Green Chicken Curry with Basil and Eggplant
Gaeng Kheow Wan Gai
A fragrant, creamy curry which is always popular. Remove the skin from the chicken if you wish to reduce the fat.
1/2 cup (125 ml) coconut cream
3 tablespoons Green Curry Paste (page 23)
12 oz (350 g) boneless chicken breast, thinly sliced
11/2 cups (375 ml) thin coconut milk
2 kaffir lime leaves
11/2 tablespoons fish sauce
1 teaspoon sugar
5 oz (150 g) eggplant, cut into bitesized pieces (about 11/2 cups)
1/4 cup (10 g) Thai basil leaves (horapa)
2-3 red chilies, deseeded and cut in strips
1 Place coconut cream in a saucepan and heat over low to medium heat until it begins to have an oily sheen. Add the Green Curry Paste and stir well. Add the chicken and cook until it changes color. Add coconut milk, kaffir lime leaves, fish sauce and sugar. Bring to a boil, then add the eggplant. Simmer over low heat until the chicken is cooked, about 15 minutes, then add the basil and chilies. Remove from heat and serve.
Note: This dish can be prepared in advance by cooking it until the chicken is tender. Add the basil and chilies when reheating the dish just before serving.
Serves 4-6 Preparation time: 15 mins
Cooking time: 25 mins
Chicken Wrapped in Pandanus Leaves
Gai Hor Bai Toey
Fragrant screwpine or pandanus palm leaves add their subtle fragrance to this deep-fried chicken dish, which is the Thai version of the popular Chinese Chee Pow Gai (Paper-wrapped Chicken).
1 lb (500 g) boneless chicken meat
16 pandanus leaves
Oil for deep-frying
Marinade
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 cloves garlic and 3 coriander roots, pounded together to a paste
Sauce
1 teaspoon white sesame seeds
1 cup (250 ml) distilled white vinegar
1/2 cup (100 g) sugar
2 tablespoons black soy sauce
1 teaspoon fish sauce
1 Cut chicken meat into bite-sized chunks. Mix the Marinade ingredients well into the chicken. Set aside in the refrigerator to marinate for 3 hours.
2 To prepare the Sauce, dry-fry the sesame seeds in a skillet for 2 minutes or until lightly browned. Set aside. Mix the remaining Sauce ingredients together in a bowl, then add the sesame seeds and set aside.
3 Wrap two or three pieces of chicken in each pandanus leaf to form a knot (see photo). Alternatively, wrap each pandanus leaf around the chicken to form a bundle and secure with a toothpick.
4 Heat oil in a wok or small frying pan. Deep-fry until fragrant, about 5 minutes. Serve with Sauce and steamed rice.
Serves 4 Preparation time: 30 mins
Cooking time: 7 mins
Note: If pandanus leaves are not available, add a few drops of pandan essence to the Marinade. Drain the chicken pieces and stir-fry for 5 minutes in 1 tablespoon of oil over medium high heat, and garnish with coriander leaves (cilantro).
Red Chicken Curry with Bamboo Shoots
Gaeng Ped Gai Naw Mai
Fresh bamboo shoots (naw mai) are a seasonal delicacy in Thailand, and have a sweetness and texture that cannot quite be matched by the canned variety. However, the latter makes an acceptable substitute, providing a firm contrast to the tender chicken in this curry-style dish.
1/2 cup (125 ml) coconut cream
2 tablespoons Red Curry Paste (page 22)
12 oz (350 g) boneless chicken meat, cut into bite-sized strips
11/2 cups (375 ml) thin coconut milk
10 oz (300 g) bamboo shoots, sliced
2 tablespoons fish sauce
1/4 teaspoon salt
11/2 teaspoons sugar
5 kaffir lime leaves, halved
1 fresh red chili, thinly sliced
1/2 cup (20 g) Thai basil leaves (horapa)
1 If using fresh bamboo shoots, peel and slice and place in a saucepan. Cover with water and boil until just tender, about 5 minutes. (Canned bamboo shoots should be drained, sliced and boiled for 2-3 minutes in a little water to remove any metallic taste.)
