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| THAI SALADS/ CONTINUED |
| 3.) In a small bowl, mix nuoc mam, sugar, lime juice, and red pepper. Mix well until sugar is dissolved. Then pour this mixture over chicken and mix well. 4.) Place spinach on a serving plate. Spoon chicken over spinach and top with carrots and peanuts. Serve at room temp. Serves 4. |
| THAI SOUPS AND CURRIES |
| A.) TOM CHUDE GAI MA NOUN [Tawm Chood Guy Moo Now]: LEMON CHICKEN SOUP: Shrimp, Fish, or Crab may be substituted for the chicken. |
| 2 cans chicken broth ; 1 stem of lemon grass, cut into 1" pieces; 1 whole chicken breast (boneless & skinless) cut into bite-sized pieces; 1 cup chopped cauliflower; 1 tomato, cut into 8 wedges; 1/2 cup sliced fresh mushrooms, or 1 3oz. can of sliced mushrooms, drained; 1 tsp. sugar; 2 tbls. nuoc mam; 1 1/2 tbls. lemon juice: |
| 1.) In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce the heat to medium and cook, uncovered, for 5 mins. 2.) Add chicken, cauliflower, tomato, and mushrooms and cook, uncovered, for 3 - 4 mins., or until chicken and cauliflower are tender. 3.) Add sugar, nuoc mam, and lemon juice. Stir well. Serve hot over rice or in individual soup bowls with rice on the side. Serves 4. |
| B.) TOM CHUDE GOONG HDAD [Tom Chood Goon Head]: SHRIMP AND MUSHROOM SOUP: |
| 3 cups chicken broth; 1/2 cup broccoli, chopped; 1/2 cup coarsely chopped cabbage; 1 lb. fresh medium-size shrimp, shelled and deveined; 1 cup sliced fresh mushrooms, or 1 6oz. can sliced mushrooms, drained; 2 tsp. nuoc mam; 1/4 cup chopped green onions; 1/8 tsp. blk. pepper: |
| 1.) In a large saucepan, bring broth to a boil over high heat, then add broccoli, cabbage, shrimp, and mushrooms. Reduce heat to medium. Cook uncovered for 3 - 4 mins., or until shrimp becomes bright pink and curl tightly. 2.) Add remaining ingredients. Cook for 30 secs., or until green onions are bright green. Serve hot with rice. Serves 4. |
| C.) GAENG DAENG GAI [Gang Dang Guy]: CHICKEN MASMAN CURRY: |
| 1.) In a large bowl, mix chicken, salt, garam masala, cardamon, and lemon grass. 2.) Heat oil in a large skillet or wok over med.-high heat. Add cinnamon and onion. Fry about 5 mins., or until onions turn brown. Add chicken mixture and fry, stirring constantly, until chicken is brown. 3.) Add potatoes, coconut milk, and bay leaves and stir. Cover, reduce heat to low, and simmer for 20 mins., or until potatoes are tender. 4.) Add sugar, nuoc mam, lemon juice, and crushed red pepper. Stir and cook for about 5 mins. 5.) Remove cinnamon and bay leaves from the pan. Garnish with peanuts and serve steam- ing hot with rice. Serves 4 - 6. |
| 8 chicken thighs, skinned, boned, and cut into bite-size pieces; 1/2 tsp. salt; 1 tsp. garam masala, or: 1/4 tsp. ea., pepper, ground clove, grnd. cumin, and grnd. coriander seeds; 1/4 tsp. cardamon; 1 stalk lemon grass, chopped; 3 tbls. vegetable oil; 1 2" stick cinnamon; 1 med. onion, chopped; 2 med. potatoes, peeled and cut into bite-sized pieces; 2 cups coconut milk; 2 bay leaves; 1 tsp. sugar; 2 tbls. nuoc mam; 1 tsp. lemon juice; 1/4 tsp. crushed red pepper; 1/2 cup roasted peanuts for garnish: |
| D.) PANAENG NUA - [Pah-nang New-ah]: PANAENG BEEF CURRY: This is a thick curry that does not include vegetables. It can be made with beef, lamb, or chicken. |
| 2 cups coconut milk; 1 lb. stewing beef; 1 clove minced garlic; 1/4 tsp, coriander powder; 1/8 tsp. pepper; 1/4 tsp. salt; 1 stalk of lemon grass, minced; 3 tbls. nuoc mam; 1/2 tsp. lemon rind, minced; 2 tbls. chuncky peanut butter; 1 tbls. sugar; 1/2 tsp. crushed red pepper; 1 green onion, minced: |
| 1.) In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce to low and simmer uncovered, for 15 mins., stirring occasionally. 2.) Add remaining ingredients and stir. Cover and simmer over med. heat, stirring occasionally, for 1 1/2 hrs., or until beef is tender. Serve hot over rice. Serves 4. |
| C.) THAI GREEN PAPAYA SALAD: |
| 2 red chilis; 2 cloves garlic; 1 lrg. green papaya, sliced, seeded and grated; 1/4 cup of dried, salted shrimp; 2 carrots, shredded; 1 lrg. tomato, diced; 1/4 cup nuoc mam; 1/4 cup fresh lime juice; 1 tbl. palm sugar: |
| PlPlace all ingredients into a food processor and run until just mixed. May be served on a lettuce leaf. Goes well with the Thai grilled prawns and the Thai grilled steak. |
| D.) THAI MELON & CUCUMBER SALAD: |
| 1 honeydew melon and 1 cantalope; 1/4 of a med., to lrg. water melon; 2 lrg. cucumbers, peeled and diced: DRESSING: 1/4 cup ea., nuoc mam & fresh squeezed lime juice; 1 tbl. palm sugar: Mix well, then add 1/2 cup toasted, unsalted, chopped peanuts, 1/2 cup chopped dried shrimp, 3 chopped chilis, 4 chopped lime leaves, and 3 cloves fresh minced garlic. |
| Peel, seed, and dice the melons, then place the diced melons, along with the diced cucumbers, into a large bowl and pour the dressing over them. Serve chilled. |