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.

GREEN CURRY WITH TEMPEH

There are three basic curries in Thai cuisine, of which the green curry is the hottest, red curry is medium and massaman curry is the mildest. The green curry paste will keep for up 3 weeks in the refrigerator.  Serve over rice or noodles.

Ingredients:


SERVES 4

1 tbsp sunflower oil
175 g/6 oz marinated or plain tempeh, cut into diamonds
6 spring onions (scallions), cut into 2.5 cm/1 inch pieces
150 ml/ ¼ pint / 2/3 cup coconut milk
6 tbsp green curry paste (see blow)
grated rind of 1 lime
15 g/ ½ oz cup fresh basil leaves
¼ tsp liquid seasoning, such as magi

GREEN CURRY PASTE
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 large green chillies, deseeded
2 shallots, quartered
2 garlic cloves, peeled
2 tbsp chopped fresh coriander (cilantro), including root and stalk
grated rind of 1 lime
1 tbsp roughly chopped galangal
1 tsp ground turmeric
salt
1 tbsp oil

TOG GARNISH:
Fresh coriander (cilantro) leaves
2 green chillies, sliced thinly

Directions

1.                    To make the green curry paste. Grind together the coriander and cumin seeds and the peppercorns in a food processor or pestle and mortar.

2.                    Blend the remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar for up to 3 weeks in the refrigerator, or freeze in a suitable container. Makes 6 tablespoons.

3.                    Heat the oil in a wok or large heavy frying pan (skillet). Add the tempeh and stir over a high heat for about 2 minutes until sealed all sides. Add the spring onions (scallions) and stir-fry for 1 minute. Remove the tempeh and spring onions (scallions) and reserve.

4.                    Put half the coconut milk into the wok or pan (skillet) and bring to the boil. Add the curry paste and lime rind, and cook until fragrant, about 1 minutes. Add the reserved tempeh and spring onions (scallions).

5.                    Add the remaining coconut milk and simmer for 7-8 minutes. Stir in the basil leaves and liquid seasoning. Simmer for one more minute before serving, garnished with coriander (cilantro) and chillies.

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