Special Thai Chicken with Chillies (Mild)
Ingredients
- 2 tbsp Oil
- 4 Fresh Red Chillis - seeded and sliced
- 3 tsp crushed Garlic
- 500 gm Chicken breast - sliced
- 1 Onion - sliced
- 2 tbsp Oyster sauce
- 1 tbsp Fish sauce
- 1 tbsp Tamarind sauce
- 2 tsp Brown sugar (or jaggary if available)
- ½ cup Straw mushrooms (or tinned mushrooms if desperate)
- ½ cup Bamboo shoots (strips)
- ½ cup Lime juice
- 6 fresh Coriander plants chopped (include the root).
Method
- Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok).
- Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce.
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Thai Style Lamb Rissoles with Chilli Sauce
Ingredients
- 1 tbsp vegetable oil
- 1 cup stale breadcrumbs
- 2 finely chopped green onions
- 2 tbsp chopped coriander
- 2 tbsp red curry paste
- ½ Cup Coconut Cream
- 1 tsp crushed garlic
- 1 tbsp lime zest
- Extra oil for frying 500 gm minced lamb
Chilli Sauce
- 1 tbsp water
- 1 tbsp chopped roated peanuts
- 1 tbsp white vinegar
- 2 tsp Soy Sauce
- 1 tbsp sweet chilli sauce
- 1 tsp sugar
Method
- Heat small amount of oil in small saucepan and add onion, paste & garlic cooking until aroma is released. Set aside to cool. ]
- In a medium bowl combine mince, onion mixture, coriander, milk, zest and breadcrumbs mixing well. With damp hands, shape mixture into patties (approximately 8 – 10) and place in fridge until firm.
- Fry in pan until cooked through.
- Serve with Chilli sauce, rice and salad.
- Chilli Sauce: Stir all ingredients over heat until sugar is dissolved.
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Thai Curry Pastes
There are many good prepared pastes available at the supermarket for those who don’t have time to mix their own; but if you have a special occasion, or are interested, I have reproduced three from an excellent cookbook "A Taste of Thailand" by David Scott and Kristiaan Inwood (it's out of print, unfortunately, but you may find a second-hand copy). |
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Green Curry Paste
This is very, very hot. Store the unused paste in a screw-top jar in the fridge of up to a couple of months. Adjust the heat with the type and number of chillies. Use this to make Green Curry Chicken (which is a classic).
Ingredients
- 8 whole green chillies (with seeds).
- 1 tsp ground coriander
- 1 tsp ground caraway seed
- 1 tsp fresh ground black pepper
- ½ tsp ground ginger
- 1 tsp salt
- 1 tsp ground nutmeg
- 2 tsp grated lemon rind, kaffir lime rind or fine-chopped lemongrass
- 1 tablespoon coriander root, chopped
- 4 cloves garlic
- 1 tsp shrimp paste or anchovy paste
- 4 tablespoons vegetable oil).
Method
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Put everything except shrimp paste and oil into a small dry frying-pan and stir fry until aromas are released (around 3 to 4 minutes).
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Transfer to a pestle & mortar (or a blender if you want a short-cut) and pound or blend with oil and shrimp paste until a smooth paste is achieved. Makes over 100 ml.
Red Curry Paste
This is also very hot. Store the unused paste in a screw-top jar in the fridge of up to a couple of months. I use this for Red Curry Duck with Lychees and Red Curry Beef.
Ingredients
- 12 - 14 whole medium dried red chillies (with seeds), soaked in warm water for 15 mins, then drained.
- 2 tsp ground coriander
- 2 tsp ground caraway seed
- 1 tsp fresh ground black pepper
- ½ tsp ground ginger
- 1 tsp salt
- 2 tsp grated lemon rind, kaffir lime rind or fine-chopped lemongrass
- 1 tablespoon coriander root, chopped
- ½ medium onion, chopped
- 4 cloves garlic
- 1 tablespoon shrimp paste or anchovy paste
- 4 tablespoons vegetable oil.
Method
Put everything into a pestle & mortar (or a blender if you want a short-cut) and pound or blend until a smooth paste is achieved. Makes over 100 ml.
Orange Curry Paste
Ingredients
- 10 whole medium dried red chillies (with seeds), soaked in warm water for 15 mins, then drained.
- 1 tsp salt
- 1 tsp ground nutmeg
- 2 tablespoons finely-chopped onion
- 1 tablespoon shrimp paste or anchovy paste
- 1 tsp rice vinegar (or cider vinegar).
Method
-
Finely chop the well-drained chillies, then put into a pestle & mortar (or a blender if you want a short-cut) with the salt and pound or blend until well smashed.
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Add onion and repeat;
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Add rest of ingredients and repeat. Makes over 50 ml. | Transfer to a pestle & mortar (or a blender if you want a short-cut) and pound or blend with oil and shrimp paste until a smooth |
Thai Style Lamb Rissoles with Chilli Sauce
Ingredients
- 1 tbsp vegetable oil
- 1 cup stale breadcrumbs
- 2 finely chopped green onions
- 2 tbsp chopped coriander
- 2 tbsp red curry paste
- ½ Cup Coconut Cream
- 1 tsp crushed garlic
- 1 tbsp lime zest
- Extra oil for frying 500 gm minced lamb
Chilli Sauce
- 1 tbsp water
- 1 tbsp chopped roated peanuts
- 1 tbsp white vinegar
- 2 tsp Soy Sauce
- 1 tbsp sweet chilli sauce
- 1 tsp sugar
Method
- Heat small amount of oil in small saucepan and add onion, paste & garlic cooking until aroma is released. Set aside to cool. ]
- In a medium bowl combine mince, onion mixture, coriander, milk, zest and breadcrumbs mixing well. With damp hands, shape mixture into patties (approximately 8 – 10) and place in fridge until firm.
- Fry in pan until cooked through.
- Serve with Chilli sauce, rice and salad.
- Chilli Sauce: Stir all ingredients over heat until sugar is dissolved.
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