i don’t know about you, but i love tropical desserts. this dessert was the perfect finale to my 3 course thai dinner, as it’s really light but flavoursome. the real bonus? it’s incredibly easy to make!
you may struggle to find thai basil in your local supermarket – i can only ever find it fresh in asian supermarkets, but it’s certainly worth the trip!
this could be adapted for caribbean flavours – take out the thai basil, crank up the ginger a little and add some rum!
you will need to start this recipe the day before you plan to serve it.
I really love cooking Thai food. We visited Bangkok and Chiang Mai earlier in the year, and the variety was a real eye opener. I think a lot of us who cook Thai food become accustomed to making just green or red curry with shop-bought pastes (personally, my favourite is yellow curry and I add extra chillies!) but I wanted to try something a little more adventurous.
Massaman curry is traditionally served using beef, and is cooked slowly to keep the meat tender. As (nearly) always, I bought the meat from my local butcher, and using this recipe it completely fell apart. I always take beef out of the fridge an hour before cooking, to allow it to reach room temperature. It stops the meat seizing up when cooking and keeps it soft and tender.
You can easily buy Massaman curry paste from the supermarket, but making myself was so rewarding. Curry paste recipes always look intimidating due to the extensive ingredient list, but it’s surprising how many you’ll already have in your cupboards. I stocked up on the additional ingredients at my local Asian supermarket – authentic ingredients for a low price, it’s a win-win situation.
I like to top my curry with a sprinkling of toasted peanuts, birds-eye chillies, and fresh coriander and Thai basil. It adds extra freshness and texture.
I’m very guilty of making food with cheese, oil and pretty much anything unhealthy. I’ve been trying to incorporate some healthier meals that are also treats. These Thai satay chicken chunks were really delicious but also relatively guilt-free.
Of course, I bought some fresh chicken from my local butchers – Southampton Butchers – as it really does make all the difference. The meat was juicy, and not pumped full of water.
I chose to serve the chicken and satay dip with a spicy Thai cucumber salad – simply use a vegetable peeler to peel thin strips off 1 x cucumber, and mix well with some bean sprouts, a dash of fish sauce, a dash of rice wine vinegar, a pinch of muscovado sugar and a finely chopped birdseye chilli.