Posts Tagged ‘Thai’

Thai Green Curry with Coconut & Lemon Rice

Friday, March 13th, 2009

thai-green-curry

I fell in love with the wonderfully fresh, aromatic and spicy Thai food, whilst on honeymoon in Thailand. We went to a beach restaurant in Koh Samui and being vegetarian we were well looked after. It was reassuring to know the pots and pans were well cleaned in our view before preparing our food but it meant our food always took longer to prepare.
While we were there we were told that the authentic food is very spicy, so this is a challenge to me as I love spicy food. Towards the end of our honeymoon, in Phuket we went to another beach side restaurant. I asked for the real authentic green curry that the locals would have, to this I was told we would not be able to handle it !! It was a great curry for me I just loved it :D, on the other hand even though  my dear husband had it, it was too much for him and as a result he needed a few glasses of drinks to cool him down.

With Thai food the way in which the food is prepared and served is very interesting as it shows that, if you add the correct ingredients at the right time into the curry you get the most of the herbs and spices and that adds to the flavour and entire eating experience. It not only is a fantastic treat to the taste buds but also the eye as all the food is carved and looks beautiful, even the pineapple served after every meal was cut up in such away that you just wanted to leave it rather than eating it up.

The inspiration for my vegetarian version has been created by basing it on a Tarla Dalal recipe as well as looking at ingredients on ready made jars of curry paste and from TV shows. I put more lemon grass and coriander in the paste and less coconut in the curry, or as I did this time, none at all as the rice had coconut milk. This is a great curry to have if you like spicy food, and would like a change from Indian food and don’t quite fancy Chinese.

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Thai Gold Bags

Thursday, December 4th, 2008

Wonderful crisp pastry filled with a combination of sweet, tangy and toasted flavours are a wonderful taste explosion on the taste buds. I first tried this recipe a couple of years back for a Thai themed New Year’s Eve party. I changed the filling slightly to what the original recipe had. You can create any type of oriental filling you like. The original recipe had mashed potatoes, grated carrots and toasted peanuts.  I used sweet potato  as to me it is a good vegetarian alternative to salmon (in colour, I would not know about taste being a vegetarian ! ). I would say stick to a mash as it makes it easier to create the bags. The trick is in the folding technique, a few tries and you should have a method that works for you.

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Thai Pineapple Rice

Thursday, December 4th, 2008

Like all other exotic fruits I love pineapples and have always had it raw. When you cook it, the taste and texture changes completely.  This recipe brings out the flavour despite the use of spices. Do not be put of by the list of ingredients, just break it down and it is a simple step by step recipe.  I normally make a batch of the lemongrass paste and freeze it, so as I can use it when ever I want to flavour anything. Doing this make its much easier to tackle this recipe as all the other ingredients are part of my spice rack.  Aromatic and full of flavour, this recipe is worth a try.

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