Thai Cooking Tips and Recipes From Chef Trevor Lui

Do you love Thai food, but don’t think you have the skills to make it at home? Think again because it’s easier than it seems. If you’re not sure where to start, or even what to make, then you need these recipes straight from Chef Trevor Lui. Trust me, you’ll be eating delicious homemade Thai food in no time.

In addition to his delicious recipes, Chef is also exclusively sharing some of his Thai cooking tips and tricks. It’s safe to say that you’ll be a pro in no time. We asked Chef what his advice is for home cooks nervous about attempting Thai food for the first time.

Chef revealed that his favorite Thai dishes are Khao Soi and Larb Salad. His top ingredients are: galangal, coconut milk, fish sauce and tamarind paste, because they are all levels of unbelievable flavour and umami.

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Ready to give Thai cooking a whirl? This Macanese Portuguese chicken curry combines elements of fish sauce, coconut milk, turmeric and paprika, to pay homage to the culinary traditions of Southeast Asian cooking. This particularly savoury curry has an abundance of flavour with a hint of heat.

Ingredients:

• 3 boneless skinless chicken thighs, trimmed of excess fat and cut into bite-size pieces
• 1 tbsp sweet paprika
• 1 tsp table salt, plus more as needed
• 1/2 tsp ground turmeric
• 1/3 cup canola oil
• 3 cups finely chopped onions
• 5 cloves garlic finely chopped
• 1 can or tetra pack of Thai coconut milk
• 1 1/2 tbsp fish sauce, plus extra to taste
• 1 1/2 cups water
• 1 tsp curry powder (such as Madras)
• 1/2 tsp cayenne pepper
• 1 tbsp chile oil for garnish
• 1/2 cup chopped fresh cilantro, for garnish
• 1 lime or lemon cut into wedges, for garnish

Method: 

1. In a medium bowl, combine chicken, paprika, salt and turmeric and mix with your hands. Let the chicken marinate while you prepare the other ingredients (or refrigerate for up to 8 hours).
2. In a large saucepan over medium-high heat, warm the oil. Add onions, reduce heat to medium-low and sauté until translucent, about 10 minutes. Add garlic and cook until onions are cooked through and everything is coated in a glossy layer of oil, about 5 minutes more.
3. Stir in the chicken and sauté for 4 to 5 minutes.
4. Pour in coconut milk, increase heat to medium-high, and bring to a near boil.
5. Simmer mixture until slightly thickened, about 5 minutes.
6. Pour in fish sauce and water and bring to a boil. (The broth will thin as the chicken starts to release its juices.)
7. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the curry has thickened and the flavour has developed about 50 minutes. (Droplets of paprika-red oil will rise to the surface; this is okay).
8. Stir in curry powder and cayenne and simmer for 15 minutes more. Remove from heat and let stand for at least 20 minutes for the dish to develop more flavour as it cools.
9. Season with more salt or fish sauce, if needed. Drizzle chile oil over the top and sprinkle with cilantro. Serve with rice (or naan) and wedges of lime (or lemon).

Featured Image by Sonia Wong @saltnpepperhere