Exploring Authentic Thai Cuisine: An Exclusive Interview with a Thai Foodie & Delightful Krapaw Gai Recipe
Embarking on a culinary journey to explore new flavors is always an exciting adventure. This month, I ventured far beyond my usual culinary boundaries, diving into the vibrant and complex world of Thai cooking. Initially, the prospect felt a little daunting, but an enlightening conversation with Sherri from Thai Foodie quickly melted away my apprehension. Her passion and knowledge provided an incredibly inspiring introduction to the rich tapestry of Thai cuisine, making the entire experience not only educational but also immensely enjoyable.
Insights from a Thai Foodie: An Exclusive Interview with Sherri
What was your experience like living in Thailand?
Living in Thailand was an absolutely incredible and transformative experience. I often tell people that my primary motivation for moving there was my deep love for Thai food, coupled with the irresistible desire to indulge in authentic, incredibly affordable meals every single day. And it’s genuinely true! I feel incredibly fortunate to have savored genuine Thai street food, bursting with flavors, for just a dollar a meal. Beyond the food, I was captivated by the breathtakingly beautiful beaches and the wonderfully relaxed, welcoming culture that permeates every aspect of life. I miss it dearly every single day!
Did you possess any Thai cooking skills when you first moved to Thailand?
Funnily enough, when I first moved to Thailand, I had absolutely no idea how to cook Thai food. That’s precisely why everything seemed so magical and wondrous to me. Each dish was a delightful mystery, and I was constantly amazed by how they achieved such incredible, harmonious flavors without me understanding the process.
How did you eventually learn to cook authentic Thai dishes?
The journey to learning Thai cooking truly began when my Thai husband, Dom, and I returned to America. We found ourselves in a severe state of “Thai food withdrawal” – we missed the authentic flavors desperately, but the cost of eating at local Thai restaurants was simply too high. Given my lifelong enjoyment of cooking, I decided it was time to take matters into my own hands and try recreating the dishes we loved. Dom had a foundational understanding from observing his grandmother cook in Thailand during his childhood, so I started by trying simple dishes with his guidance. He also scoured the internet for authentic Thai cooking websites, which, despite being poorly translated into English, offered valuable insights. I also received invaluable tips from a Thai friend and delved into respected Thai cookbooks, such as “It Rains Fishes” by Kasma Loha-Unchit. After several years of dedicated practice and experimentation, I’ve developed an intuitive understanding of the tastes and flavor combinations that define Thai cuisine. It’s truly amazing to reflect on how far I’ve come since those initial attempts.
You offer Thai cooking classes; what is the foundational lesson you teach new students?
Yes, I absolutely love sharing the joy of Thai cooking! The very first and most crucial thing I teach my students is about the unique main flavor profiles inherent in Thai cuisine. In most Western cooking, you typically encounter a dish that is predominantly savory or spicy. However, Thai cooking is an art of balance. In a single Thai dish, you can simultaneously experience sweetness, spiciness, savoriness, bitterness, and sourness. The fundamental principle to master when cooking Thai food is to achieve a beautiful equilibrium among these diverse flavors, tailored to your personal preference. It’s about orchestrating a symphony of tastes that delights the palate.
Are there any essential staple ingredients you always keep in your pantry for Thai cooking?
Absolutely, certain ingredients are non-negotiable for authentic Thai cooking. Right by my stovetop, I always have sugar and fish sauce – they are the backbone of countless Thai dishes. In the fridge, lime, fresh garlic, and cilantro are constants, as they contribute essential brightness and aromatics. These are key players in a vast array of recipes. Beyond these, I honestly couldn’t cook Thai food without oyster sauce, Thai chili paste, white pepper powder, fresh ginger, and shallots. And, of course, a healthy supply of vibrant Thai chili peppers is always on hand!
Are all Thai peppers intensely hot, or is there a spectrum of heat levels?
Generally speaking, most Thai peppers are quite potent, especially for “farangs” – the Thai term for foreigners, often referring to Westerners whose palates may not be accustomed to such heat. When incorporating them into your cooking, if you prefer a milder dish, you can lessen the intensity by not pounding the peppers as vigorously. The spiciest component of the chili is typically the placenta (the white membrane) and the seeds, so some cooks opt to remove these parts to temper the heat. Personally, I adore spicy food, but even I had to gradually train my palate to fully appreciate and handle “Thai-spicy” levels!
What has been the most challenging Thai meal for you to truly master?
That’s an excellent question! I would say Pad Thai has probably been the most difficult dish to conquer. There’s an immense amount of pressure that comes with making Pad Thai, particularly because it’s such a beloved dish among Americans. My personal goal is always to recreate the authentic taste of Pad Thai found from street vendors in Thailand, which is an incredibly high bar to reach, considering these vendors have often perfected their craft over a lifetime. It took extensive trial and error, coupled with insights from a fantastic Pad Thai series I found on shesimmers.com, before I finally developed a sauce I loved and figured out how to get the noodles just right. Even now, I still get a little bit nervous when preparing it for a dinner party, but my incredibly honest Thai husband consistently assures me that it’s delicious!
