THai recipes

Special Thai Chicken With Chillies (mild)
*NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce. ) Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.

Thai Chicken And Noodle Soup
* Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander.

Thai Chicken Salad
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

Shrimp With Thai Dipping Sauce
Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate. ) Bring pot of water to boil. Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover. ) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol. From Bon Appetit"s Light & Easy Mar "9 3.

Mashed Aubergines - Nam Prik Makhua Yao -น้ำพริก มะเขือ ยาว
Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Thai Curry Chicken And Vegetables - แกงกะหรี่ไก่ใส่ผัก
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.

Thai Garlic Prawns
Spanish garlic prawns are yesterday"s fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn"t seem to be severe. Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1. 5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber.