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 | Gourmet Thai marinade is an allergy free satay which is free of peanut, dairy, wheat and gluten produce.
Proudly Made in Australia from Australian grown herbs.
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 | Guaranteed Freshness and Pureness! Come along and experience the taste of peanut free chicken satay, every Sunday at the Old Bus Depot Market, Kingston. | |
 | A taste of Thailand
Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter. Most of the dishes in Thai cuisine try to combine most, if not all, of these tastes. This is accomplished by using a host of herbs, spices and fruit, including but not limited to: chili, cumin, garlic, ginger, basil, sweet basil, lime, lemongrass, coriander, pepper, turmeric and shallots. |
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products - see gourmet thai's product range
where to buy - where to purchase our products
cook it up! - guide to using Satay Marinade & other recipes
links - links to other gourmet food related websites |
| Gaeng Khiao Wan Gai (Green Chicken Curry) |
A favourite among many westerners, the Thai name of this dish translates into "sweet and sour chicken curry".
Ingredients
- 6 ounces chicken (in smallish bite sized pieces)
- 1/2 cup coconut milk
- 4 ounces Thai eggplant (small round eggplants)
- 5-6 kaffir lime leaves, shredded
- 1 tablespoon fresh Thai basil leaves
- 2 tablespoon fish sauce
- 1 tablespoon palm sugar
- Cooking oil
- 1-3 tablespoons green curry paste
Preparation
Cut the chicken up, then briefly fry the curry paste until fragrant.
Reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant.
Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself.
When it is at a boil again add the eggplant and continue till the chicken is cooked through.
Serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. |
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