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 BRAISED VEGETABLES

This colourful selection of braised vegetable makes a splendid accompaniment to a main dish.

Ingredients:


SERVES 4-6
3 tbsp sunflower oil
1 garlic clove, crushed
1 Chinese cabbage, shredded thickly
1onions, cut into wedges
250 g/8 oz broccoli florets
2 large carrots, cut into thin julienne strips
12 baby corn, halved if large
60 g/2 oz mangetout (snow peas), halved
90 g/3 oz Chinese or oyster mushrooms, sliced
1 tbsp grated ginger root
175 ml/6 fl oz/ ¾ cup vegetable stock
2 tbsp light soy sauce
1 tbsp cornflour (cornstarch)
salt and pepper
½ tsp sugar

Directions

1.                  Heat the oil in large, heavy- based frying pan (skillet) or wok. Add the garlic, cabbage, onions, broccoli, carrots, baby corn, mangetout (snow peas), mushrooms and ginger and stir-fry for 2 minutes.

2.                  Add the stock, cover and cook for a further 2-3 minutes.

3.                  Blend the soy sauce with the cornflour (cornstarch) and salt and pepper to taste.

4.                  Remove the braised vegetables from the pan with a slotted spoon and keep warm. Add the soy sauce mixture to the pan juices, mixing well. Bring to the boil, stirring constantly, until the mixture thickens slightly. Stir in the sugar.

5.                  Return the vegetables to the pan and toss in the slightly thickened sauce. Cook gently to just heat through then serve immediately.

VARIATION
This dish also makes an ideal vegetarian main meal. Double the quantities, to serve 4-6 and serve with noodles or Thai fried rice

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