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.

THAI FRAGRANT COCONUT RICE

This is the finest rice to serve with Thai-style food. Basmati rice is cooked with creamed coconut, lemon grass, fresh ginger root and spices to make a wonderfully aromatic, fluffy rice.

Ingredients:


SERVES 4-6

2.5 cm/ 1 in piece ginger root, peeled and sliced
2 cloves
1 piece lemon grass, bruised and halved
2 tsp grated nutmeg
1cinnamon stick
1 bay leaf
2 small thin strips lime rind
1 tsp salt
30 g/1 oz creamed coconut, chopped
600 ml/1 pint/ 2 ½ cups water
350 g/12 oz/ 1 ¾ cups basmati rice
ground pepper

Directions

1. Place the ginger, cloves, lemon, grass, nutmeg, cinnamon stick, bay leaf, lime rind, salt, creamed coconut and water in a large, heavy-based pan and brings slowly to the boil.

2. Add the rice, stir well, then cover and simmer, over a very gentle heat for about 15 minutes or until all the liquid has been absorbed and the rice is tender but still has a bite to it.


3. Remove from the heat, add pepper to taste, then fluff up the rice with a fork. Remove the large pieces of spices before serving.

LEMON GRASS
When using a whole stalk of lemon grass (rather then chopped lemon grass), beat it well to bruise it so the flavour is fully released. Grated lemon rind or a pared piece of lemon rind can be used instead.

COOKING RICE
An alternative method of cooking the rice-the absorption method-leaves you free to concentrate on other dishes. Add the rice to the pan as in step 1, then bring back to the boil. Stir well, then cover tightly and turn off the heat. Leave for 20-25 minutes before removing the lid-the rice will be perfectly cooked..

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