On Saturday night my family and I went to a Thai Restaurant in Cardiff called Thai Edge. I was really looking forward to it because the restaurant looked lovely from the outside and the website gives it great reviews. Overall we were all a bit disappointed. First of all we ordered our drinks on arrival and must have waited at least 20 minutes for them to arrive, this was made worse by the fact that they have served us with some spicy prawn crackers and chili sauce with nothing to wash it down with! We had a sharing platter for starter which was nice but was a whopping £6 per head which is rather overpriced for the amount you get. We then had our main course. My mum and I had the classic red and green Thai curry, which were extremely spicy but tasted sweet and sickly, we both enjoy spicy food but it seems the chef had gone a little over the top with the sugar and the chillies. Also our rice didn’t arrive at the same time as our meal so Adair had to go and ask at the bar. Adair had a stir fry with noodles and the noodles where very strange and slimy like nothing I had ever seen before. My dad and fish which was served in a fish shaped pan swimming (not literally) in what looked like stock, they did not give him anything to get it out with which meant it was a team effort of forks and spoons, although he said the fish was cooked well, it lack flavour and was served with some steamed vegetables which was a bit boring for £15. The bill came to a whopping £104 which we grudgingly paid. We won’t be going back there again I’m afraid.

I really enjoy Thai food and its also one of my favourite meals to cook, here’s my recipe for anyone who fancies having a go. I can garuntee that if you enjoy Thai food you’ll love this, you can make it as spicey as you like and add any extra vegetables you like and you won’t be presented with a huge bill at the end!

Sarah’s Lovely Thai Green Curry

What you need
1tbsp vegetable oil
2tbsp Thai green curry paste (its worth buying a decent one not shop brand)
1tbsp soft dark brown sugar
4 chicken breasts thinly sliced
handful of kaffir lime leaves/or zest of one lime
tin of coconut milk
splosh of Thai fish sauce/or light soy sauce
juice of 1 lime
handful of green (squeaky) beans (optional)
chopped green pepper (optional)
2 finely chopped green chillies (optional extra spice!)
fragrant rice to serve

How to make it
1. Heat vegetable oil in a pan and add curry paste.
2. Add brown sugar and reduce heat.
3. Add sliced chicken and lime leaves and chillies and stir until chicken is coated in the mixture.
4. Add coconut milk and a good splosh of fish sauce, add green beans and peppers and simmer for 20 minutes until the sauce has thickened slightly.
5. Stir in lime juice. Stir for 5 minutes and serve with fragrant rice.

Serving suggestion: Replace the chicken with prawns, make the sauce as above and add cooked prawns for the last 5 minutes.

Serve some Thai bites with some sweet chilli sauce as a starter such as spring rolls, satay chicken skewers and Thia prawn crackers and enjoy with some Thai beer to cool the pallet!