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.

LIME AND CORIANDER (CILNANTRO) CHICKEN FRIED RICE

Lime rind and juice is combined with chopped fresh coriander (cilantro) to give this fried rice recipe a very lively flavour.

Ingredients:


SERVES 4

250 g/8 oz/ generous 1 cup long-grain rice
4 tbsp vegetable oil
2 garlic cloves, chopped finely
1 small green chilli, deseeded and chopped finely
5 shallots, sliced finely
1 tbsp Green Curry Paste (see page 104)
1 yellow or green (bell) pepper, cored, deseeded and chopped
2 celery sticks, sliced finely
250 g/8 oz/1 ½ cups cooked chicken, chopped
2 tbsp light soy sauce
finely grated rind of 1 lime
2 tbsp lime juice
1 tbsp chopped fresh coriander (cilantro)
30 g/1 oz/ ¼ cup unsalted peanuts, toasted

TO GARNISH:
fresh coriander (cilantro)
finely sliced shallots
lime juice

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 oil in a wok or large frying pan (skillet) and add the garlic. Fry Gently for 2 minutes until golden. Add the chilli and shallots, and cook, stirring, for a further 3-4 minutes.

3.                  Add the curry paste to the wok or frying pan (skillet) and fry for 1 minute, then add the yellow or green (bell) pepper and celery. Stir –fry briskly for 2 minutes.

4.                  Tip the cooked rice into the wok or frying pan (skillet) and add the chicken, soy sauce, lime rind and juice and chopped coriander (cilantro). Stir-fry over a medium-high heat for 4-5 minutes until the rice is hot.

5.                  Serve sprinkle with the peanuts and garnished with sprigs of fresh coriander (cilantro), sliced shallots and lime slices.

TIPS
If you don’t have a lime handy, but you do have a lemon, use that instead – about half the juice will be enough.
The rice is best if it is cooked the day before. Cover it and keep it chilled until you need it.

RECIPES CATEGORIES