Talk to me about Thai food.......
I've recently enjoyed Pad Thai as a side dish and steamed shrimp in dough on holiday and thought it was a really tasty alternative to Indian, Chinese etc.What dishes would you recommend when eating out, cooking at home and which would you avoid like the plague....
I am a keen cook, but not overly confident so nothing that would confuse Heston please
Thanks You mustve had a thai green curry butif not theyre delicious and easy to make at home,
Thai red is very good as well but youve got to have a bit of a head for spicy food as its damn hot last i remember. I love Pad KeeMao (sp?), which is a spicy rice noodle dish with chicken and fresh veggies.
Basil Beef is also good. I've had both green and red curries, but didn't feel they where in any way authentic as they came from a jar data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. Hot food works for me, and I would be keen to try some homemade recipes. If you dont want to go to the level of making your own paste, you could try a tub of mae ploy red curry paste, and then make your curry from it.I usually add a little more fish sauce, as well as some sliced/chopped chillis.There are instuctions on the tub but it is basically meat, veggies, curry paste, optional extra chillis, coconut milk and a big bunch of chopped fresh coriander.Serve it with sticky rice I make a green thai curry from scratch. Well, I say scratch but I use paste. Easy thing to do, just make sure you have some fish sauce and some lemongrass in the cupboard. Lemongrass stalks freeze very well so I buy a bunch and keep them frozen, they thaw out pretty quickly. All you need then is some coconut milk and some chicken, or whatever meat you prefer. I generally don't add veg except some sliced spring onions that I add to the rice raw at the end.
Similar with red curry except I don't use lemongrass and just add some palm sugar instead, I prefer that with king prawns. Ive tried making a thai green from this recipe and it was really tasty, but i substituted in chicken thighs and just deboned them because theyre just so much tastier. And i dont use any basil because it just sounds wrong-
Thai Green Curry Chicken From Scratch Recipe
No idea of its authenticity though, ive always wondered about thai green, is it like the tikka masala of the thai world and actually a very british take or is it authentic?
Or as fizl said if you dont want to buy from a jar a good in between is to buy the paste and some coconut milk and the other odds and ends and it normally turns out tasty.
Never had a curry of any sort with seafood in it, the concept just sounds slightly odd to me, will have to have one from somewhere at some point, as i like seafood and i like curry. I found a brilliant recipe for both Green and Red curry paste. We've it printed out so I'll check and see if the website addy is still on it. Yeah it's as authentic as red. There's also yellow but never tried it out, think it's a bit sweeter.
Definitely try with prawns, red's also great for leftover beef joint cut into strips. I did a thai cooking course which included making my own curry paste.If I can find where I saved the recipe I will post it up for you
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