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.

GREEN CHILLI CHICKEN

The green chilli paste gives a hot and spicy flavour to the chicken, which takes on a vibrant green colour

Ingredients:


SERVES 4

5 tbsp vegetable oil
500 g/ lb boneless chicken breasts, sliced into thin strips
50 ml /2 fl oz/ ¼ cup coconut milk
3 tbsp brown sugar
3 tsp fish sauce
3 tbsp sliced red and green chilles, deseeded
4-6 tbsp chopped fresh basil
3 tbsp thick coconut milk or cream finely chopped fresh chillies, deseeded, lemon grass and lemon slices, to garnish

GREEN CURRY PASTE:
2 tsp ground ginger
2 tsp ground coriander
2 tsp caraway seeds.
2 tsp grated nutmeg
2 tsp shrimp paste
2 tsp salt
2 tsp black pepper
pinch ground cloves
1 stalk lemon grass, chopped finely
2 tsp chopped coriander (cilantro)
2 garlic cloves, peeled
2 onions, peeled
grated rind and juice of 2 limes 4 fresh green chillies, about 5 cm/2 inches long, deseeded

Directions

1.     To make the curry paste, place all the ingredients and 2 tablespoons of the oil in a food processor or blender and process to a smooth paste.

2.     Heat the remaining oil in a heavy-based frying pan (skillet) or work. Add the curry paste and cook for about 30 seconds.

3.     Add the chicken strips to the work and stir-fry over a high heat for 2-3 minutes.

4.     Add the coconut milk, brown sugar, fish sauce and chillies. Cook for 5 minutes, stirring frequently.

5.     Remove from the heat, add the basil and toss well to mix.

6.         Transfer the chicken to a warmed serving dish. To serve, spoon on a little of the thick coconut milk or cream and garnish with chopped chillies, lemon grass and lemon slices. Serve with steamed or boiled rice.

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