Thai food recipes

Spicy Thai Salmon Fish Cakes with Pineapple Salsa

2010-03-05T22:07:00.000-08:00

Ingredients :

213gm can pink salmon, drained

2 tbsp chopped fresh coriander

1 tsp finely chopped lemon grass

1 small red chili, chopped

1 egg yolk

1/2 cup stale breadcrumbs

juice of 1/2 lime

packaged breadcrumbs for coating

Method :

Mix together all the above ingredients except the packaged breadcrumbs. Shape into small patties and roll in breadcrumbs. Refrigerate for 30 minutes. Fry fish cakes in a little oil until golden brown and serve with pineapple salsa.

Serves 2

bangkokcooking.com

Steamed Crab Thailand

2010-03-05T22:05:00.000-08:00

Ingredients :

1 clove garlic, chopped

1 small shallot, chopped

6 coriander sprigs, stalks finely chopped

175 g cooked crab meat

115 g lean pork, very finely chopped and cooked

1 egg, beaten

1 tablespoon coconut cream

2 teaspoons fish sauce

1 fresh red chili, seeded and cut into fine strips

freshly ground black pepper

Method :

Grease 4 individual heatproof dishes and place in a steaming basket.
Using a pestle and mortar, pound garlic, shallot and coriander stalks to a paste.
In a bowl, stir together crab meat, pork, garlic paste, egg, coconut cream, fish sauce and plenty of black pepper until evenly mixed.
Divide between dishes, arrange coriander leaves and strip of chili on top of each one.
Place steaming basket over a saucepan of boiling water and steam for about 12 minutes until mixture is firm.

Serves 4

Crab shells may be used instead of dishes for cooking.

bangkokcooking.com

Steamed Eggs Thailand

2010-03-05T22:03:00.000-08:00

Ingredients :

4 eggs, beaten

2 spring onions, thinly sliced

85 g cooked peeled prawns, finely chopped

1 red chili, seeded and thinly sliced

1 tablespoon chopped coriander leaves

70 ml coconut milk

2 teaspoon fish sauce

freshly ground black pepper

coriander sprigs and red chili rings, to garnish

Method :

In a small blender or food processor, mix eggs, spring onions, prawns, pepper, chili, coriander, coconut milk and fish sauce until evenly combined.
Pour into greased individual heatproof dished.
Place in a steaming basket, then position over a saucepan of boiling water.
Cover and steam for 10-12 minutes until just set in centre.
Remove form heat, leave to stand fro a minute or two.
Turn out on to a plate, then invert on to a warmed plate.
Garnish with coriander sprigs and red chili rings.

Serves 2-4

Stuffed Chicken Wings Thailand

2010-03-05T22:01:00.000-08:00

4 large, chicken wings

55 g cooked peeled prawns, chopped

3 spring onions, finely chopped

2 large cloves garlic, chopped

3 coriander roots, chopped

2 tablespoons fish sauce

lean pork, finely minced

freshly ground black pepper

rice flour for coating

lettuce leaves, to garnish

Thai Dipping Sauce, to serve

freshly ground black pepper

vegetable oil for deep frying

Method :

Bend chicken wing joints backwards against joint.
Using a small sharp knife or kitchen scissors, cut around top of bone that attaches wing to chicken body.
Using blade of knife, scrape meat and skin down length of first bone, turning skin back over unboned portion.
Break bone free at joint.
Ease skin over joint and detach from flesh and bone.
Working down next adjacent bones, scrape off flesh and skin taking care not to puncture skin.
Break bones free at joint, leaving end section.
Chop chicken flesh form wings.
Make up to 175 g with pork, if necessary.
Place chicken and pork, if used in a bowl and thoroughly mix together with prawns and spring onions.
Divide between chicken wings; set aside.
Using a pestle and mortar, pound together garlic and coriander roots.
Stir in fish sauce and plenty of black pepper.
Pour over chicken wings, stirring them to coat with mixture, then set aside for 30 minutes.
Heat oil in a wok to 180^oC (350^oF).
Remove chicken wings from bowl, then toss in rice flour to coat completely.
Add 2 at a time to oil and deep fry for about 3-4 minutes until browned.
Using a slotted spoon, transfer to absorbent kitchen paper to drain.
Keep warm while frying remaining 2 chicken wings.
Serve with sauce and garnish with lettuce leaves.

