Thai Roast Chicken

Thai Roast Chicken

This quick and easy recipe for Thai roast chicken is packed full of flavour and makes a refreshing change from the traditional Sunday roast.

Thai Roast Chicken

Ingredients:

1 Whole Chicken (Around 1.6kg, Trussed), 5 Lemon Grass Stalks (Core Only, Chopped), 2″ Fresh Ginger (Peeled and Chopped), 5 Spring Onions (Chopped), 2 Garlic Cloves (Peeled and Chopped), 2 Birds Eye Chillies (Chopped), 2 Red Chillies (Chopped), 1/2tsp Ground Turmeric, 75ml Groundnut Oil, 2 Limes (Quartered), Sea Salt

Method:

1) Preheat the oven to 185c. Prepare the Thai paste by combining all of the ingredients (except the chicken, limes and sea salt) in a spice blender or food processor. Blitz the mixture to a fine purée.

2) Place the chicken on a roasting tray and baste liberally with the paste (reserving around half to baste later) and force some of the paste between the skin and breast meat. Push the lime quarters into the rear of the chicken. Sprinkle with a generous amount of sea salt. Cover the roasting tray with kitchen foil.

3) Cook the chicken in the oven for 1 hour. Remove from the oven and baste with the remaining paste. Return to the oven uncovered for a further 30-45 minutes or until cooked through.

4) Once cooked, remove from the oven and allow the chicken to rest for at least 20 minutes before serving.

Great served with jasmine rice or a rice noodle salad. Enjoy!

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Massaman Beef Curry

Massaman Beef Curry

A beautifully rich and fragrant Thai curry with a good kick of chilli.

This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!

Massaman Beef Curry
Serves 4

Ingredients:

For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg

For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt

Method:

1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.

2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.

3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.

4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.

Enjoy! Best served with jasmine rice.

Thai Pork Skewers

Thai Pork Skewers

These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.

Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!

Thai Pork Skewers
Serves 4

Ingredients:
400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)

Method:

1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.

2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.

3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.

4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.

Enjoy!

Thai Pork Meatballs, Satay Sauce

Thai Pork Meatballs, Satay Sauce

A bold dish which is perfect for supper with friends or as an appetiser – pork meatballs packed full of Thai flavour and served with a rich and incredibly moreish satay sauce (well, my take on a satay sauce)!

This sauce goes equally well with chicken kebabs or koftas and a little goes a long way. Using a good quality Thai red curry paste for the meatballs will save you loads of time and will taste just as good!

This dish is great with a cucumber relish or crunchy salad.

Thai Pork Meatballs, Satay Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Pork Shoulder Mince, 4tbsp Breadcrumbs (Gluten Free if Required), 4tbsp Red Thai Curry Paste, Zest 2 Limes, 2 Lemongrass Stalks (Chopped), 1tsp Sea Salt, Large Handful Fresh Coriander (Chopped)

For the Satay Sauce: 1tbsp Veg Oil, 1 Small Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Scotch Bonnet Chilli (Deseeded and Finely Chopped), 3tbsp Smooth Peanut Butter, 125ml Coconut Cream, 1tbsp Light Brown Sugar, Sea Salt

Method:

1) Prepare the meatballs by combining the minced pork with the other ingredients in a large bowl and mixing well to combine. Divide and roll the mixture into small balls (just smaller than a golf ball). Cover and store in the fridge until ready to cook.

2) Make the sauce by sautéing the onion, garlic and chilli in the oil in a medium saucepan over a low heat for 3 minutes. Add the peanut butter, coconut cream and light brown sugar. Bring to the boil and lightly simmer for 5 minutes until thickened slightly. Season to taste with sea salt. Remove from the heat, allow to cool and set aside.

3) Fry the meatballs in a large covered pan in a little oil over a medium-high heat for around 6-8 minutes per side or until cooked through. When cooked, remove from the pan and serve with the satay sauce.

Enjoy!

Shaking Beef

Shaking Beef

After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.

Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.

Best served with jasmine rice and a large glass of water!

Shaking Beef
Serves 2

Ingredients:

For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)

For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)

Method:

1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.

2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.

3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.

4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.

Enjoy!

