Taste the flavours of Thailand in your own home
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Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers to come up with delicious dishes for the whole family to enjoy during the current lockdown. This week Chef Charne Wylie from the school's Pretoria campus shares two of her favourite Thai recipes – Thai fried rice and red pork curry. Wylie says she loves the salty, sour, sweet and spicy flavours of Thailand and that these two recipes are real crowd pleasers.
Gaeng Phed Moo (Red Pork Curry)
Ingredients:
450g pork fillet
11/2 tbsp oil
2 tbsp Thai Red Curry Paste
3 tbsp ginger, finely shredded
1 tsp ground turmeric
2 tbsp garlic, finely sliced
400ml coconut milk
2 tbsp fish sauce
4 lime leaves (or 1 tbsp finely shredded lime zest)
2 tsp sugar
a handful of basil leaves
Method:Cut the pork into thin slices and set asideHeat a wok, and add the oilAdd the curry paste and fry for 30 secondsAdd the pork slices and stir-fry for 1 minute until the pork is coated with the curry pasteRemove the pork with a slotted spoon and set asideAdd the ginger, turmeric and garlic and stir-fry for 10 secondsStir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boilSimmer for 5 minutesReturn the pork to the wok and simmer for 3 minutes until cooked throughToss in the basil and serve at onceKhao Phad Ruam Mit (Thai Fried Rice)
Ingredients:
Enough long grain white rice to fill a 400 ml measuring jug
2 eggs
2 tsp sesame oil
½ tsp salt
225g chicken breasts, skinless
2 tbsp oil
2 tbsp garlic, coarsely crushed
1 small onion, finely chopped
½ tsp freshly ground black pepper
3 tbsp fish sauce
3 tbsp spring onions, finely chopped
3 tbsp coriander, finely chopped
2 small red chillies, seeded and chopped
To garnish: lime wedges
4 fried eggs (optional)
Method:At least 2 hours before, or the night before, cook the riceSpread it in a tray and allow it to cool thoroughly, refrigerateBeat the eggs with the sesame oil and salt, and set asideCut the chicken into 1cm diceHeat a wok and add the oilWhen it is very hot, add the garlic, onion, and black pepper and stir-fry for 2 minutesAdd chicken and stir-fry for another 2 minutesAdd the cold cooked rice and stir-fry for 3 minutesAdd the fish sauce, spring onions, coriander and chilliesFinally, add the egg mixture and continue to stir-fry for another minuteTurn onto a platter and garnish with the lime wedges and fried eggs (if using)
_____________________________________
Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers to come up with delicious dishes for the whole family to enjoy during the current lockdown. This week Chef Charne Wylie from the school's Pretoria campus shares two of her favourite Thai recipes – Thai fried rice and red pork curry. Wylie says she loves the salty, sour, sweet and spicy flavours of Thailand and that these two recipes are real crowd pleasers.
Gaeng Phed Moo (Red Pork Curry)
Ingredients:
450g pork fillet
11/2 tbsp oil
2 tbsp Thai Red Curry Paste
3 tbsp ginger, finely shredded
1 tsp ground turmeric
2 tbsp garlic, finely sliced
400ml coconut milk
2 tbsp fish sauce
4 lime leaves (or 1 tbsp finely shredded lime zest)
2 tsp sugar
a handful of basil leaves
Method:Cut the pork into thin slices and set asideHeat a wok, and add the oilAdd the curry paste and fry for 30 secondsAdd the pork slices and stir-fry for 1 minute until the pork is coated with the curry pasteRemove the pork with a slotted spoon and set asideAdd the ginger, turmeric and garlic and stir-fry for 10 secondsStir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boilSimmer for 5 minutesReturn the pork to the wok and simmer for 3 minutes until cooked throughToss in the basil and serve at onceKhao Phad Ruam Mit (Thai Fried Rice)
Ingredients:
Enough long grain white rice to fill a 400 ml measuring jug
2 eggs
2 tsp sesame oil
½ tsp salt
225g chicken breasts, skinless
2 tbsp oil
2 tbsp garlic, coarsely crushed
1 small onion, finely chopped
½ tsp freshly ground black pepper
3 tbsp fish sauce
3 tbsp spring onions, finely chopped
3 tbsp coriander, finely chopped
2 small red chillies, seeded and chopped
To garnish: lime wedges
4 fried eggs (optional)
Method:At least 2 hours before, or the night before, cook the riceSpread it in a tray and allow it to cool thoroughly, refrigerateBeat the eggs with the sesame oil and salt, and set asideCut the chicken into 1cm diceHeat a wok and add the oilWhen it is very hot, add the garlic, onion, and black pepper and stir-fry for 2 minutesAdd chicken and stir-fry for another 2 minutesAdd the cold cooked rice and stir-fry for 3 minutesAdd the fish sauce, spring onions, coriander and chilliesFinally, add the egg mixture and continue to stir-fry for another minuteTurn onto a platter and garnish with the lime wedges and fried eggs (if using)
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