When I lived in Sydney, one of the great things about living there was also the easy access to great Thai restaurants. I think it is not easy for Thai people to immigrate to this sunny capital, as by the way is not for most people as they have very strict immigration policy, but as Thailand is not that far away often people come and study English and other subjects, while working in restaurants and cafes.
It was in Sydney I tasted my first Thai curry, and it was not much different to the one I had a few years later when I travelled around Thailand.
It is a magical country and it was one of my most adventurous travels I have done in my life. It was back in my late twenties, before I met daddy, just backpacking with my Czech friend, and what an adventure. Cannot wait to go back with my girls and daddy, but I also know it will be very different to what I did back then.
I love Thai cuisine and have to say that I do not mind experimenting, and when we go to a Thai restaurant I always try something new. I do have a few favourites, but I think their cuisine is too good not to check as many meals as I can.
My old time favourite is the Thai Red Chicken Curry, and always add a few crushed chillies which means it is a bit spicier, but that’s the way I like it. I sometimesÃ‚Â swap chicken for prawns too. I have a recipe to share with you which I think is very easy to make and the result is amazing! If you are a mum on the run like me, you will love using the Schwartz pots used in this recipe!
1 Schwartz Flavour Shots Thai Red Curry
450g (1lb) boneless, skinless chicken breasts, diced
400ml tin coconut milk
1 tsp tomato purÃƒÂ©e
1 red pepper, chopped
100g (4oz) mangetout, halved
50g (2oz) spring onions, finely sliced
1 lime, cut into wedges
1.Ã‚Â Stir contents of Flavour Shot, then pour into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 6-7 minutes, or until cooked through.
2.Ã‚Â Add the coconut milk and tomato purÃƒÂ©e and gently simmer for 5 minutes. Add the red pepper and mangetout, then simmer gently for a further 10 minutes, stirring occasionally. Stir in spring onions and heat through for a further 2 minutes.
3.Ã‚Â Squeeze over the lime wedges and serve with Jasmine rice.
“In association with Schwartz”