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Thai Twist on a Classic Easter Meal


Having been in the England for more than 10 years, I’ve added a few tricks up my sleeves on how to jazz up any classic festive meals by adding a Thai spin on it. After all, I can’t go a single day without Thai food.

The first recipe is my Lamb Chops with Yellow Curry. Lamb is such a common ingredient in Britain and is a popular part of an easter meal. I decided to try a twist on a yellow curry to serve with lamb chops, so this is a unique dish that you won’t find anywhere else.

Lamb yellow curry
Rosas Lamb Yellow Curry

 

Ingredients
Serves 2

  • 2 tablespoons vegetable oil
  • 1½ tablespoons yellow curry paste (homemade with my recipe from page 202 of the cookbook, or store-bought)
  • 250ml (8fl oz) coconut milk
  • 1 tablespoon nam pla (Thai fish sauce)
  • 1 teaspoon palm sugar
  • Pinch of salt
  • 4 lamb chops, about 100g (3½oz) each

To make the curry sauce, put the oil in a pan over a medium heat, add the yellow curry paste and cook for about 30 seconds until the oil splits and rises to the surface. Add the coconut milk, fish sauce, palm sugar and salt and cook for 5 minutes. The curry sauce should be quite thick and taste slightly salty. When the mixture comes to the boil, the curry is ready to serve.

Meanwhile, preheat a grill or griddle and cook the lamb chops for about 3 minutes on each side or until done to your liking. Transfer to a warm plate and keep warm in a low oven until ready to serve.

*My Tips*
The trick with this curry is to keep its consistency thick, so don’t add any water.

To serve

  • Handful of fresh coriander leaves
  • 1 red chilli, sliced

Garnish with coriander and chillies. You can either serve the curry on the side with the chops or dunk the lamb into the curry – it’s up to you!

Chicken with Thai herbs

Next is the Roasted Spring Chicken with Thai Herbs. I received this recipe 26 years ago while I was on a road trip from my hometown towards Bangkok. In Wichian Buri district, I passed a roadside chicken restaurant, a small welcoming wicker shack, and ordered a plate of chicken. It was the most amazing grilled chicken I’ve ever tasted!

This recipe was kindly shared with me by an 80-year-old owner of that chicken shack.  With such a great recipe, I’m not surprised they now serve over 3,000 chickens a day! Give it a try at home and let me know how it goes.

Ingredients
serves 4

  • 3cm (1¼ inch) piece of galangal, sliced
  • 3 lemon grass stalks, finely chopped
  • 6–7 garlic cloves
  • 4 coriander roots, roughly chopped
  • ½ pandan leaf, finely chopped (optional)
  • 4 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons honey
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly ground white pepper
  • 2 small spring chickens or poussins, about 500g (1lb) each, cut in half and flattened

Using a mortar and pestle or a food processor, pound or blitz the galangal, lemon grass, garlic, coriander and pandan leaf, if using, to a paste. Set the spice mixture aside.

Now make a marinade by combining the soy sauce, oyster sauce, honey, turmeric and white pepper in a large bowl. Stir well.

Place the chicken in the marinade and mix well. Rub the galangal mixture all over the chicken and leave to marinate in the refrigerator for 1 hour or so. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Place the marinated
chicken in a roasting pan and roast for roughly 40 minutes until golden brown and cooked through. To check for this, the juices should run clear when the flesh is pierced with a skewer. Serve with side salad or sticky rice.

*My Tips*
Make a sweet chilli dipping sauce to go with this juicy chicken.

 

Don’t forget to share with me your final dishes on Instagram and #AskSaiphin.
Enjoy cooking!

Saiphin

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