The butcher shop had some remarkably nice looking chicken leg quarters yesterday. They were on the small side and reminded me of legs on scrappy, tasty chickens in Asia. I bought four of them with the intention of making Thai grilled chicken – a payoff from cleaning the grill last week.
There’s a nice gai yang recipe on VWK but I wanted to see what Leela Punyaratabandhu suggested in her new book, Simple Thai Food: Classic Recipes from the Thai Home Kitchen. You may know Leela from her popular blog, SheSimmers.com. Her debut cookbook dropped several weeks ago and I was eager to cook from it. There’s English and Thai (presented in traditional and Latin/Romanized script). Leela is a linguist so I welcomed the Thai language lesson.
Leela’s approach to Thai food is heartfelt but not simplistic as one would assumes from the cookbook title. The simplicity lies in her flexible instructions (use a mortar and pestle or a small food processor; have no shame in buying curry paste) and gentle phrasing. She’s not a hardass, pardon my language, and she wants to open your mind to new flavors.