I first made this Oriental Express Bread a few years ago for a friend’s birthday party as I was cooking a Thai meal and she wanted bread – I tried to explain that French bread goes extremely well with curries but luckily for me, she pleads awfully well, because I was so pleased with the result!
It’s essentially made with Thai spices but I have used the same basic recipe with Indian and Middle Eastern spices with splendid outcomes! If you would like the actual proportions, just leave me a message!
Now you might be wondering what to eat it with. That was my initial thought when I was first mulling over the idea. Curry (of whatever cuisine) is the obvious answer. However, this bread is very friendly, treat it with the same love you would your favourites. It is perfect to start a meal with, have it as an accompaniment, spread it with butter, dunk it in olive oil or even dip it in balsamic vinegar! Versatility, is its middle name!
Preparation: I had the spices in paste form all ready in jars in the fridge as I make them in bulk and refrigerate them. Buying them ready made is a good option here. This will, needless to say, speed up the preparation time.
Prep time: 20 minutes
Cooking time: 30-35 minutes
250 g self raising flour
half tsp baking powder
1 tsp salt
75 ml coconut milk
1 small onion, finely chopped
1 clove garlic, finely chopped
2 fresh lime leaves, middle vein removed, finely chopped
half tbsp red thai curry paste
1 tsp nam prik pow
quarter tsp lemongrass
quarter tsp galangal
half tsp ginger paste
1 tsp vegetable oil
1. Preheat the oven to 200C/180C Fan.
2. Lightly grease a 1 lb loaf tin. Mine doesn’t need lining but if yours does, please do so!
3. Sift the flour and baking powder and add the salt.
4. Mix all the spices together and add the onion, garlic and lime leaves and mix well.
3. Beat the eggs lightly, add the coconut milk and oil, mix and add the spice paste and mix well again.
4. Pour the wet mix onto the flour and using a wooden spoon, mix it all gently until it comes together which should take about 30 seconds.
5. Put the bread dough into the pre oiled loaf tin, spread out evenly (it will be very sticky) and bake in the oven for about 30-35 minutes.
6. I turn this out immediately onto a plate and serve it warm but it’s absolutely fine the next day if stored well.