25. Pad Thai

Home Cooking Made Easy p76

Rural Devon is in the grip of a Thai cooking frenzy. You might not think it, but that’s the only reason I can come up with for why my local Tesco has sold out (yes, sold out) of tamarind paste.
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9. Thai green chicken curry

Home Cooking Made Easy p79.

By the end of this year, I will have a cupboard full of strange ingredients I had to buy for one recipe, such as truffle oil, japanese rice wine and juniper berries. Perhaps I shall actually set aside one cupboard for it, and it will become a sort of shrine. This week’s interesting ingredient was kaffir lime leaves. There were no fresh lime leaves to be had in our local shops, “not even for ready money,” so I had to use dried ones. It was, therefore, a relief to find Delia says “Fresh kaffir lime leaves can be hard to track down, but they also come freeze-dried rather like bay leaves, but with that unmistakable oriental-Thai flavour. Use dried, pounded in a pestle and mortar or soaked in a little hot water, and they’re almost as good as new. Fresh leaves can be kept in the freezer.”

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