Thai cuisine is a favourite at Gandey World Class Productions HQ, with it's unique flavour combinations which pack a tasty punch, alongside super simple recipes which are surprisingly affordable too. Thai food is a brilliant way to impress at a dinner party, or to whip up for the family as a tasty treat. If you've been to one of the Lady Boys of Bangkok shows in the stunning Sabai Pavilion you may have tasted the wonder of authentic Thai food there and be dying to recreate the flavours experienced at home! Unfortunately though, you can't take our resident chef home with you....But before you become too upset, this is where our blog comes in to save your taste buds day!
We want you to be able to take elements of the Lady Boys of Bangkok shows away with you, ensuring the experience is one that just keeps on giving! With this super simple and tasty recipe we're sure it'll be a good place to start. The great thing about Thai recipes is that a few kitchen cupboard staples can go a long way, with some herbs and spices appearing time and again across the cuisine; such as galangal, lemongrass and fish sauce - these flavours all contribute to some amazing and traditional Thai dishes. Combining these flavours in numerous ways can create completely different taste sensations each time, so don't assume that every Thai dish is just going to taste the same!!
A great starter recipe to try is Tom Kha Gai - a simple coconut broth which can be made to pack a punch with a chilli kick, or toned down and made into a more zingy flavour by using more of the citrus ingredients. With the broth being such a simple combination of ingredients and method, it's really versatile and flavours can be altered to suit personal tastes in the process. When I personally make this recipe, I don't even measure out the ingredients as it's so easy to whip up! In case you do like to follow instructions meticulously though, here is what you will need to serve 4 big bowls of deliciousness:
- 1 tin of coconut milk
- 3 cups chicken broth
- 1 stalk lemongrass
- 1 piece ginger root or galangal
- 2 boneless chicken breasts
- 2 tablespoons fish sauce
- 2 red chilli peppers
- juice of one lime
- Crunchy Vegetables
So, got all your ingredients ready? What now? Get ready, this bit is technical*!
(*Not really, you'll actually find it amazingly simple!!!)
- Pour the coconut milk and chicken broth into one large saucepan, combining with the crushed ginger (or galangal) and lemongrass and put on the hob on a low heat for around 15 minutes, stirring occasionally so the coconut milk doesn't curdle.
- Whilst the mixture is simmering, crack out a frying pan and brown the chicken adding a splash of fish sauce and fry off the sliced chilli peppers
- Pop the chicken into the coconut milk mixture and add a squirt of lime to taste.
- Simmer for a further 10 minutes or until the chicken is fully cooked.
Voilà!! Your Tom Kha Gai Coconut Broth is ready to serve.
When I make this recipe I like to add noodles to make it more hearty and filling. You can add whichever noodles you like too! From fine glass noodles to thick udon, it's up to you. And I have been known to add the plain noodles from a spare pack of Super Noodles in times of desperation too! Another ingredient that can be added to your own tastes is vegetables. I like those tiny little sweetcorn and split pea packets from the local supermarket which can often be picked up for about a £1 and add an added crunch and texture, but a tin of pre boiled new potatoes can really make a proper meal out of your Tom Kha. Such a simple base recipe can really be altered in so many ways. As the ingredients list is so simple too, you can feed four for around £6 and probably have some left over for lunch the next day too!
To book your tickets to the next Lady Boys of Bangkok tour 'Fifty Shades of Pink' click here: