A TWO-COURSE THAI CHICKEN MEAL, FOR TWO
TOM KHA GAI
This light and flavoursome coconut chicken soup reminds me of my first visit to Thailand. It is not too rich so is perfect to have as an entrée.
Recipe: Sachie Nomura
Photo: Manja Wachsmuth
Serves: 2 as a starter
1 tablespoon oil for frying
½ shallot, sliced
200ml coconut milk
200ml water
2 slices galangal* (about 1⁄2 tablespoon)
½ stalk lemongrass, bruised
2 kaffir lime leaves
300g chicken breast, sliced
50g green beans, trimmed and cut in half
50g baby corn, cut in half
2 tablespoons fish sauce
1 tablespoon (lightly packed) brown sugar
½ tablespoon lime juice
Pinch of salt
½ small red chilli, chopped, for garnish Coriander leaves for garnish
* Galangal is available from Asian food stores (often frozen).
Heat oil in a medium-sized pot and sauté shallot until translucent.
Add coconut milk, water, galangal, lemongrass and kaffir lime leaves and bring to the boil.
Reduce heat to medium and add the chicken. Cook for 5 minutes then add the beans and corn. Cook for 2-3 minutes until the chicken is cooked through.
Season soup with fish sauce, brown sugar, lime juice and a pinch of salt.
Pour into serving bowls and garnish with chilli and coriander leaves.
PAD KRAPAO GAI (THAI BASIL CHICKEN)
This dish might not look up to fine-dining standards but if you are after something quick, easy and delicious, this is the one to go for. Holy basil is traditionally used in this dish for its peppery flavour but it is seldom available so I use purple-stemmed Thai sweet basil (bai horapa) instead.
Recipe: Sachie Nomura
Photo: Manja Wachsmuth
Serves: 2
2 teaspoons oyster sauce
2 tablespoons fish sauce
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons oil for frying (not olive oil) 2 eggs 4 cloves garlic, sliced 1-2 bird’s eye chillies, chopped 400g chicken breast, cut into small pieces
2 handfuls Thai basil
2 servings of steamed rice
Combine oyster sauce, fish sauce and sweet soy sauce in a bowl and set aside.
Heat a wok on medium high heat and add oil. Crack eggs into wok and fry, spooning some oil on top to cook the surface as well. Remove from wok.
Add garlic and chilli to wok and cook for 1 minute. Add chicken pieces and cook for 4-5 minutes or until the chicken is cooked through.
Pour the sauce mixture over the chicken and turn up the heat to caramelise. When the sauce has slightly thickened, add basil and give it a quick toss. Serve with steamed rice and the fried eggs on top.