Serves 4

bangkokcooking.com

Stuffed Courgettes Thailand

2010-03-05T21:59:00.000-08:00

Ingredients :

55 g shredded fresh coconut

6 tablespoons chopped coriander leaves

1 fresh green chili, seeded and finely chopped

4 courgettes, each weighing about 225 g

5 tablespoons vegetable oil

2 tablespoons lime juice

1 teaspoon crushed palm sugar

freshly ground black pepper

few drops fish sauce

Method :

In a small bowl, combine coconut, coriander and chili; set aside.
Cut each courgette into 4 lengths, about 4 cm long.
Stand each on one cut side and cut 2 deep slits like a cross, down 2.5 cm of the length.
Gently prize apart cut sections and fill with coconut mixture.
Pour oil and 115 ml water into a wide frying pan.
Stand courgettes, filled side uppermost in pan.
Sprinkle over a little fish sauce.
If any coconut mixture remains, spoon over courgettes.
Sprinkle over lime juice, sugar, black pepper and few drops of fish sauce.
Heat to simmering point, cover tightly and simmer gently for 5-6 minutes.
Using 2 spoons, turn courgette pieces over, re-cover and cook for a further 7-10 minutes.

Serves 4-6

bangkokcooking.com

Stuffed Eggs Thailand

2010-03-05T21:57:00.000-08:00

4 large egg, at room temperature

4 tablespoons minced cooked pork

4 tablespoons finely chopped peeled prawns

1 teaspoon fish sauce

1 clove garlic, chopped

2 tablespoons chopped coriander leaves

finely ground black pepper

lettuce leaves, to serve

coriander sprigs, to garnish

Method :

Form 4 'nest' form aluminum foil to hold eggs upright.
Place in a steaming basket.
Cook eggs in pan of gently boiling water for 2 minutes; remove.
Carefully peel a small part or pointed end of eggs.
With the point of a slim, sharp knife, cut a small hold down through exposed white of each egg; reserve pieces of white that are removed.
Pour liquid egg yolk and white from egg into a small bowl.
Thoroughly mix in pork, prawns, fish sauce, garlic, coriander and pepper.
Carefully spoon into eggs and replace removed pieces of white.
Set steaming basket over a saucepan of boiling water and place gees, cut end uppermost, in foil 'nests'.
Cover basket and steam eggs for about 12 minutes.
When cool enough to handle, carefully peel off shells.
Serve whole or halved on lettuce leaves, garnished with coriander sprigs.

Serves 4

bangkokcooking.com

Thai Puffs

2010-03-05T21:56:00.000-08:00

Ingredients :

2 tbsp oil

4 spring onions, chopped

1 onion, chopped

1 clove garlic, crushed

250g pork or chicken mince

1 tbsp Thai flavor base

1 cup mashed potato

4 sheets ready-rolled frozen puff pastry, thawed

oil, for frying

Method :

Heat the oil in a frying pan. Add the spring onions, onion and garlic and cook for 2-3 minutes or until the onion is tender. Add the mince and brown well for 4-5 minutes, breaking up with a spoon as it cooks. Stir in the flavor base and mashed potato and stir for 1 minute. Remove from heat and cool. Cut each sheet of pastry into 9 even squares. Place teaspoonful of the mixture in the centre of each piece of pastry. Fold the pastry over to form a triangle. Seal well by pressing the edges with a fork. Heat 2-3 cm oil in a large frying pan; add the pastries, in batches, and fry for 2 minutes each side until golden and puffy. Drainw ell on paper towels. Good with sweet chili sauce.

Note : If Thai flavor base is unavailable, add chopped lemon grass, coriander, chili and a dash of fish sauce to the filling instead.

Makes 36.

