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Red Thai Prawn Curry


This is my version of this classic dish.

Hot, sour, sweet and citrus - a totally delicious flavour combination.

The sweet coconut Jasmine rice works brilliantly with the zingy spicy prawns.

I like to scatter over some spicy peanuts to add texture and an additional kick of heat.

A delicious week night or weekend meal, that tastes delicious and can be cooked in no time.

Red Thai Prawn Curry : Another Close Up

Red Thai Prawn Curry : Another Close Up

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Thai Green Curry Paste


This recipe comes straight from my cooking notes from Thailand.

Fortunately these days I can purchase everything required to make an authentic tasting dish.

I admit the chillies are wrong - and our shallots do not have the sweetness of the Thai varieties.

This paste lasts yonks - store in an air tight jar, and cover with a little olive oil.

The roasted spices and fresh flavours mean this curry paste is head and shoulders above any shop bought alternative.

Traditionally you would make this with a mortar and pestle - but I prefer to add a little coconut milk and blitz with a hand blender.

Originally served as a
Chicken Thai Green Curry.

Thai Green Curry Paste : Fry when Ready


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Leftover Chicken and Prawn Tom Yum


Was feeling a little inspired today and wanted to make an authentic Tom Yum. My parents have lived in Thailand for many years, and I like to think that my recipes are pretty close to the real thing. I was lucky enough to help make a Fish Tom Yum on the beach in Hau Hin as a treat for being a regular!

With access to a good Asian greengrocers, such as
Thai Smile, or even a decent supermarket these days, the main stumbling blocks to these recipes have been removed. Sainsbury’s in Chiswick stocks fresh Tamarind, decent Thai Chillies and Kaffir Lime Leaves. The lemongrass, lime leaves, galangal, Thai basil and tamarind freeze really well - I keep them in a freezer bag and pull out when needed (can be prepared frozen with a sharp knife).

There are many ways to make Tom Yum broth, I like to base mine on lemongrass, fish sauce and galangal. This recipe is
HOT - unless you like the real deal I strongly advise you to half the amount of chilli. I had rivers of sweat running down my face - just like when I visit Thailand!

The broth will serve 4, and you can pretty much add what you like. I had some frozen Tiger prawns in the freezer, and used half a roast chicken breast from the weekend roast.

Tom Yum : Finished Dish (Side View)


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Pork and Prawn Spring Rolls


Spring rolls are easy to make, if you have a spare hour to two. Once you get into the swing of rolling the filling, it can become quite enjoyable - honest!

At £3 a pop for 6 from the supermarket, these infinitely more tasty and delicious spring rolls are a complete bargain! It also good to know you have used top quality ingredients and no MSG.

I like my spring rolls meaty but at the same time zingy - so I incorporate Kaffir Lime Leaf alongside the chilli and lemongrass.

The spring roll wrappers are easy to come by these days (definitely nor worth making!!!) - I have noticed Waitrose and Sainsbury’s occasionally sell them. I prefer to get them from
Thai Smile.

I hope you make these and enjoy Happy

Originally served with
Spicy Thai Minced Pork.

Pork and Prawn Spring Rolls : Enjoy


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Spicy Thai Minced Pork


Being Thai New Year, Songkran, it seems only appropriate to recreate another of my favourite dishes.

This is a very typical Bangkok style, Spicy Thai Minced Pork. I have fond memories of eating this numerous times across Thailand. Once in a while it would be so hot only a beer could quench the burn! As with many chilli hot dishes, the more you eat the more you want to have more!

It is a perfect balance of hot, sour, sweet and salty.

It really does take minutes to make. Once you have prepped /the vegetables, it is really just a super quick stir fry.
(There is no reason why you could not use a food processor to finely diced the ingredients first).

The pork freezes exceptionally well, and can be reheated in the microwave.

Being a celebration, I served the pork in lettuce wraps. Keeping it finger food, I also made
Spring Rolls and Sesame Prawn Toast.

A great festive celebration and a taste-bud extravaganza.

