Whenever I’m eating out, if Thai Green Curry is on the menu, you can bet your bottom dollar I’ll be ordering it. There’s something so addictive about the aromatic flavours mixed with spicy chilli, creamy coconut, a splash of lime and fragrant coriander. Now that I’ve just typed that, I may just have to make one tonight!
My love affair with the green curry began on a trip to Thailand with my best friend, Lauren in February 2014. Taking my trusty gluten free app everywhere I went, which luckily translated what I could and couldn’t eat, made eating out far easier. A traditional green curry was always a good option. Now, I’m not one that can handle too much spice, but when Thai food is involved you have to 100% embrace the spice and prepare that your dish is going to be a tad hotter than expected!
Arriving in Bangkok to an array of bright colours, unusual street food and incredible smells, as someone who was keen to try lots of new flavours, this was the perfect food adventure. The way in which Thai chefs cook is fascinating, and we were lucky enough to be experiencing first hand the way in which their wonderful traditional dishes are created. Taking a Thai cooking course on the island of Ko Lanta, we made a range of dishes first hand, adding spices and throwing ingredients into fiery woks.
Another brilliant way to learn the secrets of Thai cooking was to stay with traditional tribes in the mountains of Chiang Mai, where families were so welcoming and all had their own cooking secrets and tips. We were shown how to make traditional spring rolls, and incredible one pot curries in places where there was no electricity and no hot water. It just goes to show that creating wonderful food can be done anywhere if you have the right skills.
As soon as I was home, I was determined to recreate the flavours I’d spent the previous 10 days eating. Asian supermarkets are perfect for picking up traditional ingredients that are often great value. Likewise I’ll always keep on the look out for Thai soups and the GLORIOUS! range are pretty impressive on that front. Their Adventures Through Food tag line totally sums up the traditional flavours they use, in particular the Fragrant Thai Carrot, which was a green curry specialist (as I like to think of myself 😉 !) I’m seriously impressed.
The rich intensity of the soup always brings back wonderful memories of travelling through Thailand and picking up culinary ideas along the way. Plus as one of the Skinnylicious range, it’s really light and uplifting. What’s also great is that a huge range of their soups are gluten free! You can view the whole range here, filtering whether you’re looking for gluten free, vegetarian and vegan options. Result!
A few tips on how to recreate Thai flavours at home:
- Visit Asian supermarkets – they’re great for picking up authentic ingredients at low prices.
- Coconut milk is always a must. It adds a super creamy element to dishes, plus perfect if you’re dairy free or vegan.
- You can’t beat fresh herbs. Buy fresh coriander, Thai basil and mint when you can to add to soups and curries.
- If you visit Thailand I highly recommend taking a cookery class, learning first hand how to make the most out of your ingredients.
- Add rice noodles to a Thai broth. Both light and gluten free.
- If you’re looking for an extra speedy yet hearty meal at dinner time, add cooked chicken to GLORIOUS! Fragrant Thai Carrot soup, top with coriander and serve with a dome jasmine rice.
If you ever get the chance, I can’t recommend a visit to Thailand enough. You can read my travel tips for Bangkok, Chiang Mai and the Southern Islands here, Lauren’s travel posts here, and a mini video diary of everything I ate below. Yes I took a photo of everything I ate… I’m one of those! But in the meantime, overloading on creamy coconut and fragrant Thai flavours is just fine.
This blog post is an entry into the Foodies100/GLORIOUS! soup #GloriousAdventures blogger challenge. A food tasting trip to Mumbai is up for grabs, and it would be incredible to explore fiery Indian cuisine and report back with tips and tricks in experimenting with explosive flavours.