Barbecued Thai Chicken Curry

2010-03-05T21:54:00.000-08:00

4 fresh red chilies, seeded and sliced

2 cloves garlic, chopped

5 shallots, finely sliced

2 teaspoons crushed palm sugar

115 ml coconut cream

2 teaspoons fish sauce

1 tablespoon tamarind water

4 boneless chicken breasts

Thai holy basil leaves or coriander leaves, to garnish

Method :

Using a pestle and mortar or small blender, pound or blend chilies, garlic and shallots to a paste.
Work in sugar, then stir in coconut cream, fish sauce and tamarind water.
Using the point of a sharp knife, cut 4 slashes in chicken breast.
Place chicken in a shallow dish and pour over spice mixture.
Turn to coat, cover dish and set aside for 1 hour.
Preheat grill.
Place chicken on a piece of aluminum foil and grill for about 4 minutes a side, basting occasionally, until cooked through.
Garnish with basil or coriander leaves.

Serves 4

Chicken Curry with Lemon Grass (Gaeng Gai)

2010-03-05T21:53:00.000-08:00

Ingredients :

6 whole red chili peppers

1 tbsp chopped galangal

10 white peppercorns, crushed

1 tbsp chopped garlic

2 tsp coriander seeds

1 tbsp blachan

1 tbsp chopped coriander (cilantro) root

2 stalks lemon grass

a little water

4 tbsp vegetable oil

12 chicken thigh fillets (tenderloins) (875g)

300ml water

2 tbsp fish sauce

8 kaffir lime leaves, torn

salt to taste

1 tbsp sliced spring onion (scallion)

Method :

Combine the chili peppers, galangal, white peppercorns, garlic, coriander seeds, blachan, coriander root and 1 stalk of the lemon grass in a blender or food processor. Add just enough water to make a paste and blend or process until smooth. Heat the vegetable oil in a saucepan over a medium heat. Add the paste and saut� for 1-2 minutes. Add the chicken pieces and stir fry for 5-8 minutes, until the chicken is well coated with the paste. Now add the water and fish sauce. Cook for 15-20 minutes, until the chicken is done. Add the remaining lemon grass and Kaffir lime leaves. Check the seasoning and add salt if necessary. Serve hot, garnished with the spring onion.

This Robust, medium spiced dish is from northern Thailand. The addition of lemon grass and Kaffir lime leaves towards the end of the cooking imparts a vigorous flavor. Though best served with rice, it also goes well with crusty bread.

Serves 4 - 6

bangkokcooking.com

Chicken In Coconut Milk

2010-03-05T21:50:00.000-08:00

Ingredients :

8 black peppercorns, cracked

6 coriander roots, finely chopped

4.5 cm piece galangal, thinly sliced

2 fresh green chilies, seeded and thinly sliced

550 ml coconut milk

4 kaffir lime leaves, shredded

1 chicken, cut into 8 pieces

1 tablespoon fish sauce

3 tablespoons lime juice

3 tablespoons chopped coriander leaves

grated zest 1 kaffir lime

Method :

Using a pestle and mortar or small blender, pound or mix together peppercorns, coriander roots and galangal. In a wok, briefly heat peppercorn mixture, stirring, then stir in chilies, coconut milk, lime zest and leaves. Heat to just simmering point and add chicken portions. Adjust heat so liquid is barely moving, then cook gently for about 40-45 minutes until chicken is very tender and liquid reduced. Stir in fish sauce and lime juice. Scatter coriander leaves over chicken and serve.

Serves 6-8

Chicken With Basil Leaves

2010-03-05T21:49:00.000-08:00

2 tablespoons vegetable oil

2 cloves garlic, chopped

350 g boneless, skinless chicken breast, chopped

1 small onion, finely chopped

3 fresh chilies, seeded and thinly sliced

20 Thai holy basil leaves

1 tablespoon fish sauce

4 tablespoons coconut milk

squeeze lime juice

Thai holy basil leaves and chili flower, to garnish

Method :

In a wok, heat 1 tablespoon oil, add garlic, chicken, onion and chilies and cook, stirring occasionally for 3-5 minutes until cooked through. Stir in basil leaves, fish sauce and coconut milk. Stir briefly over heat. Squeeze over lime juice. Serve garnished with basil leaves and chili flower.

