MARK DEWOLF: Thai recipes you’re bound to love | Food-And-Drink | Lifestyles


I love Thai food for its balance: the flavours are sweet, sour, spicy and fragrant all at once. I can think of few other cuisines that deliver as much flavour while simultaneously being light and fresh.

When making my interpretations of Thai food, I am relying on a staple list of ingredients that allow me to explore in different directions but maintain a core Thai character. For me, Thai red chilis (either fresh or converted into chili paste) along with fish sauce (made from fermented fish such as anchovy) delivers the characteristic flavours of the cuisine. From these two ingredients, you can let your culinary creativity explore.

10 essential Thai ingredients from your grocery store

1. Coconut milk

2. Fish sauce (Nam Pla)

3. Thai chilis and Thai chili paste

4. Cilantro

5. Mint

6. Ginger

7. Lemongrass

8. Limes

9. Shallots

10. Noodles (thin and wide rice noodles, egg noodles)

5 suggested drink pairings


Mark DeWolf uses the flavours of Thailand to produce a fragrant chicken massaman curry.  - Julia Webb
Mark DeWolf uses the flavours of Thailand to produce a fragrant chicken massaman curry. – Julia Webb

1. Off-Dry Riesling such as Domaine de Grand Pre from Nova Scotia (NSLC, $22.49) or Vineland Estates from Ontario (PEILCC, $24.99)

2. Chenin Blanc such as KWV Vinecrafter (NSLC, $10.99, NLC, $12.98) or Kleine Zalze from South Africa (PEILCC, $15.99, NLC, NSLC)

3. Fruity Pinot Noir such as Kim Crawford from New Zealand (NSLC, $24.99, PEILCC, $24.99, NLC, $24.98)

4. Belgian-style Wit such as Hoegaarden (NSLC, 500 ml, $4.29, PEILCC, 500 ml, $4.39, NLC, 500 ml, $4.59)

5. Saison such as Quid Vidi Three Seasons Saison (NLC, 473 ml, $4.47) or Upstreet DeNovo IV (PEILCC, 750 ml, $10.95)

Recipes

Chicken massaman curry with coconut rice

4 servings

  • 2 cups jasmine rice
  • 1 400-ml can coconut milk
  • 1 ½ cups water
  • 1/2 tsp salt
  • 1 tsp green tea
  • 1 tsp sugar
  • 2 tbsp coconut or vegetable oil
  • 1 lb skinless chicken thighs, roughly chopped
  • ¼ cup white wine
  • 4 tbsp massaman curry paste*
  • 1/2 tbsp fresh ginger
  • 1 tsp garlic, minced
  • 2 tbsp fish sauce
  • 1 lime, juice, zest
  • 2 cans coconut milk
  • Cilantro, for garnish

Directions: Rinse rice under cold water until water runs clear. Place rice, coconut milk, water, salt, sugar and green tea in a pot. Bring to a boil. When it begins to boil reduce heat to low. Cover and let simmer for 15 to 20 minutes. At same time, place a sauté pan over medium heat. Add the oil. Add the chicken and sauté for 3 to 4 minutes, or until cooked through. Remove from pan and set aside. Add wine to deglaze the pan. Add the curry paste, ginger and garlic. Sauté until fragrant (30 seconds). Add the coconut milk, lime juice, zest and fish sauce. Reduce heat to simmer. Let simmer for 15 minutes. Return chicken to pan. Simmer for another 5 minutes until chicken is warm. Serve curry…



Read MoreMARK DEWOLF: Thai recipes you’re bound to love | Food-And-Drink | Lifestyles

MARK DEWOLF: Thai recipes you’re bound to love | Food-And-Drink | Lifestyles


I love Thai food for its balance: the flavours are sweet, sour, spicy and fragrant all at once. I can think of few other cuisines that deliver as much flavour while simultaneously being light and fresh.

When making my interpretations of Thai food, I am relying on a staple list of ingredients that allow me to explore in different directions but maintain a core Thai character. For me, Thai red chilis (either fresh or converted into chili paste) along with fish sauce (made from fermented fish such as anchovy) delivers the characteristic flavours of the cuisine. From these two ingredients, you can let your culinary creativity explore.

10 essential Thai ingredients from your grocery store

1. Coconut milk

2. Fish sauce (Nam Pla)

3. Thai chilis and Thai chili paste

4. Cilantro

5. Mint

6. Ginger

7. Lemongrass

8. Limes

9. Shallots

10. Noodles (thin and wide rice noodles, egg noodles)

5 suggested drink pairings


Mark DeWolf uses the flavours of Thailand to produce a fragrant chicken massaman curry.  - Julia Webb
Mark DeWolf uses the flavours of Thailand to produce a fragrant chicken massaman curry. – Julia Webb

1. Off-Dry Riesling such as Domaine de Grand Pre from Nova Scotia (NSLC, $22.49) or Vineland Estates from Ontario (PEILCC, $24.99)

2. Chenin Blanc such as KWV Vinecrafter (NSLC, $10.99, NLC, $12.98) or Kleine Zalze from South Africa (PEILCC, $15.99, NLC, NSLC)

3. Fruity Pinot Noir such as Kim Crawford from New Zealand (NSLC, $24.99, PEILCC, $24.99, NLC, $24.98)

4. Belgian-style Wit such as Hoegaarden (NSLC, 500 ml, $4.29, PEILCC, 500 ml, $4.39, NLC, 500 ml, $4.59)

5. Saison such as Quid Vidi Three Seasons Saison (NLC, 473 ml, $4.47) or Upstreet DeNovo IV (PEILCC, 750 ml, $10.95)

Recipes

Chicken massaman curry with coconut rice

4 servings

  • 2 cups jasmine rice
  • 1 400-ml can coconut milk
  • 1 ½ cups water
  • 1/2 tsp salt
  • 1 tsp green tea
  • 1 tsp sugar
  • 2 tbsp coconut or vegetable oil
  • 1 lb skinless chicken thighs, roughly chopped
  • ¼ cup white wine
  • 4 tbsp massaman curry paste*
  • 1/2 tbsp fresh ginger
  • 1 tsp garlic, minced
  • 2 tbsp fish sauce
  • 1 lime, juice, zest
  • 2 cans coconut milk
  • Cilantro, for garnish

Directions: Rinse rice under cold water until water runs clear. Place rice, coconut milk, water, salt, sugar and green tea in a pot. Bring to a boil. When it begins to boil reduce heat to low. Cover and let simmer for 15 to 20 minutes. At same time, place a sauté pan over medium heat. Add the oil. Add the chicken and sauté for 3 to 4 minutes, or until cooked through. Remove from pan and set aside. Add wine to deglaze the pan. Add the curry paste, ginger and garlic. Sauté until fragrant (30 seconds). Add the coconut milk, lime juice, zest and fish sauce. Reduce heat to simmer. Let simmer for 15 minutes. Return chicken to pan. Simmer for another 5 minutes until chicken is warm. Serve curry…



Read MoreMARK DEWOLF: Thai recipes you’re bound to love | Food-And-Drink | Lifestyles