People living in Holbeach and surrounding villages already know they’ve got a bit of a gem with Krua Thai Restaurant.
The friendly and welcoming family-owned restaurant, on Holbeach’s High Street, offers genuine Thai Cuisine, as well as advice (if it’s wanted) on the nutritional value of their dishes.
There is a wide choice of dishes on the varied menu.
The restaurant has a special, two-course lunchtime set menu at £6.50 – closed Mondays.
There is a public car park nearby.
The restaurant is sharing its recipe for Green Thai Chicken Curry, and although the list of ingredients is long, it is simple to make. Serves eight.
YOU WILL NEED
200g curry paste
Big tin coconut milk
250g green bean, bamboo shoot, eggplant
Water (half milk quantity)
30g green & red chilli
2g kaffir lime leaves
80g fish sauce Curry paste mixture:
15g lemon grass
7g galangal oil
8g lime skin
5g celery root
10g shrimp paste
5fl oz oil
Pound all the ingredients thoroughly, fried with chilli oil, and set aside.
Blend ingredients for the curry paste, add coconut milk and onion. Add the chicken and ‘fry’ until cooked and the coconut milk reduced.
Season with sugar, fish sauce, eggplant (until cooked) and then add this to the chilli mixture.
Now sit and enjoy!