Khao Soi (Chiang Mai Noodle Curry). Photo / Michael Craig
Khao Soi (Chiang Mai Noodle Curry). Photo / Michael Craig
Try the flavours of Thailand: citrus, basil and coriander.
A few years ago, after I'd finished university and been working for about a year, I packed up and took off to South East Asia for a month.
I'd booked return flights in and out of Bangkok and only had a loose idea of where I wanted to go.
Ihad friends to meet up with, but spent the majority of my time on the backpacker trail, meeting people, visiting temples, cycling around cities getting lost and eating. Lots of eating.
The street food in Bangkok was my first experience of authentic Thai and the food only got better the further north I went.
I spent a few days in Chiang Mai, after getting there on an overnight train from Bangkok. Chiang Mai was amazing - lots of small lanes off the main streets, each dotted with small cafes and markets. On New Year's Day, after partying with newfound friends, I checked out the night market and sat at a table on a footpath in the heat and humidity.
It was there I discovered "Chiang Mai noodles", also known as khao soi. It was a noodle curry soup, with an array of garnishes I'd never seen before.
It was rich and spicy, and with its fresh lime and the texture of the crispy noodles on top, unlike anything I'd had before.
A few days later friends and I spent the day at a cooking class. We wandered to the markets and learned about the produce, before recreating the dishes back at the school, including the famed khao soi.
The markets were full of vegetables and amazing fruit, and also tables of fresh herbs. I've managed to grow Thai basil this year in my garden, and it makes this sticky chicken dish great. It's so easy to just chuck a tray of it in the oven and dinner is ready in no time.
I thought it would be a good idea to include a cocktail, too - the South East Asian flavours lend themselves to drinking as well as eating. That balance of salty, sweet and spicy that is a key feature of Thai cooking works just as well in cocktails.
This resembles a pina colada, with its coconut and pineapple flavours, but I've used the slightly healthier coconut water instead of cream. It goes down nicely with the rum and the mint.
Whether you want a simple after-work dinner, or a full blown feast, these options will get you started in the amazing world of Thai food.
Try out Delaney's delicious recipes at bite.co.nz - links below
