Preechaya Phetprasert was born in Pak Chong, a frontier town of about 40,000 people on the edge of the beautifully mountainous and lush first National Park of Thailand – Khao Yai. The district is the gateway to the Northeast (Issan) region of Thailand from the central region and a hugely popular weekend retreat for Bangkokians eager to escape the stifling city for the natural, cool and refreshing untouched landscape which is dotted with waterfalls and natural forests.
She trained as a chef in Thailand and was taught many different recipes by her mother who was a cookery teacher.
Preechaya then spent four years as a Chef de Partie in a top London gastro pub where the menu centered on European and Asian fusion cuisine.
The Thai sauces and Thai curry pastes currently in our range are the same sauces that we use to cook dishes in the restaurant. So if you can’t make it to the restaurant, now you have the opportunity to cook some of the restaurnt curry recipies at home! Let us know how you get on with our Thai recipes or if you use our Thai sauce in your own special way or have your own recipes then we would love to hear from you!
This is a great summer dish you can also grill the monkfish on the BBQ instead of panfrying. I think you will love the really easy method of making a great tasting satay sauce using our seasoned Thai Massaman Paste.
A lot of people think that satay sauce just goes with chicken or pork but it’s great with prawns and seafood too. In fact when the mackerel come in July and August it’s definitely worth substituting the monkfish for fillets of mackerel. It’s also really good with, scallops, langoustines or even lobster too!