I come from north-east Thailand, a region also known as Issan. Every year there is a festival called Bun Bang Fai which is held to celebrate the coming of the rainy season so essential to our rice crops. It takes place over three days starting with Buddhist ceremonies and traditional dancing, by the second day events become far more raucous thanks to the liberal use of alcohol and the Thai desire for “sanook” which means “fun” in English. This means by the third day most of those taking part awake with huge hangovers for which the most popular cure is usually more beer or rice whisky. It is at that stage that they stuff huge tubes with around 100 kg of gunpowder which they then haul up rickety wooden scaffolds and launch their rockets into the sky. Or not:-)
Miang Kham originates from this region and I think of it as the culinary equivalent of the Bun Bang Fai festival, starting off serenely and ending up in explosions. However in this case it is literally a taste explosion; that might be an overused phrase but not when it comes to Miang Kham. In any sane, sensible, country a festival like Bun Bang Fai would have been banned on public safety grounds about 100 years ago. A dish like Miang Kham could never have originated in a sane and sensible country. However we are talking about Thailand and the words sane and sensible are simply not part of our vocabulary. That would be "mai sanook” no fun!
And if you're thinking that this dish might be a little bit “too” Thai then take a look at the picture below. I prepared that for a friend’s birthday party and I should have done "before and after” pictures because there were just a few lonely looking peanuts left sitting on the banana leaf a few hours later! Another great thing about this dish is that you can't go wrong with it (well, provided you lay off the wine until after you chop the ingredients!) as there is no cooking involved.
Talking of the ingredients, as you can see below I've substituted lettuce leaves (Little Gem) for the Cha Plu or La Lot leaves as they would be the most difficult ingredient to source. The dried shrimp can usually be obtained from a Chinese or Southeast Asian grocery store; however this can also be substituted with anything from salted anchovies to small prawns. I know I said there was no cooking involved; well this hardly counts as cooking but you have to cook the coconut flakes (you can also use desiccated coconut) in a pan or wok without any oil over medium heat stirring often for about 5-10 minutes until nicely browned.
Apart from that you simply have to dice the ingredients as in the above picture, serve the sauce straight from the packet without heating. As far as quantities are concerned, one onion or a few shallots, a bulb of garlic, a lime etc with the rest of the ingredients in proportion will easily suffice for four people.
The chillies; this where we get the explosions! In the video you will have seen me just put one small piece of chopped chilli into my Miang Kham “parcel”, that might seem a little bit wimpish for a Thai person I know, but ,in my defense they were Cambodian bird chillies and ferociously hot!. The bird or finger chillies you see in supermarkets will generally be far less spicy, it’s up to you which chillies you use.....make sure they have at least some kick though!
This is a very versatile dish that cooks in minutes, you can make it with green or red curry paste if you prefer, it can be served as a main dish or as a starter. It also works well with either noodles or spaghetti. I used fresh mussels for this but if they're not available there is a good alternative with cooked musse...
This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is b...
Thai curry pastes are extremely versatile. Apart from their use in curries they are also used in stir-fries and marinades and many other dishes. In this dish I have used tofu but I could also have used thinly sliced meat or simply vegetables on their own. You can really experiment with this one and chop and change ingredients..
Been eating these curries for over a year now, and honestly, I have never been disappointed. The varieties are what they say, not just more chillies to make them hotter and hotter they have a subtlety and distinct flavour of their own. The enclosed instructions are clear and easy to follow, and having fallen foul of a low coconut milk concentrate in a cheap tin, the tip to use 40% coconut extract is really helpful and I would urge newcomers to make sure they do, at least to start. I have also substituted pork for chicken in a couple of recipes and they work well too. I thoroughly recommend you to try them.