The Everything Thai Cookbook Part 10

Serves 2 This relatively mild curry is a perfect example of basic Thai cooking - simple ingredients and simple cooking methods leading to a flavorpacked result. No wonder Thai cooking is becoming so popular!

Basil Chicken 2 tablespoons fish sauce 1 tablespoons soy sauce 1 tablespoon water 1 teaspoons sugar 2 whole boneless, skinless chicken b.r.e.a.s.t.s, cut into 1-inch cubes 2 tablespoons vegetable oil 1 large onion, cut into thin slices 3 Thai chilies, seeded and thinly sliced 3 cloves garlic, minced 1 cups chopped basil leaves, divided 1. In a medium-sized bowl, combine the fish sauce, the soy sauce, water, and sugar. Add the chicken cubes and stir to coat. Let marinate for 10 minutes.

2. In a large skillet or wok, heat oil over medium-high heat. Add the onion and stir-fry for 2 to 3 minutes. Add the chilies and garlic and continue to cook for an additional 30 seconds.

3. Using a slotted spoon, remove the chicken from the marinade and add it to the skillet (reserve the marinade.) Stir-fry until almost cooked through, about 3 minutes.

4. Add the reserved marinade and cook for an additional 30 seconds. Remove the skillet from the heat and stir in 1 cup of the basil.

5. Garnish with the remaining basil, and serve with rice.

Serves 4 The basil is just barely cooked so that it retains its lively character and color, so make sure to find absolutely fresh leaves for this recipe - nothing limp or beginning to brown. Don't use stems either.

Fragrant Roast Chicken For the marinade: cup fish sauce cup sweet dark soy sauce 2 tablespoons crushed garlic 2 tablespoons freshly grated gingerroot 1 tablespoon freshly ground black pepper For the stuffing: cup freshly grated ginger cup fresh grated galangal cup sliced bruised lemongra.s.s stalks cup chopped cilantro cup chopped mushrooms 1 roasting chicken, cleaned and patted dry 1. Combine all of the marinade ingredients in a plastic bag large enough to hold the whole chicken. Add the chicken, making sure to coat the whole bird with the marinade. Place the chicken in the refrigerator and leave overnight.

2. Remove the chicken from the plastic bag, reserving the marinade.

3. Place all of the stuffing ingredients in a large mixing bowl. Stir in the reserved marinade.

4. Stuff the bird's cavity and place it breast side up in a roasting pan. Place the roasting pan in a preheated 400 degree oven and roast for 50 to 60 minutes, or until the juices run clear.

[image]Picking Lemongra.s.s To choose fresh lemongra.s.s, look for stalks that are firm, full, and pale green. The color indicates freshness. Bend the stalk slightly and smell it. It should be very fragrant.

Serves 24 The stuffing in this recipe is certainly edible, but is really used for the flavor it will give to the chicken.

Sweet-and-Sour Chicken 2 tablespoons soy sauce 2 cloves garlic, minced 1 (1-inch) piece of ginger, peeled and minced 12 tablespoons prepared chili sauce 1 pound boneless, skinless chicken b.r.e.a.s.t.s, cut into 1-inch cubes 1 tablespoon vegetable oil 1 small onion, thinly sliced 1 green and 1 red bell pepper, seeded and cut into 1-inch pieces 8 ounces canned pineapple pieces, drained 46 tablespoons prepared Plum Sauce (see recipe on page 25) Jasmine rice, cooked according to package directions 1. In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.

2. Heat the oil in a wok or large skillet over medium heat. Add the onion and saute until translucent, about 3 minutes.

3. Add the chicken mixture and continue to cook for another 3 to 5 minutes.

4. Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.

5. Serve over lots of fluffy Jasmine rice.

Serves 4 A cla.s.sic Asian dish that we have all tried at one time or another. The green and red peppers complement the sweetness of the pineapple. The chili sauce offsets the plum sauce.

