After my recent trip to Thailand I promised that I would give you guys and girls the recipes to a few traditional Thai dishes that I tried whilst on my travels. I have been teasing you with tempting food pics on my Instagram for too long. Here is the ultimate in Thai cuisine, the Thai green curry!
A story of generosity and learning
During our stay at the Avista Hideaway Resort & Spa in Phuket we had two beautiful dinners. Both of which were in the resort restaurants (Avista & Sizzle). Whilst browsing the menu on our first night the head chef came out to our table, introduced himself and offered to talk us through the menu he had created. He made some suggestions on what to order (I am assuming they were his personal favourites), which of course we ordered, but then offered to give us a private Thai cooking class the following day. He said we could make anything we wanted and that he would take us down to the local market in the morning to get the ingredients. It goes without saying we jumped at the opportunity and took him up on his incredibly generous offer.
We asked, “what are the 3 most traditional or popular Thai dishes?” He said, “Thai green curry, Tom Yam Goong & Cashew Chicken”.
A worrying disruption
The following morning we were all set to head down to the local market but were unfortunately prevented from doing so by the hotel manager. Two days prior to our arrival a bomb went off in Patong, not too far from our resort. The manager who had been taking care of us during our stay said that there was a possibility of another going off and that it wasn’t worth the risk. So the chef who seemed rather laid back about the whole thing went into town anyway and got the ingredients for us. We met him in the main hotel restaurant two ours later for our class.
What an experience
It was my first time in a commercial kitchen and as you know I love to cook, so I was understandably very excited! They had all the toys and it may seem a strange thing to be fascinated by, but the knife collection was bloody impressive! Every kind of knife you could imagine and all razor sharp! Watching him use them was even more impressive. We started by making a traditional Thai green curry. It put everything I have had in the UK to shame. I hope you enjoy it.
- 100g of chicken breast
- 20ml of coconut milk
- 100g of eggplant
- 1 handful of oriental mushrooms
- 2 kaffir lime leaves
- 2g of sweet basil leaves
- 1 tsp. of fish sauce
- 5g of birds eye chilli
- 2 stalks of lemon grass
- 2 cm cubed of ginger
- 2 cloves of garlic
- 2 shallots
- 1 birds eye chilli
- 1 handful of coriander
- 1 pinch of pink Himalayan rock salt
- Juice of 1 lime
- Blend all the curry paste ingredients together then set to one side.
- Cut the chicken into 1 inch chunks.
- Cut the eggplant and mushrooms.
- Heat oil of choice in a pan or wok and fry the curry paste for 3 minutes stirring continuously.
- Add the coconut milk and bring to the boil. Simmer on a medium heat for 5 minutes stirring continuously.
- Add chicken and veggies (cubed eggplant, cut mushrooms, kaffir lime leaves & smashed chilli), then cook until the chicken is cooked through.
- Add the basil leaves, then simmer for 5 minutes.
- Traditionally this is served with Jasmine rice.
Next week I will be posting the second dish we made in our class and a new favourite of mine, Tom Yam Goong. A spicy and slightly sour prawn soup.