I had this for the first time on a recent stopover in Guangzhou, Southern China and I just had to recreate it for you guys at home! Jiao Chao Rou is a simple stir fry of pork and green peppers, it’s extremely quick and easy. In fact, you can have this prepped and on the …
So you’ve made a Thai red curry and now you have a load of curry paste left over and you’re wondering what to do with it. Don’t worry, I have the answer – Gai pad prik gaeng, or stir fried chicken with red curry paste. This is something I always find myself making at home …
Pad pak kana moo krob literally translates to fried kale crispy pork in Thai and that pretty much sums it up! Crispy deep-fried pork belly stir fried in Oyster sauce with Chinese kale (or Chinese broccoli as it’s often labelled in the U.K), served with steamed jasmine rice. Pad pak kana moo krob is one …
I had something similar to these curry flavoured egg noodles in Ranong, Southern Thailand a couple of weeks ago on the way to Koh Phayam and they blew my mind! I’ve been messing around with them since and I think I’ve come up with a recipe that you’re going to love as much as I …
Not technically a native Thai dish, this sweet and sour chicken recipe is more of a Chinese inspired dish. It’s so far from what we have come to know as sweet and sour from Cantonese style takeaways, though, you know the sugar packed, bright orange, food colouring stained version which has given it such a …
One of my favourite dishes, Pad Krapao has minimal ingredients so it’s perfect for your midweek Thai fix! The only problem for anyone outside Thailand is getting hold of the main ingredient! I’ll explain; Pad means stir fry, Kaprow means Holy Basil and Gai means chicken so this dish should literally be stir fried chicken …
This is my take on a dish I was shown at Tikky’s Cafe in Chiang Mai. I’d never used squash in a stir fry before but it worked so well. It’s got a lovely natural sweetness from the squash which goes so well with the mellow, peppery anise flavour from the Thai basil. As always …
It still amazes me how many people I make this dish for that have never heard of it! It’s not one you’re likely to find in a Thai restaurant in London but it’s absolutely everywhere in Thailand! It usually has some chunks of firm white fish thrown in as well but I find it easier …
This Chinese influenced stir fry is perfect for your quick, easy midweek Thai fix! It’s really colourful and you get a lovely crunch from the Cashews. As we’re stir frying and the dish comes together quickly, it’s important to have all your ingredients ready and chopped in front of you! It’s so simple but looks …
