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.

MASSAMAN CURRIED RICE

Massaman paste is the mildest of Thai curry pastes, and owes its strong aroma to its muslim origins. This is a deliciously rich curry.

Ingredients:


SERVES 4

PASTE:
1 tsp coriander seeds
1tsp cumin seeds
1 tsp ground cinnamon
1 tsp cloves
1 whole star anise
1 tsp cardamom pods
1 tsp white peppercorns
1 tbsp oil
6 shallots, chopped very roughly
6 garlic cloves, chopped very roughly
5 cm/2 inch piece lemon grass, sliced
4 fresh red chillies, deseeded and chopped
grated rind of 1 lime
1 tsp salt
1 tbsp chopped roast peanuts, to garnish

CURRY:
3 tbsp sunflower
250 g/8 oz/1 cup marinated tofu (bean curd,) cut into 2.5 cm/1 inch cubes
125 g/4 oz green beans, into 2.5 cm/1 inch lengths
1 kg/2 lb/6 cups cooked rice (300 g/10 oz/1 ˝ cups raw weight)
3 shallots, diced finely and deep-fried
1 spring onion (scallion,) chpped finely
2 tbsp chopped roast peanuts
1 tbsp lime juice

Directions

1.                  First, make the paste. Grind together the seeds and spices in a pestle and mortar or spice grinder.

2.                  Heat the oil in a wok or saucepan. Add the shallots, garlic and lemon grass. Cook over a low heat until soft, about 5 minutes and then add the chilli and grind together with the dry spices. Stir in the lime rind and salt.

3.                  To make the curry, heat the oil in a wok or large heavy frying pan (skillet). Cook the tofu (bean curd) over a high heat for 2 minutes to seal. Add the curry paste and beans, and stir. Add the rice and using 2 spoons, lift and stir over a high heat for about 3 minutes.

4.                  Transfer to a warmed serving dish. Sprinkle with the deep-fried shallots, spring onion (scallion) and peanuts. Squeeze over the lime juice.

VARIATION

A variety of crunchy vegetables can be used in this dish. Celery, red (bell) peppers, broccoli, mangetout (snow peas) or shredded white cabbage can all be used very successfully.

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