Serves 2-3

bangkokcooking.com

Chicken with Chili Vinegar and Pickled Cabbage (Kao Mok Gai)

2010-03-05T21:48:00.001-08:00

Ingredients :

1 whole chicken, 1-1.25kg cut into 8 pieces

salt to taste

4 tbsp vegetable oil

1 tbsp red chili powder

1 tbsp ground cumin

1 tbsp ground coriander

3 bay leaves

2 medium onions, chopped

2 tsp chopped ginger

1 tbsp chopped garlic

2 tsp ground turmeric

2 cups (300g) jasmine or other long grain rice

1 tbsp cracked black peppercorns

875ml water

2 tbsp chopped

coriander (cilantro) leaves

Chili Vinegar

2 red or green chili peppers, chopped

pinch of salt

pinch of sugar

60ml white vinegar

Method :

Place the chicken in a bowl. Add the salt, 1 tablespoon of the oil, 3 teaspoons of the chili powder, 2 teaspoons of the cumin and 2 teaspoons of the coriander. Coat the chicken thoroughly and leave to marinate for 1 hour. Heat the remaining oil in a large saucepan over a medium heat. Quickly cook the chicken until browned on all sides. Remove and set aside. Add the bay leaves and onion to the same pan. Saut�ed until the onion is transparent. Add the ginger, garlic and turmeric, and the remaining chili powder, cumin and coriander. Sautee for 1-2 minutes. Add the rice and peppercorns. Cook, stirring, until all the rice is coated with oil. Add the water and bring to a fast boil. Reduce the heat and simmer for 8-10 minutes. When the water has almost evaporated, add the chicken. Stir through gently, until the chicken is embedded in the rice. Cover the pan with a lid and cook for 10-12 minutes, until the rice is done. Remove the lid and turn off the heat. Allow the dish to rest for 10-15 minutes. Before serving, fluff the rice with a chopstick or roasting fork, taking care not to mash the rice. Sprinkle with the coriander leaves. Serve hot with the chili vinegar and Korean pickled cabbage (Kim Chi). Chili vinegar : Combine the chili peppers, salt, sugar and vinegar in a bowl. Set aside until ready to use.

A Thai adaptation of a unique biryani from India. Unlike the Indian version, it is not served with the traditional yoghurt, but with chili vinegar and pickled cabbage. I have used chicken in this recipe, but beef or lamb works equally well.

Serves 4 - 6

Chicken With Coriander

2010-03-05T21:47:00.000-08:00

Ingredients :

6 coriander sprigs

1 tbsp black peppercorns, crushed

2 cloves garlic, chopped

2 tsp fish sauce

4 large or 6 medium chicken drumsticks or thighs

lime wedges, to serve

spring onion brushes, to garnish

juice 1 lime

Method :

Using a pestle and mortar or small blender, pound or mix together coriander, peppercorns, garlic, lime juice and fish sauce; set aside. Using the point of a sharp knife, cut slashes in chicken. Spread spice mixture over chicken. Cover and set aside in a cool place for 2-3 hours, turning occasionally. Preheat grill. Grill chicken, basting and turning occasionally, for about 10 minutes until cooked through and golden. Serve with wedges of lime and garnish with spring onion brushes.

Serves 2-4

Chicken With Galangal

2010-03-05T21:45:00.000-08:00

Ingredients :

450 g boneless, skinless chicken breast

3 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 onion, quartered and sliced

2.5 cm piece galangal, finely chopped

8 pieces fried Chinese black mushrooms, soaked for 30 minutes, drained and chopped

1 fresh red chili, seeded and cut into fine strips

1 tablespoon fish sauce

2 teaspoons crushed palm sugar

1 tablespoon lime juice

12 Thai mint leaves

4 spring onions, including some green, chopped

Thai mint leaves, to garnish

Method :

Using a sharp knife, cut chicken into 5 x 2.5 cm pieces; set aside.
In a wok, heat oil, add garlic and onion and cook, stirring occasionally, until golden.
Stir in chicken and stir fry for about 2 minutes.
Add galangal, mushrooms and chili and stir fry for 1 minute.
Stir in fish sauce, sugar, lime juice, mint leaves, spring onions and 3-4 tablespoons water.
Cook, stirring, for about 1 minute.
Transfer to a warmed serving dish and scatter over mint leaves.

