Sharwoods

So much still to discover

Jirapan Tarrant

Jirapan is originally from the tropical island of Koh Phangan, off the South East coast of Thailand. She moved to live in the UK in 2005. Jirapan has always had a passion for Thai food, which has largely come from her family. Jirapan used to help her mum in the kitchen when she was very young and started cooking properly around the age of 12. But she says ‘This is quite normal in Thailand, especially as Thai food and Thai culture go hand in hand. In fact, when people meet in my home town, they don't ask "how are you?", but instead ask "have you eaten yet?"!’

Jirapan loves the variety of Thai food and her favourite dish is Tom Yum, a delicious, very fresh tasting spicy and sour soup often made with seafood. It’s a dish her Dad always cooks so when she eats it she always thinks of home.

For inspiration, Jirapan loves visiting any kind of fresh food markets, as seeing and smelling all the food gives her lots of ideas. Jirapan has recently started working with Sharwood’s and brings a wealth of expertise of Thai cooking and flavours.

Chef Update

This time of year is perfect for a warm Thai curry

Cooking Tip

Adjusting sweetness

To sweeten Thai dishes, you can use white or brown sugar, although ideally palm sugar should be used. If a dish is too sweet, increase the sour notes by adding a little lime juice or tamarind water.

Insight

Also known as kaffir lime leaf, this aromatic leaf comes from wild lime trees and gives a sharp, citrus flavour and fragrant smell to Thai soups and curries. Usually available in a frozen form from Thai or Chinese supermarkets.