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.

CHICKEN AND NOODLE ONE-POT

Flavoursome chicken and vegetable cooked with Chinese egg noodles in a coconut sauce. Serve in deep soup bowls.

Ingredients:


SERVES 4
1tbsp sunflower oil
1onion, sliced
1 garlic clove, crushed
2.5 cm/1 inch ginger root, peeled and grated
1 bunch spring onions (scallions). Diagonally sliced
500 g/1 lb chicken breast fillet, skinned and cut into bite-sized pieces
2 tbsp mild curry paste
475 ml /16 fl oz /2 cups coconut milk
300 ml/ ½ pint /1 ¼ cup chicken stock
250 g/8 oz Chinese egg noodles
2 tsp lime juice salt and pepper basil sprigs, to garnish

Directions

1. Heat the oil in a large heavy-based frying pan (skillet) or wok. Add the onion, garlic, ginger and spring onions (scallions) and stir-fry for 2 minutes until softened.

2. Add the chicken pieces and curry paste and stir-fry until the vegetable and chicken are golden brown, about 4 minutes.

3. Stir in the coconut milk, stock and salt and pepper to taste, mixing until well blended.

4. Bring to the boil, break the noodles into large pieces, if necessary, add to the pan, cover and simmer for about 6-8 minutes until the noodles are just tender, stirring occasionally.

5. Add the lime juice, taste and adjust the seasoning, if necessary, then serve at once in deep soup bowls.

COOK’S TIP
If you enjoy the hot flavours of Thai cooking then substitute the mild curry paste in the above recipe with Thai hot curry paste (found in most supermarkets) but reduce the quantity to 1 tablespoon.

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