Serves 4

Chicken With Mange tout

2010-03-05T21:42:00.000-08:00

3 tablespoons vegetable oil

3 cloves garlic, chopped

1 dried red chili, seeded and chopped

3 red shallots, chopped

2 tablespoons lime juices

2 teaspoons fish sauce

350 g chicken, finely chopped

2 stalks lemon grass, chopped

1 kaffir lime leaf, sliced

175 g mange tout

2 tablespoons coarsely ground brown rice

3 spring onions, chopped

chopped coriander leaves, to garnish

Method :

In a wok, heat 2 tablespoons oil, add garlic and cook, stirring occasionally, until lightly browned. Stir in chili, shallots, lime juice, fish sauce and 4 tablespoons water. Simmer for 1-2 minutes, then stir in chicken, lemon grass and lime leaf. Cook, stirring, for 2-3 minutes until chicken is just cooked through. Transfer to a warmed serving plate. Return chicken to wok. Add rice and spring onions. Heat for about 1 minute, then transfer to serving plate. Garnish with chopped coriander.

Serves 3-4

Chicken With Peanut Sauce

2010-03-05T21:40:00.000-08:00

Ingredients :

2.5 cm piece galangal, chopped

2 cloves garlic, chopped

2 tablespoons Fragrant Curry Paste

4 tablespoons coconut cream

450 g boneless, skinless chicken breast, cut into large pieces

3 shallots, chopped

4 tablespoons dry roasted peanuts, chopped

225 ml coconut milk

1/2 teaspoon finely chopped dried red chili

2 teaspoons fish sauce

freshly cooked broccoli, to serve

Method :

Using a pestle and mortar or small blender, pound or mix together galangal, garlic and curry paste. Mix in coconut cream. Place chicken in a bowl and stir in spice mixture; set aside for 1 hour. Heat a wok, add shallots and coated chicken and stir fry for 3-4 minutes.

In a blender, mix peanuts with coconut milk, then stir into chicken with chili and fish sauce. Cook gently for about 30 minutes until chicken is tender and thick sauce formed. Transfer to centre of a warmed serving plate and arrange cooked broccoli around.

Serves 4

Lemon Grass Chicken Curry

2010-03-05T21:39:00.000-08:00

Ingredients :

350 g boneless chicken, chopped into small pieces

1 tablespoon Red Curry Paste

3 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 tablespoon fish sauce

2 stalks lemon grass, finely chopped

5 kaffir lime leaves, shredded

1/2 teaspoon crushed palm sugar

Method :

Place chicken in a bowl, add curry paste and stir to coat chicken; set aside for 30 minutes. In a wok, heat oil, add garlic and fry until golden. Stir in chicken, then fish sauce, lemon grass, lime leaves, sugar and 115 ml water. Adjust heat so liquid is barely moving and cook for 15-20 minutes until chicken is cooked through. If chicken becomes too dry, add a little more water, but the final dish should be quite dry.

Serves 3-4

bangkokcooking.com

Sliced Chicken with Holy Basil (Phad Pik Gai)

2010-03-05T21:38:00.001-08:00

Ingredients :

3 tbsp sesame oil

2 tsp chopped garlic

1 tbsp chopped ginger

1 tbsp chopped red chili peppers

500g chicken thigh fillet (tenderloins), trimmed of any fat and skin, and sliced

2 tbsp soy sauce

2 tbsp water

2 tsp brown sugar

3 tbsp holy basil or ordinary basil leaves

4 spring onions (scallions), green part only, sliced

Method :

Heat the sesame oil in wok over a medium heat. Add the garlic, ginger and red chili peppers. Stir fry for 3-5 minutes. Add the chicken and stir fry for 3-5 minutes, until the chicken is sealed on all sides. Stir in the soy sauce, water and sugar. Cook for about 5 minutes, until done. Add the basil and spring onions. Serve immediately.

