by Nitsa Takhiansok
My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...
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by Nitsa Takhiansok
This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Most often cooked in the home, rather than restaurants, which is most likely the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it! And of course ...
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by Nitsa Takhiansok
Lamb massaman curry is a truly luxurious dish. Lamb Shanks cooked in a Thai massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match. This is an oven cooked dish requiring around 2 ½ hours cooking time. If you are thinking of using a slow cooker, then please check out this link as the recipe would need to be adapted. This is not an everyday curry so personally, I would stick with the oven for best results.
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by Nitsa Takhiansok
To my way of thinking there is a lot of Malay influence in this paste with the various spices, it's also one of the very few dishes in Thailand that we cook with potatoes. One thing I can tell you is that I've made this paste from the traditional recipe and that it is one of the most time consuming and complex pastes to make so please treat it with respect :-) By that I mean please don't use one of those dreadful "reduced fat" coconut milks, it just won't work, the additives they put in that ...
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by Nitsa Takhiansok
A Massaman curry will always be one of my favourite dishes. Rich and creamy and ideal for a feast. My problem is that when I feel like a Massaman curry I often find myself unable to decide between Lamb Massaman, Chicken Massaman or this Beef Massaman. Sometimes my decision might be influenced by the time available to me because a Beef Massaman should never be made with a lean quick cooking cut of steak. Instead, it benefits greatly by being cooked with a far tougher cut of beef that will requ...
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