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.

AUBERGINE (EGGPLANT) AND MUSHROOM SATAY WITH PEANUT SAUCE

Grilled, skewered vegetables are served with a satay sauce.

Ingredients:


Serves 4

8 wooden or metal skewers.
2 aubergine (eggplants), cut into 2.5 cm/1 inch pieces
175 g/6 oz chestnut (crimini) mushrooms

MARINADE:
1 tsp cumin seed
1 tsp coriander seed
2.5 cm/1 inch piece ginger root, grated
2 garlic cloves, crushed lightly
˝ stalk lemon grass, chopped roughly
4 tbsp light soy sauce
8 tbsp sunflower oil
2 tbsp lemon juice

PEANUT SAUCE:
˝ tsp cumin seed
˝ tsp coriander seed
3 garlic cloves
1 small onion, quartered
1 tsp salt
˝ red chilli, deseeded and sliced
120 ml/4 fl oz/ ˝ cup coconut milk
250 g/8 oz/1 cup crunchy peanut butter
250 ml/8 fl oz/1 cup water

Directions

1.                  If using wooden skewers, soak in hand-hot water for 5 minutes. Thread the aubergine (eggplant) and mushroom on to the skewers.

2.                  To make the marinade, grind the cumin and coriander seeds, ginger, garlic and lemon grass. Put in a wok or a large frying pan (skillet). Stir over a high heat until fragrant. Remove from the heat and add the remaining marinade ingredients.

3.                  Place the skewers in a non-porous dish and spoon the marinade over the skewers. Leave to marinate for a minimum of 2 hours and up to 8 hours.

4.                  To make the peanut sauce, grind together the cumin and coriander seeds and the garlic. Switch on your food processor or blender and feed in the onion, or chop it finely by hand, then add to the cumin seeds mixture. Add the rest of the ingredients, except the water.

5.                  Transfer to a saucepan and blend in the water. Bring to the boil and simmer until the required thickness is reached. Transfer to a serving bowl.

6.                  Place the skewers on a baking sheet (cookie sheet) and cook under a preheated very hot grill (boiler) for 15-20 minutes. Brush with the marinade frequently and turn once. Serve with the peanut sauce.

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