Another blend of Chinese : Stir fry techniques with the addition of holy basil from India. In India, this plant is associated with Hindu ceremonies and festivals. It is revered by the Hindus and is popular as a medicinal herb. Ordinary basil or even mint leaves can be substituted.

Serves 4 - 6

Steamed Chicken Curry

2010-03-05T21:36:00.000-08:00

Ingredients :

1 quantity Fragrant Curry Paste

375 ml coconut milk

450 g boneless, skinless chicken breast, sliced

4 kaffir lime leaves, shredded

8 Thai holy basil leaves

Thai holy basil sprig, to garnish

Method :

Using a small blender, mix together curry paste 85 ml coconut milk and an equal quantity of water; set aside.
Place chicken in a heatproof bowl or dish, stir in remaining coconut milk and set aside for 30 minutes.
Stir curry flavored coconut milk, lime leaves and basil leaves into chicken in bowl or dish.
Cover top tightly with aluminum foil and place in a steaming basket.
Cover with a lid.
Position over a saucepan of boiling water.
Steam for about 40 minutes until chicken is tender.
Garnish with basil.

Serves 4-5

In Thailand the curry is steamed on a bed of lettuce and basil leaves, wrapped in a banana leaf.

Pork and Peanut Soup

2010-03-05T21:25:00.000-08:00

Ingredients :

4-6 boneless chicken breasts

1/4 cup rice wine vinegar

2 tbsp fresh coriander leaves

1 tbsp light soy sauce

1 tbsp raw sugar

1 tbsp sesame seed oil

Dressing

3 tbsp rice wine vinegar

1 tbsp Japanese horseradish paste

1 tsp sugar

3 tbsp walnut oil

freshly ground black pepper, to taste

Salad Vegetables

1 small head cos lettuce

2 tomatoes, peeled, seeded and cut into 8

1 red and green capsicum (pepper), each

1 large carrot, julienned

1/2 bunch spring onions, finely diced on the diagonal

1/2 telegraph cucumber, peeled and julienned

Garnish

3 tbsp coriander, mint and basil

1/2 bunch chives

2 tbsp sesame seeds, toasted

Method :

Cut each chicken breast into three long strips. Place in a glass or ceramic bowl with vinegar, coriander, soy sauce and sugar. Toss to combine. Cover and refrigerate overnight. Heat sesame oil in a wok, stir-fry chicken pieces over high heat until just cooked. Turn out onto a plate, set aside. To prepare the dressing: Combine first four ingredients in a bowl. Whisk in oil until combined. Toss saladvegetables together with half the dressing. Arrange in the centre of each individual plate with a few small cos leaves. Divide chicken strips between the plates, arranging them over the salad. Sprinkle each plate with a little more dressing. Garnish each with fresh herbs and toasted sesame seeds.

Serves 4-6

Thai Lemon Grass Chicken

2010-03-05T21:24:00.000-08:00

Ingredients :

1 chicken, cut into 8 pieces

4 thick stalks lemon grass

4 spring onions, chopped

4 black peppercorns, cracked

2 tablespoons vegetable oil

1 fresh green chili, seeded and thinly sliced

2 teaspoons fish sauce

fresh red chili, cut into think slivers, to garnish

Method :

With the point of a sharp knife, cut slashes in each chicken piece; place in a shallow dish.
Bruise top parts of each lemon grass stalk and reserve.
Chop lower parts, then pound with spring onions and peppercorns using a pestle and mortar.
Spread over chicken and into slashes.
Cover and set aside for 2 hours.
In a wok, heat oil, add chicken and cook, turning occasionally, for about 5 minutes until lightly browned.
Add green chili, bruised lemon grass stalks and 4 tablespoons water.
Cover wok and cook over low heat for 25-30 minutes until chicken is cooked through.
Stir in fish sauce.
Transfer chicken pieces to a warmed serving dish, spoon over cooking juices and sprinkle with red chili.

