Our kits have been developed over a number of years. You need very little cooking expertise to prepare them, a couple of saucepans, a measuring jug, and a spoon to stir, should be all the utensils you need.
We think the price is pretty good too, if you were to make a pale imitation of a Thai meal by using what's on offer in a local supermarket, it will probably cost you more than a Thaikit. Once you've made a ThaiKit yourself you can start to let your imagination play around with the ingredients. As we've supplied all the high quality core ingredients, changing the meat, and trying different vegetables almost always brings great results.
If you've got the time and energy, boned chicken thighs make a great source of tasty meat for Thai dishes, its takes a bit of practice to de-bone each thigh, but once I'd mastered it, I didn't bother with chicken breast any more.
Here's a few other tips- If you like your curry mild, add less of the curry paste, our paste is so full of flavour, even half a packet will give a great flavour, but one that is considerably less spicy.
- If you want to make a thicker and richer curry, put your Coconut Cream in the fridge an hour or two before you use it. When you are ready to cook, carefully remove from the fridge, completely slice the top off the carton, and using a spoon remove the harder Coconut Cream which will have separated from the thinner watery part. You can fry this harder cream with the curry paste. (This is always done when making a Panang Curry), then simply, add in as much of the more watery part of the coconut cream as you need to keep the curry from getting too dry.
- If you eat a lot of rice think about getting hold of a rice cooker, it keeps the rice warm all day (for very little cost) and guarantees a fluffy rice that wont stick together.
