Thai Recipies
A taste of thailand
Thai food is brought alive by seemingly simple yet complex combinations of five flavours: salty, sweet, sour, bitter and hot. These ingredients work together in a melodious chain reaction, much as they do in the design of the Jo Malone Sweet Lime & Cedar fragrance.
Chiang Mai Curry Noodles with Chicken
| Ingredients | |
|---|---|
| Chicken breasts (sliced) | 200g |
| Egg noodles (fresh or dried) | 1 portion per person |
| Red curry paste | 1 tablespoon |
| Turmeric-based powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Chicken stock | 1 cup |
| Fish sauce | 1 tablespoon |
| White sugar | 1 tablespoon |
| Vegetable oil | 1 litre |
| Garnish | |
|---|---|
| Coriander (finely chopped) | a handful |
| Spring onions (sliced) | ½ tablespoon |
| Condiment | |
|---|---|
| Lime (cut into wedges) | 1 |
| Shallots (finely sliced) | 1 tablespoon |
| Chilli Oil | see recipe |
Marinated Chicken wrapped in Pandan Leaves with Tamarind Sauce. Serves 2.
- Blanch the noodles in boiling water and divide the amount in half
- Place one half of the noodles in a soup bowl
- Heat the vegetable oil in a wok and deep fry the other half of the noodles, ensuring they have been patted dry of any residual water. Set to one side
- Place all the other ingredients in the heated wok, except for the chicken and coriander, and simmer for ten minutes
- Add the chicken and coriander
- Simmer for a further few minutes until the chicken is cooked
- Pour the curry from the wok on top of the noodles in the soup bowl
- Garnish with the crisp fried noodles, coriander and sliced spring onions
Chili Oil.
| Ingredients | |
|---|---|
| Rapeseed Oil | 3 tablespoons |
| Dried or fresh chilli | 2 tablespoons |
| To prepare | |
|---|---|
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Marinated Chicken wrapped in Pandan Leaves with Tamarind Sauce. Serves 2.
| Ingredients | |
|---|---|
| Pandan leaves* | 6 |
| Chicken breast | 1 piece, 200g |
| Oyster sauce | 1 tablespoon |
| Yellow curry powder | 1 teaspoon |
| White pepper powder | ½ teaspoon |
| Sesame oil | 1 teaspoon |
| Salt | ¼ teaspoon |
| Sugar | 1 tablespoon |
| Coriander root (finely chopped) | 1 tablespoon |
| Garlic (finely chopped) | 2 cloves |
| Garnish | |
|---|---|
| Cucumber (sliced) | 30g |
| Green papaya (sliced) | 30g |
| Green mango (sliced) | 30g |
| Lettuce (shredded) | 2 pieces |
| Mint (finely chopped) | a handful |
| Coriander (finely chopped) | a handful |
* Pandan leaves are available from good supermarkets and specialist stores.
Marinated Chicken wrapped in Pandan Leaves with Tamarind Sauce. Serves 2.
- Cut the chicken into cubes
- Mix all the other ingredients (apart from the pandan leaves) together thoroughly in a bowl
- Coat the chicken in the mixture
- Tie a loose knot in the pandan leaves, stuff with the chicken pieces and pull the knot tight
- Steam the wrapped chicken for two to three minutes, remove and pat dry
- Deep-fry the wrapped chicken until the pandan leaves change colour (if you fry them for too long they will turn blackened brown). Carefully remove from the oil and drain well
- Place on a plate and decorate with the lettuce, mint, coriander, cucumber, green papaya and green mango
- Serve with the sweet tamarind sauce
Temarind Sauce.
| Ingredients | |
|---|---|
| Tamarind juice | 15 tablespoons |
| Palm sugar | 15 tablespoons |
| Salt | 2 ½ teaspoons |
| Sesame oil | 5 teaspoons |
| Sesame seeds (toasted) | 5 teaspoons |
| Oyster sauce | 5 tablespoons |
| To prepare | |
|---|---|
|
Sweet Lime Cocktail.
| Ingredients | |
|---|---|
| Watermelon juice | 55 ml |
| Lychee-infused vodka | 41 ml |
| Lime juice | 27 ml |
| Sugar syrup | 14 ml |
| Malibu | 14 ml |
| Cherry brandy | 14 ml |
| Lemonade | To taste |
| To prepare |
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