Chilli

Phat Kaphrao (Thai Beef Mince with Basil & Chilli)

Quick and tasty, phat kaphrao (Thai Beef Mince with Basil & Chilli) is a great dish for anyone who wants some authentic Thai flavour in a hurry! Unlike many other classic Thai dishes, phat kaphrao takes mere minutes to whip up and doesn’t require more than a couple of Thai ingredients, making it a great lunch option or a simple addition to a larger meal.

The real stars of the show are the basil and chilli so it doesn’t really matter what your protein of choice is when making Phat Kaphrao (Thai Beef Mince with Basil & Chilli)phat kaphrao. Whilst this particular version of the dish uses beef, you can also make it using minced pork or chicken – it really just comes down to your preference and what you have lurking in the fridge at the time. Personally I prefer making it with beef as I find chicken and pork mince can be a little dry – something that the beef’s fat content seems to negate, so don’t use extra-lean mince when making this dish. If you are going to use minced chicken just make sure that it’s made with some dark meat and not just chicken breast.

But back to the all important basil and chilli.

Firstly don’t be shy when adding the basil – use lots…and then add a bit more! I’m of the opinion you can never have enough basil in phat kaphrao! Another thing to bear in mind is that not all basil is created equal and it is important that you use the right kind in the right dishes. Whilst similar to Thai basil, sweet Mediterranean basil isn’t really a good substitute in Thai dishes as it’s far too ‘soft’ to withstand intense cooking and surrenders its flavour all too readily. Admittedly Thai basil isn’t always easy to source so I suggest growing a plant in your garden – it is easy to grow and you’ll have an abundant supply on hand whenever you need it.

Whilst it’s an integral part of the dish’s flavour, the amount of chilli you chose to add to your phat kaphrao comes down to personal preference and tolerance levels. Like most Thais I love my chillies, but I prefer to err on the side of caution when adding them to the dish as the heat of chillies can be notoriously unpredictable. Instead I prefer to serve the bulk of the chillies on the side (chopped and steeped in white rice vinegar) which allows you to add as much heat as you are in the mood for.

For more delicious Thai recipes please click here, or if you need tips on stocking your Thai Pantry please click here.

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Chilli con Carne

Chilli con Carne NachosBelieve it or not, but there was a time when I was completely at sea when it came to cooking and Chilli con Carne was my only lifeline!

Admittedly back in my university days, my Chilli’s “secret ingredient” was a packet of Knorr Chilli con Carne flavouring, but given the dish was also made with cheap soya mince, the dubious origins of its flavour-base was the least of its problems! That said, my Chilli was still the stuff of legend in my digs and its fame wasn’t without merit. In spite of its shortcomings it still tasted pretty damn good, but given my only real competition was marmite on toast, my culinary supremacy was pretty much a given!

Mercifully, my cooking has improved somewhat since those dark days and my Chilli con Carne has since had a much needed makeover. Rather unsurprisingly, the soya mince and glorified packets of MSG have fallen to the wayside and have been replaced with more natural ingredients, but don’t be fooled – this is still good eating, just on a slightly improved budget!

Aside from the exclusion of various e-numbers and MSG, key to the elevation of my Chilli from student fare to tex-mex bliss is the inclusion of some dark chocolate. By simply adding a bit of chocolate, this dish develops a depth of flavour that is hard to beat…give the Chilli sufficient time to mellow and you’ll have an overnight sensation!

There are many ways to eat Chilli. You can simply serve it with some plain white rice, topped with a spoonful of sour cream and snipped chives or you can use it as a filling for burritos by wrapping it up in a tortilla with salad and guacamole. These days, however, my favourite way to eat Chilli is by making nachos! Simply add the chilli to a pile of tortilla chips, sprinkle with all your favourite toppings and voilà: nachos’fantastico!

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