A mushroom stir-fry worth making. Field, shiitake, king oyster and enoki hit with wok heat, coconut milk, Thai basil and cashews. The dish I cook at home after a foraging trip.
Leftover roast chicken, coconut cream, galangal and lemongrass. A bowl of soup that works in winter and summer and takes about 15 minutes once the broth is on.
BBQ chicken thighs marinated in green curry paste overnight, wood smoked then finished in a fresh green curry with krachai and Thai basil. Summer cooking at its best.
BBQ-blistered tomatoes with chilli, lemongrass, clementine and mint. The charred juices become the dressing. One of the best things to do with a glut of summer tomatoes.
Charred pak choi, beans and asparagus with a green chilli and krachai paste, soy, white pepper and wild garlic. A quick vegan stir-fry from Cook Thai.