homemade thai dinners

Tender, juicy chicken pieces and creamy potatoes marinated in Thai massaman make friends in this simple but rich-flavoured one-pan traybake recipe. And my new massaman curry paste makes it a time-saver – and game-changer! Serve it with some peanutty slaw for added freshness and you’ve got a filling and delicious weeknight meal.

Marion’s Massaman Roast Chicken Traybake

½ jar Marion’s Kitchen Thai Massaman Curry Paste

(7 fl oz) coconut milk

tsp fish sauce

chicken Marylands,

brushed potatoes

sea salt and cracked black pepper, to season

(125 milliliters/4 fl oz) chicken stock

coriander

2.In a medium-sized mixing bowl, mix together the curry paste, coconut milk and fish sauce to a smooth mixture. Add the chicken pieces and ensure they are generously coated all over. Set aside for 5 minutes.

3.Line a deep baking tray or dish with baking paper and place the chicken pieces onto the tray.

4.Wash and remove any dirt from the potatoes, then cut them into thirds. Add them to the leftover marinade in the bowl and toss to coat. Surround the chicken with the potatoes. Pour chicken stock over the potatoes, then drizzle over any excess marinade. Place tray into oven and cook for 40 minutes.

5.Remove from the oven and scatter over coriander or mint, if using. Serve while warm with the crunchy peanut satay slaw.

Get ready to dive into my version of this most famous of Thai noodle dishes – I promise it won’t disappoint! By putting that little bit of effort into prepping and finding my key ingredients, you’ll get the most flavour out of this stir-fried sensation. You’ll be transported to the streets of Bangkok in no time!

Traditional Prawn Pad Thai | Marion&#039;s Kitchen

shrimp

(3.5 oz) thin dried rice noodles

(1.7 oz) tamarind concentrate

(2 oz) palm sugar (use a knife to finely shave)

(1.7 oz) fish sauce

¼ tsp dark soy sauce

vegetable oil

Asian red shallot, sliced

tiger prawns, peeled and deveined

tsp finely chopped pickled radish

(1.7 oz) firm yellow bean curd, diced

eggs, lightly whisked

chives

bean shoots,

peanuts

lime

chilli powder

onion

Step 1.Soak dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.

Step 2.Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Then cook them in boiling water for 3-4 minutes or until just tender but not too soft. Drain and set aside for later.

Step 3.For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar has dissolved. Remove from heat and set aside for later.

Step 4.Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the softened dried shrimp, the pickled radish and tofu and stir-fry for another 30 seconds. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and the sauce. Stir- fry until well combined then toss through the garlic chives and bean shoots. Remove the pan from heat and divide noodles among serving plates. Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.

The pad Thai shortcut you’ve always dreamed of – how to make the street-food classic from your very own pantry staples.

Pantry Pad Thai | Marion's Kitchen

rice stick noodles;

tbsp vegetable oil;

¼ red onion,

chicken thigh,

eggs,

¼ cup finely sliced spring onion;

tbsp roughly chopped roasted cashews;

lime wedges,

chilli powder, to serve (optional);

Pad Thai sauce:;

tbsp brown sugar;

tbsp fish sauce;

tbsp white vinegar;

tomato paste

Step 1

Soak the noodles in room temperature water for 20-30 minutes.

Step 2

In the meantime, for the pad Thai sauce, combine the ingredients in a small saucepan over high heat. Bring to a simmer and cook, stirring every so often, for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.

Step 3

When you’re ready to cook, bring a large pot of water to the boil. Have that boiling on the side.

Step 4

Heat the vegetable oil in a wok or large frying pan over high heat. Add the red onion and stir-fry for 30 seconds. Then add the chicken and stir-fry until cooked. Pour in the egg and straight away, remove your noodles from the room temperature water and add them into the side pot of boiling water. Allow noodles to cook for 10-20 seconds and then use tongs to transfer the noodles straight into the wok. Pour over the pad Thai sauce and toss the whole lot together until well combined. Toss through the spring onion.

Step 5

Divide among serving plates. Top with cashews and serve with a lime wedge and chilli powder, if using.

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Traditional Prawn Pad Thai | Marion...

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