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 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

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

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

FISH PLATTER THAI

INGREDIENTS: Red snapper fillet: 300 gm Salt to taste Garlic, chopped: 2 Olive oil: 2 tbsp Kafir lime leaves, slivered: 2 FOR THE THAI SAUCE Olive oil: 1 tbsp Garlic, chopped: 2 Onions, chopped: 1/2 Kafir lime julienne: 2 Thai green curry paste: 1 tsp Coconut milk: 1/2 cup   METHOD 1) Marinate the fish … Continue Reading

ORANGE CHICKEN ( THAI )

INGREDIENTS: Chicken boneless, cubed: 350 gm Salt to taste Cornflour: 2 tbsp Egg, beaten: 1/4 Oil to deep fry: 1 cup Garlic, chopped: 2 Baby corn, cut diagonally: 6 Zucchini, cubed: 1/2 Yellow capsicum julienne: 1/2 Orange juice, fresh: 1/2 cup Sugar: 1/2 tsp Turmeric powder: 1/4 tsp Sesame oil: 1 tsp   METHOD 1) … Continue Reading

THAI LAMB RENDANG

INGREDIENTS: FOR RENDANG PASTE Whole red chilies: 8 Galangal,chopped: 1 ” Lemon grass, bashed: 1 stalk Shallots, sliced: 6 Garlic, chopped: 2 Cooking oil: 2 tbsp Lamb boneless: 500 gm Lamb stock: 1 cup Salt to taste Sugar: a pinch Coconut, dessicated & roasted: 1/4 cup Tamarind paste: 1 tbsp Star anise: 1 Clove: 4 … Continue Reading

CHICKEN IN PANDANA LEAVES

INGREDIENTS: Chicken Thigh boneless: 600 gm Pandana leaves: 2 Oil to deep fry: 1 cup FOR THE MARINADE Garlic, chopped: 4 Oyster sauce: 2 tbsp Dark soy sauce: 3 tbsp Sugar: 1 tsp Coriander leaves, chopped: 2 tbsp FOR THE SAUCE Sugar: 4 tbsp White vinegar: 1/2 cup Sesame oil: 2 tsp White sesame seeds: … Continue Reading