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.

FRIED RICE IN PINEAPPLE BOATS

This looks very impressive on a party buffet, and has a mild, pleasant flavour, so everyone can sample it. However, if you simply want to serve it as a main course, quarter the pineapple and carry on with the recipe.

Ingredients:


SERVES 4-6
1 large pineapple
1 tbsp sunflower oil
1 garlic clove, crushed
1 small onion, diced
½ celery stick, sliced
1 tsp coriander seeds, ground
1 tsp cumin seeds, ground
150 g/5 oz/1 ½ cups button mushrooms, sliced
250 g/8 oz/1 ½ cups cooked rice
2 tbsp light soy sauce
½ tsp sugar
½ tsp salt
30 g/1 oz/ ¼ cup cashew nuts

TO GARNISH:
1 spring onion (scallion), sliced finely
fresh coriander (cilantro) leaves
mint sprig

Directions

1.                  Halve the pineapple lengthways and cut out the flesh to make 2 boat-shaped shells. Cut the flesh into cubes and reserve 125 g/4 oz/1 cup to use in this recipe. (Any remaining pineapple cubes can be served separately.)

2.                  Heat the oil in a wok or large, heavy frying pan (skillet). Cook the garlic, onion and celery over a high heat, stirring constantly, for 2 minutes. Stir in the coriander and cumin seeds, and the mushrooms.

3.                  Add the pineapple cubes and cooked rice to the pan and stir well. Stir in the soy sauce, sugar, salt and cashew nuts.

4.                  Using 2 spoons, lift and stir the rice for about 4 minutes until it is thoroughly heated.

5.                  Spoon the rice mixture into the pineapple boats. Garnish with spring onion (scallion), coriander (cilantro) leaves and chopped mint.

PINEAPPLE
The remaining pineapple flesh can be combined with paw-paw (papaya) and mango for an exotic fruit salad, which is delicious, served in pineapple boats or a watermelon basket. For instruction on how to make a watermelon basket

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