Friday is normally pizza day in our house, but these are Thai pizzas, a modern mix of western and Thai recipes. A Thai flavoured pizza typically has no tomato in it, and only a little cheese, what it does have is plenty of Thai ingredients. This one is green chicken curry pizza, using Thai green curry paste to add some spice to the topping.

Ingredients  for Pizza
150 gms Wheat Flour
2 Tablespoons Oil
4 Tablespoons Yeast
1/2 Teaspoon Sugar
1/4 Teaspoon Salt
70 ml Water

Ingredients  for The Topping
1 Tablespoon Green Curry Paste
70 gms Chicken Breast
50 ml Coconut Milk
40 ml Water
1 Teaspoon Sugar
1 Teaspoons Salt
50 gms Grated Cheese

Preparation
1. Mix the yeast with the sugar, salt and water. Leave it for a minute to begin foaming.
2. Add the yeast mix to the flour and oil. Add just enough water to bind it together and knead for a minute to form a solid single piece dough.
3. Set it aside for 30 minutes to rise. To stop a skin forming on the dough, wet a cloth and cover the dough with the damp cloth.
4. Fry the coconut milk with the green curry paste for 1 minute.
5. Chop the chicken breast into bite sized strips and add into the curry pan. Add salt, sugar and water and cook it for 4 minutes.
6. Heat the oven to 150 Degrees C, and cook the base for 10 minutes, it should not be fully cooked, just dried out and slightly risen.
7. Add the chicken curry topping, and the cheese to the pizza. Turn the oven up to 190 degrees and cook for a further 5-10 minutes until the cheese is melted. For Thai pizza its common to have the cheese just melted but not browned.

Serve With
Salad, Coleslaw, Whatever you eat with pizza!

Yes the title is correct! Thailand has influences from other countries and although not very common, we do have pizza! This is my own special recipe for Thai pizza. The main part of the pizza is Kaprow Kai – you can see this recipe elsewhere on this site, it is a spicy chicken mince and as a result the pizza is very unusual, with no tomato and a very different flavour. Use a mild cheese like gouda or cheddar so as not to smother the flavour of the mince.

Ingredients  for 2 people
200 gms Wheat Flour
1 1/2 Tablespoon Yeast
1/2 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Oil
80 ml Water

Ingredients  for the Topping
150 gms Chicken Mince
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soya Sauce
4 Red Chillies
2 Garlic Clove
2 Tablespoon Oil
4 Basil Leaves
1 Teaspoon Sugar
200 gms Cheese (Gouda or Cheddar)

Preparation of Base
1. Sift the flour into large mixing bowl.
2. Mix the yeast with 1 tablespoon of water and add to the flour.
3. Mix the sugar, salt, and oil, into the flour then add the rest of the water and kneed it until the flour is well mixed and soft.
4. Form the dough into a ball and cover with a wet towel to prevent a skin forming on the dough.
5. Leave for 30 minutes to let the yeast work and the dough rise.

Preparation For Spicy Chicken
1. Chop the chillies and garlic and fry in the oil.
2. Add the chicken mince and stir fry for 2 minutes.
3. Add the fish sauce, light soya sauce, oyster sauce, and sugar, and fry for 2 minutes.
4. Turn off the heat and add the basil and stir.

Preparation For Pizza
1. Preheat the oven to 170 degrees celsius.
2. Roll the dough into a pizza shape.
3. Put the base into the oven for 10 minutes to part cook it, this is important, the oil in the chicken will soak the bread base unless it is precooked.
4. Add the spicy chicken topping to the pizza and cook for a further 5 minutes.
5. Grate the cheese over the pizza and put it back in the oven cooking until the cheese is cooked (about 10 minutes).

A yellow curry using a premade curry paste. You can make the curry paste yourself if you wish, I will include a recipe for it in future, however it involves a lot of pounding in a Thai mortar and we usually use the ready made paste when in Thailand. So if you want to cook authentic Thai matsaman curry, then strictly speaking it’s more authentic to use the ready made paste!

Ingredient  For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish

Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.

Serve With
Hot Rice
Garlic Bread

This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don’t worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves.

Ingredients  for 2 people (Medium Hot)
200 gms. Chicken Mince
50 gms. Green Curry Paste
400 ml Coconut Milk
2 Tablespoons Fish Sauce
1 Teaspoon Salt
2 Teaspoons Sugar
50 gms. Small Green Aubergine
5 gms Basil
2 Red Chilles
2 Kaffir (Citrus) Leaves

Serve With
Hot Rice
or Rice Noodle

Preparation
1. Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.