Gaeng Keow Wan Gai ( Green Curry with Chicken and Thai Eggplant)

Ingredients

• 2 stalks lemon grass/citronella (ta-krai), cut into ½ -in. (1cm) pieces.

• 1 tablespoon sliced galangal (kha)

• 1 teaspoon cumin

• ½ cup chopped fresh cilantro/coriander root (raak pak chee)

• 8 galic cloves (kratiem)

• 10 green Thai chill peppers (prik khee noo)

• 10 green jalapono peppers (prik chee fa)

• 1 teaspoon shimp paste (gapi)

• 1 tablespoon chopped shallot

• ¼ teaspoon minced kaffir lime skin (piew ma grood)

• 2 cups(16fl ox/500 ml) coconut milk

• 1 lb (500 g) boned chicken breast, sliced in ½ inx2-in (1 cmx2.5 cm) pieces.

• ¼ cup (2 fl oz/60 ml) fish sauce (nam pla)

• 3 tablespoons sugar

• 1 cup Thai eggplant (ma-khue piang) or 1 cup canned bamboo shoots.

• ½ cup (4fl oz/125 ml) coconut cream

• 6 fresh kaffir lime leaves (bai ma grood)

• ¼ cup sweet basil leaves (bai horapa)

• red jalapeno pepper (prik chee fa daeng), for garnish

Instruction

1.Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

2.Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5  minutes at a slow boil. Add the eggplant and reheat to boiling, simmering for 2  minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the read pepper and serve.

Source: Aum & Toon for Thai Exhibition 2000

Som Tam Thai ( Green Papaya Salad)

Ingredients

• 300 g (10 oz) unripe green papaya, peeled and cut in very fine matchsticks

• 7 green bird’s eye chilies

• 5 cloves gallic

• 50 g (1 and ½ oz) long beans, cut in 1 cm(1/2 in) pieces

• 2 tablespoons unsalted roasted peanuts

• 1 tablespoon dried shrimps

• 6 cherry tomatoes, quartered, or 1 large tomato, in wedges

• 3 tablespoons lime juice

• 1 tablespoon chopped palm sugar

• 1 tablespoon fish sauce

Instruction

Take a little each of the papaya, chilies and garlic and pound roughly in a mortar and pestle or process very briefly in a blender. Set aside in a bowl and repeat until all the papaya, chilies and garlic are used up. Stir in the bean, peanuts, dried shrimps and tomato, mix well and add the seasoning Serve accompanied by raw vegetables (cabbage, water convolvulus or morning glory), and glutinous rice and roasted chicken.

Help hints: If use dried prawn rather than dried shrimps, soak in warm water for 5 minutes then chop coarsely. Prepare the salad immediately before eating otherwise the papaya will lose its firm texture.

Source: Aum & Toon for Thai Exhibition 2000

Nam Prik Ong (Vegetables with Chiang Mai Dipping Sauce)

Ingredients

• 1 tablespoon oil

• ½ cup chopped garlic cloves (Kratiem)

• ¼ cup chopped shallots

• 1 lb (500 g) diced red tomatoes

• 8 oz (250 g) ground/minced pork

• 1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)

• 3 tablespoons sugar

• 2 tablespoons lime juice

• 1 cup cucumber slices

• ¼ cup cilantro/coriander leaves (bai pak chee)

• 4 green onions/scallions/spring onion

Vegetables

• Broccoli flowerets

• Carrots, sliced

• Cauliflower flowerets

• Shallots, cut into 2 in. (5 cm) sections

• Sugar peas/ snow peas

Instruction

1.Heat a large skillet and add oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Ad the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done.

2.Remove to a serving dish with the cucumber cilantro and green onions on the side. Serve with the vegetables for dipping.

Source: Aum & Toon for Thai Exhibition 2000

Pad Thai ( Stir Fried Thai Noddles)  

Ingredients

• 8 oz (250 g) rice noodles (sen lek)

• 3 talespoons oil

• 3 garlic cloves ( kratiem), minced

• ¼ cup dried shrimp/prawns

• ¼ cup (2 fl oz/60 ml) fish sauce ( nam pla)

• ¼ cup (2 oz/60 g) sugar

• 2 tablespoon paprika

• ½ cup fried tofu

• 2 tablespoons dried unsalted turnip, cut into small pieces

• 1 egg, beaten

• ¼ cup 1 in. (2.5 cm) length chopped chives

• ¼ cup (2 oz/60 g) ground roasted peanuts

• 1 cup bean sprouts

Instruction

1.Soak the rice noodles in cold water for 30 minutes, or until soft, Drain, and set aside.

2.Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimps and stir-fry. Add the noodles and stir fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3.Add the fish sauce, sugar, tamarind juice and paprika. Stir fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4.Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5.Mix in the chives, peanut and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

Garnish

• ½ cup bean sprouts

• ½ cup chopped chives

• ¼ small banana blossom, cut into strips

• ½ lime, cut into wedges

Source: Aum & Toon for Thai Exhibition 2000