This week Food Safari enters the fresh, clean world of Thai food where the flavours are intense and yet are balanced together to create harmony for both the palate and for overall health. While many ingredients are available in supermarkets, Maeve visits Thainatown in Sydney with her chef friend Sujet Saengkham of Sydney’s popular Spice I am Restaurant to learn about fish sauce and noodles, seasoning sauce and dried prawns, while shop owner Ari Walpole gives a rundown of the many types of eggplant, chillies and herbs needed for simple dishes.

Maeve prizes a recipe for the most flavoursome red curry paste from Sujet who then cooks up a delicious red curry duck with lychees and fresh pineapple, fragrant with basil and kaffir lime in under 15 minutes. She gets the low-down on one of Australia’s favourite noodle dishes – pad thai from young chef Jay Phao-chinda and learns the secrets of everyone’s pick of summer salads: a simple waterfall beef, flavoured with lime, coriander and mint from chef Kham Signavong.

Also this episode shows you the correct way to stir-fry chicken and basil; how the mung bean sweets loved by Thais are made, how to make your own coconut milk, plus there’s a really easy recipe for black sticky rice with caramelised coconut and coconut cream from chef Pacharin Jantrakool from Sailors Thai and Benzin Restaurants.

Dauer: 24:59 min
Größe: 232 MB

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