Thai Prawn Rice

Thai Prawn Rice

A deliciously simple recipe – perfect for midweek suppers or as a BBQ side. Spicy, fragrant fried rice and vegetables are paired with grilled jumbo prawns tossed in chilli flakes and fresh lime.

Using pre-steamed coconut rice and pre-made (homemade) curry paste minimises fuss and cooking time – this dish can be ready in under 10 minutes.

Jumbo grilled prawns offer the best contrast of texture and can withstand the heat of the curry paste. However, this recipe will work equally as well with smaller prawns which are more readily available.

Thai Prawn Rice
Serves 2

Ingredients:

For the Prawns: 6 Jumbo Prawns (or 12 smaller), Juice 1 Lime, Sunflower Oil, 1/2tsp Chilli Flakes, 1/2 Garlic Clove (Crushed), Sea Salt.

For the Rice: 1 Red Pepper (Sliced), 100g Tenderstem Broccoli, 100g Peas, 8 Spring Onions (Chopped), 250g Pre-Steamed Coconut Rice, 2tbsp Thai Green Curry Paste, Small Handful Fresh Basil (Chopped), Sunflower Oil.

Method:

1) Place a wok over a high heat and add a little sunflower oil. Stir-fry the spring onions, broccoli and red pepper for 2 minutes. Add the curry paste and cook for a further 2 minutes.

2) Add a splash of water and the rice to the wok – tossing well to break up and combine. Continue to stir-fry until the rice has warmed through (around 2-3 minutes). Add the chopped basil just before the end of cooking.

3) Meanwhile, place a large griddle over a high heat. Add a little sunflower oil and add the prawns, chilli flakes and garlic. Cook the prawns until ready (size dependant). Before removing from the heat add the lime juice and sea salt.

4) Serve the rice with the griddled prawns and an extra squeeze of lime.

Enjoy!

Thai Green Pork Curry

Thai Green Pork

A Thai green curry with a difference – this dinner party dish is inspired by a recipe from Root Down in Denver, featured in Bon Appétit.

Marinading the pork fillet overnight ensures it is super tender and flavoursome whilst a side of spiced pumpkin seeds adds texture and a big hit of flavour. Use birds eye or scotch bonnet chillies in your curry paste for a hot and aromatic sauce.

Best served with jasmine rice and a cucumber salad – the marinaded pork would be great cooked over charcoal in the summer months!

Thai Green Pork Curry
Serves 4-6

Ingredients:
For the Marinade: 100ml Soy Sauce, 75ml Orange Juice, 4tbsp Maple Syrup, 2tbsp Sesame Oil, 2 Pork Fillets (Fully Trimmed)
For the Pumpkin Seeds: 150g Pumpkin Seeds, 1/2tsp Cumin Seeds, 1tbsp Light Brown Sugar, 1tbsp Lime Juice, Veg Oil, Salt
For the Sauce: 1 Shallot (Chopped), 1 Garlic Clove (Chopped), 60g Thai Green Curry Paste, Zest 1 Lime, 1 Can Coconut Milk, Large Handful Fresh Coriander, 1tbsp Palm Sugar, Veg Oil, Salt, Cornflour

Method:

1) Combine the marinade ingredients with the pork fillet in a bowl. Cover and store in the fridge for at least 6 hours or preferably overnight.

2) Make the pumpkin seeds: Fry the pumpkin seeds in a little vegetable oil over a medium heat until browned (5 mins). Add the cumin seeds, sugar and lime juice to the pan – toss to coat the seeds until the sugar has dissolved. Remove from the heat and allow to cool. Garnish with salt flakes.

3) To make the curry sauce: Fry the garlic and shallot over a medium heat in a little veg oil for 3 minutes until soft. Add the curry paste and lime zest, stirring continuously for 2 minutes. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until reduced by half. Remove from the heat.

4) Transfer the sauce to a blender. Add the coriander, lime juice and palm sugar. Blend until smooth. Return to the pan and check the seasoning. If the sauce is a little thin, thicken with a little cornflour paste. Keep warm.

5) Remove the pork from the marinade. Place a griddle pan over a medium-high heat and fry the pork for around 10 minutes each side or until cooked through. Remove from the heat and allow to rest for at least 10 minutes. Slice the pork and serve with the sauce and pumpkin seeds.

Enjoy!

