Do you adore Thai food? Focusing on the perfect balance of flavours, Thai cuisine is more than just chillies, coriander and lime. The Discoveries Of learns some Thai food recipes in Phuket.
Cuisine goes to the heart of any country. Thailand’s cuisine is an amalgamation of rich flavours and pungent spices created from mouth-wateringly fresh ingredients.
Don’t want the chat – just want the recipes? Jump straight to the Thai Food Recipes.
Phuket is an interesting place. Ask any backpacker about it and they’ll wave dismissively and mumble something about Phuket being soooo commercial and having lost its soul and then give you some advice about this absolutely stunning, untouched island they found in the Similans where they turned into Robinson Crusoe and caught their own fish everyday.
Luxury travellers on the other hand love this place – there are almost more high-end hotels here than grains of sand on the many, many beaches.
So, which is it? Is it a commercial beach venture in danger of turning into the Costa del Sol or is it the place to go and “find yourself” when you don’t have months and months to find your own deserted island and just want a bit of sun and sand to flop and drop?
Personally my one night out in Patong was enough to put me off, but if you move further out to the other beach areas, especially Mai Khao right in the north, you can get your own little slice of Crusoe action anyway.
Irrespective of whether you love or you hate it, Phuket is a part of Thailand and I’ve yet to come across a Thai place with miserable food so I was pretty set, especially when I booked myself in for another cooking class.
The Cookery Class
First dish of the day was coconut milk and chicken soup. I won’t rehash all the details but I will pass on two very sage pieces of advice the chef passed over to me. He was very insistent that when you use the kaffir lime leaves for the soup you MUST make sure that you remove the stem because the stem makes the soup more bitter.
Remember when you were a child and you used to take the leaves from trees and strip the leaves until you were just left with a leaf skeleton? Well it’s playtime kids and you’re leaf stripping. The only difference is you have to chuck away the skeleton and keep the stripped leaf parts. Now, I think that this is a matter of taste – many Thai chefs don’t bother to do this but like the faithful little sous-chef I am, I’ll relay the message and let you decide for yourself.
The second piece of advice our little cooking guru gave me was that you should smash the coriander root and put it in for extra flavour. Obviously you remove this before serving…unless there’s an undesirable at your dinner table. You know the one: your best friend’s disgusting new boyfriend who tried to hit on you in the bathroom earlier that evening; your miserable as shite workmate who you had to invite because they overheard you gossiping about this fabulous dinner you were throwing tomorrow evening who commented that they love Thai food and you’re too much of a wuss to say outright that you’d rather invite anyone else – well almost anyone else. Not Trump. Never Trump.
If there is such a person at your table, go ahead and coriander root them up – tell them it’s some kind of exotic Thai mushroom and watch them go. Otherwise, remove it before serving.
Next up was a rather unhealthy Thai dish that was all about the deep fry. Deep fried fish with garlic and chilli sauce. Irrespective of your views of deep fried food (yeah, it’s bad for us, big whoopee, so is suncream on your face, deodorant and high-heeled shoes – don’t start preaching it’s boring) there is something rather fascinating about the way the noodles puff up the moment you put them into the hot oil. And they sizzle sizzle sizzle. The fish itself you’ve got to tread a fine line with – too little and it’s undercooked, too much and you can use it as fuel for your next barbecue because no one is going to want to eat it.
To balance out this terrible feast of hellfire and brimstone preparations we had a spicily fresh and zesty green papaya salad (Som Tam Talay). This is one of my favourite dishes and it is blessedly simple to make. Green papayas, tomatoes, chillies, cabbage, peanuts, lime, string beans and saucy condiments. Beware of how many bird chillies you dash in there, with 10gm (2 chillies) this salad was pretty mouthy, add more and you had better make sure you’re up for the challenge (or make sure they all mysteriously end up in undesirable’s plate – I’m sure they deserve it anyway). Serve with grilled seastuff.
Last but not least was the enticingly named Kluay Buard Chee – banana in coconut milk. This is without a doubt one of the simplest desserts I’ve ever made but it was delicious. We left ours to cool and had it with loads of crushed ice, very refreshing if the sweltering heat is getting to you a bit.
And there we are. So many Thai recipes, so little time. You should also check out more vegetarian Thai meals too. The love affair between Thailand and I is not over but it has been put on the shelf until further notice so I can explore the many, many countries that are still to come. In the next blog it’s all about Balinese duck curry and other sexy little dishes of that ilk. Don’t miss it…
Pla Thod Kra Tiem Prick Thai – Deep fried fish with garlic and chilli sauce
200g fried fish
10g chopped garlic
10g chopped coriander root
1 tsp ground pepper
2 tbsp tamarind water
10g pickled garlic
3 tbsp fish sauce
1tbsp oyster sauce
2 tbsp sugar
5g coriander leaves
1 red chilli julienned
10g chopped chilli
Mix the coriander root, ground pepper, garlic and chilli in the mortar and pestle. Pound, pound, pound.
Heat the oil in a pan and add the garlic and chilli pastes, stir fry until brown, add the oyster sauce,k fish sauce and sugar. Turn off the heat.
Coat fish in thin layer of flour, add to a pan filled with oil (medium heat) and fry until cooked (15-20 mins) – the aim is crispy outside, tender inside. Repeat with me crispy outside, tender inside. Remove from heat.
Heat up the garlic and chilli paste, add oil and stir until mixed in. Put on top of the fish.
Serve with fried vermicelli. Heat oil to very high heat and add vermicelli. Remove after 10 seconds and leave on paper towel to drain. .
Tom Kha Gai – Chicken Galangal Coconut Soup
1 cup chicken
1 cup coconut milk
6 thin slices young galangal
1 stalk lemongrass, cut and crushed
½ cup straw mushrooms quartered
3 fresh kaffir lime leaves torn in half
¼ cup spring onions sliced into 1 inch portions
½ tbsp fish sauce
¼ tablespoon lime juice
2 tbsp coriander chopped
1-2 birds eye chilli peppers crushed. Some like it hot. So add more.
Put the coconut milk, chicken, galangal, straw mushrooms, chilli, lemongrass and lime leaves into a pan on a low heat. Simmer until the chicken is cooked and add the fish sauce and lime juice.
Taste. Add more flavouring to suit.
Garnish with coriander leaves and spring onions.
Munch. (serves 1 or 2)