A taste of Thailand

Why not add some culture to your cooking? Gemma Green gives us some flavoursome ideas from Thailand

By Gemma Green

Thai food has become increasingly popular in Britain. Ten years ago, London boasted only a handful of Thai restaurants.

Now they are almost as common as Indian and Chinese restaurants which are renowned British favourites. Although English Thai food has developed rapidly, it does not compare to the real thing.

A British Thai green curry, probably the most celebrated dish, differs greatly from the genuine culinary delight. The real thing is much hotter and more aromatic.

On first arriving in Thailand, the spicy aromas from the numerous street stalls invade the senses. These stalls exploit the real flavours of Thailand in the cheapest way – dishes are as cheap as 30p.

Although not quite as cheap or easy to reproduce in Britain, authentic Thai food can be recreated with fresh ingredients and some experimentation. Most ingredients can be bought in major supermarkets.

If you struggle to visit Tesco Extra, however, supporting local trade is quick, easy and efficient. The Veg Rack on Crwys Road sells fresh fruit and vegetables, including chillies, which are essential to Thai cooking. This local shop also sells fresh herbs that can be ordered as late as the day before you visit. Coriander and basil are particularly relevant in Thai food. Basil adds the essence of Thailand and is a major ingredient in many recipes.

Another useful shop is Cardiff Korean and Japanese Foods on Woodville Road. They often sell lemon grass, a fragrant herb which, although rather woody, can be flattened down to release mouth-watering aromas. They also sell rice noodles, the main ingredient in Pad Thai, a famous noodle dish. Zem Zem’s Continental Food (Mundy Place) also sells lemon grass, chillies and rice noodles.

The above ingredients can be used to create the different flavours of real Thai food, such as a hot, sour, sweet, salty, bitter and aromatic.

Chicken Soup with Lemon Grass

Serves four
Preparation time – 30 minutes
Cooking time – 15 minutes

500g chicken breast fillets
2 tablespoons oil
3 small fresh red chillies
2 stalks lemon grass
5 cm piece fresh ginger
3 kaffir lime leaves
2 medium-sized tomatoes
750ml water
4 tablespoons lemon juice
4 tablespoons fish sauce
400ml coconut milk
fresh coriander, to garnish

1. Cut the lemon grass into 3cm pieces. Thinly slice the ginger. Cut the kaffir lime leaves into quarters.
2. Cut the tomatoes into quarters. Thinly slice the chillies into rings. Cut the chicken breasts into thin strips approximately 1 cm strips. #Heat oil in wok, stir-fry chicken
3. Heat the coconut milk in a large saucepan. Add the lemongrass, kaffir lime leaves and ginger. Boil the coconut milk over a medium heat for about two minutes.
4. Add the water and bring back to the boil. Add the chicken and tomatoes and simmer for a further five minutes.
5. Divide the chillies, lemon juice and fish sauce between four individual soup bowls. Pour the hot soup into bowls, garnish with coriander and serve with a separate bowl of rice.

NB. Lemon grass is only used for flavouring, as it is too woody to eat. Ginger may also be removed after serving.

Chilli Chicken with Basil and Coconut Cream

Serves four
Preparation time – 20 minutes
Cooking time – 15 minutes

500g chicken breast fillets
2 tablespoons oil
1 medium brown onion, finely chopped
2 tablespoons finely chopped
small fresh red chillies
80g shredded fresh basil leaves
2 tablespoons fish sauce
1 teaspoon chopped fresh coriander
1 teaspoons sugar
250ml coconut cream

1. Remove excess fat from chicken, cut chicken into 1cm strips.
2. Heat oil in wok, stir-fry onion and chilli until onion is soft. (Yes, the chilli does cause lots of coughing – warn your housemates)
3. Add chicken, stir-fry until chicken is tender. Add basil, sauce, coriander and sugar, stir-fry for one minute.
4. Add coconut cream, stir until mixture is hot.