Thai Beef Curry

 

Thai Beef Curry was one of the first dishes I ever attempted to properly cook, from scratch. Despite never visiting the country, Thai is fast becoming one of my favourite class of foods (as I am sure it is for many).

The fragrant mix of sweet, salt and sour with a big punch of chilli wakens the palate in a flash. It is essential that this curry is made fresh – freshness is the very essence of thai cooking. By preparing everything just before finishing, you can be assured that the fragrance of the lemongrass and ginger will not be lost.

I have used ginger instead of galangal in this recipe as I have had problems sourcing the latter – but by all means use galangal if it is available. This is a fairly simple version of thai curry, which is neither strictly green or red!

Thai Beef Curry
Serves 4

Ingredients:

For the Paste: Large Handful Coriander Stalks, 2 Garlic Cloves, 1 Red Onion, 1 inch Ginger Peeled, 2 Birds Eye Chillies (or to taste), Juice + Zest 1 Lime, 1tsp Palm Sugar, 1tsp Fish Sauce, 1tbsp Kaffir Lime Leaves, Handful Thai Basil (or normal), 1tsp Salt.

To Finish: 600g Rump Steak Stripped, 200g Green Beans Halved, 1 Tin Coconut Milk, Lime Juice (to taste), Salt (to taste), Handful Chopped Coriander.

Method:
1) To make the paste, place all the ingredients in a small food processor or spice grinder with a splash of vegetable oil and blend for a few minutes to a fine paste.
2) Place a large pan or wok on a high heat. Fry the paste in a little vegetable oil for 2 minutes.
3) Add the beef and fry for 2-3 minutes, turning frequently. Add the green beans.
4) Add the coconut milk and stir. Add lime juice and salt to taste. Cook for 2-5 minutes until warmed through.
5) Stir through the chopped coriander and serve.

Best served with jasmine rice and a simple cucumber salad.

Thai Prawns, Noodle Salad

 

I love, love, love Thai food. That magnificent balance of sweet, salt, sour and spice. Just the ticket to perk you up after a busy day. More often than not I cook Thai curry, making my own paste with ingredients from the garden. Tonight; however, I fancied something a little different.

Rice noodles make the most intriguing salad, carrying other flavours very well and mellowing hot chili. I have paired my go-to noodle salad with lightly spiced prawns – fried in a quick curry paste.

What would Thai food be without chili. Chili plants are very easy and rewarding to grow – most giving a large crop throughout the summer and autumn. Tonight I used some freshly picked Poinsettia chilies for the paste coupled with some Anaheims for the salad.

Poinsettia Chili

 

Thai Prawns, Noodle Salad
Serves 2

Ingredients:
For the Prawns: 200g Raw Peeled Prawns, 1tsp Turmeric Powder, 2 Lemongrass Stalks (Inner Core), 2 Garlic Cloves, 1 Small Green Chili, Juice 1/2 Lime, 2tsp Palm Sugar, 4tbsp Vegetable Oil, 1tsp Sea Salt

For the Noodle Salad: 200g Rice Noodles, 1 Carrot Julienne, 5 Spring Onions Sliced, Handful Mint Chopped, 1 Large Red Chili Sliced, 2tbsp Toasted Sesame Seeds

For the Dressing: 2-3tbsp Light Soy Sauce, 2tsp Sesame Oil, 2tsp Rice Vinegar, 1 Garlic Clove Crushed, Juice 1 Lime

Method:

1) First make the paste for the prawns by combining all of the ingredients (except the prawns) with 1 tbsp of the vegetable oil in a spice grinder and grind to a paste.

2) Next soak the rice noodles in boiling water for 10-15 minutes until soft. Rinse through with cold water and drain.

3) Meanwhile make the salad dressing by combining all of the ingredients.

4) Make the noodle salad by combining the drained noodles with the carrot, spring onion, mint, chili and sesame seeds and toss through with the dressing.

5) In a wok, fry the curry paste over a high heat in the remainder of the vegetable oil for 1 minute, add the prawns and cook over a high heat for 2-5 minutes stirring continuously until cooked through.

6) Serve the prawns immediately, either with the noodle salad or separately.

The noodle salad will keep in the fridge for a couple of days and is great for a quick and healthy snack. These prawns are just as delicious on their own as a quick starter!