Kha is the Thai word for galangal which is an ingredient in this dish. I recommend using chicken thighs for this recipe as they have better flavour. This soup, which has the consistency of a broth, may be eaten as a starter but in Thailand it is served with rice and other dishes as a … Continued
Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a small whole … Continued
These Thai fish cakes are simple to make and full of exotic flavours. Serve with sweet chilli dipping sauce and lime wedges as a starter. Have a bowl of water handy when forming the fish cakes as this stops the mixture from sticking to your fingers.
Fresh green chillies make up a large portion of green curry paste, some of the other ingredients being lemon grass, galangal and kaffir lime leaves. Because of this green curry paste is usually hotter than its red counterpart. Traditionally, small Thai aubergines are used in this curry but we have elected to use courgettes and … Continued
This rich curry flavoured noodle is traditionally served with prawns and sliced fish cake but here we have replaced fish cake with chicken. The pre-cooked base stock makes this an easy meal to prepare.