THAI CORN & PEANUTS ISLANDS (VEG)

INGREDIENTS: FOR THE THAI CURRY PASTE Coriander seeds: 1 tbsp Cumin seeds: 1 tsp Ginger: 1/2″ Lemon grass, bashed: 2 Lemon zest: 1/2 tsp Dry red chilies, soaked in hot water for 15 mins: 10 Coriander stems, fresh: 10 FOR THE STUFFING Cooking oil: 2 tbsp Corn kernels, blanched: 1/4 cup Peanuts, crushed: 1/4 cup … Continue Reading

CHICKEN IN THAI MASSAMAN CURRY

INGREDIENTS: FOR THE MASSAMAN PASTE Coriander seeds: 1 tbsp Fennel seeds: 1 tbsp Nutmeg powder: a pinch Cloves: 2 Red chilies, fresh: 2 Garlic, chopped: 4 Ginger, grated: 1 tsp Lemon grass, chopped: 3 stalks Shrimp paste: 2 tsp Baby onions, sliced: 2 Fish sauce: 1 tsp Kafir lime leaves, sliced: 2 Tamarind pulp: 1 … Continue Reading

THAI CRUNCHY SESAME NOODLES (VEG)

INGREDIENTS: FOR THE PASTE Garlic, crushed: 3 Ginger, chopped: 1″ Spring onions, finely chopped: 4 Red chili flakes: 1 tsp Soy sauce: 1 tsp Sugar: 1 tsp Peanuts: 2 tbsp FOR THE NOODLES Sesame oil: 2 tsp Noodles, boiled: 200 gm Salt to taste   METHOD In a blender, add garlic, ginger, spring onion whites, … Continue Reading

THAI CHILI PRAWNS

INGREDIENTS: Olive oil: 1 tbsp Garlic, chopped: 6 Red chilies, sliced: 2 Mushrooms, sliced: 200 gm Prawns: 500 gm Thai chili paste: 2 tbsp Oyster sauce: 4 tbsp Salt to taste Spring onions, chopped: 2 stalks Pokchoy: a bunch   METHOD Heat a wok, add olive oil,garlic & red chilies. Saute’ on high for 30 … Continue Reading

THAI FRY BABY CORN (VEG)

INGREDIENTS: Baby corn: 8 Garlic, chopped: 2 Green chilies, chopped: 2 Sesame seeds: 1 tsp Egg: 1 Thai red curry paste: 1 tbsp Flour: 2 tbsp Lemon juice of 1 Cornflour: 1 tbsp Salt to taste Oil for frying: 1 cup   METHOD Halve the baby corn lengthwise. Take a bowl, add garlic, green chilies, … Continue Reading

STEAMED THAI FISH

INGREDIENTS: River water fish fillet: 300 gm Fish sauce: 2 tsp Juice of 2 lemons Sugar: 1 tsp Red Thai chilies, fresh & chopped: 2 Garlic, crushed & chopped: 2 Olive oil: 1 tsp Lemon grass, bashed & chopped: 1 stalk Lime leaves, slivered: 2 Salt to taste Black pepper powder: 1/4 tsp Parsley, chopped: … Continue Reading

THAI CORN FRITTERS (VEG)

INGREDIENTS: Sweetcorn, frozen or canned: 225 gm Cornmeal: 75 gm ( 3/4 cup) Red Thai chilies, chopped & deseeded: 2 Garlic, crushed & chopped: 3 Lime leaves, slivered: 5-6 Basil leaves, fresh & hand torn: 2 Coriander leaves, chopped: 2 tbsp Cornflour: 1 tbsp Salt to taste Olive oil: 2 tbsp Sweet chili sauce: to … Continue Reading

MASSAMAN VEG CURRY (THAI)

INGREDIENTS: FOR MASSAMAN PASTE Green cardamom: 10 Cinnamon: 2 sticks Star anise: 2 Clove: 5 Coriander seeds: 5 tsp Cumin seeds: 2 1/2 tsp Dry red chilies: 10 Shallots: 1 cup Garlic, chopped: 6 Lemon grass, bashed & chopped: 3 Galangal, chopped: 1/2″ Salt to taste Veg oil: 4 tbsp Peanuts, roasted & crushed: 1/4 … Continue Reading

THAI LAMB CHOPS

INGREDIENTS: Lamb chops: 500 gm Olive oil: 1 tbsp Red curry paste: 1 tbsp Palm sugar 1 tsp Cumin powder: 1/2 tsp Coconut cream: 400 ml Fish sauce: 1 tsp Kaffir lime leaves, slivered: 3 Basil leaves: 5 Red bell pepper cubed: 1/4 Yellow bell pepper cubed: 1/4 Eggplant, small: 4 Salt to taste   … Continue Reading

MUTTON MINCE DRY ( THAI )

INGREDIENTS: Olive oil: 2 tbsp Lemon grass, bashed & chopped diagonally: 1 stalk Red chili paste: 4 tsp Mutton mince: 1/2 cup Kafir lime leaves, slivered: 2-3 Lemon, sliced: 1 Coconut milk: 1 1/2 cups Salt to taste Basil leaves, hand torn: 15-20 Peanuts, roasted: 2 tbsp   METHOD 1) Heat a wok, add oil … Continue Reading