrot ribbons and coarsely chopped chives, stirring everything together.

6)      Serve with a sprinkling of chopped peanuts and a squeeze of lime. Done! 

Fancy a dessert with a difference? Try this unusual combination of Sticky Rice with Mango. There’s a reason why they sell it on every street corner in Thailand!

Sticky Rice with Mango (Kao Niew Ma-Muang)

(Serves 2)

1)      Prepare 1 cup sticky rice according to instructions (you often need to soak it for a few hours before cooking!).

2)      Add 1 cup coconut cream, 2tbsp. sugar and a couple pinches of salt to the rice. Stir to mix and leave to stand for 30 minutes.

3)      Serve warm or cold with a fresh juicy mango!

 

How about trying Banana in Coconut Milk, and letting the comforting, creamy goodness take you to heaven…

Banana in Coconut Milk (Gluai Buad Chee)

(Serves 2)

1)      Boil 2 bananas with their skins on for 10 minutes (don’t worry, the skins are meant to go black!). Put aside.

2)      Add 1 cup coconut milk and 1 cup water to a pot and bring to a boil, before turning down to a simmer.

3)      Add ¼ cup sugar and ½ tsp. salt. Stir to dissolve.

4)      Peel the bananas, then chop in half lengthways, and once widthways (to make 4 pieces per banana). Carefully add them to the mixture with another ¼ cup coconut milk and allow bananas to warm through for a few minutes.

5)      Serve with a pinch of cinnamon and some diced fresh coconut (or desiccated) pieces on top to add some crunch. Now inhale that coconut aroma and pretend you’re on holiday…

Try your hand at these recipes to give your taste buds an experience in exotic Asian cuisine!

Look out for my next post soon!

Hard at Work in Cookery Class!