Thai Food; How Hard Can It Be?
Discussion
Mobile Chicane said:
Green curry paste (Thai brand) and Tom Yum soup base are the things to get. Both from Waitrose if I recall:
Recipes are on the containers.
You'll need coconut milk, chicken, shallots (or onion) plus anything else you might want to add like green beans or mini Thai corn for the green curry; plus prawns and mushrooms for the Tom Yum soup.
Lots of fresh coriander, some chopped red chilli, a squeeze of lime juice over everything to add that 'home made' touch, and the job's a good-un.
Cheat and get microwave rice.
Got both of those for tonight from, boohiss, tescos. Recipes are on the containers.
You'll need coconut milk, chicken, shallots (or onion) plus anything else you might want to add like green beans or mini Thai corn for the green curry; plus prawns and mushrooms for the Tom Yum soup.
Lots of fresh coriander, some chopped red chilli, a squeeze of lime juice over everything to add that 'home made' touch, and the job's a good-un.
Cheat and get microwave rice.
The recipe was largely a suck it and see affair based on some above and also just my usual "i'm sure that'll be nice" style:
Ingredients:
4 tbsp of that green curry paste MC posted about above (very good stuff)
5 chicken thighs
5 finely chopped (seed in) birdseye chillies
1 lemongrass stick
1 lime
Fish sauce
1 can of full fat coconut stuff
half a bunch of coriander
handful of green beans top and tailed then sliced in half
Method:
1) Splash a liberal amount of sesame oil in your wok, get it up to temperature and spoon the curry paste, chillies and sliced lemongrass stick in. Fry off for a minute. (quick note, if the temperature is too hot, this will spit at you so be careful)
2) Reduce the temperature and add the chicken (you don't want to fry the life out of it at this stage or it will be overcooked) Fry for about 5 mins and keep it moving in the wok
3) Add the coconut milk and mix well, bring to a slow simmer and add the beans
4) Once simmering, add the lime juice (all of it, it sounds a lot but it's really good) and mix well
5) Taste and use the fish sauce to season (for more salt, to add a bit of depth etc)
At this point, you can turn it off and leave it to combine whilst enjoying a beer and some prawn crackers and other assorted nibbles, or indeed, just go straight to the next step and serve up:
6) Chop a frankly obscene amount of coriander (stalks and all - though chop the stalks fine and chuck them in first to cook for a bit) then sprinkle it all over as you're due to serve. Honestly, it looks ridiculous the amount of coriander I put into it but it really does work so well.
The above recipe was enough for 2 of us with some leftovers for 1 persons lunch. We like hot food so it was nicely spiced for us but you can of course alter the amount of chillies you use.
Ingredients:
4 tbsp of that green curry paste MC posted about above (very good stuff)
5 chicken thighs
5 finely chopped (seed in) birdseye chillies
1 lemongrass stick
1 lime
Fish sauce
1 can of full fat coconut stuff
half a bunch of coriander
handful of green beans top and tailed then sliced in half
Method:
1) Splash a liberal amount of sesame oil in your wok, get it up to temperature and spoon the curry paste, chillies and sliced lemongrass stick in. Fry off for a minute. (quick note, if the temperature is too hot, this will spit at you so be careful)
2) Reduce the temperature and add the chicken (you don't want to fry the life out of it at this stage or it will be overcooked) Fry for about 5 mins and keep it moving in the wok
3) Add the coconut milk and mix well, bring to a slow simmer and add the beans
4) Once simmering, add the lime juice (all of it, it sounds a lot but it's really good) and mix well
5) Taste and use the fish sauce to season (for more salt, to add a bit of depth etc)
At this point, you can turn it off and leave it to combine whilst enjoying a beer and some prawn crackers and other assorted nibbles, or indeed, just go straight to the next step and serve up:
6) Chop a frankly obscene amount of coriander (stalks and all - though chop the stalks fine and chuck them in first to cook for a bit) then sprinkle it all over as you're due to serve. Honestly, it looks ridiculous the amount of coriander I put into it but it really does work so well.
The above recipe was enough for 2 of us with some leftovers for 1 persons lunch. We like hot food so it was nicely spiced for us but you can of course alter the amount of chillies you use.
Edited by escargot on Monday 17th May 09:50
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