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.

SESAME SKEWERED CHICKEN WITH GINGER BASTE

Chunks of chicken breast are marinated in a mixture of lime juice, garlic, sesame oil and fresh ginger to give them a great flavour.

Ingredients:


SERVES 4

4 wooden stay sticks, soaked warm water
500 g/1 lb boneless chicken breasts
fresh mint sprigs, to garnish

MARINADE:
1 garlic clove, crushed
1 shallot, chopped very finely
2 tbsp sesame oil
1 tbsp fish sauce or light soy sauce
finely grated rind of 1 lime or ˝ lemon
2 tbsp lime juice or lemon juice
1 tsp sesame seeds
2 tsp finely grated fresh ginger root
2 tsp chopped fresh mint
salt and pepper

Directions

1.                  To make the marinade, put the garlic, shallot, sesame oil, fish sauce or soy sauce, lime or lemon rind and juice, sesame seeds, ginger and chopped mint into a large non-metallic bowl. Sesame with a little salt and pepper.

2.                  Remove the skin from the chicken breasts and cut the flesh into chunks. Add them to the marinade, stirring to coat them in the mixture. Cover and chill for at least 2 hours so that the flavours are absorbed.

3.                  Thread the chicken on to wooden satay sticks. Place them on the rack of a grill (broiler) pan and baste with the marinade.

4.                  Place the kebabs under a preheated grill (boiler) for 8-10 minutes. Turn them frequently, basting them with the remaining marinade.

5.                  Serve at once, garnished with sprigs of fresh mint.

VARIATION

Pork filet (tenderloin) or turkey beasts can be used instead of the chicken. The kebabs taste delicious if dipped into an accompanying bowl of hot chilli sauce.

RECIPES CATEGORIES