Recipe Guide

Thai Coconut Chicken Soup (Tom Kha Gai) Recipe only This Thai coconut chicken soup (Tom Kha Gai) is definitely one of my favorite Thai dishes.  The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. Although Thai food appears unique it is in fact one of the world’s great fusion cuisines. The country may never have been colonized, but Thai cooks certainly absorbed foreign influences.  INGREDIENTS 3 cups (750 ml) coconut milk 2 fresh lemongrass stalks, white part only, bruised 5 cm piece fresh galangal, sliced 4 Asian shallots, smashed with the back of a chefs knife 400 g chicken breast, skin removed, cut into slices 2 tablespoons fish sauce 1 tablespoon palm sugar 200 g baby tomatoes, cut in half 150 g straw mushrooms 3 tablespoons fresh lime juice 5 fresh kaffir lime leaves, bruised 4 fresh bir...

Thai Tofu and Vegetable Curry Recipe only This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this. INGREDIENTS 300 g firm silken tofu 6 fresh garlic cloves, quartered 3 fresh small red chilies, chopped 10 cm piece fresh lemongrass, white part only, chopped coarsely 1.5 cm piece fresh turmeric, chopped coarsely 4 cm piece fresh ginger, chopped coarsely 1 medium brown onion, chopped finely 1 tablespoon vegetable oil 400 ml can coconut milk 1 cup vegetable stock 2 fresh kaffir lime leaves 4 medium zucchini, chopped coarsely 1 small cauliflower, cut into small florets 1 tablespoon soy sauce 1 tablespoon lime juice 1/2 cup firmly packed fresh coriander, chopped coarsely 1/4 cup loosely packed fresh Thai basil leaves METHOD 1. Press tofu ...

Thai Red Pork Curry with Green Peppercorns Recipe only This Thai red curry with green peppercorns is unusual to find in Thailand, It's definitely a restaurant dish. The fresh green peppercorns are what makes this dish special, so do not substitute with bottled or ground pepper. If you can find fresh Kampot peppercorns from Cambodia, which is arguably the best pepper in the world, do so. At the time of writing I'm working in Phnom Penh, so the fresh Kampot peppercorns on the stalk are at my finger tips, and try out many ways of cooking with them...ENJOY. INGREDIENTS 1/4 cup coconut cream 2 tablespoons red curry paste 3 tablespoons fish sauce 1 1/2 teaspoons palm sugar 500 g lean pork, sliced 1 3/4 cups coconut milk 280 g Thai eggplants (they are very small), cut in half 75 g fresh green peppercorns, washed 7 kaffir lime leaves, torn in half 2 long red chilies, seeded and finely chopped, for garnish Red Curry Paste; 18 dried red chilies, roughly chopped and stems removed (soak in...

Cambodian Coconut Ice-Cream Recipe only The magical, earthy taste of coconut is amazing and what you can do in the kitchen with a fresh coconut is endless. This homemade Cambodian coconut ice-cream is a sure favorite. INGREDIENTS 410 ml (1 1/3 cups) coconut milk 250 ml (1 cup) thick, double cream 2 eggs 4 egg yolks 2/3 cup (160 g) caster sugar 1/4 teaspoon sea salt METHOD 1. Pour the coconut milk and cream into a saucepan. Stir over a gentle heat without boiling for 2-3 minutes. Remove from the heat, cover and keep warm over a bowl of boiling water. 2. Put the eggs, egg yolks, sugar and salt in a large heatproof bowl. Beat the mixture with an electric mixer for 3 minutes or until frothy and thick. 3. Place the bowl over a pan of simmering water. Continue to beat the egg mixture, slowly adding all the coconut mixture until the custard thickens slightly. This process will take about 8 to 10 minutes. The mixture should be a fine cream and easily coat the back of a spoon. Do not boil it or...

Thai Red Curry with Duck and Pineapple Recipe only This is a fantastic dish with the succulent meat of roast duck and the contrasting flavor of pineapple. It is better to make your own curry pastes; make more than you need and you can freeze it for future use. This dish makes it easy with just buying the roast duck in Chinatown or a place you know sells roast duck. This is sure to become one of your favorite Thai dishes. Enjoy! INGREDIENTS 250 ml (1 cup) coconut cream 60 ml (1/4 cup) vegetable oil 200 g good quality red curry paste (see below) 4 kaffir lime leaves 60 ml (1/4 cup) fish sauce 2 tablespoons palm sugar, grated 500 ml (2 cups) coconut milk 1 Chinese roast duck, boned and cut into 2 cm chunks 3 long red chilies, halved length ways, seeds removed 160 g chopped fresh pineapple good handful Thai basil leaves 1 fresh lime, to squeeze METHOD Red curry paste 18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first) 1/3 cup small dried shrimp,...