From the kitchen of Evan Pound
1 can of Klik
1 can of Peaches
1 can of Coconut Milk or alternative
1 cup of Breadcrumbs. Crushed crackers work just fine.
Thai Curry spice
1 Red Onion
1-2 Green Onions
1 packet of Yorkshire Pudding Mix
2 eggs (one for Yorkshire pudding, one for battering Klik)
1 cup of flour
Step 1: Prepare Yorkshire Puddings
Preheat your oven to 425 degrees or as instructed if buying Yorkshire Pudding Mix. Add a small amount of oil to 6 to 8 sections of a cupcake tray.
Put the cupcake tray in the oven for 3 to 5 minutes to allow oil in the cupcake tray to get hot. *This step is critical as it helps the Yorkshire puddings rise properly.
Pour the Yorkshire Pudding batter evenly across each of the preheated cupcake tray spots.
Put in the oven and cook for 16 to 18 minutes or until they have risen and are golden brown. *Note — Do not open the oven door to check on them. Set a timer and follow it. Yorkshire Puddings are a bit of work but are worth it when done right.
Step 2: Prepare Coconut Curry Soup
While your Yorkshire Puddings are baking, we have the perfect amount of time to prepare the soup base for the dish.
Preheat a deep pan or good-sized pot and add one can of coconut milk. Be sure to shake the can well so the milk is mixed nicely. You can always mix it in the pan or pot if you forget.
Add the can of peaches, including the peach juice into the coconut milk.
Bring to a simmer and add in a healthy amount of Thai Curry seasoning. Any type of curry powder will work but aim for something on the sweeter side that leans towards Oriental styles of Curry. Think sweet and savoury when picking a seasoning. Red curry powder is a good alternative — yellow is not!
Add in as much as you like to get a good rich colour. Typically, a healthy teaspoon or two is all you need.
Continue to stir and add in thin sliced red onion and squeeze some lemon juice into the soup broth.
Let the soup simmer while the rest of the meal cooks. Or you can put it in the freezer for a chilled effect. This will help thicken the soup and bring out some of the flavours.
Step 3: Thai Fried Klik
While your soup is simmering or chilling, you can quickly cook and prepare the last part of the dish.
Preheat a pan slightly above medium heat. Once you can feel the heat coming off the pan, add a healthy amount of oil — chef’s choice. Let the oil get hot over a minute or two. Avoid having it smoke; that means the pan is too hot.
Slice your Klik into half inch-thick pieces. Don’t go too thick or they won’t cook evenly.
Mix your breadcrumbs with the same Thai curry seasoning or any other seasonings you like to add flavour. Chili flakes work great for a touch of spice with the sweetness.
Cover your Klik pieces in flour, then egg and finally the breadcrumb mix.
Once the oil is hot, fry your Klik on each side for 3 to 5 minutes or until golden brown and crispy to your liking.
Remove from pan and let sit on paper towels to absorb excess oil.
Grab your soup broth and pour into a serving bowl.
Your Yorkshire Puddings should be just about done by this point or have been for a few minutes. Once they are, gently place one in the middle of your soup.
Fill the Yorkshire Pudding with your Klik and any extra ingredients from your soup, such as the peach and onion.
Garnish with green onions and lemon zest.