Blog - Curry Twist

Noodles In Ayutthaya, Thailand

The ancient, historic town of Ayutthaya, situated about 85 km north of Bangkok, was once the magnificent capital of the great Thai empire that ruled over large areas of south-east Asia from the fourteenth to the eighteenth century. Named after the legendary city of Ayodhya in India, it reflects the seamless blending of Hindu and Buddhist cultures that is still found in Thailand.

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At the height of its powers, Ayutthaya ranked among the world’s greatest cities, with exquisite buildings and an elaborate grid of canals and roads. Visitors from China, India, Japan, Persia, the Arab world and Europe all came to marvel at the wonders of the city, to trade, or to study and worship in one of its many Buddhist monasteries.

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Ayutthaya was destroyed by a Burmese army that invaded in 1767 and burned to the ground. The survivors of the attack abandoned the city, and when they rebuilt their capital it was at the present site of Bangkok, whose official title still includes the name of Ayutthaya. The old palaces and temples were left to crumble neglected for over a century while the jungle grew back over them.

Today Ayutthaya is one of the most popular tourist destinations in Thailand. The Ayutthaya Historical Park, located in the middle of the town, includes some of the most spectacular temples that have been carefully and painstakingly restored. Remains of other temples and monasteries are scattered all around the region and you can easily spend several days trying to visit all of them. Even if you do not have the time to do that, you must spend at least a day here to grasp the glory of the the ancient kingdom of Ayutthaya .

On your way to Ayutthaya you will pass by a touristy, bustling floating market which will provide you with a completely novel shopping experience! If you’re based in Bangkok, there are several authentic floating markets such as Damnoen Saduak, that are within easy traveling distance. It is real fun to cruise along the narrow canals, absorbing the sights, stopping occasionally to sample the wares on offer. Here you will find sellers in boats peddling everything from trinkets and souvenirs to fresh fruit, made to order hot food and even coconut ice cream with all the fixings!

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Stir fried noodles are my favourite and I made sure to have some wherever we went. By far, the most fascinating noodles were the ones that were being cooked on boats in the floating markets. To watch these amazing cooks deftly prepare food in the tiny confines of a rocking boat was an experience in itself, but to savour it while gently floating by in our own boat made it that much more memorable.

You can skip the shrimp, eggs and fish sauce and make these noodles vegetarian if desired, and also add other vegetables such as thinly sliced cabbage or green beans. If you can find smoked tofu, use that for the wonderful smoky flavour it adds. These noodles are best eaten fresh out of the pan, so have all the ingredients prepped (as they do on the boats!) and stir fry them just before serving. For more easy and delicious Thai recipes, check out Thai Green Curry Chicken, Red Curry Fish or Mussaman Potato Curry.

Stir Fried Rice Noodles With Vegetables And Shrimp

1/2 lb (225g) dried flat rice noodles (half of a 450g package)

2 tbsp each: light soy sauce, prepared sweetened tamarind sauce or tamarind chutney, tomato ketchup, lime juice

1 tsp each: Thai chili sauce or any hot sauce, fish sauce

1/2 lb large raw shrimp, peeled and deveined (about 10-12)

Salt to taste

4 tbsp vegetable oil, divided

2 eggs, lightly beaten

2 cloves garlic, finely chopped

1 medium onion, thinly sliced

1/2 sweet red bell pepper, seeded and thinly sliced

1/2 cup small cubes of extra firm tofu

1 cup fresh bean sprouts

6 scallions (green onions), cut into 1 inch pieces

1/4 cup crushed roasted peanuts

Lime wedges for garnish

Bring a large pot of water to boil over high heat. Add noodles and switch off the heat. Soak noodles in boiling water until softened, stirring now and then to loosen them, about 3-4 min. Drain and set aside.

In a small bowl, combine soy sauce, tamarind sauce or chutney, tomato ketchup, lime juice, hot sauce and fish sauce. Set aside.

