Try an authentic version of this classic Thai snack food. You can swap the prawns for thin strips of chicken if you likeIngredients:400g thick, dried, flat rice noodle (banh pho), we used Thai Taste rice noodles from Waitrose4 large garlic cloves, finely chopped1 small bunch coriander, stems or roots finely chopped, leaves reserved50ml vegetable oil200g…
Make red thai curry with kabocha squash for dinner using green beans, bell peppers, coconut milk, jasmine rice, and firm tofu. Food blogger Jenna Weber explains the different types of squash in a full post on the Fresh Tastes blog.Ingredients:1 large kabocha squash8 oz firm tofu, cut into bite sized chunks1 large handful green beans,…
This image courtesy of Joseph DeLeo Pad thai is a popular, healthy, noodle dish served in restaurants, by street vendors, and in homes in Thailand. There are many variations of this one-meal dish; it can use seafood, chicken, meat, or just vegetables, as this one does, or any combination. Thailand was settled in the twelfth…
Photo by Linda Xiao Test Kitchen-Approved Author Notes: This recipe is adapted from Leela Punyaratabandhu’s at shesimmers.com—I adjusted it to be made in your oven, the ribs baked instead of grilled. Mehkong, a Thai spirit, isn’t readily available in the United States, so Leela, and we, use rum or whisky instead. Leela is the author…
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[Photograph: Erin Kunkel] Most connoisseurs of Southeast Asian food know that Thai salads are not often leafy, vegetable-based dishes. In fact, they are much more likely to be filled with meat and tossed in a funky, fish sauce-laden dressing. This duo of pork and broccoli in Leela Punyaratabandhu’s new cookbook, Simple Thai Food, is no…
1 of 2 Photo by Mark Weinberg 2 of 2 Photo by Beyondthebayou Test Kitchen-Approved Author Notes: This is my welcome to fall soup. I love Thai food and ingredients and thought they would pair wonderfully with the squash and apples. For a puréed soup, I always love to add some texture and the sauteed…
Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutesIngredients:1 tbsp vegetable oil1 onion, chopped1 tsp fresh root ginger1-2 tsp Thai red curry paste (we used Sharwood’s)400g can chopped tomatoes50g sachet coconut cream400g raw frozen prawnscoriander, chopped, to serve (optional)Instructions:Heat the oil in a medium saucepan. Tip in the onion…
Ingredients:100 grams ground Berkshire pork5 grams lemongrass, chopped2 ½ grams kaffir lime leaves6 grams garlic, chopped10 grams soy sauce25 grams glass noodles, cooked and cut2 ½ grams cilantro, fresh5 grams ginger, chopped
Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge.MethodFor the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add…
