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.

CHICKEN OR BEEF SATAY
A favorite Thai dish that can be made with chicken or beef and served with a spicy peanut sauce.

Ingredients:


Serves 4-6
4 boneless, skinned chicken breasts or 750 g /1 ½ 1b rump steak, trimmed

MARINADE
1 small onion, chopped finely
1 garlic clove, crushed
2.5 cm/ 1 inch piece ginger root, peeled and grated
2 tbsp dark soy sauce
2 tsp chilli powder
1 tsp ground coriander
2 tsp dark brown sugar
1 tbsp lemon or lime juice
1 tbsp vegetable oil

SAUCE:
300 ml/ ½ pint/ ¼ cups coconut milk
4 tbsp crunchy peanut butter
1 tbsp fish sauce
1 tsp lemon or lime juice
salt and pepper 

Directions

1.            Trim any fat from the chicken or beef, then cut into thin strips about 7 cm/3 inches long.

2.            To make the marinade, place all the ingredients in a shallow dish and mix well. Add the chicken or beef strips and turn in the marinade until well coated. Cover and leave to marinate for 2 hours or stand overnight in the refrigerator.

3.            Remove the meat from the marinade and thread the pieces, concertina style, on to bamboo or thin wooden skewers.

4.            Grill (broil) the chicken and beef satays for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.

5.            Meanwhile, to the sauce, mix the coconut milk with the peanut butter, fish sauce and lemon juice in a pan. Bring to the boil and cook for 3 minutes. Season to taste and serve with the cooked satays.

SATAY STICKS
Find bamboo or wooden skewers are traditionally used to cook satays. Soak in cold water for at least 1 hour to prevent them burning and scorching during cooking.

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