Chicken wings are a favourite of mine but marinated and oven baked or grilled instead of deep-fried they are far less calorific and make a great appetiser. I like to cook mine using a Crying Tiger marinade, although this is quite a hot sauce when used as a dip it’s less spicy as a marinade yet still delivers a sufficient level of heat for me. I keep thinking they would also go well with the Southern Thai paste but haven’t managed to get around to doing it yet. (Update. I have and they were great but only for the real heat lovers out there! You could use the Bangkok style curry paste for a less spicy experience)
Life doesn’t get much easier than this!
If you ask most people to use just one word to describe Thai food I don’t doubt the most popular word would be “spicy”. And yet, there are many dishes in which chillies play no part at all. This is one of them. A version of a marinade that is quite unique to the region in which I grew up, in fact growing up there when I did there were more Khmer (Cambodian) speakers than Thai. I think there are many Cambodian influences going on here and an overwhelming freshness from the herbs and spices involved. This is a great favourite with kids as well as adults!
The most common problem that seems to crop in making Thai curries is this : “My Thai curry is too watery…”. Well a few minutes reading this and I can promise you that will never happen to you! Coconut milk plays a big part in South-East Asian cooking but much less so in the UK and many other countries. A resulting pr..
Coconut Milk The available brands of coconut milk in the UK and elsewhere vary markedly in their thickness and composition. The different thickeners and emulsifiers will have an impact on the consistency of the final dish. Additives like guar gum can have a disastrous effect on a Thai curry as the sauce reduces. As a …
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