A trio of Thai dishes to kick your cravings for that wonderful cuisine!
Prawn tom yum soup:
1 litre chicken stock
3 sticks lemongrass
2 4cm pieces galangal
3 tomatoes, quartered
15 kaffir lime leaves
2 tablespoons tamarind paste
4 red chillies
A large piece of palm sugar
Juice of 2 limes
Prawns (raw or cooked)
Fry the galangal, lemongrass, chillies, lime leaves, palm sugar and thai basil with oil and fish sauce in a wok until they have softened. Then transfer the contents of the wok to the blender and whizz till it forms a thick paste. Transfer the paste to a big pan and add the chicken stock, water, tomatoes, tamarind and lime juice. Bring to the boil then allow to simmer for 40 minutes. Finally add the prawns and carry on simmering until cooked. Serve with chopped coriander.
Black Pepper & Garlic Stir Fried Fish (serves 4)
2 whole fish (sea bass or sea bream – 1 fillet of fish per person)
6 cloves of garlic – 3 smashed gently and 3 sliced finely
3 tablespoons of coarsely ground black pepper (best to use whole peppercorns and grind using pestle & mortar
2 tablespoons fish sauce
2 tablespoons of soy sauce
4 tablespoons oyster sauce
2 tablespoons brown (or palm) sugar
Cut the fish fillets into 1 inch wide strips (after checking there are no remaining bones) then marinade the fish for an hour with the oyster, soy, and fish sauce as well as the brown sugar, sliced garlic and black pepper. In a large flat pan fry the whole, smashed garlic cloves until browned, then add the marinaded fish. Let the fish fry, stirring occasionally. The fish will break up and stick to the pan – don’t worry too much about this as these harder pieces are actually the tastiest!
Once it is cooked, serve with white rice and steamed green beans.
Laab Moo: Thai Minced Pork Salad
2 lemongrass sticks
4 lime leaves
3 garlic cloves
4cm piece of ginger
Minced pork (400g)
1 tablespoon chilli powder
Generous splash fish sauce
5 tablespoons lime juice and lime wedges
Handful each of mint, basil and coriander leaves, roughly chopped
Red onion, sliced finely (I personally didn’t use this as I don’t like raw onion however it is a key component of the dish)
Baby gem lettuce leaves
Blend the lemongrass, lime leaves, red chillies and garlic into a fine paste then fry gently in a pan with sesame oil before adding the minced pork, fish sauce and chilli powder. Let the mixture fry until cooked then throw in the sliced onions and chopped herbs, tossing the mixture all together.
Serve the pork salad on individual lettuce leaves with lime wedges.
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