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.

THREE MUSHROOMS IN COCONUT MILK

A filling and tasty main course dish served rice or noodles.

Ingredients:


SERVES 4

2 lemon grass, sliced thinly
2 green chillies, deseeded and chopped finely
1 tbsp light soy sauce
2 garlic cloves, crushed
2 tbsp chopped fresh coriander (cilantro)
2 tbsp chopped fresh parsley
6 slices galangal, peeled
3 tbsp sunflower oil
1 aubergine (eggplant), cubed
60 g/2 oz/ 2/3 cup oyster, mushrooms
60 g/2 oz/ 2/3 cup chestnut (crimini), mushrooms
60 g/2 oz/ 2/3 cup field mushrooms, quartered if large
125 g/4 oz green beans, cut into 5 cm/2 inch lengths, blanched
300 ml ½ pint/1 ¼ cups coconut milk
1 tbsp lemon juice
2 tbsp chopped roasted peanuts, to garnish

Directions

1.                  Grind together the lemon grass chillies, soy sauce, garlic, coriander (cilantro), parsley and galangal in a large pestle and mortar or a food processor. Set aside.

2.                  Heat the sunflower oil in a wok or large, heavy frying pan (skillet). Add the aubergine (eggplant) and stir over a high heat for 3 minutes: then add the mushrooms, stir and add the beans. Cook for 3 minutes stirring constantly adds the ground spice paste.

3.                  Add the coconut milk and lemon juice to the pan, bring to the boil and simmer for 2 minutes.

4.                  Serve immediately over rice, and garnish with the roasted peanuts.

VARIATION
Any mixture of tasty mushrooms can be used in this recipe. If using dried mushrooms, use 15 g/ ½ oz/1 tbsp for every 60 g/2 oz/ 2/3 cup fresh

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