THIS WEEK Tiger Bill's head chef Vaiyavut Chiangrai, better known by staff and customers as Woody, cooks Kang Par (jungle curry). Woody was brought up in Bangkok and first learned to cook by watching his mother. Later on, he honed his skills in some of the Thai capital's top hotels, including the Royal River Hotel.
Every recipe is for one person so it's easy to multiply up for the number you are serving. Many of the ingredients are staples in many Thai recipes so although it might seem like a big initial outlay, you'll find it definitely worthwhile once you've tasted these delicious and authentic dishes.
Kang Par or Kaeng Pa (jungle or forest curry) comes from the northern forested regions of Thailand. It has a distinctive, highly spicy full on taste.
Ingredients (serves one)
25g jungle curry paste; 250ml chicken stock broth; 50g baby corn; 1 tbsp fish sauce; 15g chicken powder; 60g chicken breast; 150g rice; 5g lime leaves; 25g bamboo; 25g basil; 25g peppers; ½ tsp sugar.
FRY the jungle curry paste with some oil (1tsp) over a gentle heat for two minutes. Add the chicken stock and the fish sauce, sugar and stir and cook gently for another minute.
Chop all the remaining ingredients, add to the pan and cook gently for another five minutes. Serve with jasmine rice.
Chicken breast pieces can be replaced with another meat or vegetables if you prefer. Use a vegetable stock instead of chicken powder if preferred.