2 Bring the coconut cream to a boil in a saucepan over medium heat. Reduce to low heat and simmer, stirring constantly, until the surface takes on an oily sheen. Add the Red Curry Paste and chicken, stir well, and add the coconut milk and bamboo shoots.
3 Continue to simmer over low heat until the chicken is tender, about 10 minutes, then add fish sauce, salt, sugar, kaffir lime leaves and chili. Remove from heat and garnish with basil.
Serves 4 Preparation time: 15 mins
Cooking time: 20 mins
Roast Duck Curry
Gaeng Ped
Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.
1/2 roasted duck (about 11/2 lbs/675 g)
1/2 cup (125 ml) coconut cream
2 tablespoons Red Curry Paste (page 22)
11/2 cups (375 ml) thin coconut milk
1 large or 2 small tomatoes, cut in wedges
1/2 cup (60 g) seedless grapes or diced pineapple (optional)
1 cup (150 g) pea-sized eggplants, or 1 small eggplant cut into bite-sized chunks
3 kaffir lime leaves
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon salt
10 Thai basil leaves (horapa)
2-4 red or green chilies, cut into strips
1 Remove all bones from the duck and cut the meat into bite-sized pieces.
2 Place the coconut cream in a saucepan and heat over medium heat. Add the Red Curry Paste, stirring well.
3 Add the duck and stir well, then add the coconut milk, tomatoes, eggplant, grapes or pineapple (if using), kaffir lime leaves, fish sauce, sugar and salt. Bring to a boil, then remove from heat.
4 Sprinkle with the basil leaves and red or green chilies. Serve with plain rice.
Note: The pea-sized eggplants add a slightly crunchy texture to the smooth curry, while the grapes or pineapple add a tangy sweetness. If the tomatoes are sour, you may need to add slightly more sugar to compensate.
Serves 4-6 Preparation time: 15 mins
Cooking time: 20 mins
Mussaman Beef Curry
Gaeng Mussaman
Spices such as cloves, cardamom and cinnamon were brought to Thailand by Muslim traders from Java, India and Sumatra, and dishes using these are referred to as Mussaman (Muslim) curries. This version from southern Thailand uses the basic Mussaman Curry Paste and other spices.
1/2 cup (125 ml) coconut cream
3 tablespoons Mussaman Curry Paste (page 23)
1 teaspoon oil
1 lb (500 g) beef sirloin
2 cups (500 ml) thin coconut milk
5 cardamom seeds, dry-roasted until fragrant
1 cinnamon stick, about 3 in (8 cm) in length
2 medium-sized potatoes (about 7 oz/ 200 g), peeled and cut into chunks
1 heaped tablespoon unsalted peanuts, chopped
5-10 shallots
3 bay leaves
2 tablespoons chopped palm sugar
2 tablespoons fish sauce
3 tablespoons tamarind juice (page 21)
Sweet and Spicy Pickled Vegetables (page 39)
1 Heat the coconut cream in a saucepan over medium heat, add the Mussaman Curry Paste, reduce heat to low and simmer for 5 minutes. Turn off heat and set aside.
2 Heat oil in a large pot or wok, then add the beef and stir-fry for 8-10 minutes, until almost cooked. Add the coconut milk and bring to a boil. Reduce heat to low and simmer gently for 10 minutes.
3 Add all the remaining ingredients and cook until the potatoes and meat are tender. Serve accompanied by Sweet and Spicy Pickled Vegetables (page 39) and rice.
Note: The potatoes provide a contrast in texture and a bland counterpoint to the spicy gravy.
Serves 4-6 Preparation time: 15 mins
Cooking time: 30 mins
Red Pork Curry
Gaeng Ped Moo
Pork is the most popular meat in Thailand, prepared in many different ways. This is a very simple, quickly prepared curry.
