Back in May, I reviewed Nancie McDermott’s Quick and Easy Thai. Now that I’m back at home, I’ve made a few meals from this book using a new wok (how did I ever cook without one?!). Here are some snapshots of the recipes I’ve made. I usually forget to take pictures until I’ve already started to eat so some of them aren’t as nicely staged as they might have been 😛
Green curry chicken with zucchini (gaeng kio wahn gai): The first recipe I made in the wok, and also my first Thai curry from scratch. I followed the recipe pretty closely because of that. I found the curry thinner than I like, so after a bit of Googling I think next time I’ll try heating the coconut milk longer or straining a bit off. I used regular eggplant, but next time I want to try the Thai eggplants (green and golfball sized). Zucchini and eggplant make for a great green curry. Rice soup with chicken, cilantro, and crispy garlic (kao tome gai): McDermott knew just how to appeal to me when she described this recipe – “Simply delicious and simple to make, this is Thai-style comfort food. […] It’s the first choice when Thais cook for someone who’s under the weather, but I make it whenever we need a quick and hearty one-dish supper that satisfies us all.” I loved this soup. The cilantro adds a flavour I don’t usually have in my home cooking. My parents also like to mix in some Thai sweet chili sauce. I’m making this for lunch after I finish this post!
Chicken with cashews and chilies (gai paht meht mamuang himapahn): I made this dish last weekend. I stopped by a Chinese market to pick up the chilies. I’d never been to one of the markets in Chinatown before (Chinatown being a very small part of my city), but I think I’ll be shopping there more often in the future! I love the spicy chilies. I don’t much like hot sauce (ex. Tabasco) but I love the flavour of spicy Thai food.
All of these recipes were indeed quick and easy. The only time needed is the time it takes to cook the rice! The ingredients may be simple but they all pack that flavourful punch I love in Thai food. I realize now that I should maybe try some recipes without chicken… I would certainly recommend this cookbook for beginning Thai chefs. 
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