THE EVERYTHING® THAI COOKBOOK (26 page)

Thai Vegetable Curry

2 tablespoons vegetable oil

¼ cup Green Curry (see recipes in Chapter 1)

3 cups canned, unsweetened coconut milk

3 tablespoons fish sauce

1 pound small boiling potatoes, quartered (or halved if large)

1 pound Japanese eggplant, cut into 1-inch slices

12 ounces baby carrots

2 cups broccoli florets

3—4 ounces green beans, cut into 1-inch lengths

½ cup fresh minced cilantro

1. In a heavy stew pot, heat the oil. Add the curry paste 2 to 3 minutes.
   
2. Add the coconut milk and fish sauce; simmer for 5 minutes.
   
3. Add the potatoes, eggplant, and carrots, and bring to a heat and simmer for 10 minutes. Add the broccoli and continue to simmer until the vegetables are cooked through, 10 minutes.
   
4. Just before serving stir in the cilantro.
   

Soy Sauce?

The Thai will know immediately that you are a foreigner if you ask for soy sauce. It's usually available, but it is not a traditional condiment. Fish sauce is the way to go.

1 cup coconut milk

1 shallot, finely chopped

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon Thai chilies, seeded and finely sliced

1 tablespoon green peppercorns, tied together in a small pouch made from a Handi Wipe

½ teaspoon sliced kaffir lime leaves

½ cup long beans or green beans, broken into 2-inch pieces

½ cup sliced mushrooms

1 cup shredded cabbage

½ cup peas

Rice, cooked according to package directions

1. In a saucepan bring the coconut milk to a gentle simmer medium heat. Stir in the shallots, soy sauce, brown sugar, green peppercorn pouch, and lime leaves. Simmer for 1 until aromatic.
   
2. Add the green beans, mushrooms, and cabbage, and return simmer. Cook for 5 to 10 minutes or until tender.
   
3. Add the peas and cook 1 more minute. Remove the pouch before serving over rice.
   

Kaffir Limes

The kaffir lime tree produces fruit and leaves that make great additions to dishes. It imparts a wonderful tropical fruit flavor to any dish.

8 cups vegetable stock

3 tablespoons fish sauce

2 tablespoons dark soy sauce

2 tablespoons brown sugar

4 cups turnip, cut into bitesized pieces

1 Chinese cabbage, cut into bite-sized pieces

1 Western cabbage, quartered, cored, and cut into bitesized pieces

1 cup sliced leeks

2 cups sliced celery

4 cups roughly chopped kale

1 can straw mushrooms, drained

5 cakes hard tofu, cut into bite-sized pieces

1 teaspoon vegetable oil

6 tablespoons soybean paste

3 tablespoons chopped garlic

1 tablespoon minced ginger

3 cups bean noodles, soaked, and cut into short lengths

½ cup chopped cilantro

Freshly ground pepper to taste

1. Bring the stock to a boil and add the fish sauce, soy sauce, brown sugar.
   
2. Reduce the heat, add the vegetables and tofu, and simmer vegetables are almost tender.
   
3. In a small sauté pan, heat the oil over medium heat. Add paste and stir-fry until fragrant. Add the garlic and ginger, until the garlic is golden.
   
4. Add the soybean paste mixture to the soup. Stir in the noodles and cilantro, and simmer 5 more minutes.
   
5. Season with the pepper and additional fish sauce to taste.
   

1-2 tablespoons vegetable oil

2 cups bite-sized tofu pieces

2 tablespoons minced garlic

2 tablespoons grated ginger

4 tablespoons seeded and sliced Thai chilies

4 tablespoons soy sauce

2 tablespoons dark sweet soy sauce

1 small onion, sliced

¼ cup snow peas

¼ cup thinly sliced celery

¼ cup water chestnuts

¼ cup bite-sized pieces bell pepper

¼ cup sliced mushrooms

¼ cup cauliflower florets

¼ cup broccoli florets

¼ cup asparagus tips

1 tablespoon cornstarch, dissolved in a little water

¼ cup bean sprouts

Rice, cooked according to package directions

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-heat. Add the tofu and sauté until golden brown. Transfer paper towels to drain.
   
2. Add additional oil to the skillet if necessary, and stir-fry the ginger, and chilies to release their fragrance, about 2 to Stir in the soy sauces and increase the heat to high.
   
3. Add the reserved tofu and all the vegetables except the bean stir-fry for 1 minute.
   
4. Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.
   
5. Add the bean sprouts, stirring briefly to warm them.
   
6. Serve over rice.
   

4 cups water

1 cup baby corn

1 cup broccoli florets

1 cup sliced carrots

½ cup bok choy

1 large cucumber, seeded and cut into 3-inch-long, ½-inch wide strips

1 recipe Thai Vinegar Marinade (see recipe on page 15)

½ cup cilantro leaves

2–3 tablespoons toasted sesame seeds

1. Bring the water to a boil in a large pan. Add the vegetables blanch for 2 to 3 minutes. Strain the vegetables and shock water to stop the cooking process.
   
2. Place the vegetables in a large bowl and pour the Thai Vinegar Marinade over the top. Let cool to room temperature and then refrigerate for at least 4 hours or up to 2 weeks (yes, weeks).
   
3. 3. Stir in the cilantro and sesame seeds just before serving.
   

2 bell peppers (red, yellow, or green, in any combination), seeded and cut into 2-inch squares

1 zucchini, cut into 1-inch slices

1 summer squash, cut into 1-inch slices

12 whole mushrooms, approximately 1-inch in diameter

12 whole pearl onions or 12 (2-inch) pieces of white onion

1 recipe Asian Marinade (see recipes in Chapter 1)

1. Alternate the vegetables on 6 skewers (soak the skewers in water until soft if using wooden skewers).
   
2. Place the skewers in a pan large enough to allow them to lay flat. Pour the marinade over the skewers and let sit for approximately 1 hour.
   
3. Place the skewers in a lightly oiled grill basket and place on a hot grill. Cook approximately 5 minutes on each side or until vegetables are done to your liking.
   

Grilling Isn't Just for Meats!