Pork or Chicken with Green Beans
in Red Curry

2 tablespoons oil

1 lb (500 g) fresh boneless chicken or pork, cut into bite-sized chunks

10 oz (300 g) green beans, cut into lengths to yield 3 cups

1 cup (250 ml) chicken stock or ¼ to ½ chicken stock cube dissolved in 1 cup (250 ml) hot water

1 teaspoon fish sauce

1 tablespoon sugar Kaffir lime leaves, thinly sliced into fine strips

½ red bell pepper, deseeded and thinly sliced

Sprigs of Thai basil leaves (horapa)

Red Curry Paste

5 dried red chilies, soaked in warm water until soft, stems discarded, deseeded

1 finger-length red chili, deseeded and sliced

5 shallots

2 cloves garlic

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced

¾ in (2 cm) galangal root, peeled and sliced

2 teaspoons crushed coriander roots and stems

1 kaffir lime leaf

½ teaspoon black peppercorns

¼ teaspoon ground turmeric

½ teaspoon dried shrimp paste

½ teaspoon salt

1 To make the Red Curry Paste, grind all the ingredients to a smooth paste in a blender, adding some water to keep the blades turning if necessary. This makes about ½ cup of curry paste. Any leftover paste will keep for 3 months in a sealed container in the freezer.

2 Heat the oil in a wok or skillet over medium heat and stir-fry the Red Curry Paste for 3 to 5 minutes until fragrant. Increase the heat to high, add the chicken or pork and stir-fry for 3 to 5 minutes until almost cooked. Add the green beans and stir-fry for another 3 to 5 minutes until they are tender and cooked. Add the chicken stock, fish sauce and sugar, and stir-fry for another 2 to 3 minutes before removing from the heat.

3 Transfer to a serving platter and sprinkle with kaffir lime leaves, red bell pepper strips and basil leaves. Serve hot with steamed rice.

Serves 4 to 6
Preparation time: 45 mins
Cooking time: 20 mins

Green Curry Chicken

1 cup (250 ml) thick coconut milk and 3 cups (750 ml) thin coconut milk

1 portion Green Curry Paste (page 64)

3 skinless chicken breasts (1 lb/500 g in total), cut into bite-sized pieces

8 kaffir lime leaves, sliced

1½ cups (5 oz/150 g) pea eggplants or cubed eggplant

3 to 4 finger-length red chilies, deseeded and sliced

3 tablespoons fish sauce

1½ tablespoons shaved palm sugar or dark brown sugar

20 Thai basil leaves (horapa)

1 Heat the thick coconut milk in a wok or skillet for about 2 minutes over medium heat. Stir continuously and do not allow to boil. Add the Green Curry Paste and continue stirring until the mixture is thick and fragrant. Add the chicken and ⅓ of the thin coconut milk. Bring to a boil and gradually stir in the remaining thin coconut milk.

2 Add the kaffir lime leaves, eggplants and chilies (leave some chilies for garnishing). Simmer for about 10 minutes until the curry thickens. Add the fish sauce, palm sugar and basil leaves. Stir to blend thoroughly before removing from the heat.

3 Garnish with the reserved chilies and serve with steamed rice.

Serves 4
Preparation time: 30 mins
Cooking time: 20 mins

Grilled Beef with Green Curry Sauce

1 teaspoon salt

½ teaspoon ground white pepper

1 lb (500 g) beef tender-loin or sirloin steak

1½ cups (375 ml) thick coconut milk

2 tablespoons shaved palm sugar or dark brown sugar

1 tablespoon fish sauce

Green Curry Paste

1 teaspoon dried shrimp paste

1 tablespoon fresh green peppercorns or ½ tablespoon black peppercorns

1 tablespoon grated kaffir lime peel

2 coriander (cilantro) roots and stems

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced

1 in (2½ cm) fresh galangal root, peeled and sliced

3 cloves garlic

5 shallots

2 to 3 green bird's-eye chilies

1 To make the Green Curry Paste, roast the dried shrimp paste over a low flame using tongs or aluminium foil (page 5). Set aside. Grind the peppercorns, lime peel, coriander roots, lemongrass and galangal in a blender or food processor until fine. Add the garlic, shallots, chilies and roasted shrimp paste, and grind further to make a smooth paste. Set aside.

2 Rub the salt and pepper into the beef. Grill or panfry for 5 to 10 minutes until browned on the outside but still pink and moist inside. Set aside. When cool, cut the beef into slices and arrange on a serving platter.

3 Combine the coconut milk, palm sugar and Green Curry Paste in a wok or saucepan and bring slowly to a boil over medium heat. Reduce the heat to low and simmer, stirring from time to time, until the sauce thickens. Add the fish sauce and mix well before removing from the heat.