Serves 4-6

Thai Spiced Chicken

2010-03-05T21:22:00.000-08:00

Ingredients :

5 shallots, chopped

3 cloves garlic, chopped

5 coriander roots, chopped

2 stalks lemon grass, chopped

2 fresh red chilies, seeded and chopped

4 cm piece fresh root ginger, finely chopped

1 teaspoon shrimp paste

2 tablespoons vegetable oil

2 chicken legs, divided into thighs and drumsticks

2 tablespoons tamarind water

Method :

Using a pestle and mortar or blender, pound or mix shallots, garlic, coriander, lemon grass, chilies, ginger and shrimp paste until smooth.
In a wok, heat oil, stir in spicy paste and cook, stirring for 3-4 minutes.
Stir in chicken pieces to coat evenly.
Add tamarind water and 85 ml water.
Cover and cook gently for about 25 minutes until chicken is tender.

Serves 3-4

Thai Style Chicken and Coconut Soup

2010-03-05T21:21:00.000-08:00

Ingredients :

2 stems lemon grass, white part finely chopped, stem ends reserved and halved

6 clove garlic, chopped

3 red Asian shallots, chopped

8 black peppercorns

1 tsp ready made red curry paste

1 cup (250ml) coconut cream

400ml coconut milk

400ml chicken stock

2 1/2 tbsp thinly sliced fresh galangal

7 kaffir lime leaves, shredded

400g chicken breast fillets or thigh fillets, thinly sliced

2 tbsp lime juice

2 tbsp fish sauce

1 tsp grated palm sugar

3 tbsp fresh coriander leaves

1 small fresh red chili, thinly sliced

Method :

Process the chopped lemon grass, garlic, shallots, peppercorns and curry paste in a food processor to a paste.
Heat a wok over low heat, add the coconut cream, increase the heat to high and bring to the boil.
Add the paste and cook, stirring for 5 minutes.
Add the coconut milk and stock, return to the boil and add the galangal, the lime leaves and reserved lemon grass stems.
Reduce the heat and simmer for 5 minutes.
Add the chicken and simmer for 8 minutes, or until cooked.
Stir in the lime juice, fish sauce, palm sugar, coriander leaves and chili.
Serve immediately.

Ready to eat in 30 minutes.

Serves 4

bangkokcooking.com

Duck Curry

2010-03-05T21:19:00.000-08:00

Ingredients :

5 tablespoons coconut cream

5 tablespoons Green Curry Paste

1 duck, skinned if desired, trimmed of excess fat and divided into 8 portions

550 ml coconut milk

1 tablespoon fish sauce

8 kaffir lime leaves, shredded

2 fresh green chilies, seeded and thinly sliced

12 Thai holy basil leaves

leaves from 5 coriander sprigs

coriander sprigs, to garnish

Method :

Heat coconut cream in a wok over a medium heat, stirring, until it thickens and oil begins to separate and bubble. Stir in curry paste and cook for about 5 minutes until mixture darkens. Stir in duck pieces to coat with curry mixture. Lower heat, cover and cook for 15 minutes, stirring occasionally. If necessary, using a bulb baster, remove excess fat from the surface, or carefully spoon it off. Stir in coconut milk, fish sauce and lime leaves.

Heat to just simmering portion, then cook gently without boiling, turning duck over occasionally, for 30-40 minutes until meat is very tender. Remove surplus fat from surface, then stir in chilies. Cook for a further 5 minutes. Stir in basil and coriander leaves and cook for a further 2 minutes. Garnish with coriander sprigs.

Serves 4

Fragrant Curry Paste

2010-03-05T21:18:00.000-08:00

Ingredients :

2 cloves garlic, chopped

1 shallot, chopped

4 dried red chilies, seeded and chopped

1 thick stalk lemon grass, chopped

3 coriander roots, chopped

1 kaffir lime leaf, torn

4 black peppercorns, cracked

1/2 teaspoon shrimp paste

finely grated zest 2 kaffir limes

Method :

Using a pestle and mortar or small blender, pound or mix together garlic, shallot, chilies, lemon grass and coriander roots.
Add lime zest, lime leaf, peppercorns and shrimp paste and pound or mix to a smooth paste.
Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 4 tablespoons.