Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best.
The use of curry powder I assume comes from the fact that this recipe is from the North where there are closer ties to Laos and Burma and therefore different influences on the food.
It’s a very easy recipe to make; if you want the yellow curry to have more heat just add chilli
First make the paste by blending or crushing the ingredients in a pestle and mortar into a fine paste.
Now put the coconut ‘cream’ into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.
Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.
This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.
First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.
When you are ready to eat get all the veg ready for a quick drop in the wok! Heat the oil in the wok until smoking hot.
Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper. Fry for a couple of more minutes then add the chicken mix from the bag.
Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.
Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.
Serve hot with rice – yum
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
Beat the eggs lightly with chopsticks, add a dash of salt.Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Continue reading Chicken fried rice
For this recipe for Red Thai curry fishcakes first make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so. Continue reading Red Thai curry fishcakes
First put the meat on a board, season with salt and pepper, then rub 1 of the garlic cloves, 1/2 the red chilli, the five spice powder and the ginger onto the beef and leave to marinate for 30 mins minimum.
Next cook the noodles in hot water as per the instructions (normally a few minutes, as soon as they are ready refresh under cold water to stop them cooking and sticking together, set aside for now.
Continue reading Chinese beef with noodles
An Asian twist on the traditional burger. Healthier too but no compromise on flavour. Pineapple is an amazing food and has so many health benefits, if you want to know more then read here
Heat the oven to 200C. Toss the sweet potato wedges with about 1 tbsp of the oil and some salt and pepper and tip out onto a baking tray. Roast for about 45 minutes or until golden and crispy at the edges.
Continue reading Thai turkey burgers with pineapple salsa and sweet potato chips
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists!
First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky. This recipe used a rice which had 1 cup of rice to 1.3 cups of water. basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins. Continue reading Smoked mackerel sushi
Heat the oven to 160C. Mix the soy, vinegar, honey, spices and rice wine (or sherry). Tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover with foil.
Cook for 2 and a half hours, adding a splash of water if it starts looking too dry. Remove the foil, turn up the oven as hot as it will go and crisp the skin for about 20-30 minutes – keep an eye on it!
Serve with steamed greens drizzled with sesame oil and sesame seeds and rice.
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour. Continue reading Curried prawns with cucumber relish