4 Pour the curry sauce over the beef slices and serve with steamed rice.

Serves 4
Preparation time: 30 mins
Cooking time: 30 mins

Marinated Chicken Chunks

3 boneless chicken thighs (about 14 oz/400 gin total), cut into pieces

12 pandanus leaf cups (see note) or 12 pieces tracing paper (each 6 x 8 in/15 x 20 cm)

Oil for deep-frying

Marinade

1 teaspoon minced garlic

1 teaspoon crushed coriander (cilantro) roots and stems

1 teaspoon grated ginger

2 teaspoons shaved palm sugar or dark brown sugar

1 teaspoon sesame seeds

1 teaspoon sesame oil

1 teaspoon fish sauce

1 teaspoon soy sauce

Pinch of ground white pepper

Sesame Sauce

1 tablespoon sesame oil

2 tablespoons tamarind juice (page 7)

2½ tablespoons sugar 1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sesame seeds, pan-roasted for 10 minutes over low gas flame

1 Pour all the ingredients for the Marinade over the chicken. Mix well and marinate for at least 1 hour.

2 To make the Sesame Sauce, bring the sesame oil, tamarind juice, sugar, oyster sauce and fish sauce to a boil in a saucepan over medium heat. Add the sesame seeds and remove from the heat. Set aside.

3 Place the marinated chicken pieces into the pandanus leaf cups (as shown in the photo) or wrap in the tracing paper to form small parcels.

4 Heat the oil in a wok over medium heat until hot. Gently lower the chicken into the hot oil and deep-fry, a few at a time, for 5 to 7 minutes each until golden brown or cooked. Remove and drain on paper towels. Serve hot with Sesame Sauce.

To make the pandanus leaf cup, cut a pandanus leaf into 10 in (25 cm) long segments, with its ridge running along the center. On one side, snip the leaf until the center into 5 equal sections, each measuring 2 in (5 cm) long. Hold the leaf with the snipped side facing down, then fold in from one end of the leaf, overlapping the snipped sections as you fold, until a 2-in (5-cm) square cup is formed. Secure the end with a toothpick or staple.

Serves 4
Preparation time: 30 mins + 1 hour to marinate
Cooking time: 20 mins

Spicy Pork with Mint Leaves (Laab Muu)

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced

3 slices fresh galangal root

2 cloves garlic, peeled

3 shallots, sliced

1 tablespoon oil

1 lb (500 g) boneless lean pork, cubed

3 tablespoons Roasted Rice Powder (see note)

1 teaspoon minced red chili

1 spring onion (scallion), minced

Few sprigs coriander leaves (cilantro), minced

½ cup (20 g) fresh mint leaves

Dressing

4 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

½ teaspoon sugar

1 Dry-fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5 to 7 minutes until fragrant and golden brown. Remove from the heat and set aside to cool. Grind in a blender until fine.

2 Combine the Dressing ingredients in a small bowl and mix well.

3 Heat the oil in a wok or skillet over medium heat and stir-fry the pork and lemongrass mixture for 5 to 7 minutes until cooked. Remove from the heat.

4 In a large bowl, toss the cooked pork mixture with all the other ingredients and the Dressing thoroughly until well combined. Transfer to a serving platter and serve with raw vegetables and rice, as desired.

To make the Roasted Rice Powder, bake the required amount of uncooked long grain or glutinous rice in a preheated oven at 250°F (720°C) or dry-fry in a skillet over low heat for about 70 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender.

Serves 4 to 6
Preparation time: 30 mins
Cooking time: 10 mins

Crying Tiger Beef Steak

(Sya Rong Hai)

2 tablespoons soy sauce

1 teaspoon fish sauce

1 lb (500 g) top round or sirloin steak

Dipping Sauce

⅓ cup (80 ml) fish sauce

⅓ cup (80 ml) water

⅓ cup (80 ml) freshly squeezed lime juice

1 shallot, thinly sliced

1 tablespoon Roasted Rice Powder (page 68)

2 teaspoons ground chili

1 spring onion (scallion), thinly sliced

1 Combine the soy sauce and fish sauce in a bowl. Place the beef in the mixture and mix until well coated. Allow to marinate for at least 1 hour.

2 Make the Dipping Sauce by combining all the ingredients in a serving bowl and mixing well. Set aside.

3 Grill the marinated beef steak on a pan grill or under a preheated broiler for about 5 minutes on each side, basting with the marinade, until browned on the outside but still pink and moist inside. Remove and set aside to cool.

4 When cool, cut the beef into thin slices and arrange on a serving platter. Serve with a bowl of Dipping Sauce on the side.

Sya means tiger, and rong hai means crying. As one story goes, this dish was once made with such tough beef that even tigers cried while trying to eat it. Another tale says that it should be made so hot (with chilies) that tigers cry while trying to eat it.

