A rainbow of tastes

Thai Yellow Chicken Curry With Peanuts & Baby Potatoes To keep the trend with delicious Thai dishes, today is our first attempt of making a curry: Yellow Chicken Curry (ไก่แกงเหลือง) –  Gang Garee Gai. Our recipe uses salted peanuts and baby potatoes and it’s served with Basmati rice.  For this recipe, we used store bought yellow curry paste, but since we loved this curry so much and we want to eat more, we decided that next time to make our own paste. Our yellow curry has a well blended taste, not too spicy or sweet. If you haven’t made Thai Yellow Chicken Curry before,  we are hoping you give it a try! Definitely, you won’t be disappointed! Makes 2 servings Ingredients  for Yellow Chicken Curry : 300 g chicken breast, cut into bite size 6 baby potatoes, well washed 2 small shallots(I used banana shallots) 60 g yellow curry paste (or aprox. 6-5 tsp) 1 teaspoon minced ginger 300 ml light coconut milk 1/2 cup salte...

Stir-Fried Spicy Cashew Chicken - Thai-Style Ever since visiting Thailand, we dreamed about the delicious Thai-Style Cashew Chicken.  So spicy, filled with flavours and such good looking dish. A really feast of tastes with a bit of crunchiness, overall a well balanced dish that everyone is going to love it.  Finally, last week we got to try it and the result was pretty good.  Here is our recipe for 2 servings: Ingredients for the Cashew Chicken sauce: 3 tbsp sweet soy sauce 2 tbsp fish sauce 1 tsp sugar a bit or salt and pepper 2 small chili cut into small pieces 2 red peppers, thinly slice 1 small onion, thinly slice 1 spring onion, diagonally sliced 100 g of cashew 300 g chicken cut into bite size some neutral vegetable oil (we used sunflower) 1 tbsp of flour lime and cilantro (optional) How to make the Thai Cashew Chicken :  Wash and pat dry the chicken. Cut all the ingredients (chic...