Gai Pad Met Ma-Muang Himmaphan

Chicken with Cashew Nut

Vegetables can be added while the chicken is cooking if desired.

Recipe:

1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced

Recipe (Sauce):

2 tablespoons fish sauce (nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional

1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum

How to cook:

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.

2. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.

3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.

Khao Neow Ma-Muang

Sweet Rice with Mango

A favourite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.

Recipe:

2 cups (1 lb/500 g) sticky rice, soaked overnight in water to cover
2 mangoes

Sauce 1:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar
pinch of salt

Sauce 2:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar

1 12-in (30-cm) section of banana leaf
1 teaspoon toasted sesame seeds

How to cook:

1. Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 15 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and mix with Sauce 1 while the rice is still hot. Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
4. Cut the banana leaf attractively and lay it on a serving plate. Arrange the sticky rice and mango slices on top of the leaf.
5. Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice. Garnish with a sprinkling of sesame seeds and perhaps an orchid or other flower on the side.

Som Tam

Papaya Salad

This salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.

Recipe:

1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

How to cook:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Panaeng Nuea

Stir-Fried Beef Curry

Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.

Sauce:

3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)

1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

How to cook:

1. Mix together the ingredients for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.

SERVES 4

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Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 oz (125 g) dried green jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt

How to make:

Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.

MAKES 3 CUPS

Nuea Satay

Satay Beef

Satays are one of Thailand's most popular appetizers.

Marinade:

1/3 cup (3 fl oz/90 ml) coconut milk
2 tablespoons fresh cilantro/coriander leaves (bai pak chee)
3 tablespoons sugar
1 tablespoon yellow curry powder
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1 tablespoon oil

8 oz (250 g) sirloin or flank steak, cut in long narrow strips 1 in (2.5 cm) wide and 3 in (7.5 cm) long

How to cook:

1. In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.

2. Weave each strip of meat onto an 8-in (20-cm) skewer lengthwise.

3. Broil/grill for 5 minutes o each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2-3 minutes on each side. Brush the meat with the sauce as it is turned.

4. Serve with peanut sauce (nam jim satay).

SERVES 4

Nam Jim Satay
Peanut Sauce

This richly flavored sauce is usually served with satays.

1 3/4 cups (14 fl oz/440 ml) coconut milk
2 tablespoons red curry paste
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup (8 oz/250 g) ground roasted peanuts

Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly.