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.

RED CURRY WITH CASHEWS

This is a wonderfully quick dish to prepare. The paste can be bought ready-prepared and is very satisfactory, but it has a delicious aroma when homemade. It will be keep for up to 3 weeks in the refrigerator.

Ingredients:


SERVES 4

3 tbsp red curry paste (see below)
250 ml/8 fl oz/1 cup coconut milk
1 kaffir lime leaf, mid-rib removed
¼ tsp light soy sauce
60 g/2 oz/4 baby corn, halved lengthways
125 g/4 oz/1 ¼ cups broccoli florets
125 g/4 oz green beans cut into 5 cm/
2 inch pieces
30 g/1 oz/ ¼ cup cashew nuts
15 fresh basil leaves
1 tbsp chopped fresh coriander (cilantro)
1 tbsp chopped roast peanuts, to garnish

RED CURRY PASTE:

7 fresh red chillies, halved, deseeded and blanched (use dried if fresh are not available)
2 tsp cumin seeds
2 tsp coriander seeds
2.5 cm/1 inch piece galangal, peeled and chopped
½ stalk lemon grass, chopped
1tsp salt
grated rind of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, mid-rib removed, shredded
1 tbsp oil to blend

Directions          

1.         To make the curry paste, grind all the ingredients together in a large pestle and mortar, food processor or spice grinder. The paste will keep for up to 3 weeks in sealed jar in refrigerator.

2.         Put a wok or large. Heavy frying pan (skillet) over a high heat. Add the red curry paste and stir until fragrant. Reduce the heat.

3.         Add the coconut milk, lime leaf, light soy sauce, baby corn, broccoli, beans and cashew nuts. Bring to the boil and simmer for about 10 minutes until the vegetable are cooked, but still firm.

4.         Remove the lime leaf and stir in the basil leaves and coriander (cilantro). Serve over rice. Garnished with peanuts.

VARIATION

Thai shops often have small, green pea aubergines (eggplants) which have a very peppery taste, and are excellent when cooked in this dish. They can be quite firm and should be blanched before adding to they curry with the other vegetables.

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