Thai Cashew Chicken 3 tablespoons vegetable oil 510 dried Thai chilies 510 cloves garlic, mashed 1 large whole boneless, skinless chicken breast, cut into thin strips 4 green onions, trimmed and cut into 1-inch lengths 1 small onion, thinly sliced 23 teaspoons Chili Tamarind Paste (see recipe on page 8) cup chicken broth 1 tablespoon oyster sauce 1 tablespoon fish sauce 2 tablespoons sugar cup whole cashews 1. In a wok or large skillet, heat the oil over medium-high heat until hot.

2. Add the chilies and stir-fry briefly until they darken in color. Transfer the chilies to a paper towel to drain; set aside.

3. Add the garlic to the wok and stir-fry until just beginning to turn golden.

4. Raise the heat to high and add the chicken. Cook, stirring constantly, for approximately 1 minute.

5. Add the green onions and onion slices and cook for 30 seconds.

6. Add the Chili Tamarind Paste, broth, oyster sauce, fish sauce, and sugar. Continue to stir-fry for 30 more seconds.

7. Add the reserved chilies and the cashews; stir-fry for 1 more minute or until the chicken is cooked through and the onions are tender.

[image]Chili Nutrition Fresh chilies are rich in vitamins A, C, and E. Red chilies (i.e., ripe) have the most nutritional value. Cooking chilies lessens their vitamin levels and drying them destroys most of their vitamins.

Serves 24 This is a rather pungent curry. To tone it down, reduce the number of chilies and garlic, and warn guests not to eat the dried chilies.

Lemongra.s.s Chicken Skewers 5 stalks lemongra.s.s, trimmed 12 large cubes chicken breast meat, a little over 1 ounce each Black pepper 2 tablespoons vegetable oil, divided Pinch of dried red pepper flakes Juice of 1 lime 2 teaspoons fish sauce Pinch of sugar Sea salt to taste 1. Remove 2 inches from the thick end of each stalk of lemongra.s.s; set aside. Bruise 4 of the lemongra.s.s stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.

2. Skewer 3 cubes of chicken on each lemongra.s.s stalk. Sprinkle the skewers with the minced lemongra.s.s and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.

3. Chop all of the reserved lemongra.s.s stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.

4. Combine the lemongra.s.s liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.

5. Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.

6. To serve, spoon a little of the lemongra.s.s sauce over the top of each skewer and sprinkle with sea salt.

Serves 4 These skewers are based on a recipe from award-winning chef Jean-Georges Vongerichten, whose Thai cuisine has won praise worldwide. He has a line of tasty sauces and marinades that is available in stores.

Brandied Chicken 1 whole roasting chicken, rinsed and trimmed of excess fat cup vegetable oil 6 tablespoons soy sauce 2 tablespoons black soy sauce 1 teaspoon salt 8 cloves garlic, minced 2 shots brandy 1 (1-inch) piece ginger, sliced 1. Fill a pot large enough to hold the whole chicken approximately[image] full of water. Bring the water to a boil over high heat. Reduce the heat to medium and carefully add the chicken to the pot. Adjust the heat so that the water is just simmering. full of water. Bring the water to a boil over high heat. Reduce the heat to medium and carefully add the chicken to the pot. Adjust the heat so that the water is just simmering.

2. Poach the whole chicken for 20 to 30 minutes or until cooked through. Carefully remove the chicken from the pot, making sure to drain the hot water from the cavity of the bird. Set the chicken aside to cool.

3. Remove the skin from the bird and discard. Remove the meat from the chicken and cut it into 1-inch pieces; set aside. (This portion of the recipe can be done 1 or 2 days in advance.) 4. Add the oil to a large skillet or wok and heat on medium. Add the soy sauces, salt, and garlic. Stir-fry until the garlic begins to soften, about 30 seconds to 1 minute.

5. Add the chicken pieces, stirring to coat. Stir in the brandy and the ginger.

6. Cover the skillet or wok, reduce the heat to low, and simmer 5 to 10 more minutes.

Serves 46 Be careful when you are lowering the bird into the scalding water. Instead of using a utensil, I actually grab the legs in my hands and carefully lower the chicken into the water.

