Column: Nothing like some Thai cuisine to tantalize taste buds

When we were holidaying in Thailand my taste buds were delighted with the spices and flavours of the country’s food.

When we were holidaying in Thailand my taste buds were delighted with the spices and flavours of the country’s food and also some Lebanese and Italian fare.

I like to taste different foods and Koh Chang Island in Thailand was certainly the place to make the palate dance daily.

We ate late one evening in an Italian restaurant and another evening we had Lebanese food that was interesting.

We had falafels for the first time and learned the ingredients for a very nice garlic sauce that could be used for a vegetable dip, or a variety of other uses.  Basically, it is garlic pounded in a mortar and added to yogurt with a little bit of lemon juice and salt.

Thais tend to cook by feel, taking into account the tastes and preferences of those enjoying the meal.

This way they can always taste and adjust the seasoning to taste.

If you find the food needs adjusting, like adding a little more heat from chillies, you can get the right balance as you work through the dish.  Our Thai food instructor constantly tasted the food as we prepared various dishes when we attended a cooking school.

Thai food is light and fresh with delicately balanced spices along with a harmony of flavours, colours and textures designed to appeal to both the eye and the palate.

Here’s another of the six dishes I learned from a very good Thailand cook by the name of Yaa. She was very pleasant, had a good knowledge of the food and some lore behind some of the ingredients we were using.

Chiang Mai Noodle Soup

• Two-and-one-half cups of coconut milk

• Two tbsp red curry paste

• One tsp ground turmeric

• One pound chicken thighs, boned and cut into bite sized chunks

• Two-and-one-half cups chicken stock

• Four tbsp fish sauce

• One tbsp dark soy sauce

• Salt and freshly ground pepper

• Juice of one-half lime

• One pound of fresh egg noodles, blanched for a short time in boiling water

In a large saucepan, add about one third of the coconut milk and bring to a boil, stirring often until it separates. Add the curry paste and turmeric, stir to mix well and cook.  Add the chicken and stir-fry for about three minutes to coat the chicken. Add the remaining coconut milk and chicken stock, fish sauce and soy sauce. Season with salt and pepper to taste and then simmer gently for about 10 minutes.

Move from heat and add lime juice. Reheat the noodles in boiling water, drain and put in individual serving bowls.  Divide the chicken between the bowls and ladle in the hot soup. Top each serving with a little of each of the garnishes:

• Four green onions chopped

• Four red chillies, chopped

• Two shallots, chopped

• Four tbsp spinach leaves

• Two tbsp dried sliced garlic

• Coriander leaves

This is pretty easy to make and will perhaps take a few purchases that are available in supermarket stores in Williams Lake. I picked up some red and green curry paste last week, along with red chillies, dried red pepper flakes, fish sauce and coconut milk.

Try some Thai this summer. It’s easy to make and lots of taste.

Bye for Now and GOOOD COOKING!

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

The Grade 2 class of 150 Mile House Elementary attended Cariboo Memorial Hospital with teacher Kirsty Bowers to deliver “kindness” bags full of small gifts to housekeeping staff. (Rebecca Dyok photo)
150 Mile House students deliver gift bags showing appreciation for hospital staff

Students begin Monday morning with a bus trip to Cariboo Memorial Hospital

A nurse performs a test on a patient at a drive-in COVID-19 clinic in Montreal, on Wednesday, October 21, 2020. THE CANADIAN PRESS/Paul Chiasson
Interior Health reports 16 new COVID-19 cases

423 cases remain active in the region

The RCMP arrest one of the suspects on Highway 97 courtesy of cell phone footage shot by a bystander. (April Thomas photo)
UPDATE: Two suspects arrested after multi-jurisdictional chase

A half dozen police cars were seen heading north on Highway 97

Cannabis bought in British Columbia (Ashley Wadhwani/Black Press Media)
Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

Older rental apartments are prime candidates for renovations, and could result in lost affordable housing stock. (Zoë Ducklow photo)
B.C.’s renoviction overhaul a good start, but won’t preserve affordable stock, lawyer says

And still no protection for people who can’t pay rent due to COVID-19

Kamloops This Week
Cause of Kamloops landfill fire may never be known

Fire investigators are dealing with too much destruction in too large an area

(Photo by Marissa Baecker/Shoot the Breeze)
B.C. WHL teams to hit the ice with Kelowna, Kamloops hub cities

Kelowna, Kamloops centres chosen to host B.C. WHL teams for 24-game regular season

The machines are akin to ATMs and allow drug users at risk of overdose to get hydromorphone pills dispensed to them after their palm has been scanned to identify its unique vein pattern. (CANADIAN PRESS)
Feds dole out $3.5M for ‘vending machines’ to dispense safer opioids in B.C.

The machines are located in four cities across Canada, including Vancouver and Victoria

Kelowna’s lakefront visitor centre is one of 130 around the province. Tourism businesses have been hardest hit by COVID-19 restrictions on travel. (Destination B.C.)
Tourism, small business getting COVID-19 help, B.C. minister says

$300M grant program has delivered $50 million so far

The incident happened in downtown Castlegar. Photo: Betsy Kline
Castlegar teen recounts stabbing after stranger breaks into grandmother’s house

The unnamed teen survived a terrifying attack Feb. 21

Most Read