Well combined, healthy Thai food. These recipes use the beautiful aromatic Thai herbs and sauces, but could not be considered necessarily authentic Thai food.

Thai chicken bbq ala Zan


Chicken portions (as many as you need). These are really cheap – bought two (with drumsticks attached for oz $4.15 yesterday).

4 cloves crushed garlic
2 teaspoons chilli paste (or chopped red chillis)
2 tablespoons each grated root ginger and chopped coriander
Grated rind of 1 lemon
1/4 cup lemon juice
2 tablespoons each olive oil, white vinegar

Work a pocket under the skin of each piece of chicken,

Combine all other ingredients in a bowl and spoon some into each pocket.
Brush remaining marinade over the chicken, place in fridge for a couple of

Before cooking, bring chicken to room temperature.

Place skin side down on a medium grill/braai/bbq and cook for 20 minutes. Turn
halfway through cooking.

This chicken can also be cooked in the microwave first for about 6 minutes,
then finished off on the grill/braai/bbq until cooked through (about 5 minutes a side)

Serve with a lovely salad.


Thai chicken burgers

Makes 13 burgers

1 brown onion
4 cloves garlic
2 mushrooms
1 green chilli large
1/2 red pepper
2 eggs
1 eggplant
2 handfuls finely chopped cabbage
1 bunch fresh coriander
1 tbs fish oil
1 tbs soy sauce
1 tsp sesame oil
1 lime juiced
½ kilo chicken mince
Salt and pepper to taste


Chop all ingredients (excluding eggplant) finely and add the soy sauce, sesame oil, fish sauce and salt and pepper.

Add chicken and eggs and hand mix until all ingredients are well combined.  Take a handful of the mixture and pat into round burger shapes, continue until all used.

Put into freezer for ten minutes to stiffen.

Fry burgers in a little olive oil until well cooked.

Cut eggplant into 1cm slices and steam until soft.

Place the burgers on top of the eggplant slices and serve with broccoli topped with fresh coriander.