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.

MIXED VEGETABLE IN COCONUT MILK

This is deliciously crunchy way to prepare a mixture of vegetables.

Ingredients:


SERVES 4-6

1 red chilli, deseeded and chopped
1 tsp coriander seeds
1 tsp cumin seeds
2 garlic cloves, crushed
juice of 1 lime
250 ml /8 fl oz/ 1 cup coconut milk
125 g/4 oz/2 cups bean-sprouts
125 g/4 pz/2 cups white cabbage, shredded
125 g/4 oz mangetout (snow peas), trimmed
125 g/4 oz/1 ¼ cups carrots, sliced thinly
125 g/4 oz/1 ¼ cups cauliflowers florets
3 tbsp peanut butter
grated or shaved coconut, to garnish

Directions

1.                  Grind together the chilli, coriander and cumin seeds, garlic and lime juice in a pestle and mortar or food processor.

2.                  Put into a medium saucepan and heat gently until fragrant, about 1 minute. Add the coconut milk and stir until just about to boil.

3.                  Meanwhile, mix all the vegetable together in large bowl.

4.                  Stir the peanut butter into the coconut mixture and combine with the vegetables. Sprinkle over silvers of grated or shaved coconut . serve immediately

TIPS
If you prefer, the cauliflower, carrots and mangetout (snow peas) can be blanched before being mixed with the dressing, to give them less bite.
This dish is ideal as a buffet dish as the quantity of dressing as quite sparse, and is only intended to coat, so you don‘t need too much of it to cover a large bowlful of vegetable.

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