taste of birmingham thai edge pad thai gai recipe

INGREDIENTS

• 100g rice noodles, 3mm width
• 1 skinless chicken breast, cut into bite-sized pieces
• 2 slices fresh bean curd, cubed and deep-fried
• 1 tbsp pickled turnip
• Few dried shrimps (optional)
• 1 Thai chive or spring onion, finely sliced
• 1 egg, beaten
• Splash sweet and sour sauce
• Splash chilli sauce
• Few bean sprouts

For the garnish

• Crushed peanuts
• Dried chilli
• Lime wedges
• Bean sprouts

Method

1. Soak the noodles in cold water until they start to soften then drain. Do not allow to soften all the way through as further cooking later will overcook them.
2. Stir fry the chicken until barely cooked and set aside. Stir fry the egg, add the noodles and fry until noodles are completely cooked. Add the chicken and sauces and fry for a few moments. Taste and adjust sauces according to preference. Add the bean curd, turnip, bean sprouts, dried shrimps and chive/spring onion and warm through.
3. Serve on a plate and garnish. The dish should be served fairly dry and eaten with your favourite garnishes. The volume of any ingredient can be altered to suit personal tastes.

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thai green chicken curry recipe

INGREDIENTS

• 2 tsp rice bran oil
• 450g boneless skinless chicken breasts, cut into thin strips
• 2 tbsp Thai green curry paste
• 200ml chicken stock
• 200ml coconut milk
• 2 tsp fish sauce
• 1 tsp palm sugar
• 1 tsp kaffir lime leaves
• S x 210g jar pea aubergines, drained
• 125g small broccoli florets
• 125g baby sweetcorn, halved
• 125g mange tout, halved
• 2 tsp basil leaves

Method

1. Heat the oil in a medium pan and lightly brown the chicken. Add the curry paste and cook for 1-2 minutes, stirring constantly.
2. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
3. Serve immediately with steamed basmati rice.

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thai fish cakes recipe

INGREDIENTS

• 450g skinless fish fillets (salmon, haddock, etc), cut into chunks
• 4 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 2 tbsp Thai red curry paste
• 2 tbsp fresh coriander leaves
• 1 tbsp palm sugar
• 1 tsp fish sauce
• 1 tbsp fresh lime juice
• 50g fine green beans, finely sliced
• 1 tbsp rice bran oil, for frying

To serve

• Dipping sauces
• Lime wedges
• Shredded spring onions

Method

1. Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced. Transfer to a bowl and stir in the sliced green beans.
2. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.
3. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.

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thai style prawn noodles recipe

INGREDIENTS

• 1/2 x 250g pack stir-fry rice noodles
• 125g pot fresh coleslaw
• 125g cooked, peeled prawns
• 1 Thai red chilli, deseeded and finely chopped
• A good handful of chopped fresh coriander
• Juice of 1 lime

METHOD

How to make thai-style prawn noodles

1. Soak 1/2 x 250g pack stir-fry rice noodles in boiling water for 5 minutes, until just soft. Drain, run under cold water to cool completely, then drain again. Set aside. In a large bowl, mix together 125g pot fresh coleslaw with 125g cooked, peeled prawns, 1 Thai red chilli, deseeded and finely chopped, a good handful of chopped fresh coriander and the juice of 1 lime.

2. Add the cooked noodles, season, and toss together well. Divide between 2 plates and serve with lime wedges to squeeze over, if you like.

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thaistyle crab rice noodles recipe

INGREDIENTS

• 2 bundles of stir-fry rice noodles
• bunch of spring onions
• 2 carrots
• Handful of beansprouts
• 5 tablespoons sweet chilli sauce
• Juice of 1 lime
• 180g fresh white crabmeat or 170g can white crabmeat,drained
• Handful of chopped mint

METHOD

How to make crab rice noodles

1. Put rice noodles into a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to the bowl.

2. Finely slice spring onions and cut carrots into very thin strips (or use a julienne peeler). Add to the noodles with beansprouts.

3. Mix sweet chilli sauce and the limejuice together and season. Toss through the noodles with crabmeat and chopped mint.

Divide between 4 bowls or plates to serve.

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thai ginger sea bass with mushrooms and lime recipe

INGREDIENTS

• 15g dried mushrooms, such as shiitake or cep
• 40g cornflour, plus extra 1 tablespoon
• 1 tbsp Thai fish sauce
• 2 tbsp dark soy sauce
• 3 tbsp Billington's Light Muscovado Sugar
• 2 tbsp lime juice
• Sunflower oil, for deep frying
• 4 x 175-200g sea bass fillets, scaled and pin-boned
• 2 fat garlic cloves, thinly sliced
• 1 medium-hot red chilli, deseeded and sliced
• 5cm piece of ginger, cut into fine matchsticks
• 6 spring onions, trimmed, halved and finely shredded
• Fresh coriander sprigs, to garnish

METHOD

How to make thai sea bass with mushrooms

1. Cover the mushrooms with 175ml hot water and soak for 20 minutes. Drain, reserving the water, and thinly slice the mushrooms. Mix the extra 1 tablespoon cornflour with 3 tablespoons of the reserved water. Put the rest of the water into a small pan with the fish sauce, soy, sugar and lime juice. Bring to a simmer, add the cornflour mixture and simmer for 1 minute until thickened and smooth. Keep on a low heat.

