The next in my Thai themed recipes for Farmison is a Thai red duck curry. Although it’s apparently one of the most popular Thai dishes outside of its native country, I had never tasted it until our Thai adventure. What I loved about the version I tried was that it had pineapple and lychees alongside aubergine and red peppers. A lovely fruity curry base to go with the rich duck. Continue reading
My next Thai themed guest recipe for Farmison is inspired by a lunch that was cooked for us when we went on a trek in the Khao Sok National Park. That lunch consisted of succulent pork chunks on bamboo skewers, slow roasted over a fire by our guide. I tried to remember the guide’s seasoning recipe and replicated it for these ‘jungle’ style chicken skewers. Sadly when cooking I had no open fire, but a Sainsbury’s disposable BBQ had to do.
Get the recipe for Thai jungle chicken skewers at farmison.com. Continue reading
Spring is almost happening in Britain, so I’ve been inspired to create a healthy and refreshing salad for my next Thai-themed guest post on farmison.com.
I first ate this dish one our first night in Thailand in a restaurant called Ruen Urai. The traditional recipe calls for pomelo, a sweeter and less ascerbic version of grapefruit. However as they’re rather expensive and hard to find in the UK, I’ve substituted it with a super sweet ruby red grapefruit that works just as well. Let me know if you try this recipe out!
My next Thai themed guest recipe on Farmison is now available. It’s a popular dish from the Isarn region in North East Thailand called ‘Laab Moo’ and is so hot it generally ranges from mouthwatering-ly spicy to ear-ringing-ly searing 
.
Let me know if you try the recipe out!
My first guest post for Farmison is now up – visit their blog to read my post introducing my first batch of Thai-inspired recipes, and see the first recipe; my British take on the famous Thai ‘som tam’ salad. Think of it as a healthy coleslaw without the mayo, plus half a dozen liberally applied bird’s eye chillis.
The other five recipes will be going up over the next couple of weeks – stay tuned for more!
