Aromatic Thai Curry (Geng gari) with Chicken and Asparagus

If green asparagus can perfectly face the flavours and heat of an Indian curry,  why not test it with Thai one? Leafing through David Thompson’s Thai Food I chose a curry called “aromatic”, combining both Indian and Thai seasoning ingredients. When I say “I chose a curry”, I mean the paste because this extraordinary book has a different paste…Continue Reading “Aromatic Thai Curry (Geng gari) with Chicken and Asparagus”

Thai Chilli Jam (Nam Prik Pao)

Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this Thai condiment. It is obviously hot, but also smokey, sweet, salty, slightly sour, slightly pungent and, most of all, utterly addictive. At first I wondered why it’s called “jam”, but I quickly understood: as…Continue Reading “Thai Chilli Jam (Nam Prik Pao)”

Thai Cucumber Relish/Thai Cucumber Salad

After buying David Thompson’s inspiring Thai Food I became more serious about Thai cooking. I visit sometimes three shops to make sure I have all the necessary fresh herbs and seasoning, I discover flavours I had never dreamt of and, most of all, I make now all the curry pastes from the scratch. This change was the biggest breakthrough, since…Continue Reading “Thai Cucumber Relish/Thai Cucumber Salad”

Red Curry with Pork and Green Fresh Peppercorn

As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep on wondering how the cooks cited by David Thompson in Thai Food (THE book to buy if you are seriously interested in this cuisine) decided on the composition of a curry. First of all, the…Continue Reading “Red Curry with Pork and Green Fresh Peppercorn”

Tom Kha Gai (Thai Galangal and Chicken Soup) with Oyster Mushrooms

Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of sour, salty and hot flavours, embellished with a typical sharp aroma. This dish perfectly illustrates the elegance and sophistication of Thai cuisine one might not necessarily see throughout years of eating…Continue Reading “Tom Kha Gai (Thai Galangal and Chicken Soup) with Oyster Mushrooms”

Thai Red Curry of Scallops

Forget all you have ever heard about scallops having a fragile taste or being easily spoilt by strong and hot seasoning. This fiery dish, bursting with bold flavours – like every Thai curry – proves exactly the opposite. After years of eating my beloved mollusc prepared in various ways, I can say without hesitation this is by far my favourite scallop dish. I have…Continue Reading “Thai Red Curry of Scallops”

Chawan Mushi (茶碗蒸し) with Chicken and Thai Basil (Horapha)

Chawan Mushi is together with Okonomiyaki, among my favourite Japanese dishes. Its base, ( light savoury egg custard) is neutral enough to receive even the craziest ingredients, such as Thai basil, which I have been using more often than ever due to my recent Thai cooking frenzy. One day, ready to cut some mitsuba leaves, the chawan mushi herb par…Continue Reading “Chawan Mushi (茶碗蒸し) with Chicken and Thai Basil (Horapha)”

Thai Bean Sprout Salad with Coconut (Yam Tua Nork)

As a regular coconut milk consumer I would never dream of using it in a salad. Creamy cold desserts, custard cakes, curries are the only ways I would use coconut milk until I saw this recipe in David Thompson’s “Thai Food”. Since I often don’t use the whole can and the contents don’t keep forever after opening, I was thrilled to…Continue Reading “Thai Bean Sprout Salad with Coconut (Yam Tua Nork)”

Thai Squid Salad (Yam pla meuk)

It has been five months since I bought Thai Food by David Thompson, a renowned Australian chef. As much as I was thrilled to own and read this beautifully edited, huge mine of information, I found it somehow intimidating and wasn’t in a hurry to cook from it. However, as soon as I tested a first recipe, I became literally addicted…Continue Reading “Thai Squid Salad (Yam pla meuk)”