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.

KING PRAWNS (JUMBO SHRIMP) IN RED CURRY SAUCE

For something very quick and simple that sets your tastebuds alight, try this inspired dish of prawns (shrimp) in a wonderfully spicy sauce.

Ingredients:


SERVE 4

1 tbsp vegetable oil
6 spring onions (scallions), trimmed and sliced
1 stalk lemon grass
1 cm/ ˝ inch piece fresh ginger root
250 ml/ 8 fl oz/ 1 cup coconut milk
2 tbsp red curry paste 
1 tbsp fish sauce
500 g/1 lb/3 cups uncooked king prawns (jumbo shrimp)
1 tbsp chopped fresh coriander (cilantro)
fresh chillies, to garnish

Directions

1.                  Heat the vegetable oil in wok or large frying pan (skillet) and fry the spring onions (scallions) gently for about 2 minutes until softened.

2.                  Bruise the stalk of lemon grass using a meat mallet of rolling pin. Peel and finely grate the piece of fresh ginger root.

3.                  Add the bruised lemon grass and grated ginger root to the work or frying pan (skillet) wit the coconut milk, red curry paste and fish sauce. Heat until almost boiling.

4.                  Peel the prawns (shrimp), leaving the tails intact. Remove the black vein running down the back of each prawn (shrimp). Add the prawn (shrimp) to the work or frying pan (skillet) with the chopped coriander (cilantro) and cook gently for five minutes.

5.                  Serve the prawns (shrimp) with the sauce, garnished with fresh chillies.

                 VARIATIONS

Try this recipe using green curry paste instead of red. You can make your own or buy it already prepared from many supermarkets – look for it in the Oriental foods section.
Use 3 shallots or ˝ small onion instead of the spring onions (scallions), if you prefer.

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