Thai-style chicken with holy basil

I think that I’ve written about this sort of dish before, but it is such a favourite that I thought that I’d do a new post Continue reading



Massaman is a Thai beef curry from the south of the country where there is a sizeable Muslim community. Continue reading

Thai massaman-style curry with a stir-fry and rice

This one is for Geoff and Dawn.

Massaman is a style of curry from southern Thailand that is influenced by Indian and Malay curry.

You can either make your own massaman paste or buy a good quality one. I used a bought paste and added in some additional spices.

It is traditionally made with beef but you can use chicken as well. I used chicken.

The ingredients were;

4 skinned, boned and sliced chicken breasts
1 pint of coconut milk
1 tablespoon masaman curry paste
1 thumb of peeled and chopped ginger
2 crushed cloves of garlic
2 chopped banana shallots
Salt and pepper
1 tablespoon of palm sugar
1 tablespoon tamarind paste
1 teaspoon of ground cumin
1 teaspoon of ground coriander
Some raw peanuts, fried until lightly browned
The juice of one lime
2 tablespoons of fish sauce
1 chopped green chilli
Chopped fresh coriander.

To cook, you fry the shallots, chilli, garlic and ginger in sunflower oil until soft and add in the two pastes and carry on cooking. Then add the chicken and dry spices and stir in the palm sugar, coconut milk and fish sauce.

Simmer until the chicken is cooked and then add in the peanuts, lime juice and adjust the seasoning.

The dish should have a lot of quite thin sauce, Serve garnished with chopped coriander and jasmine rice.

I cooked a simple stir-fry of Chinese leaves, carrots, onions and oyster mushrooms in oyster sauce as an accompaniment.

Chopped spring onions make a nice garnish and you can also serve some chopped bird’s eye chillies steeped in fish sauce for those who like some extra chilli heat.

Thai-style beef salad

In my post about bavette, I mentioned that it was also good cold in a Thai-style salad. There was enough bavette last night for me to cook a piece to use for exactly such a salad, and here it is.

The sliced steak is mixed with Chinese leaves, beansprouts, grated carrot, raw Enoki mushrooms, half-moons of seeded cucumber, tomatoes, peanuts, chopped unseeded red and green chillies and a dressing made with nam pla (fish sauce), lime juice and sesame oil.

I made it this evening for my lunch tomorrow. It is a lovely salad, crunchy raw vegetables and salad in a tangy dressing and with a real chilli kick. I suppose that you could de-seed the chillies but personally, I like the heat.

You could also make a similar salad with some cooked and shredded chicken or maybe some prawns and other seafood.