Serves 4 to 6
Preparation time: 10 mins + 1 hour to marinate
Cooking time: 10 mins

Roast Duck in Red Curry

2 cups (500 ml) thin coconut milk

4 tablespoons Red Curry Paste (page 61)

2 cups (500 ml) chicken stock or ½ to 1 chicken stock cube dissolved in 2 cups (500 ml) hot water

3 tablespoons fish sauce

3 teaspoons sugar

1½ cups (150 g) cubed eggplant

1 cup (125 g) seedless grapes or pineapple chunks

15 cherry tomatoes

1 finger-length red chili, deseeded and sliced

6 kaffir lime leaves, thinly sliced

10 basil leaves, sliced

10 oz (300 g) Chinese roast duck, sliced into bite-sized pieces

1 To make the curry sauce, heat ¼ cup (60 ml) of the coconut milk in a wok or pot over medium heat until hot. Add the Red Curry Paste and stir until fragrant, 2 to 3 minutes. Add the chicken stock, remaining coconut milk, fish sauce and sugar, and mix well. Add the eggplant and cook until tender, about 5 minutes. Add the grapes or pineapple chunks, tomatoes, chili, kaffir lime leaves and basil leaves. Simmer uncovered for about 3 minutes until the sauce thickens.

2 Add the roast duck to the curry. Simmer for a further minute. Remove from the heat and serve with steamed rice.

Chinese roast ducks are sold at any Chinese restaurant or grocery. These are the ducks you see hanging or hooked in a glass case-they are glazed with a sweet hoisin sauce.

Serves 4
Preparation time: 30 mins
Cooking time: 20 mins

Stir-fried Chicken with
Cashew Nuts

2 tablespoons minced garlic

3 skinless chicken breasts (1 lb/500 gin total), cut into bite-sized pieces

1 medium onion, halved and thinly sliced to yield 1 cup

1 small carrot, peeled and cut into sticks to yield 1 cup

4 oz (120 g) green beans, cut into lengths to yield 1 cup

1 small bell pepper, deseeded and cut into strips to yield 1 cup

1 tablespoon fish sauce

2 tablespoons oyster sauce

1 tablespoon sugar

¾ cup (95 g) roasted unsalted cashew nuts

1 spring onion (scallion), sliced

Crispy Fried Dried Chilies

3 tablespoons oil

6 dried red chilies, soaked in warm water until soft, stems discarded, deseeded and drained

1 Make the Crispy Fried Dried Chilies first by heating the oil in a wok over medium heat until hot and stir-frying the dried chilies for 1 to 2 minutes until fragrant and crispy. Remove the chilies and drain on paper towels. Set aside.

2 In the same wok, heat the leftover oil over medium heat and stir-fry the garlic for 1 to 2 minutes, until fragrant and golden brown. Add the chicken and stir-fry for about 3 minutes until cooked. Add the onion, carrot, green beans and bell pepper, and stir-fry for 3 to 5 minutes until the vegetables are tender. Season with the fish sauce, oyster sauce and sugar. Stir-fry for 1 to 2 more minutes and remove from the heat. Finally stir in the Crispy Fried Dried Chilies and cashew nuts.

3 Serve hot on a serving platter, garnished with spring onion.

Serves 4 to 6
Preparation time: 25 mins
Cooking time: 15 mins

Fragrant Chicken Mussamun Curry

4 cups (1 liter) thin coconut milk and ½ cup (125 ml) thick coconut milk

1 fresh chicken (about 2 lbs/1 kg), cut into serving pieces

3 cardamom pods

3 bay leaves

2 cinnamon sticks (each 3 in/8 cm)

3 medium potatoes, peeled and cubed

10 oz (300 g) pearl onions or 2 medium onions, sliced

½ cup (50 g) unsalted raw peanuts

3 tablespoons fish sauce

2 tablespoons shaved palm sugar or dark brown sugar

6 tablespoons tamarind juice (page 7)

Mussamun Curry Paste

3 dried red chilies, soaked in warm water until soft, stems discarded, deseeded

¾ tablespoon coriander seeds

¾ teaspoon cumin seeds

2 cardamom pods

½ teaspoon ground nutmeg

2 cloves

½ teaspoon ground cinnamon

½ teaspoon black peppercorns

3 shallots

2 cloves garlic

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced

½ in (1 cm) fresh galangal root, peeled and sliced

5 to 6 coriander (cilantro) roots and stems

2 kaffir lime leaves

¾ teaspoon dried shrimp paste

½ teaspoon salt

3 tablespoons water

1 To make the Mussamun Curry Paste, dry-fry the dried red chilies, coriander seeds, cumin, cardamom, nutmeg, cloves, cinnamon and black peppercorns in a wok or skillet over medium heat for about 5 minutes until fragrant. Combine the roasted ingredients and all the other ingredients and grind to a smooth paste in a blender.

