(4 servings)
1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.
Tips
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast
GARNISHES :
(2 servings)
1. For best results, this dish should be cooked in a wok, Prepare all your ingredients in advance and have them ready beside you. Heat up the oil in a wok until almost smoking.
2. Add the chopped garlic and pressed beancurd to the wok. Stirfry until cooked but not browned; add the prawns and stir quickly.
3. Prawns cook very fast so do not over cook them. Once the prawns are slightly white add the flat thin rice noodle from Chanburi province. This noodle has to be soaked in water to make it pliable but not soggy, and drained before use.
4. While stirfrying the noodles, season this dish with fish sauce, coconut sugar, chili flakes and vinegar. The liquid from the prawns and seasoning sauces will make the noodle soft yet " al dente" . Add peanuts and toss to mix well.
5. Finally add the bean sprouts and quickly toss in the hot wok to warm them up but do not over cook them. Garnish the dish on top with a julienne thin omelet, red spur chili peppers and julienne spring onions with a few fresh bean sprouts and a lime wedge on the side.
Tips
This dish is very famous in Thailand and the world over. It's a great lunch item and our national pasta dish. Chanburi noodles are easily found in most Asian grocery stores, they come dry packed in a bundle wrapped in plastic. Ask your Thai or Asian grocer for phat thai noodles. Eating and seasoning tips: Westerners usually season their pasta dishes with salt, pepper and parmesan cheese but each phat thai dish is seasoned by the diner with fish sauce for saltiness, sugar for sweetness, lime juice for sourness, chili flakes for spiciness and peanuts for crunchiness.
Tom Yum Gung
Hot and Sour Soup with Prawns
INGREDIENTS :
(2 servings)
1. In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass.
2. Allow the stock with the herbs to boil for one minute to allow the herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute).
3. While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns, once the prawns turn white, turn off the heat.
Tips
Both lemon grass and kaffir lime leaves are available in Asian grocery stores the world over. They are usually dried then exported so rehydrate them before using. Tom yum kung is a well known dish. It has a delicate flavor, so when you season the soup, add the lime juice last and a little at a time, tasting the soup as you season. Should you add too much to the soup it cannot be corrected, hence make lime juice the last flavoring ingredient.
Tom Kha Gai
Chicken Coconut Soup
INGREDIENTS :
(2 servings)
1. Combine chicken stock and coconut milk, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil in a pot. Allow to boil for one minute.
2. Add cubed chicken pieces to the soup and bring back to boil. Boil the chicken until just cooked.
3. Season the soup with fish sauce and lime juice. The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk. Take the soup off the heat and serve in a bowl. Garnish with coriander leaves.
Tips
Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.
Moo Ping
Marinade for Grilled SkeweredPork
INGREDIENTS : Moo Ping
Marinade for Grilled Skewered Pork (Moo Ping)
1. Marinate the pork strips in the seasoning mix for two hours or more.
2. Skewer the pork strips onto the bamboo skewers which have been soaked in water, leaving enough exposed skewer for handling when grilling.
3. Grill skewered pork over charcoal or broil until cooked. Serve hot with steamed sticky rice.
(4 servings)
Grilled Chicken Breast Thai Style (Gai Yang)
1. Wash chicken and pat dry, flatten slightly with wooden mallet to ensure even cooking.
2. Make a marinade by blending together coriander roots, garlic, white pepper and turmeric in a food processor adding fish sauce to form a smooth paste. Marinade the chicken pieces in this mixture for at least half an hour.
3. Grill the chicken pieces over charcoal on a moderate heat until cooked and golden. (Ten minutes if the chicken pieces are not too thick). You can also roast the chicken in the oven, skin side up and uncovered at 220 C for 20 minutes.
4. Served with sweet chili dipping sauce.
Fresh coriander or cilantro is now available in good supermarkets all over the world, usually in the fresh herbs section. Coriander roots are usually cut off from the stems of the bunches of fresh coriander when sold. Ask your grocer for the roots or use coriander stems as substitute. Sweet chili dipping sauce is sold in Asian grocery stores under the name 'grilled chicken dipping sauce' (nam jim gai).
(4 servings)
1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.
2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.
3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.
Tips
This dish is to be eaten with rice and represents a Chinese influence in Thai cuisine. Usually a favorite of tourists who find this dish delicate and mild.
Woodear mushrooms are sold in most Asian grocery stores and have different names such as black or white fungus. They both have to be rehydrated before use.
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