Recipes by David Thompson
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Hot Plates: Zaab Street Food, Canberra
A Thai-Laotian mix opens in Braddon.
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David Thompson’s stir-fried Siamese watercress
This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.
David Thompson’s prawns baked with vermicelli
"Baked prawns with vermicelli are found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm David Thompson.
David Thompson’s green papaya salad
Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.
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David Thompson’s grilled sticky rice with banana paste
This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.
David Thompson’s chicken stir-fried with red curry, green peppercorns and holy basil
Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.
David Thompson’s hot and sour soup of red snapper and turmeric
Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.
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David Thompson’s deep-fried squid with garlic and peppercorns
With the punchy flavours of garlic and spicy peppercorns, this is a twist on the crowd favourite Salt and Pepper Squid.
David Thompson’s grilled pork skewers
A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.