Week beginning Friday 20th November 2020

Thai Food Made Easy!

I do love to eat Thai food! Now I’m no expert, but aiming for a balance of flavours that I’ve experimented with over the years, along with my simple recipes is very often a winner, whether I’m cooking for the family or friends.

My basic go to’s for Thai food are garlic, ginger, coconut oil and milk, fresh coriander, fresh limes and more recently, I’ve got braver with green chillis! These ingredients are easy to find but you could also seek out some lemongrass, kaffir lime leaves, fish sauce and perhaps galangal (Thai ginger with a sharp citrusy flavour) for even more authentic flavours. Talking of authentic, I should also add some sweetness but my “healthy” palate doesn’t go there easily!

So this week I’m sharing my super easy and incredibly flavoursome Thai recipes that I know you’ll love. Once you’ve made them once, they’ll become regulars!

May x

Vegan Thai Food; Fried Rice
Easy Thai food; Chicken Thai Green Curry
Creamy (Dairy free) Carrot and Ginger Soup
Vegan Thai Green Curry

  • Vegan Thai Fried Rice

Clear your fridge of any veggies with this incredibly tasty and simple fried rice dish. Any veggies work but the key is using plenty of fresh ginger and garlic – way more than you think and I also add the sesame oil as a garnish at the end for full flavour.

This one not only provides great protein with the peanuts and rice but also 3 portions of veggies per person.

Here’s how I made this one…

Serves 2

  • 4 Spring Onions
  • 2 inch fresh Ginger, finely chopped
  • 4 cloves Garlic, finely chopped
  • 2 Carrots
  • ½ small Sweetheart Cabbage
  • 2-3 cups Cooked Rice
  • 1tbsp Toasted Sesame Oil
  • Handful Raw Peanuts
  • Fresh/dry Red Chilli (optional)

Before you begin, dry toast the peanuts for around 5mins until they are slightly browned but not burnt.  Set aside.

In a large non-stick frying pan, heat the rapeseed oil and add the onions. Sauté for a few mins until they are soft and then add the ginger. Fry for a further minute until the aroma is released.

Add the garlic and fry for a minute.

Then add the carrots and fry until they start to soften. Now add the cabbage and toss to combine and continue to cook for a few mins.

Once the vegetables are soft, add the rice and stir through continuously, seasoning with soy sauce. Cover and allow to steam cook for a couple of minutes.

Serve topped with a drizzle of toasted sesame oil for added flavour, the toasted peanuts and some chopped fresh chilli or dry chill flakes.

  • Chicken Thai Green Curry

The fresh paste ingredients are so full of flavour and aromatic, that it’s one of the few curries that is just as tasty eaten immediately rather than making it in advance. As always, I like to include plenty of veggies which works really well with the delicious sauce….it’s so tasty, it’s guaranteed to be a winner!

I’ve updated the recipe with a few tweaks CLICK HERE

  • Creamy (Dairy free) Carrot and Ginger Soup

I know I know…’ve seen this before! That’s because it’s SO good and SO easy! And I want to keep reminding you of this one! Just one bag of carrots, an onion, ginger, garlic and coconut oil and you’ve got a deliciously warming soup that’s perfect for lunch mid week or over the weekend as a brunch starter.

CLICK HERE for the recipe

  • Vegan Thai Green Curry (V)

With just 4 ingredients for the paste, you still end up with an incredibly flavoursome Vegan Thai Green Curry; sometimes not that easy to achieve if you’re avoiding meat. I’ve used cashews as a protein source here, so it’s a delicious balanced meal and it’s equally good with quinoa or brown rice noodles for added protein.

Again, I’ve updated the recipe with a few tweaks CLICK HERE