Thai yellow curry with vegetables and deep-fried tofu

In my local Chinese supermarket you can buy bags of fried tofu cubes. These are rather useful in a few ways, for making a quick tofu satay for example and they are also good added to a stir-fry. Continue reading

Quail biriyani

Surprisingly, there are plenty of recipes for quails in Indian cuisine, and a biriyani seems as popular as anything else.

I’ve written about quails in the past and I think that cooking them with rice is a good way to go, because it stops them drying out. Continue reading

Thai seven-spice chicken with holy basil

This isn’t really a proper recipe, but is definitely Thai-influenced.

I fried some chicken breast meat in oil with chopped green and red chillies, spring onions cut on the bias and cubed orange pepper.

To this I added two tablespoons of nam pla, a chopped small bunch of coriander, a tablespoon of Thai seven-spice powder and some chicken stock.

I brought this to the boil, stirring in a carton of creamed coconut. Then I turned down the heat and simmered it until the chicken was cooked.

Then I added a handful of torn up holy basil leaves, some halved straw mushrooms and the juice of one lime and made sure that everything was warmed through nicely.

I served this with some fragrant rice and bought fried shallots sprinkled on top.

It took about 30 minutes from start to finish. Quick and tasty.