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.

AUBERGINE (EGGPLANT) DIPPING SAUCE PLATTER

Dipping platters are a very sociable dish, bringing the whole table together. Serve this substantial dip with vegetable as a appetizer .

Ingredients:


SERVES 4
1 aubergine (eggplant), peeled and cut into 2.5cm/1 inch cubes
2 tbsp sesame seeds, roasted in a dry pan over a low heat
1 tsp sesame oil
grated rind and juice of ½ lime
1 small shallot, diced
½ tsp salt
1 tsp sugar
1 red chilli, deseeded and sliced
125 g/4 oz/1 ¼ cups broccoli florets
2 carrots cut into matchsticks
125 g/4 oz/8 baby corn, cut in half lengthways
2 celery sticks, cut into matchsticks
1 baby red cabbage, cut into 8 wedges, the leaves of each wedge held together by the core

Directions

1.                    Cook the diced aubergine (eggplant) in boiling water for 7-8 minutes.

2.                    Meanwhile, grind the sesame seeds with the oil in a food processor or pestle and mortar.

3.                    Add the aubergine (eggplant), lime rind and juice, shallot, salt, sugar and chilli in that order to the sesame .

4.                    Process, or chop and mash by hand. Until smooth, check for seasoning before spooning into a bowl. Serve surrounded by the broccoli, carrots, baby corn. Celery and red cabbage.

SALTING AUBERGINES (EGGPLANTS)
Unlike in western kitchens, Thais never salt aubergines (eggplants) as theirs are so fresh and tender.

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