HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

RED CHICKEN CURRY

The chicken is cooked with a curry paste using red chillies (see below). It is a fiery hot sauce-for a milder version, reduce the number of chillies used.

Ingredients:

SERVES 6

4 tbsp vegetable oil
2 garlic cloves, crushed
400 ml/ 14 fl oz/ ¾ cups coconut milk
6 chicken breast fillets, skinned and cut into bite-sized pieces
125 ml/4 fl oz/ ½ cup chicken stock
2 tbsp fish sauce
kaffir lime leaves, sliced red chillies and chopped coriander ( cilantro), to garnish

RED CURRY PASTE:
8 dried red chillies, deseeded and chopped
2.5 cm/ 1 in galangal or ginger root, peeled and sliced
3 stalks lemon grass, chopped
1 garlic clove, peeled
2 tsp shrimp paste
1 kaffir lime leaf, chopped
1 tsp ground coriander
¾ ground cumin
1 tbsp chopped fresh coriander (cilantro)
1 tsp salt and black pepper

Directions

1.         To make the curry paste, place all the ingredients in a food processor or blender and process until smooth.

2.         Heat the oil in a large, heavy-based frying pan (skillet) or wok. Add the garlic and cook for 1 minute or until it turns golden, stirring occasionally.

3.         Stir in the curry paste and cook for 10-15 seconds milk, then gradually the coconut milk, stirring constantly (don’t worry if the mixture starts to look curdled at this stage).

4.         Add the chicken pieces and turn in the sauce mixture to coat. Cook gently for about 3-5 minutes or until almost tender.

5.         Stir in the chicken stock and fish sauce, mixing well, eand then cook for a further 2 minutes.

6.         Transfer to a warmed serving dish and garnish with lime leaves, sliced red chillies and chopped coriander (cilantro). Serve with rice.

CURRY PASTE
There are two basic curry pastes used in Thai cuisine-red and green, depending upon whether they are made from red or green chilli peppers, the basic paste can be made and stored in a lidded jar in the refrigerator for up to two weeks.

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