To you this is a variation of an eastern Turkish dish, to me this is a western dish! Inside the turkish bread is a typical Thai soft yellow curry for a Thai flavour with a western twist.

Ingredients
Turkish Bread
250 gms Pork Steak Meat
220 ml Coconut Milk
50 ml Evaporated Milk
1 Teaspoon Yellow Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
20 gms Chopped Onion
4 Garlic Cloves Chopped
2 Tablespoons Oil

Preparation
1. Chop the pork into cubes, fry in oil until the pork is half cooked and a little browned.
2. Add the chopped garlic, chopped onion and fry for another 30 seconds.
3. Add the sugar, salt, yellow curry paste, evaporated milk and coconut milk and simmer until the sauce has reduced to half.
4. Slice open the turkish bread and spoon inside

The kebabs could be from anywhere in the world, but the sauce is Thai through and through! The sauce is a seafood sauce made with fresh chopped spicy chillies. The seafood flavouring really broadens the flavours of the grilled meat and the spiciness adds bite.

Read the rest of this entry »

This recipe is a blend of Thai yellow curried pork, coriander leaves, mint and lettuce served in pita bread. If you like Greek food and Thai food, why not mix the two and fill a pita bread with a Thai curry. This is a particularly way to serve Thai flavours to people who don’t like rice, the pita bread substitutes for the rice in this dish.

Read the rest of this entry »

This is quite a time consuming pie to make, but the results are well worth it. The main flavours are chicken and rosemary, with shitake mushrooms, leeks and carrots adding to the bulk. The sauce is made with cream to blend and merge the flavours. In Thailand many people don’t eat cream or milk, because they didn’t drink milk when they were infants and have lost the enzyme that digests milk. So you may prefer to omit the cream.

Read the rest of this entry »

I’m tempted to create another category called ‘Pies & Pasties’, since I’ve made several recently! This pastie contains beansprouts, chicken and vegetables and is a nice way to eat Thai food in a falang way.

Read the rest of this entry »

Num Prik ( a spicy sauce of mince ) is normally eaten with rice, however if you make it a little meatier it’s perfect as a spaghetti sauce too. That’s what this recipe is, a Thai spicy sauce made thicker and served with spaghetti.

Read the rest of this entry »

These fried prawn sandwiches are rolled up for extra presentation. When I made them for the photograph, I used wholemeal bread, but that didn’t really work, it is better to use soft white bread, because it is easier to roll.

Read the rest of this entry »

These stuffed green peppers have a spicy chilli centre, if hot Thai chillies are not to your tastes, you can omit it.

Read the rest of this entry »

It’s called a sandwich, but the sauce is soaked into the bread and you may prefer to eat this with a knife and fork. A good wholemeal bread is better for this recipe, it has to stand up to the strong cinnamon flavours in the pork filling.

Read the rest of this entry »

This is actually macaroni in a spicy Thai chilli sauce and is commonly available in many restaurants in Bangkok. I think the English name Picant Pasta fits it a lot better though – the sweet & spicy chilli sauce is the main flavour.

Read the rest of this entry »