Thai cookery is in many ways unequalled in producing fine broth type dishes. The use of lime leaf, lemongrass, and coriander which are often enhanced with coconut milk and basil can produce broths with incredible depth and style. Another advantage of poaching foods in a broth is the healthy benefits of this cookery style. Although coconut milk has a high fat content it can easily be substituted by a low fat alternative. Another great thing about Thai food is that once you master the basics of how to balance the various Thai spices and flavours it is easy to alter a dish to include fish and vegetables. Aubergines work very well in Thai cookery. Thai fish sauce or nam pla is essential to achieving an authentic Thai flavour. Don’t be put off by this strong smelling condiment — when used correctly it can make a good dish great. Another handy point when using Thai curry paste — the green paste is the hot one and the red paste is the mild.
This recipe comes courtesy of Oscar’s restaurant. Images courtesy of www.foodandwinephotography.com
Preparation time five minutes
Cooking time 15 minutes
2 150g organic chicken supremes
100 grams noodles
Half tin coconut milk
1 bunch of basil
4 lime leaves
1 sprig lemongrass
Half a lemon
20g Thai red curry paste
Roughly chop half the chilli and the lemongrass. Place the water into a heavy saucepan and add the curry paste, lemongrass, lime leaves, and chopped chilli and bring to the boil. When boiling pour in the coconut milk
Season with the fish sauce and add the chicken. Allow to gently poach for around 10 minutes with the lid on the pot. When the chicken is almost cooked add the noodles and allow to cook.
To finish add the basil and allow to infuse for around 30 seconds, squeeze in the juice of half a lemon, check seasoning and serve.