1/2 cup (125 ml) coconut cream
1 tablespoon Red Curry Paste (page 22)
12 oz (350 g) pork tenderloin (pork fillet), cut in bite-sized slices
1/3 cup (90 ml) pea-sized eggplants (optional)
11/2 cups (375 ml) thin coconut milk
11/2 tablespoons fish sauce
1 teaspoon sugar
5 kaffir lime leaves, halved
1 fresh red chili, thinly sliced
1/2 cup (20 g) Thai basil leaves (horapa)
1 Bring the coconut cream to a boil in a saucepan over medium heat, stirring constantly. Add the Red Curry Paste, pork, eggplant and coconut milk. Stir well and simmer over low heat until done, about 15 minutes.
2 Add the fish sauce, sugar, kaffir lime leaves and chili. Stir and heat through, then remove from heat and garnish with basil.
Note: If pork tenderloin is not available, use any other lean cut of pork.
Serves 4 Preparation time: 15 mins
Cooking time: 30 mins
Beef with Roasted Eggplant
Pla Nuea Makreua Orn
Although freshly grilled beef is delightful when used for this dish, it is also an ideal way to use up any leftover roast or steak.
8 oz (225 g) Asian eggplants
3 tablespoons oil
10 oz (300 g) uncooked or cooked beef steak
3 shallots, sliced
1/2 cup (20 g) mint leaves or coriander leaves (cilantro)
Sauce
2-5 bird's-eye chilies, sliced
2 tablespoons lime juice
11/2 tablespoons fish sauce
1 teaspoon sugar
1 Roast the eggplants under a broiler or on a grill, turning frequently, until the skins are blackened on all sides and the flesh is soft inside. Slice the eggplants in half, scoop out the flesh, discard the skins, and set aside.
2 If using uncooked beef, add 1 tablespoon of oil to the pan and saute the steak over high heat until brown on both sides, about 3 minutes.
3 Fry the shallots in a separate pan in 2 tablespoons of oil over medium heat until brown and crisp, about 2 minutes. Drain and set aside.
4 Thinly slice the beef steak, combine with the eggplant and the Sauce ingredients, and mix well. Top with the fried shallots and serve at room temperature with white rice.
Note: If Asian eggplants are unavailable, Mediterranean eggplants may be used. Cut the eggplants into bite-sized pieces and stir-fry in 2 tablespoons of oil over high heat in a skillet or wok.
Serves 4 Preparation time: 15 mins
Cooking time: 25 mins
Chicken Stir-fried with Chili and Basil
Kha Kob Phad Ped
This dish is normally prepared with chicken but frogs' legs can also be used. Frogs, found in the klongs or canals and rice paddies of Thailand, are sometimes euphemistically called "paddy chickens." Their flavor is delicate and similar to chicken.
1 tablespoon oil
10 oz (300 g) boneless chicken thighs, deboned and cut into bite-sized chunks or frogs' legs, cleaned and skinned
1 tablespoon green peppercorns
2-3 red chilies, sliced lengthwise
3 in (8 cm) young galangal root, julienned
2 teaspoons fish sauce
1/2 teaspoon chopped palm sugar or dark brown sugar
Large handful Thai basil leaves (horapa)
1 Heat the oil in a wok until very hot. Add chicken chunks or frogs' legs and peppercorns and stir-fry over high heat for a couple of minutes. Add chilies, galangal, fish sauce and sugar. Mix well and cook for another minute. Stir in the basil and remove from the heat.
2 Serve accompanied by rice.
Serves 4 Preparation time: 15 mins
Cooking time: 15 mins
Barbecued Chicken
Gai Yang
A northeastern version of a dish now served all over the country.
