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| VEGETARIAN FRIED RICE |
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Buddhism is a powerful force in Thai
culture. For one week in autumn,
Thais celebrate by eating only
vegetables to purify both body and
soul. Khao phad jay is typical of the
vegetarian dishes you would find
during this popular festival
Serves
4-6
- Enough long-grain white rice to fill a
measuring jug to 400ml/14 fl oz
- 2 tbsp vegetable oil
- 3 tbsp coarsely chopped garlic
- 1 small onion, finely chopped
- 1/2 tsp freshly ground black pepper
- 175g/6oz runner beans or French
beans, diced
- 100g/4oz fresh or frozen sweetcorn
- 2 tbsp light soy sauce
- 2 tsp Thai green curry paste
For the garnish
- 3 spring onions
- 1 cucumber
- 1 lime
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At least 2 hours in advance, or the
night before, cook the rice. Spread it out on a baking
tray and allow to cool thoroughly, then
put in the refrigerator.
Prepare the garnishes: cut the
spring onions on a slight diagonal into
2.5cm/1in lengths. Peel the cucumber, then slice it in half lengthways and
remove the seeds with a teaspoon. Cut the cucumber into very thin slices. Cut the lime into wedges. Set aside.
Heat a wok or large frying pan over
a high heat and add the oil. When it is
very hot and slightly smoking, add the garlic, onion and black pepper and stir- fry for 2 minutes. Then add the beans
and sweetcorn and continue to stir-fry
for 3 minutes.
Add the cold cooked rice and stir-fry
for 5 minutes .Finally, add the light soy
sauce and curry paste and stir-fry for 2
minutes. Turn on to a platter, garnish
with the spring onions, cucumber and
lime wedges and serve at once. Top
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| RED PORK CURRY |
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Gaeng phed moo is a quick and easy
Thai curry. The assertive spices and
seasonings enhance this classic
treatment for pork
Serves
4
- 450g/1lb pork fillet
- 1 1/2 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 3 tbsp finely shredded fresh galangal
or ginger
- 1 tsp ground turmeric
- 2 tbsp finely sliced garlic
- 1 x 400ml tin of coconut milk
- 2 tbsp fish sauce (nam pla )
- 4 kaffir lime leaves or 1 tbsp shredded
lime zest
- 2 tsp sugar
- A handful of fresh Thai basil leaves or
ordinary basil leaves
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Cut the pork into thin slices about
5cm/2in long and set aside.
Heat a wok or large frying pan over
a medium heat and add the oil. When
it is hot, add the curry paste and stir-fry
for 30 seconds. Add the pork slices,
turn up the heat and stir-fry them for 1 minute or until they are entirely coated
with curry paste. Remove with a
slotted spoon and set aside.
Add the galangal or ginger, turmeric
and garlic to the wok and stir-fry for 10
seconds. Stir in the coconut milk, fish
sauce, lime leaves or zest and sugar, bring to boil and simmer for 5 minutes.
Return the pork to the sauce and
simmer for 3 minutes or until it is
cooked through. Toss in the basil and
give it a final stir. Serve at once. Top
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| SAVOURY RICE SOUP |
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This is the Thai version of a gentle rice soup that can be found
throughout Asia. Feel free to add your favourite cooked meat, poultry or seafood, or just serve it simply, with garnishes such as the ones listed here
Serves
2-4
- 100g/4oz cooked long-grain white rice
- 1.2ltr/2pt home-made chicken stock or good quality
bought stock
- 3 tbsp fish sauce (nam pla)
- Freshly ground black pepper to taste
- 1 1/2 tbsp vegetable oil
- 3 tbsp finely chopped garlic
For the garnish
- 2 spring onions, finely shredded
- 1 tbsp finely shredded fresh ginger
- 1-2 small fresh red or green Thai chillies, deseeded and
finely shredded
- A handful of fresh coriander leaves
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Combine the cooked rice and stock in a large pan and bring to
a simmer. Add the fish sauce and black pepper and simmer for
5 minutes.
Heat a wok or large frying pan over a medium heat until it is
hot but not smoking. Add the oil and, when it is hot, stir in the
garlic. Lower the heat and stir-fry gently for 20 seconds, until the
garlic is lightly browned. Remove and drain on kitchen paper.
Pour the rice and stock into the wok and simmer for 2 minutes. Turn into a soup tureen and garnish with the cooked garlic, spring onions, ginger, chillies and coriander. Serve at once. Top
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