Thai Beef Salad: Yam Nua


Ingredients

1 stalk lemongrass, finely chopped
1 pinches black pepper
1 dashes of fish sauce
2 limes, juices
2 cloves garlic, peeled
1 handfuls sprigs coriander
1 shallots, finely chopped
15 g palm sugar
2 rump beef steaks, each 225g and cut into thin slices
0.5 cucumber, cut into small fine strips
4 spring onions, sliced
2 red chillies, bird's-eye, finely chopped
85 g watercress, separated into sprigs

Method

1. Make the salad dressing by blending together the lemon grass, salt, fish sauce, lime, garlic, coriander, shallots and sugar until well-mixed. 2. Preheat a griddle pan until hot. Season the steaks with salt and freshly ground pepper and griddle for 1 minute on each side. 3. In a bowl put the cucumber, spring onions, chillies, and watercress and add a good spoonful of dressing. 4. Trim the fat off the steak and cut into fine slices, add to the bowl, gently toss and serve.

Thai Pumpkin Soup


Ingredients

1 kg butternut squash, peeled and diced
2 tbsp Thai red curry paste
300 ml coconut milk
handfuls fresh coriander, chopped

Method

1. Sauté pumpkin and red curry paste until it starts to catch on the saucepan.
2. Add coconut cream to deglaze the pan and top with enough water to cover the pumpkin and bring to boil.
3. Reduce heat simmering until the pumpkin becomes soft and mushy.
4. Puree, season with sea salt and pepper and fold in the chopped coriander.

Thai Prawn Curry


Ingredients

1 tsp olive oil
1 clove garlic, finely chopped
5 shallots, finely chopped
2 tbsp Thai green curry paste
3 tbsp fish stock
400 ml can coconut milk
20 raw tiger prawns, peeled (heads left on) and deveined
2 tbsp chopped coriander
coconut rice, to serve

Method

1. Heat the olive oil in a pan over a medium heat and fry the garlic and shallots for 2 minutes.

2. Stir in the Thai green curry paste and cook for a further 2 minutes, stirring continuously.

3. Add the fish stock and simmer for 15 minutes over a medium heat. Stir in the coconut milk and simmer for a further 15 minutes.

4. Add the prawns and cook for 10 minutes, until the prawns have turned pink.

5. Stir in the chopped coriander and serve with coconut rice.

Thai Sticky Chicken


Ingredients

1.3 kg chicken, drumsticks and thighs
2 red chillies, seeds removed and chopped
2.5 cm piece of root ginger, roughly chopped
5 cloves garlic, roughly chopped
1 sticks lemongrass, outer skin discarded, roughly chopped
15 g coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
2 tbsp soft light or dark brown sugar
2 limes, juice only
3 tbsp fish sauce, (nam pla)

Method

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.

Thai Green Chicken Curry


Ingredients

2 tbsp vegetable oil
1-2 tbsp green curry paste
1 tbsp dark brown sugar
1 clove garlic
1 red pepper, diced
1 stalks lemongrass, roughly chopped into large chunks
2 cm piece ginger, roughly chopped
800 g boneless, skinless chicken thighs, roughly chopped
400 ml coconut milk
8 lime leaves
1 tsp fish sauce
1 tsp dark soy sauce
1 handfuls coriander, chopped, plus extra for garnish
1 handfuls baby Thai pea aubergine
1 lime, juice only
basmati rice, to serve

Method

1. Heat the oil in a wok and add the curry paste and sugar. Cook over a medium heat, stirring constantly until the sugar has dissolved. Add the garlic, red pepper, lemon grass and ginger.

2. Brown the chicken thighs in the wok, then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander. Place the lid on and allow to simmer under a low heat for 25-30 minutes.

3. Stir in the pea aubergines and cook for 5-6 minutes, until tender. Squeeze in the lime juice to taste.

4. Serve the curry with basmati rice and a sprinkling of chopped coriander.

Thai Fish Cakes


Ingredients

½ bunches spring onion, finely chopped
½ red chilli, finely chopped
1 cm ginger, peeled and grated
1-2 tbsp Thai green curry paste
4 tbsp desiccated coconut
1 packets Tilda Lime and Coriander Steamed basmati rice
1 x 170g can white crab meat, well drained
1 lime zest
1 small bunch coriander, chopped
2 eggs, beaten
200 g white breadcrumbs
sunflower oil, to fry
To serve

sweet chilli sauce
2-4 lime wedges

Method

1. In a food processor, lightly mix together spring onions, chilli, ginger, curry paste, coconut, rice, crab, lime zest, and coriander. Add one beaten egg to bind. If you find the mixture too wet, add a handful of the breadcrumbs until the mixture binds.

2. Shape the mixture into small balls with your hands. Chill for 20 minutes then coat in the breadcrumbs.

3. Fry in a little oil for 3-4 minutes until crisp, golden brown and piping hot all the way through.

4. Serve with sweet chilli dipping sauce and lime wedges.

Thai Coconut Soup: Tom Kha Gai


Ingredients

400 ml coconut milk
400 ml chicken stock
3 small shallots, finely sliced
3 sticks lemongrass, brown ends trimmed
5 coriander roots, (see Cook's note)
4 cm galangal, peeled and sliced (see Cook's note)
7-8 Thai bird's eye chillies
4-5 fresh lime leaves, (see Cook's note)
1 tbsp palm sugar, (see Cook's note) or soft light brown sugar
1 skinless chicken breast, cut into 1cm-thick slices
100 g chanterelle mushrooms, or other wild or button mushrooms
5 baby sweetcorn
1-2 tsp fish sauce, or to taste
1 lime, juice only, or to taste
small handful coriander leaves

Method

1. Pour the coconut milk and chicken stock into a saucepan, place over a medium-high heat and bring to a simmer.

2. Tip the shallots, lemongrass, coriander roots, galangal and chilies into a pestle and mortar and bash a few times to bruise the ingredients. Add these to the pan, along with the lime leaves, and bring back to a simmer.

3. Stir in half the palm sugar and taste. Continue adding the rest of the palm sugar until the soup tastes slightly sweet.

4. Tip in the chicken, chanterelles and corn and simmer for 5 minutes or until the chicken is opaque and cooked through.

5. Add some of the fish sauce and lime juice and taste again. Add more palm sugar, fish sauce and lime juice until you have an even balance of sweet, salty and sour.

6. Ladle the soup into warm serving bowls and scatter over the fresh coriander leaves.