2. Pour 1cm of oil into a large, deep frying pan and heat to 190°C (if you don't have a thermometer, it will be ready when a cube of bread takes 30 seconds to turn golden). Sift the remaining cornflour onto a baking tray. Season the fish on both sides with a little salt, then coat in the cornflour and pat off the excess. When the oil is ready, add the sea bass fillets skin-side up and shallow-fry for 1 minute. Turn, fry for a further minute, then lift onto a baking tray lined with kitchen paper and keep warm in a low oven.

3. Heat 11/2 tablespoons of oil in a medium-sized frying pan or wok. Add the garlic and, as soon as it starts to turn golden, add the chilli and ginger and stir-fry for a further 30 seconds. Add the mushrooms and half the spring onions and stir-fry for 1 minute.

4. Lift the fish onto warmed plates and spoon over some of the sauce. Scatter with the fried mushrooms and spring onions and garnish with the remaining shredded spring onions and plenty of coriander sprigs. Serve with some plain steamed rice.

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thai chicken coconut noodles recipe

INGREDIENTS

• 2 x 250g pack dried medium egg noodles
• 1 tbsp olive oil
• 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets)
• 400ml can reduced-fat coconut milk
• 600ml chicken stock, hot
• 4 small, skinless chicken breasts
• 1 lemongrass stalk, bruised
• 150g green beans, halved lengthways
• 2 carrots, cut into thin sticks
• 1 tsp soft brown sugar
• Grated zest and juice of 1 lime, plus lime wedges,
• Good handful fresh basil leaves

METHOD

How to make thai chicken coconut noodles

1. In a bowl, cover the noodles with boiling water and set aside for 5 minutes, to soften. Drain, refresh in cold water and drain again. Toss in half the oil.

2. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the curry paste and stir-fry for 1 minute. Stir in the coconut milk, stock, chicken and lemongrass, cover and simmer for 12 minutes, until the chicken is cooked. Using a slotted spoon, lift the chicken out of the pan and onto a plate, and roughly chop.

3. Return the chicken to the pan with the beans and carrots. Simmer for 2 minutes, then stir in the noodles, sugar, lime zest and juice, and most of the fresh basil leaves and heat through.

4. Season and ladle into bowls. Garnish with lime wedges and the remaining basil leaves.

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green thai curry with greens recipe

INGREDIENTS

• Vegetable oil
• 400ml can coconut milk
• 3 courgettes, thickly sliced
• 250g shelled fresh broad beans, skins removed
• 250g asparagus, halved
• 10 fresh basil leaves

For the thai curry paste

• 1 tsp each cumin and coriander seeds
• 5 Thai chillies, deseeded if you like
• 2 shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 4cm piece fresh ginger, grated
• 2 lemongrass stalks, roughly chopped
• 6 kaffir lime leaves or finely grated zest of 1 lime
• 1/4 tsp turmeric
• 1/2 tbsp palm sugar
• Handful fresh coriander leaves, plus extra to serve
• Splash of vegetable oil

METHOD

How to make green thai curry with greens

1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.

Tip: Chill leftover paste for up to 3 months.

2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, boil, then simmer for 5 minutes.

3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.

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quick thai green chicken curry recipe

INGREDIENTS

• 200ml carton coconut cream
• 3 tbsp Thai green curry paste (we like Thai Taste Green Curry Paste, from major supermarkets)
• 2 tbsp runny honey
• Juice of 1 lime
• 450g mini chicken breast fillets
• Handful chopped fresh coriander, plus extra leaves to garnish
• 1 red chilli, thinly sliced, to garnish (optional)

METHOD

How to make quick Thai green chicken curry

1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.

2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.

3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.

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aromatic thai duck curry recipe

INGREDIENTS

• 2 x 400ml cans coconut milk
• 4 duck legs, skinned, then halved at the joint
• 250g small waxy new potatoes
• 1 tbsp sunflower oil
• 2 tsp light soft brown sugar, plus extra
• 2 tsp freshly squeezed lime juice, plus extra
• Fried shallots, to garnish
• Handful fresh coriander leaves, to garnish

For the curry paste

• 1 tsp fennel seeds
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 3 pieces blade mace
• 1/4 tsp white peppercorns
• 2 lemongrass stalks
• 3 medium-hot red chillies, deseeded (optional) and chopped
• 65g shallots, chopped
• 6 large garlic cloves, peeled
• 25g fresh ginger, chopped
• 1/2 tsp salt
• 2 tbsp sunflower oil

METHOD

How to make aromatic thai duck curry

1. Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.

2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.

3. Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.

4. Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.

5. When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.

6. Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.

7. To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.

8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.

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