2 Heat ¼ cup (60 ml) of the thin coconut milk in a wok over medium heat until hot. Stir in the Mussamun Curry Paste and simmer for 2 to 3 minutes, stirring from time to time, until fragrant.

3 Add the chicken and simmer for 2 to 3 minutes, basting with the curry. Add the remaining thin coconut milk, cardamom, bay leaves and cinnamon, mix well and bring to a boil. Reduce the heat to low and simmer for 25 to 30 minutes until the chicken is tender and cooked.

4 Increase the heat to medium, add the potatoes, onions, peanuts, fish sauce, palm sugar and tamarind juice, and simmer for about 20 minutes, stirring occasionally until the vegetables are cooked. Stir in the thick coconut milk and adjust the seasonings, adding more fish sauce, sugar and tamarind juice if desired. Simmer for another 5 to 7 minutes and remove from the heat.

5 Transfer to a serving bowl and serve hot with steamed rice.

Serves 6
Preparation time: 1 hour
Cooking time: 45 mins

Stir-fried Beef with Basil

4 tablespoons oil

5 bunches holy basil leaves (kaprow), stems removed to yield 2 cups

3 tablespoons minced garlic

4 tablespoons minced shallots

2 to 3 tablespoons minced red chilies

1 lb (500 g) beef sirloin or flank steak, thinly sliced

7 oz (200 g) green beans, cut into lengths to yield 2 cups

2 in (5 cm) fresh young ginger, peeled and cut into thin strips

1 tablespoon fish sauce

½ tablespoons oyster sauce

1 teaspoon sugar

¾ cup (95 g) roasted unsalted cashew nuts (optional)

1 Heat the oil in a wok or skillet over medium heat until hot and stir-fry ½ of the basil leaves for 2 to 3 minutes until crispy. Remove and drain on paper towels. Set aside.

2 In the same wok, heat the leftover oil over medium heat and stir-fry the garlic, shallots and chilies for 2 to 3 minutes until fragrant. Add the beef and stir-fry for 2 to 3 minutes until just cooked. Add the green beans and ginger, and season with the fish sauce, oyster sauce and sugar. Continue to stir-fry for another 2 to 3 minutes until the green beans are tender and cooked. Stir in the remaining basil leaves and remove from the heat.

3 Transfer to a serving platter, garnish with cashew nuts (if using) and crispy fried basil leaves, and serve hot with steamed rice.

Serves 4
Preparation time: 30 mins
Cooking time: 15 mins

Fragrant Beef Panaeng Curry

2 cups (500 ml) thin coconut milk and ½ cup (125 ml) thick coconut milk

1½ lbs (700 g) beef, cubed

4 tablespoons fish sauce

2 tablespoons shaved palm sugar or dark brown sugar

1 onion, halved and sliced

1 bell pepper, deseeded and cut into sticks

3 tablespoons ground roasted unsalted peanuts

4 kaffir lime leaves, thinly sliced into strips

Sprigs of Thai basil leaves (haropa)

Panaeng Curry Paste

4 dried red chilies, soaked in warm water until soft, stems discarded, deseeded

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon black peppercorns

3 shallots

2 cloves garlic

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced

½ in (1 cm) fresh galangal root, peeled and sliced

4 to 5 coriander (cilantro) roots and stems

2 kaffir lime leaves

½ teaspoon dried shrimp paste

¼ teaspoon salt

1 tablespoon roasted unsalted peanuts

2 tablespoons water

1 To make the Panaeng Curry Paste, dry-fry the dried red chilies, coriander, cumin and black peppercorns in a wok or skillet over medium heat for about 5 minutes, until fragrant. Combine the roasted ingredients and all the other ingredients and grind to a smooth paste in a blender.

2 Heat ¼ cup (60 ml) of the thin coconut milk in a wok over medium heat until hot. Stir in the Panaeng Curry Paste and simmer for 2 to 3 minutes, stirring from time to time, until fragrant.

3 Add the beef cubes and simmer for 2 to 3 minutes, basting with the curry. Add the remaining thin coconut milk, fish sauce and palm sugar, mix well and bring to a boil. Reduce the heat to low and simmer for about 40 minutes until the curry has reduced to half and the beef is tender.

4 Increase the heat to medium, add the onion, bell pepper and thick coconut milk and simmer for 7 to 10 minutes, stirring occasionally until the vegetables are cooked. Stir in the peanuts and remove from the heat.

5 Transfer to a serving bowl and sprinkle with kaffir lime leaves and basil leaves before serving.

Serves 6 to 8
Preparation time: 40 mins
Cooking time: 50 mins