What do you mean “No Thai”?

Thai food isn’t about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord, it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.

David Thompson

One thing my housemates and I looked forward to during lock down was a cheeky little take away! We are lucky to live in an area well blessed with great takeaways that deliver and fabulous restaurants which, in this time of change, have turned into fabulous takeaways also. We’ve had Indian, French, Chinese, Korean, Italian, honestly, it’s been like a virtual global trek for foodies! A couple of weeks ago, when we were discussing our weekly treat, we realised we’d not had a Thai takeaway which is bonkers because it’s one of our favourites!

Try as we might, could we find a near by Thai restaurant open for business, no! So, we went for our staple Greek treat, yummy pita and humous and spanakopitas and kebabs and moussaka, it was absolutely gorgeous however, the day after, I felt a little disappointed we’d not had the chance to eat Thai. I’m not the greatest chef in the world but I do love to cook as you know so, I thought, why not give it a go, well, for one thing I’ve never cooked Thai food before and was worried about ingredients, time to do some research!

I came across a website encouragingly called; “Thai Food Made Easy”, and omg, what an absolute delight! There are dozens of recipes to choose from, traditional Thai fair such as Green and Red curries, Pad Thai noodles, Thai Fishcakes, etc. however, there’s also some really interesting sounding dishes such as, Red Curry Mac ‘n’ Cheese and Vegan Thai Buddha Bowl. I decided to keep it simple to start off so went for Thai Scotch Eggs to start, I’d made Scotch Eggs before so figured it would simply be a take on the ingredients, which essentially it is, Thai Green Curry with Crispy Chicken on a bed of Rice Noodles, (out of a packet!, and for desert I made coconut pancakes.

Now I know this is going to sound a little pretentious however, it was universally agreed it was absolutely delicious. I really can’t take much credit though; the recipes were really easy to follow with helpful hints and tips through out! Try the Thai Green Curry with Crispy Chicken, honestly, it’s one of the most delicious Thai dishes I’ve ever eaten, here’s the recipe;

Thai Green Curry with Crispy Chicken

Serve:3

Ingredients to marinate chicken:

500 gramChicken thigh-skinned and deboned
2tbsThai green curry paste
1tbsSalt
1tbsSugar
1/4tspGround black pepper

Ingredients for the main part:

100 gramBreadcrumbs
100 gramRice Noodles
100 gramCourgette- sliced to ribbons strips or spiralised
100 gramCarrot-sliced to ribbons strips or spiralised
200 mlThai coconut milk
3tbsOil
1tbsThai Green curry paste
1/2tspSugar
1/2tspFish sauce
1/2tspOyster sauce
a small handfulCoriander or basil

I got all these ingredients from my local supermarket – easy peasy!

Method

Fold the chicken thighs, Thai green curry paste, salt, sugar and black pepper in the mixing bowl.
Leave to marinate for at least 2 hours.
Once, ready to cook. Pre-heat the oven at 200 Celsius.
Put the breadcrumb into the flat dish or tray. Lay the chicken thighs on the breadcrumbs and make sure that the breadcrumbs cover the chicken as much as possible.
Put 2 tablespoons of oil into the frying pan, wait until the oil is hot. Add the crispy chicken thighs and fry for 1.30 minutes on each side. Then transfer the chicken thighs onto the baking tray. Bake it for 20-25 minutes.
While you are waiting for the chicken to be cooked. Put 1 tablespoon of oil and 1 tablespoon of Thai green curry paste into the saucepan. Gently fry the paste for approx. 2 minutes. Then add the Thai coconut milk, sugar, fish sauce, oyster sauce. Bring it to boil and simmer for further 20 minutes. Keep stirring from time to time.
Cook the noodles according to the instruction on the package. Then drain the water out and put the cooked noodles into the mixing bowl. Add 1 tablespoon of oil, carrots, courgette, a pinch of salt and pepper. Then fold them together.
Assemble all the component by the curry sauce at the bottom, then noodles and crispy chicken on the top. Garnish with chopped coriander or basil leaves. Enjoy this light version of Thai Green Curry with Crispy Chicken on a summer evening and impress your family and friends.

Top Tips

To achieve the complex taste, please make sure that you get the Thai curry paste and Thai coconut milk only.

Thai Green Curry with Crispy Chicken is such a perfect curry for a summer evening. It is not too heavy but you still can enjoy the spices.

Honestly, it’s really easy to make and really, really authentic! The site is now firmly book marked in my favourites and I will most definitely be visiting again very soon!

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