Thai Barbecue Chicken Wings in Lime

chickenlime

This is my adaptation of a deep fried Thai hawker dish. I was using my BBQ to cook another dish so didn’t want to be rushing between the kitchen and garden – deep frying and grilling like a maniac. I made my life infinitely easier by making the sour lime dressing separately beforehand. I cooked the chicken pieces on the grill along with everything else (instead of deep frying it as the Thais would) – then I just tossed them through the dressing last minute. Too easy. And I dare say, the whole thing is slightly healthier for it too.

RECIPE:
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Thai Yellow Curry with Minced Pork

thaiporkmince

This is one of my all time favourite Thai curries. Minced pork marries so well with the spiciness of this dish. It’s a curry that packs a slow growing warmth, where the spice is present, but not overwhelming. It’s very fragrant and one of the nicest curries you’re likely to taste!

RECIPE:
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Spicy Thai Green Curry with Pork

spicythaigreencurry

Earlier in the week I’d eaten out at one of Sydney’s many Thai restaurants and had quite an explosive time. The dishes we chose were amongst some of the spiciest food I’ve ever eaten. It was at my upper limit of spice pain and I actually couldn’t finish my food! It was delicious but I was no match for it’s power!

A few nights later and I was in the mood for something spicy again. I’d been to the fabulous Sydney Markets picked up a bag of Thai chillies for next to nothing. On having a little nibble of a raw chilli to check its devilishness, my poor mouth throbbed for 1/2 hour. Knowing I wanted some heat I added 7 of them to the mix. The resulting curry was spicy, but actually not too confronting. I reckon I could have added another 4 or 5 to really give it some proper oomph.

RECIPE:
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Thai Green Curry with Beef

It’s Thai food phase. I recently bought a new pestle & mortar and it’s changed my life! I’m using it extensively to make curry paste after curry paste. Thai green curry is quite delicious, and one of my favourites. It’s spicier than its red counterpart but with a fragrance that is deceptively mild. I love spicy food and will often ramp up the heat to this dish by adding more fiery chillies to the paste. This version is still pretty spicy, but not tear inducingly so.

RECIPE: (serves 4)
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Northern Thai Chicken Curry

This has a distinctive flavour of Northern Thailand. There’s a heavy use of ginger which is a characteristic of the region – not unlike the cuisine of Thailand’s neighbour, and one of my favourites Myanmar (Burma). The use of turmeric gives a stunning orange appearance. What isn’t so stunning is the bright orange hands I ended up with for 3 days. I looked like I smoked 300 fags a day. Caution is advised – you have been warned.

RECIPE:
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Thai Chicken & Lime Curry

If you’re looking for a deliciously fresh curry, then try this amazing Thai dish which uses all the wonderful character of the lime. The flavours are a fantastic trio of tangy, spicy and sour. It’s something a little different from the normal Thai curries I usually make and I’m sure you’ll love it as much as I did. It’s incredibly easy to make too which is always a bonus.

RECIPE: (serves 4)
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Tom Yam Goong (spicy prawn soup)

As Asian soups go, I adore Malaysian Laksa – But (and it’s a huge but) it’s horrendously fattening – not to mention impossible to make properly. This Thai soup called Tom Yam Goong is much more manageable and pretty damn delicious. Who knew it would be so easy to make!?

RECIPE:
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