Celebrate Thai New Year With Sharwood’s

With over 1,200 Thai restaurants in the UK, Thai food has never before enjoyed such popularity as it does today. But you no longer have to go out to enjoy a delicious Thai meal as with a little help from Sharwood’s, you can now be the creator of an authentic Thai feast in the comfort of your own home.

And there’s never been a better time to show off your skills – with Thai New Year taking place between April 13th and 15th it’s the perfect time to treat your friends and family.

Make sure your Thai New Year is a truly authentic experience with some party food and entertainment tips from Sharwood’s Chef, Chung-Yin Liu:

- Flowers are an important part of Thai New Year. Decorate your table and room with them and for an extra treat, why not give all your guests a flower garland to wear during the meal.
- The most common way of celebrating Thai New Year is the throwing of water. To add a water theme to your party (but without soaking the carpet!) fill small, clear bowls with water and floating candles, scatter a few petals in them and place around the room.
- Traditionally everyone wears new clothes for the celebration - the perfect excuse for a shopping trip!
- Serve Sharwood’s Thai Spiced Crakers with Thai Chilli Dip to help work up your guests’ appetites.
- Serve an authentic Oriental beer such as Tiger beer to bring out the intense flavours in your Thai meal.
- Thai culture values simplicity – so serve your meal in plain white serving dishes.
- The idea is for everyone to take their time and try a little of everything. Serve each dish in a separate serving bowl and place them all in the centre of the table.
- Remember, although chopsticks are used to eat Chinese food, Thai food is actually eaten with a spoon and fork.

Thai New Year is a fun, family celebration, so don’t slave over the hob for hours – there’s no need. With Sharwood’s great range of restaurant quality Thai products, it’s easy to create your favourite Thai dish in the comfort of your own home!

Thai Green Chicken Curry

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes / hob
1 Tbsp vegetable oil
2 chicken breasts – sliced
1 sachet Sharwood’s Chilled Thai Green Korma Curry Sauce

- Heat the oil in a wok, or deep sided frying pan.
- Add the chicken and stir-fry for 3 minutes.
- Stir in the sauce, cover and simmer until the chicken is
cooked through.

Thai Chilli Beef

Serves: 2-3
Preparation Time: 5 minutes
Cooking Time: 10 minutes / hob

1 Tbsp vegetable oil
2 small beef fillet steaks
100g babycorn – halved
100g sugarsnap peas
1 jar Sharwood’s Sweet Chilli and Lemongrass Stir- Fry Sauce

- Heat the oil in a wok or deep-sided frying pan.
- Fry the beef for 3-5 minutes each side (depending on thickness) remove from the pan and keep warm.
- Add the babycorn and sugarsnaps to the pan, stir-fry for 2 minutes.
- Add the sauce and heat through.
- Slice the beef thinly, it should still be quite pink in the middle and return to the pan.
- Tumble the beef with the other ingredients and serve immediately.
- Serve with Sharwood’s rice noodles.

Pad Thai - A favourite Thai noodle dish

Serves: 2-3
Preparation Time: 5 minutes
Cooking Time: 15 minutes / hob

2 Tbsp oil
1 red onion - sliced
200g raw tiger prawns, cut in half
2 sachets Sharwoods Stir-Fry Pad Thai Noodles
2 medium eggs – beaten
50g bean sprouts
1 Tbsp sugar
2 Tbsp fish sauce
Juice of ½ lime
3 - 4 Tbsp Sharwood’s Thai Chilli Sauce
50g peanuts – roughly chopped
2 Tbsp fresh coriander leaves - chopped

- Heat 2 Tbsp oil in a wok or deep-sided frying pan.
- Add red onion and fry for 3-4 minutes until golden.
- Add prawns and continue stir-frying for 3-4 minutes until they turn pink.
- Add 2 sachets of noodles to the pan, and toss with other ingredients for 3-4 minutes.
- Add the beaten eggs and stir-fry quickly to distribute egg.
- Add bean sprouts, sugar, fish sauce, lime juice and chilli sauce.
- Stir-fry for a further minute, stir in peanuts and coriander, and serve.