Pat shrimp dry and lightly dust with salt.

Warm 1 tbsp oil in small frying pan over medium high heat. Pour eggs in, make omelet. Shred omelet roughly with spatula. Set aside.

Warm 1 tbsp oil in same frying pan over medium high heat and gently saute the shrimp for 2 min until they are lightly pink and almost cooked. Transfer to a plate and reserve for later use in the recipe.

Wipe down skillet and warm remaining 2 tbsp oil in it over medium high heat. Add the onions, garlic and red pepper. Sauté 4-5 min until lightly browned.

Add tofu cubes, reserved noodles and reserved soy sauce mixture. Mix well, cook 2 min.
Note: Just before adding noodles to skillet, loosen them under running water if they are sticking to each other.

Add reserved shredded omelette, shrimp, bean sprouts, green onions and 2 tbsp of the roasted crushed peanuts (reserve remainder for garnish).

Stir fry gently, tossing with 2 forks until everything is well mixed, about 2-3 min. Transfer to a platter and garnish with peanuts and lime wedges if desired.

Serves four

Red Curry Fish In Phuket Islands

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 Once you've had your fill of all that Phuket has to offer, try exploring nearby islands, for another great adventure awaits you! Many of these gorgeous, lush islands are just a day trip away from Phuket and offer spectacular scenery, sandy beaches, peace and serenity. And if you want to step a little outside of your comfort zone to try new things such as scuba diving, snorkelling, canoeing and exploring ancient caves and lagoons, your adventure becomes even more memorable.

We rented a speedboat and spent a lovely, leisurely day exploring the islands in Phang Nga Bay.  
The feel of the breeze on our faces as island after island sped by our speedboat, was an exciting start to our adventure. Each of these islands is a showstopper in it's own right, but you can't possibly see them all in one day.
We took in the highlights, stopping to admire the limestone cliffs, bat caves, glow in the dark stalagmite formations, ancient artwork on cave walls and incredible, never ending scenery that you don't get tired of.
We packed so many once -in- a -lifetime experiences in that one day trip that everything we had seen and done in Thailand before paled by comparison!

Our boat dropped us off at the famous James Bond Island, so named because one of the films 'The man with the golden gun' was shot here. We couldn't stop marvelling at it's breathtaking scenery, lush greenery, emerald waters and limestone cliffs that loomed in the water, making it the ideal locale not only for shooting films but just to walk around and admire the view.

During our island hopping, we came across a small Muslim fishing village, called Koh Panyi, built entirely on stilts in the water. This little village had a beautiful, golden domed mosque, a children's school and about 350 families living in houses built on stilts, to raise them above sea level! 
Legend has it that this place was first settled about 150 years ago by some Indonesian fishermen. These days the villagers sustain themselves mainly by fishing, selling souvenirs and cooking for tourists. 
 

It was lunchtime by the time we reached Koh Panyi. Having heard about it's heritage, we were dreaming of eating some nice Thai Indonesian fusion food, perhaps a tasty biryani, Mussaman curry or a kabab skewer or two. Alas, it was not to be! While we didn't get any of that, the food we were offered was reasonably good and prepared fresh. 

One of the most memorable adventures on this trip took me out of my comfort zone, attempting things that I wouldn't normally dare do.
We boarded flimsy looking, small inflatable rafts and sailed off merrily to explore lagoons and caves. Some of the caves had such narrow, low slung openings that we had to lie flat on the raft while paddling in complete darkness. It was difficult to see and I think I may have let out a shriek or two!

Once we got through, we emerged into a stunning lagoon filled with crystal clear water, ancient overhanging trees and an atmosphere of such utter peace and serenity, unmarred by pollution, traffic, noise or crowds that it almost made us want to give up everything and move there permanently.

It was one of those exhilarating, once in a lifetime experiences we didn't even know was on our bucket list until we did it. Next time though, I am going to make sure I take a few swimming lessons first!