Spicy Thai Minced Pork : Thai Banquet


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Malaysian Duck Rendang


My brother lives in Malaysia with his wife and 1 year old daughter. We were lucky enough to go and visit him in Kuala Lumpar for a couple of weeks last year - part of a longer tour from Dubai across to New Zealand, back through Australia, flutter on the Melbourne Cup and then off to Borneo, Cambodia and finally Malaysia. One hell of a trip, as you could imagine, and an immense and overwhelming culinary influence. I was lucky enough to attend a number of cooking schools whilst travelling. Alas, I was recovering from breaking my spine, and so I missed some of the world centres of skydiving *sob*
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Malaysian food is funny, in that it is not as hot nor as fragrant as Thai food and also significantly harder to come by in Malaysia. My culinary experience of Malaysia leans toward eating amazing Indian and Thai food more than notable Malay dishes. I embraced eating with my fingers and loved the banana leaves, acting as plates, and then served with a meat of your choice, several dahls, pickles and sauces. Simply delicious.

The other meal to note, is the Tom Yam Steamboat - a truly incredible way of sitting down with family and chowing over old times. You order an assortment of live and fresh seafood, and you proceed to eat fondue style! Fantastic! The meal culminates in the table poaching their own eggs in the left over broth. A really wonderful experience.

I have recreated Steamboat at home several times, and apart from the live shrimp, reckon I can produce a pretty authentic replica!

Anyways, the one authentic Malay dish that I do recall enjoying whilst in KL, and again in Langkawi was the Duck Rendang. Rendang is a form of storing meat, by using the coconut oil as a preserve. I got this recipe from my brother, and I have to say - it packs great flavour and keeps making you come back to the pan for a little more, well after you have finished!

I had duck breasts in the freezer, so I used these as opposed to duck legs which would be more suitable! However, with the way they rendered down, and only got warmed through in the sauce, the skin remained salty and crispy, and the meat very moist, - so a throughly adequate alternative
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You must serve this with the
salad, otherwise I think the meal loses the balance and feels too heavy for Asian food. We were served this dish with Papaya, but alas, I could not get hold of one in Chiswick. Nevertheless, the mango works very well.

Not a quick recipe - but certainly pretty easy - one worth pursuing on a wet weekend ;-p.

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Flowers of Malaysia

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Petronas Towers

Duck Rendag : Close Up ”></a></span><span style=


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Penang Curry Paste


I love Thai / Malaysian Penang Curry.

Penang curry is a milder, drier and more fragrant curry compared to a Red Thai Curry.

I learned how to make this dish whilst in Thailand. Apart from being unwilling to unearth my coriander plant for its roots, all the other ingredients are easy to get hold off locally.

Controversially, I added a tablespoon of Mae Pra Nom chilli paste. This is not authentic at all, but I prefer a little more heat in my curry, and also love the beautiful red hue that the paste injects.

Penang curry paste is traditionally cooked with beef, but works equally well with duck, chicken, seafood.

I originally served this as a
Pork Penang Curry.

If you wish to make the paste in bulk, and use at a later date - then store in a screw cap jar and cover with oil. Will happily sit in the fridge for a week or two.

If you love Thai food, then I strongly recommend you give this a go.

Penang Curry Paste : Finished Dish

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Pork Penang Curry and Sticky Jasmine Rice


Penang curry is not quite as well renowned as its counterparts, the Red / Green Thai Curry.

However, in my opinion, is as equally good - if not better. Penang curry is traditionally not a chilli hot curry, instead being fragrant and more subtle. Controversially, I add a tablespoon of Mae Pra Nom chilli paste. Personally, I like a little more, but not crazy amount of heat - and really love the injection of red colour to the finished dish.

The secret to this dish, and the main differentiation is that the coconut milk is fried in the oil to increase the depth of flavour.

This dish needs to be served with the
Sticky Jasmine Rice in order to give it that authentic finish.

The
Thai Spicy Peanuts are delicious, and provide explosions of crunch and sweet/saltiness. Highly recommend.

Penang curry is traditionally a beef curry, cooked over a longer period, using a hard working cut of beef such as shin.

I opted for Pork chump this time round. Being a very lean cut, I kept the chunks large and cooked very gently, to keep the meat moist.

If you wish for a longer and slower cooked version, try and get hold of pork fore leg.

Pork Penang Curry : Garnish with Coriander and Peanuts

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