Speaking of street vendors, the incredible reputation of Thai street food is often highlighted on TV. Do you have any particular favorites?
Oh my goodness, where do I even begin? So many favorites! I genuinely yearn for the day we can return to visit Thailand so I can indulge in Krapaw Gai once more – a mouth-watering spicy stir-fried chicken with fragrant holy basil. It holds a special place in my husband’s heart as his favorite dish from childhood. I’m also absolutely crazy about Pad Kee Maw, often called “Drunken Noodles,” which shares similarities with Krapaw but is served over wide noodles and has its own distinct character. And then there’s Khao Man Gai, a deceptively simple yet utterly amazing poached chicken and rice dish that my husband and I ate constantly from a particular vendor near his place when we were dating. I still haven’t quite mastered cooking that one at home, but I’m hopeful I’ll get to it very soon!
Final question, and this one is a bit tough and perhaps a little unfair… What would be your ultimate full course Thai meal?
Whoa! That is definitely a challenging question! Just thinking about it makes me incredibly hungry! If I had to choose for today, I would assemble a feast consisting of Tom Kah Gai, Khay Jieo, Larb Gai, Som Tum, Tom Yum, Massaman Curry, and Krapaw Moo. But honestly, those are just what I’m craving at this very moment; it’s truly impossible to pick a single favorite full course Thai meal because I adore too many dishes! Would you like me to translate those dish names into English terms for you?
Yes, please!
Of course! So, Tom Kah Gai is a rich and aromatic coconut soup featuring tender chicken and galangal. Khay Jieo is a delightful Thai-style omelet, often enjoyed with rice. Som Tum is a refreshing and vibrant green papaya salad, renowned for its balance of sweet, sour, spicy, and savory notes. Tom Yum is a quintessential Thai clear lemongrass soup, famous for its bold and zesty flavors. Massaman Curry is a milder, richer curry incorporating potatoes and peanuts, offering a unique blend of Thai and Indian influences. And Krapaw Moo is a spicy stir-fried pork dish with fragrant holy basil, similar to Krapaw Gai but with pork. And to complete this magnificent meal, all of these would be served with generous portions of fluffy jasmine rice!
My First Dive into Thai Cooking: Trying Krapaw Gai
Inspired by Sherri’s enthusiastic recommendation and her vivid description, I decided to begin my Thai cooking adventure with Krapaw Gai. I approached the recipe with an open mind, unsure of what to expect from the flavor profile. However, I was absolutely captivated and completely blown away, not only by the intricate and explosive flavors that unfolded with each bite but also by how surprisingly simple and quick this authentic recipe truly is! It’s an ideal dish for anyone looking to experience true Thai cuisine at home without extensive effort.
Krapaw Gai (Thai Basil Chicken)
Ingredients
- 1 Tbsp cooking oil
- 5 garlic cloves smashed
- 2-15 Thai chilies depending on your spice tolerance; I used about 3-4 for a medium heat
- 1 1/2 lbs ground chicken
- 2 Tbsp fish sauce
- 1 tsp black sweet soy sauce
- 1 tsp sugar
- 1 cup holy basil leaves and flowers (sweet basil can be substituted if holy basil is unavailable)
Instructions
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Prepare your aromatics: smash the garlic and chilies together using a mortar and pestle. If you don’t have one, finely mince them and stir well to combine.
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Heat the cooking oil in a wok or a large skillet over medium-high heat until it is shimmering. Add the smashed garlic and chilies. Be prepared for strong, pungent fumes, especially if using several chilies! Stir-fry for about 30 seconds until fragrant.
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Add the ground chicken to the pan and cook, breaking it apart with your spoon, until it is no longer pink and is fully cooked through, stirring occasionally.
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Stir in the sugar, fish sauce, and black sweet soy sauce. Mix thoroughly to coat the chicken evenly. Taste and add more fish sauce if you desire a saltier flavor.
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Finally, add the holy basil leaves (or sweet basil) and stir until they wilt, typically within 1-2 minutes. If the mixture appears too dry, you can add a small splash of water or chicken broth to create a little sauce.
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Serve immediately and piping hot with freshly steamed jasmine rice for an authentic Thai culinary experience.
This interview with Sherri has been an incredible deep dive into the heart of Thai cuisine, revealing not just recipes, but the philosophy behind the flavors and the vibrant culture that shapes them. Her passion is truly infectious, and I hope this conversation inspires you to explore the wonders of Thai cooking in your own kitchen. Whether you start with a simple Krapaw Gai or venture into more complex curries, the journey is sure to be rewarding and delicious. Happy cooking!