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.

CHILLI FRIED RICE

Not so much a side dish as a meal in itself, this delicious fried rice can be served on its own or as an accompaniment to many Thai dishes.

Ingredients:


SERVES 4

250 g/8 oz/generous 1 cup long-grain rice
4 tbsp vegetable oil
2 garlic cloves, chopped finely
1 small red chilli, deseeded and chopped finely
8 spring onions (scallions), trimmed and sliced finely
1 tbsp red curry paste (see page 102), or 2 tsp chilli sauce
1 red (bell) pepper, cored, deseeded and chopped
90 g/ 3 oz/ ¼ cup dwarf green beans, chopped
250 g/ 8 oz/1 ½ cups cooked peeled prawns (shrimp) or chopped cooked chicken
2 tbsp fish sauce

TO GARNISH:
cucumber slices
shredded spring onion (scallion)

Directions

1.                  Cook the rice in plenty of boiling, lightly salted water for about 12 minutes until tender. Drain, rinse with cold water and drain thoroughly.

2.                  Heat the vegetable oil in a wok or large frying pan (skillet) and add the garlic. Fry gently for 2 minutes until golden. Add the chilli and spring onions (scallions) and cook, stirring, for 3-4 minutes.

3.                  Add the Thai curry paste or chilli sauce to the wok or frying pan (skillet) and fry for 1 minute, then add the red (bell) pepper and green beans. Stir-fry briskly for 2 minutes.

4.                  Tip the cooked rice into the wok or frying pan (skillet) and add the prawns (shrimp) or chicken. Stir-fry over a medium-high heat for 4-5 minutes until the rice is hot.

5.                  Serve garnished with cucumber slices and shredded spring onion (scallion).

              RICE
Cook the rice the day before if you can remember – it will give an even better result. Alternatively, use rice left over from another dish to make this recipe.
Remember to cool any leftover rice quickly, then cover and refrigerate – it looks very innocent, but can be a cause of food poisoning if left out for any length of time in a warm environment.

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