Fiery Thai red curries were a staple with us when exploring the islands. The abundance of fresh seafood made them taste even better! Red curry fish in a creamy coconut milk sauce, made with local, freshly caught fish was one of my favourites. 
Making red curry paste at home is very rewarding and it produces a paste that is far better tasting that anything you might buy in a jar. Extras can be frozen or used as a marinade to grill chicken, pork or shrimp.
Using good quality, premium coconut milk is paramount as it helps mellow out the heat from the red chilies and adds a smooth creaminess to the sauce. I also like to add some paprika to help the red colour along.

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You can add halved cherry tomatoes or pieces of pineapple to the sauce to mellow it out further. Serve with steamed Jasmine rice to soak up the wonderful sauce. For a complete Thai meal, serve with Thai Chicken Satay Skewers as starters and Mussaman Potato Curry on the side.

Red Curry Fish

For Red Curry Paste:

8 dried red chilies (use an assortment of hot and mild)

4 each: fresh red chilies (hot or mild), garlic

2 shallots

1 inch piece ginger or galangal

1/4 cup fresh coriander leaves and stems

1 tbsp each: Thai curry powder, fish sauce, olive oil, rice vinegar, lime juice, brown sugar

For Fish Curry:

1 lb (450g) skinless fish fillets such as Red Snapper, Halibut or Tilapia, cut into 2 inch chunks

1/4 cup each: all purpose flour, oil to fry fish, red curry paste

2 tbsp olive oil

1 medium onion, thinly sliced

1 can (400ml) unsweetened coconut milk

Salt to taste

1 tsp good quality paprika

1 tbsp each: sliced or whole red chilies, chopped Thai basil and fresh coriander leaves for garnish

To make the red curry paste, combine all ingredients in blender and blend to a smooth paste. Transfer to a bowl and reserve.

To make fish curry, dredge fish fillets in flour and place on a plate. Have another plate lined with paper towels ready nearby. Warm 1/4 cup oil in large non stick frying pan over medium heat. Fry fish in batches until just cooked through and slightly crisped, about 7-8 min. Drain on paper towel lined plate. Reserve.

To make sauce, warm  2 tbsp oil in deep skillet over medium heat. Add onions and cook until lightly brown and softened, about 5 min. 

Add 1/4 cup of reserved red curry paste and cook 1 min until it is fragrant. Add coconut milk, salt and paprika, stir to mix and cook until mixture starts to bubble, about 4 min.

Taste sauce and add another tablespoon of the curry paste or a dash of curry powder or some more sugar and lime juice if desired. Add fish gently to the sauce and cook until warmed through, about 2 min.

Serve garnished with chilies and fresh herbs.

Serves four

 

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Green Curry Chicken In Phuket

Phuket has long been known as a dazzling island paradise and is one of the most popular tourist destinations in Thailand. If you want to experience all the faces of Thailand's tourism in one small microcosm, Phuket is the place to do it. There you will find Australian backpackers, Swedish honeymooners, ageing American hippies, Chinese tour groups and boisterous Indian families all rubbing elbows on the crowded road that runs past Patong beach. Wander a little further and you will also find  stunning sunsets, beach vistas that take your breath away, crystal clear waters, and manicured luxury resorts. Mix this in with Thailand's legendary hospitality and cuisine, and every one has a reason to visit!

Patong's famous Bangla road area, with its wild nightlife, raucous bars, dubious looking massage parlours and transgender cabarets, comes as a bit of a shock to the first time visitor. 
However, just a couple of minutes away is the beach, which is still an oasis of calm and a great place to watch the sunset while strolling on the sand and dipping your toes in the water. There are also many beach shacks serving fruits, juices and other drinks to cool you off.   

