Friday, 21 July 2017

Make Thai Food at Home With Thai Taste*

As you may well have noticed from my blog or my Instagram account, I love food! I love trying foods from around the world and there are very few things that I won’t try out. When I was asked if I wanted to try and create some Thai recipes at home with authentic brand Thai Taste, I jumped at the opportunity to try out something new. Thai Taste has partnered with Thai restaurateur Seb Holmes to inspire people to create restaurant-quality Thai food at home. It is not often that I cook Thai food so I was excited to give it a go.

Seb has devised four recipes that allow consumers to maximise the creative potential of the Thai Taste range. All of the Thai Taste products are authentically Thai and can be found in the majority of supermarkets in the UK. The recipes that have been devised include Crab & Prawn Vermicelli Noodle Salad, Coconut Braised Pigs’ Cheeks with Lemongrass, Galangal and Kaffir Lime, Mango Sticky Rice and Pumpkin, Galangal and Coconut Soup. I was kindly sent the ingredients to create the Crab and Prawn Vermicelli Noodle Salad and I have outlined the recipe below, credit to Thai Taste.

Crab & Prawn Vermicelli Noodle Salad 
Serves: 2 (Gluten-free)
Preparation: 20 minutes
Cooking time: 10 minutes

6 fresh tiger prawns, de-veined and sliced lengthways in half
50g fresh brown crab meat (white meat or a mixture is also delicious)
100g Thai Taste vermicelli noodles, blanched in boiling water for 10 minutes and then refreshed under cold water
6 cloves garlic, peeled
1 tablespoon coriander root (leave out if you can’t find it)
1 tablespoon Thai Taste galangal
1 tablespoon Thai Taste turmeric paste
200ml, Thai Taste coconut milk
10g coriander, picked and washed
1 tsp Thai Taste Red Chilli paste
10g chives, chopped into 1cm pieces
10g mint, leaves torn slightly
20g peeled Thai shallots, sliced (any sweet shallot will be nice)
2 spring onion, cleaned and finely shredded
1 lime, chopped into cheeks
1 teaspoon coarse sea salt
1 tablespoon Thai Taste fish sauce
1 teaspoon Thai Taste palm sugar
2 tablespoons vegetable oil

1. Mix the garlic, galangal, turmeric and red chilli paste together
2. In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan. When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.
3. At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage. Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.
4. Serve the noodles straight away in bowls with spoons and chop sticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce. This recipe makes enough for a hearty lunch, however this is an awesome dish to serve at dinner too, double the recipe if you want a bigger feed.

This dish was absolutely delicious and went down a treat. The only thing I didn’t have was coriander leaves but the dish worked well without them. Not only was this so simple to create, the food was amazing and tasted very authentic. Now that I have the store cupboard staples at home I can recreate this dish whenever I like.

If you like the look of this recipe, head over to Thai Taste to find out more.

*I received some of these items free of charge in exchange for an honest review. All opinions are my own and I was not influenced in any way.
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