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  • Thai Slaw with Peanut Dressing

    Thai Slaw with Peanut Dressing

    Crisp cabbage salads/slaws are the best! I’ve always loved coleslaw and this is basically a Thai spin on American coleslaw. Yes, it tastes entirely different but in such a good way! I’ll eat just about anything when it’s covered in a Thai style peanut sauce. I absolutely love the blend of flavors and textures here with the fresh cilantro and green onions, the crisp bell peppers and cabbage, the crunchy carrots, and that incredibly simple yet addictive slightly sweet, slightly sour, slightly salty, creamy peanut sauce. This is the perfect side dish to your favorite asian chicken recipes and toss in some grilled chicken breasts and serve it up for lunch. Either way it’s going to be a win!   Yield: About 5 servings  Ingredients Salad 6 cups shredded cabbage (I used a…

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  • Thai fish cakes with a honey and cucumber dip

    Thai fish cakes with a honey and cucumber dip

    Serves: makes 18 to 20 Prep time: 30 minutes to 1 hour Cooking time: less than 10 minutes Ingredients For the fish cakes: I lemon grass stalk 500g sea bass fillet, skinned and pin-boned 1 tbsp Thai fish sauce 2 tsp red curry paste 1 kaffir lime leaf, shredded 30g galangal, peeled and finely chopped 1 tbsp finely chopped fresh coriander 1 egg 1 tsp grated palm sugar 50g snake beans, trimmed and thinly sliced (or use fine green beans) juice of 1⁄2 lime plain flour, for dusting 3 tbsp vegetable oil, for shallow frying banana leaf and lamb’s lettuce, for serving (optional) For the dip: 2 tbsp rice vinegar 2 tbsp runny honey juice of 1⁄2 lime 1 tbsp Thai fish sauce 100g cucumber, peeled, deseeded and diced 1 small carrot, finely diced 1 shallot, finely diced 2…

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  • Thai green chicken curry

    Thai green chicken curry

    This delicious, fragrant Thai green curry really packs a flavour punch ” Serves 6 Cooks In 50 minutes Difficulty: Not too tricky Ingredients 750 g free-range chicken thighs , skinless and boneless groundnut oil 400 g mixed oriental mushrooms , cleaned 1 x 400ml tin light coconut milk 1 organic chicken stock cube 6 kaffir lime leaves 200 g mangetout ½ a bunch fresh Thai basil 2 limes For the curry paste: 4 cloves of garlic 2 shallots 1 thumb-sized piece of ginger 2 lemongrass stalks 4 green Bird’s eye chillies 1 teaspoon ground cumin 1/2 bunch of fresh coriander 2 tablespoons fish sauce Method To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to…

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