 

Phuket has many really good restaurants, some of them situated right by the beach, offering phenomenal views. To watch the sun dipping into the water and listen to the waves crash on the beach, while eating delicious Thai food is a memorable experience indeed.
Ban Rim Pa, a restaurant situated partway up a cliff, overlooking the beautiful beach is one such place. Their lemongrass fish accompanied with a mango salad was just amazing. Another restaurant Pan Yah is right on the beach and specializes in seafood. Their seafood salad and shrimp in Thai chili sauce still lives in my memories!

My all time favourite dish though, is green curry. I love it's fresh flavours, creamy sauce and pretty colours. Chicken is just one of the ingredients you can put in it. Tofu, vegetables or fish are also good. And if you slather the curry paste on a hunk of salmon, throw it on the grill and serve it in a lettuce wrap, you've got an unusual, healthy and delicious way to enjoy it!

We tried green curry in so many ways in Phuket. One of my favourites was deep fried tofu and crisp vegetables bathed in the spicy green curry sauce. 

Another unusual way it was served was with spinach and fish as shown in the picture below. The spinach added a nice silkiness to the texture while the chunks of fish were tender and flavourful in the creamy sauce. Spooned over coconut rice, it was pure heaven!

Since returning from Thailand, I have made sure to have green curry on my menu at least once a week. It helps keep the memories of our trip stay fresh!

Green curry paste is super easy to make at home and so much more flavourful than anything you can buy in a jar. It will last for a week in the refrigerator or you can freeze it instead. I like to freeze it in half cup measures in a ziploc bag so I can pull one out whenever I get a curry craving!

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Green curry paste can also be used as a marinade for grilled chicken skewers or fish. You can serve this curry with Swordfish satay skewers and coconut rice.

Green Curry Chicken

For green curry paste:

1/2 cup each, packed: fresh coriander leaves and stems, Thai basil leaves

1/4 cup fresh mint leaves

4 cloves garlic

1 inch piece ginger or galangal

4-6 Thai or other hot chilies

2 tbsp each: Thai curry powder, water

Salt to taste

1 tbsp each: sugar, fish sauce, lime juice

For chicken curry:

2 tbsp oil

1 medium onion, thinly sliced

1 can (400ml) unsweetened coconut milk

1 lb (450 gm) boneless skinless chicken breast, thinly sliced

1/2 cup each: zucchini (sliced into thin half rounds), green beans (halved), canned baby corn (halved)

lime wedges, peanuts, sliced red chilies, basil leaves for garnish

To make the curry paste, combine all ingredients in blender and blend to a smooth paste. Transfer to a bowl and reserve.

To make curry, warm oil in deep skillet over medium heat. Add onions and cook until lightly brown and softened, about 5 min. 

Add 1/4 cup of reserved green curry paste and cook 1 min until it is fragrant. Add coconut milk, stir to mix and cook until it starts to bubble, about 4 min.

Add chicken and vegetables, cover skillet and bring to a gentle boil. Reduce heat to low and cook covered until chicken is tender and vegetables are crisp tender, about 10 min. 

Taste sauce and add another tablespoon of the curry paste or a dash of curry powder if desired. Serve garnished with lime wedges, peanuts, chilies and basil leaves.

Serves four


Pad Thai Noodles In Bangkok

Our first impression of Bangkok was one of chaos, as we tried to battle our way through the throngs of people everywhere, the gridlocked traffic, and the street stalls that crowd the sidewalks. Then, after a day or two, we began to feel the rhythms of the city. Behind the tumult of the streets there are oases of calm - gardens and temples of stunning beauty. The people are always quick with a smile and gracious with their warm hospitality. The stalls that make walking through the streets such an obstacle course are the real treasures of the city, for Bangkok is, above all, a never-ending feast!

Bangkok is probably one of the best and safest places to eat street food. Not only is it fresh, delicious and reasonably hygienic (well, we never once fell sick!), it is also cheap, plentiful and very popular with locals and visitors alike. Judging by the sheer number of vendors who have set up impromptu food stalls on every street and their immense popularity, no one in Bangkok seems to cook at home! There is something very satisfying about watching your meal cooked right in front of you while inhaling all those heavenly aromas. Just like being in a cooking class!

