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A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.
Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic, ginger, scotch bonnet and the pepper-soup spice mix for 75 minutes until tender. Crayfish (ground dried shrimp) and stock cube go in for depth. Scent leaf (Nigerian basil) or basil leaves and chopped onion finish at the table.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Prik king paste fries hard in oil until aromatic and the oil splits. Thinly sliced pork (or chicken) joins; sears for 4 minutes. Green beans (snake beans, French beans or fine green beans) go in for 5 minutes; fish sauce, palm sugar and torn kaffir lime leaves finish. Served over jasmine rice with fresh herbs.
Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused with homemade red curry paste. The chilli paste that forms the basis of this dish has superb flavour and is worth making in quantity, as it's useful in all sorts of spicy dishes. Taking the extra time to pound herbs and spices using a mortar and pestle releases their fragrances perfectly, creating an authentic, restaurant-quality curry.