Category Archives: Thai

Siamese Pineapple Mussel Curry

Firstly, let me start off saying that this is not my recipe, credit goes to the Head Chef I work under, otherwise known as the Drunken Chef.

It is very interesting, every Wednesday night we have a curry night, for R80 pp you have 4 different curries and 1 non curry dish, poppadoms, rice and home made naan.

So over the last 7 weeks I have learnt so much more about curries, and every week its something new. I absolutely love it! This week one dish we did was a Siamese Pineapple Mussel Curry…its goes something like this….

Mussels (half shell)
Fresh pineapple
Coconut milk
Green curry paste (home made)
Fresh Coriander

Now, the actual recipe I can’t give, but looking at those ingredients I am sure you will figure it out.

Your end result is a beautiful fragrant Thai like curry that has a quick sharp bite on the tongue, with a linger of subtle ocean like flavors. The pineapple and mussel combination is really interesting on the palette, which takes my mind to the Vietnamese Jungle.

I was absolutely amazed at how good this was. Try it out!


Stir Fried Beef in Oyster Sauce

Stir Fried Beef in Oyster Sauce

rump steak, sliced into long strips
30ml ml soy sauce
1 tbsp cornflour
3 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
225g misxed mushrooms
2 tbsp oyster sauce
1tsp granulated sugar
4 spring onions cut into short lengths
2 red chillies

Mix soy sauce & cornflour together with beef strips, leave to marinate for about 2 hours
Heat wok, add in garlic & ginger and fry until fragrant
Stir in beef, make sure beef is not sticking together, stir fry until browned and remove from heat and set aside
add remaining oil to wok, and stir fry the mushrooms, cook until tender
Return beef to wok, add oyster sauce, sugar and freshly ground black pepper, mix well, add spring onions and serve

Cashew Chicken

Cashew Chicken

450g boneless chicken breasts, cute into strips
2 tbsp peanut oil
2 cloves garlic
thumb size fresh ginger
2 fresh red chillies
1 red pepper, cut lengthwise
1 yellow pepper, cut lengthwise
1 fresh pineapple
2 tbsp oyster sauce
1 tbsp soy sauce
pinch of granulated sugar
bunch of spring onions
200g cashew nuts
coriander to garnish

Heat oil in wok, add garlic and chillies and ginger until fragrant
add chicken, and stir fry until browned
Add soy sauce & oyster sauce and sugar
add peppers, pineapple, pineapple and nuts, stir fry

Thai Green Curry

Thai Green Curry

Large bunch of asparagus
½ fresh red chilli
1 tbsp groundnut oil
1 tbsp sesame oil
2 skinless chicken breasts / 400g king prawns (devained)
400ml coconut milk
handful of mangetouts
1 lime

For the paste:

2 stalks lemongrass
4 spring onions
3 fresh green chillies
4 cloves of garlic
thumb size fresh ginger
large bunch of fresh coriander
1 tbsp coriander seeds
1 tbsp ground cumin
8 kaffir lime leaves
3 tbsp soy sauce
1 tbsp fish sauce
1tbsp peanut oil

Curry paste Method:

Trim lemongrass stalks, discard outer leaves, and crush the stalks
Trim the spring onions
Halve and deseed chillies
Roughly chop ginger and garlic
Place ¾ of fresh coriander, lemon grass, spring onions, chillies, garlic, ginger, coriander seeds, cumin, lime leaves in a food processor until finely chopped.
While whizzing, pour oil, soy sauce & fish sauce until a smooth paste.

For the curry:

Discard woody ends of asparagus and finely chop the stalks lengthways
Fine chop red chillies
Get your wok to a very high heat
Add groundnut oil and sesame oil, swirl around
Carefully add meat of choice
Add asparagus and curry paste, stir fry for 30 seconds
Pour in coconut milk and add mangetouts