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A taste of flavourful Thai cuisine

My interest in Thai dishes surged recently when I took in two cooking courses at Blue Lagoon Cooking school, Koh Chang, Thailand.

My interest in Thai dishes surged recently when I took in two cooking courses at Blue Lagoon Cooking school, Koh Chang, Thailand.

I have been going to the same school over the years, because I always learn different recipes and each time I get more excited about Thai food, its history and presentation.

The instructor and my best Thai friend, Ya, is a very gracious lady with a great knowledge of Thai Food, its history and the role that spices, herbs and plants play in their cooking. ‘Ya,’ is her nickname, and that’s what I always call her. She has now written a 100-page cookbook.

One of the dishes I wanted to learn to cook was Masaman Curry because I had a taste of it at a previous get together with friends from Briton.

Masaman Curry

Curry Paste

• 1 tsp coriander seed

• 1/4 tsp cumin seed

• 1/8 tsp nutmeg

• 1 small fingernail of cinnamon

• 2 to 3 cardamoms

• 4 to 5 cloves

• One half piece of star anis

• One quarter tsp of pepper

• Roast the above in a pan and then put into a mortar and pound into a powder.

• 4 to 5 big red dried chilli sliced thinly

• 4 to 5 small red chillies. You can use fresh or dried

• 3 shallots, sliced

• 10 to 15 pieces small garlic

• 2 tbsp chopped galangal

• 2 tbsp chopped lemon grass

• 1 chopped coriander root

• One half tsp chopped lime skin

Fry all ingredients until fragrant then place in the motor with the powder then pound to a smooth paste.

Dinner for two

• 3 tbsp of curry paste

• 3 tbsp of vegetable oil

• 1 cup of chicken...you can use breasts or thighs

• 1 cup of coconut cream and 5 cups of coconut milk

• 1 cup of white potato or sweet potato..you can mix them also

• 4 cardamom pods

• One-quarter cup of peanuts roasted

• 2 dried bay leaves

• 3-4 tbsp of fish sauce

• 2 tbsp tamarind paste

• 2 tbsp of coconut sugar or brown sugar

• One half tsp of salt

Add in bay leaves and cardamom seeds to the paste.

Add in potatoes, peanuts, shallots, and cinnamon to fry with the paste and then the coconut milk.

Simmer for about 20 minutes then put in the chicken and add in the fish sauce, sugar and tamarind juice.

A great taste for another Thai dish.

Bye for now and Goood Cooking!

Ken Wilson is a freelance columnist with the Tribune/Advsior.