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.

CHATUCHAK FRIED RICE

An excellent way to use up leftover rice! Pop it in the freezer as soon as it is cool. It will be ready to use at any time, and the freezing seems to separate the grains beautifully. This dish should be reheated only once.

Ingredients:


SERVES 4

1 tbsp sunflower oil
3 shallots, chopped finely
2 garlic cloves, crushed
1 red chilli, deseeded and chopped finely
2.5 cm/1 inch piece ginger root, shredded finely
˝ green (bell) pepper, sliced finely
150 g/5 oz/2-3 baby aubergines (eggplants), quartered
90 g/3 oz sugar snap peas or mangetout (snow peas), trimmed and blanched
90 g/3 oz/6 baby corn, halved lengthways and blanched
1 tomato, cut into 8 pieces
90 g/3 oz/1 ˝ cup bean-sprouts
500 g/1 lb/3 cups cooked Thai jasmine rice 
2 tbsp tomato ketchup
2 tbsp light soy sauce

TO GARNISH:
Coriander (cilantro) leaves
Lime wedges

Directions

1.                  Heat the oil in a wok or large, heavy frying pan (skillet) over a high heat. Add the shallots, garlic, chilli and ginger. Stir until the shallots have softened.

2.                  Add the green (bell) pepper and baby aubergines (eggplants) and stir. Add the sugar snap peas or mangetout (snow peas) baby corn, tomato and bean-sprouts. Stir together for 3 minutes.

3.                  Add the rice, and lift and stir with 2 spoons for 4-5 minutes until no more steam is released. Stir in the tomato ketchup and soy sauce.

4.                  Serve immediately, garnishes with coriander (cilantro) leaves and lime wedges to squeeze over.

VARIATION
Almost any vegetable, such as celery, aubergine (eggplant), water chestnuts, bamboo shoots, carrots, beans, cauliflower or broccoli can be used. Harder vegetables may need blanching first, to ensure all the vegetable will cook in the same amount of time.

RECIPES CATEGORIES