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side dish, 20min

Spicy quick bread from the frying pan

This delicious bread is made within 20 minutes and doesnt need any time for rising or proofing. Ideal if you are stretched for time.

 

By adding the cranberries you give it a slightly sweet flavor and that makes this bread perfect to combine with a spicy curry.

 

But it is also delicious sliced in two and covered with something simple like ham and cheese. Make it even more special by roasting it like a tosti.

 

For a complete meal serve the bread with a curry and a green salad.

Ingredients

  • Vegetable oil : 1 tbsp
  • All purpose flour : 150 g
  • Koh Thai Yellow Curry Paste : 1 tbsp
  • Fresh cilantro : 2 tbsp
  • Dried cranberries : 70 g
  • Honey : 2 tbsp
  • Baking powder : 2 tsp
  • Salt : 1/2 tsp
  • Black pepper : 1 tsp
  • Milk : 3/4 cup (150 ml)
  • Egg, lightly whisked : 1
  • Unsalted butter, melted : 45 g

Preparation

Step 1 This bread is easiest made in a cast iron skillet of around 24 cm in diameter. It’s a relatively flat bread. The smaller the pan, the thicker the bread will be.

 

Step 2 Preheat the oven to 200 ˚C.

 

Step 3 Sieve the flour and the baking powder together in a bowl and add black pepper and salt

 

Step 4 Add the curry paste and the cilantro togetherr in another bowl and stir well.

 

Step 5 Add the cranberries to the flour mixture and stir with a spoon until all cranberries are covered with a little bit of flour.

 

Step 6 Whisk the milk, the honey and the egg together in a separate bowl and stir the curry paste through it. Melt the butter in a small saucepan and add. Place the entire mixture together with the flour and stir until just combined. Do not overmix.

 

Step 7 Add 1/2 tbsp of oil in the skillet and leave it to become really hot. Once you add the dough it needs to sizzle.

 

Step 8 Turn off the heat and place the skillet into the oven or about 15-20 minutes or until the middle springs back if you push it softly. The bread needs to be golden and crispy around the edges.

 

Step 9 Take the bread out of the pan and leave to cool on a rack. Cut only once it is completely cooled