While Pad Thai noodles, grilled chicken satays and fresh seafood were some of our choice things to eat from street food vendors; whole grilled fish, coated in a thick 'plaster' of salt and flour was easily our most favourite. The plaster hardens as it dries and keeps the fish incredibly flavourful and moist inside. Before being coated with the flour and salt paste, the fish is first stuffed with lemongrass and herbs to add more flavour. Served with a garlicky dipping sauce, liberally spiked with fiery Thai chillies, it was an amazing new dish that we encountered.

Literally every street in Bangkok has some amazing food and it is very tempting to just follow your nose to the nearest food vendor, grab a stool and eat what's offered. Sukhumvit Soi 38, was one of the first places we ventured out to try street food. One of Bangkok's most popular street food havens, it is lined with lots of food stalls, plastic tables and chairs and exciting Thai food of every description. We grabbed ourselves a couple of plastic chairs and soon an adorable little urchin was at our elbow, offering us a bunch of menus from nearby vendors. 

This little guy cheerfully helped us choose the foods that we would like, brought our meal to the table and was thrilled to pose for a photograph! The food was cheap, tasty and fresh - an unbeatable combination! We washed it all down with chilled green coconut water and felt well fortified to explore some of Bangkok's famous nightlife. 

One of the joys of being in Bangkok was that I could have my favourite Pad Thai noodles for practically every meal! We had it in fancy restaurants where it came wrapped in a gossamer thin, lacy omelette and we had it by the side of a street, sitting on a plastic chair while watching the food vendor deftly toss the ingredients together in a huge wok. No matter where we ate it, or how often, it was always fantastic!

My recipe here is vegetarian but you can easily add sautéed shrimp or chicken if you wish. This is probably very unorthodox of me, but I like to add in some rich coconut cream (skimmed off the top of a can of coconut milk) for the extra creaminess and flavour it adds to the dish. 

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For even more flavour, add a teaspoonful of Thai curry powder and serve with Thai chicken satays or Mussaman Potato Curry to round out the meal.

Pad Thai Noodles

225g (1/2 lb) dried rice stick Pad Thai noodles
2 tbsp each: tamarind chutney or sauce (store bought), tomato ketchup, lime juice, coconut cream
1 tbsp each: Thai red curry paste or Thai chili sauce, dark soy sauce

3 tbsp vegetable oil
2 eggs, beaten
2 cloves of garlic, finely chopped
1 medium onion, thinly sliced

1/2 sweet red pepper, thinly sliced
1 cup fresh bean sprouts
1/4 cup roasted peanuts, lightly crushed
2 green onions, sliced
2 tbsp chopped fresh coriander
4 lime wedges for garnish

Soak noodles in enough hot water to cover for 20 minutes or until softened, stirring now and then to loosen them. Drain and set aside. 
In a small mixing bowl, combine the tamarind sauce, ketchup, lime juice, coconut cream, curry paste or chilli sauce and soy sauce. Set aside. 
Beat eggs in a small bowl. Warm 1 tbsp oil in small frying pan over medium high heat. Pour eggs in, make omelet. Shred omelet roughly with spatula. Set aside.   
Warm remaining oil in large non-stick wok or skillet over medium high heat. Add the onions, garlic and red pepper. Sauté 4-5 min until lightly browned. Add the bean sprouts, noodles, egg, tamarind soy mixture and peanuts. Stir fry gently, tossing with 2 forks until everything is well mixed, about 2 min. Transfer to a platter and garnish with chopped coriander, green onions and extra peanuts and lime wedges if desired.
Serves four 

Mussaman Potato Curry In Bangkok

A trip to Bangkok has long been on our wish list, so we were thrilled to be able to spend a few days in the city recently. Thais are the friendliest people on earth and we felt welcome as soon as we got there. Throw in some amazing food, great shopping, historical sights as well as gorgeous temples and we were ready to move there permanently!

