Thai Recipes

Kai Yang with Khao Niao and Som Tam
(Barbecued Chicken with Sticky Rice and Green Papaya Salad)

Sticky Rice

Ingredients
4 (2 lb / 1 kg) cups sticky (glutinous) rice, water

Place 4 (2 lb/ 1 kg) cups of sticky (glutinous) rice in a saucepan and add water to cover. Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 3 hours before steaming. Drain the rice and place in a cloth lined basket or in a steaming basket. Place the basket over a pot of boiling water, cover, and steam for approximately 30 minutes

Barbecued Chicken

Ingredients
1 chicken, cut in half
1 teaspoon salt
4 garlic cloves, chopped
1 teaspoon white pepper
1 tablespoon minced cilantro/ coriander leaves and root
2 tablespoons cognac, whisky, or rice wine
2 tablespoons coconut milk
1 tablespoon fish sauce (nam pla)
1 teaspoon chopped fresh ginger
2 tablespoons soy sauce

Rub the entire chicken with the combined marinade ingredients and allow to marinate for 15 minutes. Bake at 350 F (180 C) for 45 minutes and then broil/ grill for 10 minutes until done. Cut into smaller pieces before serving.

Papaya Salad

Ingredients
1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (phrik khi nu)
2 tomatoes, cut into wedges
1/2 cups green beans, chopped into 1/2 in (2.5 cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (60 ml) lime juice or tamarind juice

Peel the papaya and rinse under running water. Remove the seeds and shred the flesh with a grater. Set aside. Place the garlic cloves and chillies in a mortar and mash with a pestle until crushed into chunks. Add the papaya and the remaining ingredients and gently combine all with the pestle and a spoon. Serve cold.

Satay

Ingredients
1 1/2 lbs. chicken breast
1/2 tablespoon finely chopped lemon grass
1/4 teaspoon roasted coriander seeds powder
1 tablespoon salt
1/4 teaspoon roasted cumin seeds powder
5 garlic cloves
1/4 teaspoon pepper
1 cup coconut milk
1/4 teaspoon turmeric (roots) powder
2 tablespoons vegetable oil
1/2 teaspoon curry powder
2 tablespoons sugar
3 slices galangal
small wooden skewers

Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning . When cooked through, serve with Satay sauce and cucumber sauce.

Kaeng Khiao Wan Nuea (Green Curry with beef)

Ingredients
2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in(1-cm) pieces
1 tablespoon sliced galangal (kha) or fresh ginger
1 teaspoon cumin
1/2 cup fresh cilantro/coriander root (rak phak chi)
8 garlic cloves
10 green Thai chilli peppers (phrik khi nu)
10 jalapeno peppers (phrik chi fa)
1 teaspoon shrimp paste (kapi)
1/4 teaspoon minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml) coconut milk
1 lb(450g) beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml) fish sauce (nam pla)
1 tablespoon chopped shallot
3 tablespoons sugar
1 cup Thai eggplant (ma-khuea phuang) or tinned bamboo shoots
1/2 cup (4 fl oz/125 ml) coconut cream
6 fresh kaffir lime leaves (bai ma-krut)
1/4 sweet basil leaves (bai horapha)
red jalapeno pepper (phrik chi fa daeng) for garnish

Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat till boiled. Add the beef, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kefir lime leaves and basil leaves. Remove the contents into a serving bowl and garnish with red pepper.

Stir Fried Mixed Vegetables

Ingredients
1 1/2 cup cabbage cut bite size
1/4 cup ear mushroom thinly sliced
6 broccoli, cut bite size
1/2 cup bean sprouts, clipped both ends
10 snow pea, ends clipped
2 teaspoons chopped garlic
10 carrot, sliced across
4 tablespoons cooking oil
2 asparagus, cut to 1-in lengths
1 tablespoon dark Soya sauce
3 mushroom, halved
2 tablespoons light Soya sauce
1/2 cup green and red bell chilli, slices lengthways
1 pinch ground pepper
4 baby corn, medium size

Fry the garlic for a little while in the oil and add the cabbage, broccoli, snow peas, carrot, asparagus, mushroom, chillies, baby corn, and ear mushrooms and saute. Add dark Soya sauce, light Soya sauce and bean sprouts and stir fry until mixed well. Spoon up onto platter and sprinkle with ground pepper.