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 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.

Ingredients:


SERVES 4

1 aubergine (eggplant), peeled and cubed
2 onions cut into thin wedges
2 tbsp vegetable oil
1 quantity green curry paste 
500g/ 1 lb beef fillet, cut into thin strips
475 ml/ 16 fl oz/2 cups thick coconut milk or cream
2 tbsp fish sauce
1 tbsp brown sugar
1 red chilli, deseeded and chopped finely
1 green chilli, deseeded and chopped finely
2.5cm / 1 in piece ginger root, chopped finely
4 kaffir lime leaves, torn into pieces chopped fresh basil, to garnish

Directions

1.         Blanch the aubergine (egg plant) cubs and onion wedges in boiling water for about 2 minutes, to soften. Drain thoroughly.

2.         Heat the oil in a large, heavy-based frying pan (pan) skillet or work. Add the curry paste and cook for 1 minute.

3.         Add the beef strips and stir-fry over a high heat for about 1 minute to brown on all sides.

4.         Add the coconut milk or cream, fish sauce and sugar to the pan and bring the mixture to the boil, stirring constantly.

5.         Add the aubergine (eggplant) and onion, chillies, ginger and lime leaves. Cook for a further 2 minutes.

6.         Sprinkle with chopped basil to serve. Accompany with rice.

THICK COCONUT MILK
Coconut milk is sold in cans, or you can make your own. Pour 300ml/ ½ pint/1 ¼ cups boiling water over 250 g/8 oz shredded coconut simmer over low heat for 30 minutes. Strain the milk into a bowl through a piece of muslin (cheesecloth). Gather the ends of the muslin (cheesecloth) together and squeeze tightly to extract as much as liquid as possible

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