 

One of the first places we wanted to see in Bangkok was the Grand Palace complex. Even after reading and hearing so much about it, we were completely dazzled by its beauty and sheer magnificence.

The walls are decorated with an inlay work of semi precious stones while golden domes, gilt edged pillars and life sized golden statues add to the grandeur of the place.

One of the city's most well known landmarks, this huge complex was the home of the king and his court as well the place of government for more than 150 years. Within this sprawling complex is also the temple of the Emerald Buddha, a must see sight for any visitor.
 

Buddhism is an integral part of everyday life in Bangkok. You can pay homage to the Buddha in many of the fabulous temples that dot the city. The most famous of these are Wat Pho with its magnificent, giant statue of the Reclining Buddha, Wat Mahathat, one of the oldest temples in Bangkok and a centre for learning meditation, Wat Phra Kaew or the temple of the Emerald Buddha and the spectacular Wat Arun or the temple of the dawn, built right on the river front. 

A lot of the temples, palace complex and other places to see lie along the banks of the Chao Phraya river. A good way to avoid Bangkok's chaotic traffic is to hop aboard a boat, especially in the evening when you can relax in the cool breeze and watch the twinkling lights of the shore. This is still very much a working river and you will see cargo barges sailing amidst river taxis and tourist boats, adding to the bustling atmosphere.

A fun place to stop off on your boat excursion is Asiatique. This huge open air night market is filled with shops, restaurants, street food vendors, entertainment and lots of excitement! We  found it to be the perfect place to buy souvenirs and gifts.

The food in Bangkok is waaay better than anything you can imagine! From higher end restaurants such as Baan Khanitha to lowly street food carts, it is all prepared with fresh ingredients, aromatic herbs and lemongrass, with the perfect balance of sweet, sour, spicy and salty. I just couldn't get enough of my favourites such as Pad Thai noodles, papaya salad and green curry or guzzle down buckets of rich Thai iced coffee sweetened with condensed milk! 

The word "Mussaman" derives from "Mussalman", the Hindi word for Muslim. Indian sailors and traders, many from Gujarat, have been frequent visitors in Thailand, Malaysia, and Indonesia for over a thousand years, and their cooking techniques have left a long-lasting  impression on local cuisines. Mussaman curries are a magical blend of Indian curry spices such as cardamom, cinnamon, cloves and black pepper with Thai ingredients such as lemongrass, galangal and fish sauce. 

We first had this fantastic potato Mussaman curry at the hotel we were staying at in Bangkok. Called AriasomVilla, it is a lovely, charming, green oasis in the middle of a bustling city. It's restaurant Na Aroon is vegetarian with many delicious, authentic Thai dishes on the menu created by chef David Lees. My recipe is based on one generously shared by Chef David, with a few minor changes here and there (with apologies to chef David!). The restaurant uses vegetarian 'chicken', which I have omitted from the recipe, instead adding tomatoes and herbs for colour and flavour.

 

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For variety, add small cubes of tofu or paneer and some green peas along with the potatoes. This curry goes best with plain steamed rice or with warm naan to scoop up the delicious sauce. And the best part is that it tastes even better the next day! If you would like to serve this dish with chicken satay skewers, click here for the recipe. 

Mussaman Potato Curry

1 lb baby potatoes, about 14-16 small ones

2 tbsp oil

1 medium onion, roughly chopped

2 cloves garlic, chopped

1 inch piece ginger or galangal, chopped

1 stalk lemongrass (optional), soft white parts only, roughly chopped

2 tbsp unsalted roasted peanuts

3/4 cup premium canned coconut milk, well shaken

2 tsp each: Thai curry powder, brown sugar, fish sauce or salt to taste

1 cup each: water, halved mini cherry/grape tomatoes

Juice of 1 lime

2 tbsp each: chopped fresh cilantro and basil

Bring a pot of water to a boil, add potatoes and cook them until just tender but not mushy or falling apart - about 12 - 15 min. Cool, peel and halve them. Reserve.

