THAI STYLE LOADED-NAAN

Thai-style Loaded Naan 🫓

Leftover naan bread is a common occurrence post-takeout. We’ve all got eyes bigger than our stomachs - and there’s always the runt of the naan litter left, selected just in case there weren’t enough carbs. God forbid one of us might finish their meal without having to loosen the top button.

Last night I had a craving for Thai food, and I wasn’t going to let a half-nibbled naan dictate my cooking. Instead of whipping up a half arsed curry recipe to suit the needs of some old bread, I coaxed the naan to become a meal in its own right, shedding its Indian heritage for a South East flavour profile.

This makes a superb side dish, or starter in its own right. The secret? Melted cheddar cheese. Another log on the funeral pyre for traditionalists, but I don’t care. Quite frankly, it works.

🫓Melted cheddar

🫓Thai basil peanut sauce

🫓Coriander

🫓Pickled onions

MAPES METHOD:

Grate cheddar cheese over your leftover naan. Add a few cubes of cold butter on top. Dash in a moderately warm oven until the cheese has melted. The hotter the oven, the quicker the cheese melts, the crispier the base.

Meanwhile, make the sauce. I bought a Thai chilli basil sauce from a local Asian supermarket, but you can leave this out. The beauty of the sauce is that it can made to taste. A good alternative is a mix of fish sauce, lime and chilli.

Mix the thai chilli basil sauce (or alternative) in a bowl with soy sauce, fresh garlic and ginger, peanut butter, honey, lime and coriander until smooth.

When your cheese has melted, remove the naan and top with your sauce.

Garnish with more fresh coriander, fresh chillis, spring onions and pickled onions.