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Category: Thai

READY IN MAX. 20 MINUTESPosted on14th October 201821st October 2018

Improvised Thai Curry Paste

I am very proud to share with you my first improvised Thai curry paste! Since I started to cook from Thai Food by David Thompson, making…

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Chicken and TurkeyPosted on27th May 201827th May 2018

Thai Curry Paste, Asparagus, Rice Noodles

Leftover homemade curry paste, several asparagus spears, some chicken breast and a delicious 15-minute lunch for one was ready! If I had to wash and…

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Chicken and TurkeyPosted on22nd January 2018

Rice Noodles with Thai Curry Paste

This messy-looking bowl is just a real-life, weekday example of the quickest Thai dish I cook all the time: dry noodles, some curry paste, vegetables…

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Chicken and TurkeyPosted on20th May 201722nd January 2018

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…

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Condiments & SeasoningPosted on13th May 201513th May 2015

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…

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READY IN MAX. 20 MINUTESPosted on25th April 2015

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…

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PorkPosted on14th February 201522nd January 2018

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…

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Chicken and TurkeyPosted on5th February 201529th May 2016

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…

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ScallopsPosted on27th September 201422nd January 2018

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…

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BreakfastPosted on24th July 201428th July 2014

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…

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