Laughably easy to make and refreshingly different, Yam Khai Dao is definitely one of my favourite Thai salads and has become a regular feature of any Thai meal of mine.
As with so many Thai dishes, this deceptively simple salad is a master class in contrast with the crispy, rich eggs giving balance to the classic sweet sour dressing and the bite of the chilli is tempered by the fresh herbs and lettuce. This is most definitely a case of remarkable food made with the most basic of ingredients.
Personally I think the addition of a salad is an essential part to any Thai meal. Not only do they as offer the perfect foil to the richness of most mainstay Thai dishes (like coconut based curries and fragrant salty stir-fries), but they also provide balance to a meal, both in terms of healthy eating and flavour.
Considerations of balance and healthy eating aside, Yam Khai Dao’s true appeal lies in the fact that it is so easy to make and, short of some palm sugar, requires almost no specialised Thai ingredients. Unsurprisingly the key component of this salad is the eggs; they must be cooked in a decent puddle of smoking hot oil to ensure that the whites of the eggs bubble up immediately upon contact, resulting in lovely crispy eggs without being saturated in fat. I love the fact that you can prepare most of the salad and dressing in advance and all that’s left to do before serving is to fry the eggs and mix everything together. To say that Yam Khai Dao is as easy as frying an egg is an understatement – if you can get that right, then the success of the salad is almost assured!
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I’m always looking for new curries to make and this one fits the bill perfectly! Rich and tasty, this unusual lamb curry makes a nice change from my tried and tested favourites of rogan josh and chicken kadhai.
Whilst gosht shahajani is in many ways similar to gosht aloo, I love the idea of adding the precooked “roast” potatoes to the dish, instead of boiling them in the curry’s sauce. Of course, the potatoes inevitably lose their crunch when added to the sauce, but they do add a texture and flavour to the dish that sets gosht shahajani apart from similar curries.
My version of this dish has evolved quite significantly from the original recipe, as I found the quantities a tad excessive – 150ml of tomato purée and 10 tablespoons of chopped fresh coriander for 800g of lamb? I adore flavour, but even my palette has its limits! I also prefer to fry my potatoes and onions in ghee rather than oil, as this gives them a fuller flavour and consequently, a greater presence in the dish. If you don’t have any ghee or prefer not to use it, you can just substitute it with vegetable oil.
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