A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
A warming vegetarian supper inspired by Thai jungle curry from ” Dominique’s Kitchen” by Dominique Woolf. Serve with rice, and extra chillies if wished.
This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
An easy storecupboard version of a classic thai dish from ” Dominique’s Kitchen ” by Dominique Woolf. The traditional recipe would use white fish fillets. Her Cucumber relish can be served alongside if you like. The recipe will make 8-10 fishcakes.
This is a relatively mild version of the Thai classic Pad Kra Pao but if you like you could add three or four more garlic cloves and extra chillies. The recipe is from ” Dominique’s Kitchen” by Dominique Woolf. Its a quick dish to prepare and cook so makes a great midweek supper,
A thai chicken recipe from ” The Art of the Larder” by Claire Thomson. In addition to the listed ingredients you will need some or all of the garnishes suggested in the instructions.