Meanwhile, warm oil in skillet over medium heat. Add onions, garlic, ginger or galangal, lemongrass and peanuts. Sauté until lightly browned and softened, about 5-7 min.

Cool slightly (about 5 min), then transfer to the jar of a blender, along with the coconut milk, curry powder, sugar, fish sauce (or salt to taste) and water. Blend to a smooth paste.

Transfer this paste back into the skillet, set over medium heat. Add reserved potatoes, stir to mix, cover skillet and cook until mixture starts to bubble. Reduce heat to low and cook for 15 min. or until potatoes are very soft and sauce is thick. Stir occasionally.

Fold in tomatoes, lime juice and fresh herbs. Cover and let curry rest 5 min. before serving.

Serves four


Thai Chicken Satays in Phuket

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It is difficult to decide upon just one compelling reason for visiting Thailand. Is it the stunning scenery, the warmth and hospitality of the people or the delicious cuisine that beckon? Fortunately you don't have to pick just one - feel free to enjoy all of them!

Walking on the pristine white sand beaches surrounding Phuket or snorkeling in the warm waters while curious tropical fish nuzzle  your feet  is an exhilarating adventure. Following it up with a dinner of Pad Thai, satay skewers and green chicken curry at an open air restaurant overlooking the turquoise Andaman sea completes an experience that will live in your memory forever.

My love of Thai cuisine began long before I visited the country, nurtured in the many great Thai restaurants I regularly visit in Toronto. Enjoying the same delicious foods in Thailand made me realize how good they taste when eaten freshly cooked, on the beach with the setting sun in the background!

Eating Thai food always gives me a sense of déjà-vu. The flavours, tastes and aromas are very similar to South Indian cuisine, yet still unique and individual enough to stand apart. The coconut milk, garlic, ginger and fresh coriander, combined with the toasted spices always takes me back to Kerala, where i spent a good part of my life, while the lemongrass, galangal, Thai basil and mint are what make Thai cuisine distinctive.

The curry powder used in Thai cooking could easily pass off as Indian, given the similar list of spices used. Toasting the spices gives them a unique Thai flavour, adding smokiness and depth to the curry.

Home made curry powder is fun to make and can be used in numerous other dishes. Even a pinch of it livens up the food immensely. Once you've tried your own home made version, store bought just won't have the same appeal!

My recipe for curry powder, given in below link can easily be doubled or tripled and extras can be stored for up to a year in an air tight jar. Play around with the recipe by adding some green cardamom, cloves and cinnamon to the mix. Use it to make Thai or Malaysian dishes. It works really well with Indian food too!

Thai Chicken Satays

You can substitute shrimp, fish or any other meat for the chicken. Even cubes of paneer taste fantastic in this marinade!

The peanut dipping sauce on the side is a must to bring all the flavours together. you can find the recipe for it here.

For the satay marinade:

2 tsp Thai curry powder 

½ inch piece ginger, minced

2 cloves garlic, minced

3 tbsp fresh lime juice

1 tsp fish sauce

4 tbsp coconut cream (skimmed off top of canned coconut milk)

Salt to taste

1 lb boneless chicken breast

2 tbsp oil for brushing

In large mixing bowl, combine all marinade ingredients together. Mix well. Slice chicken lengthwise thinly into strips. Add to marinade in bowl, mix well, cover and refrigerate overnight. Soak bamboo skewers.

Preheat outdoor barbecue to medium high. Thread chicken strips onto skewers and grill briefly until just cooked through, about 4 min per side. Brush lightly with oil just before taking them off the grill. Serve with peanut sauce for dipping.

Serves four