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.

BAKED COCONUT RICE PUDDING

A wonderful baked rice pudding cooked with flavoursome coconut milk and a little lime rind. Serve hot or chilled with fresh or stewed fruit.

Ingredients:


SERVES 4-6
OVEN: 170° C/ 325° F/ GAS MARK 2

90 g/3 oz/scant 1/3 cup short or round-grain pudding rice
600 ml/1 pint/2 ½ cups coconut milk
300 ml/ ½ pint/ 1 ½ cups milk
1 large strip lime rind
60 g/2 oz/ ¼ cup caster (superfine) sugar
knob butter
pinch ground star anise (optional)
fresh or stewed fruit, to serve

Directions

1.                  Mix the rice with the coconut milk, milk, lime rind and sugar.

2.                  Pour the rice mixture into a lightly greased 1.5 litre/2 ½ pint/6 ¼ cup shallow ovenproof dish and dot the surface with a little butter. Bake in the oven for about 30 minutes.

3.                  Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for further of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil it starts to brown too much towards the end of the cooking time.

4.                  Serve the pudding warm or called with fresh or stewed fruit.

  COOK’S TIP
As the mixture cools it thickens. If you plan to serve the rice chilled, fold in about 3 tablespoons cream or extra coconut milk before serving to give a thinner consistency.

RECIPES CATEGORIES