Thai Glazed Chicken 1 whole chicken, cut in half (ask your butcher to do this for you) 1 teaspoon salt 4 cloves garlic, chopped 1 teaspoon white pepper 1 tablespoon minced cilantro 2 tablespoons rice wine 2 tablespoons coconut milk 1 tablespoon fish sauce 1 teaspoon chopped ginger 2 tablespoons soy sauce 1. Rinse the chicken under cold water, then pat dry. Trim off any excess fat or skin. Place the chicken halves in large Ziplock bags.

2. Stir the remaining ingredients together in a small bowl until well combined.

3. Pour the marinade into the Ziplock bags, seal closed, and turn until the chicken is evenly coated with the marinade. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.

4. Preheat the oven to 350 degrees.

5. Remove the chicken from the bags and place them breast side up in a roasting pan large enough to hold them comfortably. (Discard the remaining marinade.) 6. Roast the chicken for 45 minutes.

7. Turn on the broiler and broil for approximately 10 minutes or until done.

Serves 24 The marinade for this dish looks rather like watered-down milk, but don't let the blah appearance fool you: It's delicious. Unlike many Thai marinades, this one is not terribly spicy.

Chicken with Black Pepper and Garlic 1 tablespoon whole black peppercorns 5 cloves garlic, cut in half 2 pounds boneless, skinless chicken b.r.e.a.s.t.s, cut into strips [image]cup fish sauce 3 tablespoons vegetable oil 1 teaspoon sugar 1. Using either a mortar and pestle or a food processor, combine the black peppercorns with the garlic.

2. Place the chicken strips in a large mixing bowl. Add the garlic-pepper mixture and the fish sauce, and stir to combine.

3. Cover the bowl, place in the refrigerator, and let marinate for 20 to 30 minutes.

4. Heat the vegetable oil over medium heat in a wok or skillet. When it is hot, add the chicken mixture and stir-fry until cooked through, about 3 to 5 minutes.

5. Stir in the sugar. Add additional sugar or fish sauce to taste.

[image]The Glory of the Mortar (and Pestle) The grinding action of a mortar and pestle releases the oils and flavor essence of the substances being mashed. Unlike a food processor, a mortar will mash ingredients together completely and fully, creating a much more intense and flavorful combination. However, using a mortar and pestle can sometimes be very tiresome. If you enjoy cooking, using a mortar and pestle will probably be something you'll love - both the process and the results!

Serves 46 Serve the chicken with mounds of Jasmine rice. Garnish plates with slices of cuc.u.mber and tomato.

Jungle Chicken 24 serrano chilies, stems and seeds removed 1 stalk lemongra.s.s, inner portion roughly chopped 2 (2-inch-long, -inch wide) strips of lime peel 2 tablespoons vegetable oil cup coconut milk 1 whole boneless, skinless chicken breast, cut into thin strips 24 tablespoons fish sauce 1015 basil leaves 1. Place the chilies, lemongra.s.s, and lime peel into a food processor and process until ground.

2. Heat the oil over medium-high heat in a wok or large skillet. Add the chili mixture and saute for 1 to 2 minutes.

3. Stir in the coconut milk and cook for 2 minutes.

4. Add the chicken and cook until the chicken is cooked through, about 5 minutes.

5. Reduce heat to low and add the fish sauce and basil leaves to taste.

6. Serve with plenty of Jasmine rice.

Serves 23 Like the tiger, this dish can be a bit ferocious and can pack quite a bite! So beware!

[image]Fish and Seafood Dishes

Snapper Baked with Fish Sauce and Garlic

Lime-Ginger Fillets

Baked Redfish with Lime Vinaigrette

Broiled Salmon with 5-Spice Lime b.u.t.ter

Roasted Southeast Asian Fish

Steamed Red Snapper

Marinated Steamed Fish

Quick Asian-Grilled Fish

Seafood Stir-Fry

Curried Mussels

Steamed Mussels with Lemongra.s.s

Clams with Hot Basil

Stir-Fried Shrimp and Green Beans