1 chicken (about 21/4 lbs/1 kg), cut in serving pieces
1 tablespoon julienned ginger, for garnish
Marinade
10 cloves garlic, minced
1-2 tablespoons black peppercorns, crushed
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons brandy or dry sherry
1 teaspoon salt
Sweet Thai Chili Sauce
1/2 cup (125 ml) distilled white vinegar
1/2 cup (100 g) sugar
5 cloves garlic, minced
2-3 red chilies, pounded or minced
1/2 teaspoon salt
1 Mix the Marinade ingredients in a bowl. Add the chicken and combine thoroughly with the Marinade. Set aside in the refrigerator for 3-4 hours.
2 Grill chicken over hot charcoal or under a broiler, turning from time to time until browned on all sides, about 25-30 minutes.
3 Meanwhile, mix all the Sweet Thai Chili Sauce ingredients in a saucepan, bring to a boil and simmer until the sauce thickens slightly. The sauce should have a thin, syrupy consistency. Set aside to cool.
4 Serve the chicken and Sweet Thai Chili Sauce accompanied by plain or glutinous rice and Green Papaya Salad (page 48).
Note: Sweet Thai Chilli Sauce is widely available bottled.
Serves 4 Preparation time: 15 mins
Cooking time: 30 mins
Grilled Pork with Chili Sauce
Kaw Moo Yang
The common Thai seasonings of garlic, black pepper and coriander root are partnered with Chinese oyster sauce and soy sauce to marinate the pork, which is then grilled and served with a spicy sauce.
11/4 lbs (600 g) pork ribs, pork loin or pork neck, which is the traditional cut for this recipe
Marinade
2 tablespoons crushed garlic
1 tablespoon crushed coriander root
1/2 teaspoon freshly ground black pepper
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sugar
Chili Sauce
6 shallots, thinly sliced
3 teaspoons chili flakes or ground red pepper
11/2 tablespoons fish sauce 3 tablespoons lime juice
1 Separate the ribs or slice the pork into 11/2 -in (4-cm) strips. Mix all the Marinade ingredients together and marinate the pork for 1 hour.
2 While the pork is marinating, mix the Chili Sauce ingredients together and set aside.
3 Grill the pork over hot charcoal or under a very hot broiler for 15-20 minutes on each side, or until each side of the meat is browned.
4 If using pork loin, slice thinly. Place ribs or pork slices on a serving dish, and serve with the Chili Sauce accompanied by steamed glutinous rice and sliced cucumber.
Serves 4-6 Preparation time: 10 mins
Cooking time: 40-50 mins
Dry Beef Curry
Panaeng Nuea
A southern style of cooking beef, hot and fragrant with typically Indian spices. The use of palm sugar, peanuts and kaffir lime leaves, however, is distinctly Thai.
1 tablespoon coriander seeds and 2 teaspoons cumin seeds, ground in a mortar and pestle or spice grinder
3 tablespoons Mussaman Curry Paste (page 23)
1/2 cup (125 ml) coconut cream
12 oz (350 g) beef sirloin, cut into thin strips
11/2 cups (375 ml) thin coconut milk
1/2 cup (90 g) roasted peanuts, crushed
11/2-2 tablespoons fish sauce
3 tablespoons chopped palm sugar or dark brown sugar
6 kaffir lime leaves, torn in half
1 red chili, thinly sliced
1 Mix the ground coriander and cumin with the Mussaman Curry Paste. Heat coconut cream in a large pot or wok until some of the oil surfaces. Add the curry paste, reduce heat and slowly bring to a boil, stirring constantly.
2 Put in beef strips and cook for 5 minutes, then add coconut milk and the rest of ingredients, except for the kaffir lime leaves and chili. Simmer over low heat for 30 minutes, stirring frequently, until the meat is tender, and the oil has come out of the coconut milk.
3 Add the kaffir lime leaves and chili, remove from the heat and serve with white rice.
Serves 4 Preparation time: 15 mins
Cooking time: 40 mins
