JW Marriott Mumbai’s weeklong Thai Street Food Festival I wrote about earlier was a riot of Thai flavours put together by Chef Suriya Phusirimongkhonchai at Spices. Of the extensive menu at the fest, I chose two dishes and a dessert that must be tried, and Chef Suriya has graciously shared these time-tested recipes with our readers. 

Thai Yellow Curry

Image courtesy: JW Marriott, Mumbai

One is Thai Yellow Curry, because green and red curries is all you hear about. This curry packs in all the typical Thai flavours -- lemon grass, coconut, fresh turmeric, kaffir lime leaves, galangal and chillies. Get the recipe here.

Lemongrass Chicken

Image courtesy: JW Marriott, Mumbai

Second is Lemongrass Chicken, crispy fried boneless chicken infused with the aromatic flavours of lemongrass, oyster sauce & soya sauce. Get the recipe here.

Tako

Image courtesy: JW Marriott, Mumbai

And since Chef Suriya specializes in Thai desserts, how could we not ask for the recipe of beautiful, crunchy Tako, a two-layered mung bean starch, water chestnut and coconut milk dessert served in pandana leaves that stood out among all the other desserts at the festival. Click here for the recipe.

And finally a tip Chef Suriya shared about appreciating Thai food:

Thai food is about a harmony of tastes – sweet, sour, spicy and salt beautifully married to the flavor of herbs. While eating Thai food, enjoy one dish at a time and don't try to eat everything together. This way you will begin to appreciate complex individual flavours. So with spicy, you combine a less spicy dish like sticky rice or noodles. Finish that first and then move to the next dish. Watch his interview here. 

You may also like: 

Watch Chef Nilesh cook pan-Asian Crispy Eggplant Dredged in Peanuts

Shaami Kebab, an authentic recipe from the Bohra Muslim community