THE EVERYTHING® THAI COOKBOOK (21 page)

Reducing Chili Fire

Roasting chilies is another way to tone down their heat, as is soaking them in ice water for an hour.

2 tablespoons fish sauce

2 tablespoons dark soy sauce

2 tablespoons oyster sauce

3 tablespoons vegetable oil

1 tablespoon chopped garlic

1 whole boneless, skinless chicken breast, cut into bite-sized pieces

1 cup sliced domestic mushrooms

3 tablespoons grated ginger

Pinch of sugar

3 tablespoons chopped onion

2–3 habanero or bird's eye chilis

Jasmine rice, cooked according to package directions

3 green onions, trimmed and cut into 1-inch pieces

Cilantro

1. In a small bowl combine the fish, soy, and oyster sauces; set aside.
   
2. Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.
   
3. Add the reserved sauce and cook until it begins to simmer, stirring constantly.
   
4. Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minutes.
   
5. To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.
   

Poultry Protection

Be careful with raw poultry. It often contains bacteria that can cause food-borne illness. Keep it refrigerated at all times, even when thawing it, in a leak-proof container. Thoroughly clean all utensils and cutting boards. Sanitize them in a dishwasher or with a bleach solution. Thoroughly wash your hands with hot water and soap after handling raw poultry.

1 tablespoon vegetable oil

1–3 tablespoons Red Curry Paste (see recipes in Chapter 1)

½ cup coconut milk

1 whole boneless, skinless chicken breast, cut into bite-sized pieces

2 kaffir lime leaves or 2 (2-inch-long, ½–inch wide) pieces of lime zest

1 tablespoon basil leaves

2 tablespoons fish sauce

1 tablespoon brown sugar

4 ounces Thai eggplant (green peas can be substituted)

1. In a large skillet or wok, heat the oil over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute.
   
2. Reduce the heat to medium-low and add the coconut milk. Stirring constantly, cook until a thin film of oil develops on the surface.
   
3. Add all of the remaining ingredients except the eggplant. Bring to a boil, reduce heat, and simmer until the chicken begins to turn opaque, about 5 minutes.
   
4. Add the eggplant and continue to cook until the chicken is done to your liking, about 3 minutes more.
   

Is a Thai Eggplant the Same as a Japanese Eggplant?

No. A Japanese eggplant is long and narrow, almost the shape and size of a large banana, but with a deep purple color. They have a mild flavor and a smooth texture. Thai eggplants, on the other hand, are green and shaped like small cherries. They have a firmer bite than the Japanese variety and can be very difficult to find. Green peas make a fine substitute.

2 tablespoons fish sauce

1½ tablespoons soy sauce

1 tablespoon water

1½ teaspoons sugar

2 whole boneless, skinless chicken breasts, 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

1½ 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.
   

For the marinade:

½ cup fish sauce

½ cup sweet dark soy sauce

2 tablespoons crushed garlic

2 tablespoons freshly grated gingerroot

1 tablespoon freshly ground black pepper

For the stuffing:

½ cup freshly grated ginger

½ cup fresh grated galangal

½ cup sliced bruised lemongrass stalks

½ cup chopped cilantro

½ 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.
   

Picking Lemongrass

To choose fresh lemongrass, 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.

2 tablespoons soy sauce

2 cloves garlic, minced

1 (1-inch) piece of ginger, peeled and minced

1–2 tablespoons prepared chili sauce

1 pound boneless, skinless chicken breasts, 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

4–6 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 sauté 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.
   

3 tablespoons vegetable oil

5–10 dried Thai chilies