Thai-riffic

These sim­ple, flavour-packed recipes will take your Ori­en­tal cook­ing to a new level

Health & Fitness - - Contents -

De­li­cious, flavour­some Thai recipes.

It’s no won­der Thai food has be­come one of Bri­tain’s most loved cuisines – with its de­li­ciously bold flavours and va­ri­ety, it’s hard to beat. In fact, 40 per cent of peo­ple who dine out choose to eat Thai food reg­u­larly. Now Thai cui­sine is un­der­go­ing a rev­o­lu­tion in the UK – in­no­va­tive new Thai restau­rants are swap­ping greasy MSG-packed meals for fresh, healthy, flavour­ful dishes. That’s cer­tainly what pi­o­neer­ing chef Sebby Holmes has done – along with launch­ing his new cook­book Cook Thai (Kyle Books, £19.99), he’s tak­ing the Thai food world by storm.

Holmes finds peo­ple are sur­prised when he tells them that he learned to cook Thai food in South Lon­don, rather than in the heart of Thai­land. He started out with a de­gree in jour­nal­ism, then fell into the hos­pi­tal­ity world when he started work­ing in the kitchen of trendy Peck­ham Thai restau­rant, The Beg­ging Bowl. From there, he worked in Soho’s highly-ac­claimed Smok­ing Goat Thai restau­rant and then launched his ac­claimed Thai street-food restau­rant, Farang, in 2016.

Holmes is pas­sion­ate in both his restau­rant and book about loy­alty to flavour, not au­then­tic­ity – per­haps why he fuses Thai so can­didly with other cuisines and flavours. Trans­lat­ing his cook­ing ad­ven­ture and knack for writ­ing into a cook­book was the next step for Holmes and voilà, Cook Thai was born. Its pages are packed with mouth­wa­ter­ingly cre­ative dishes you won’t see in your av­er­age Thai restau­rant, such as Grilled oys­ters with sour fruit, chilli and lemon; Silken Chicken pomelo and herb salad; Grilled tiger prawns and man­darin som tam salad; and Smoky aubergine salad with runny duck eggs.

Holmes has mas­tered what it means to cre­ate a de­li­cious meal with­out it be­ing un­healthy. Ev­ery recipe in his book starts with sim­ple, whole­some in­gre­di­ents and ends with a fresh dish that’s burst­ing with flavour. Check out the recipes for some of his most deca­dent­look­ing dishes such as Sticky pork belly, or Stir-fried beef with roasted chilli jam shal­lots and kale, and you’ll see the main flavours come from fresh in­gre­di­ents such as chilli, spring onions, co­rian­der and Thai basil, all packed with vi­ta­mins and an­tiox­i­dants. Holmes also uses su­per­foods such as ginger, turmeric and coconut oil through­out his recipes.

If you’re bored with cook­ing the same old dishes, Cook Thai will add ex­cite­ment with­out the guilt.

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