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.

ROAST BABY CHICKENS

Poussins, stuffed with lemon grass and lime leaves, coated with a spicy Thai paste, then roasted until crisp and golden, make a wonderful, aromatic dish for a special occasion

Ingredients:


SERVES 4
Oven: 200 °C/ 400° F/GAS MARK 6

4 small poussins, weighing 350-500g/12 oz-1 lb each
about 6 tbsp coconut milk, to brush
coriander (cilantro) leaves and lime wedges, to garnish
a mixture of wild rice and basmati rice, to serve

MARINADE:
4 garlic cloves, peeled
2 fresh coriander (cilantro) roots
1 tbsp light soy sauce salt and pepper


STUFFING:
4 blades lemon grass
4 kaffir lime leaves
4 slices ginger root

Directions

1.         Wash the chicken and dry on paper towels.

2.         Place all the ingredients for the marinade in a small blender and puree until smooth, or grind in a pestle and mortar. Season to taste with salt and pepper Rub this marinade mixture into the skin of the chickens, using a back of a spoon to spread it evenly over the skins.

3.         Place a blade of lemon grass, a lime leaf and piece of ginger in the cavity of each chicken.

4.         Place a chicken in a roasting tin (pan) and brush lightly with the coconut milk. Roast for 30 minutes in the preheated oven.

5.         Remove from the oven, brush again with coconut milk, return to the oven and cook for a further 15-25 minutes, until golden and cooked through, depending upon the size of the chickens. The chickens are cooked when the juices from the thigh run clear and are not tinged at all with pink

6.         Serve with the pan juices poured over. Garnish with coriander (cilantro) leaves and lime wedge.

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