THE EVERYTHING® THAI COOKBOOK (39 page)

5 tablespoons butter

1 tablespoon minced chives

½ teaspoon salt

½ serrano chili, seeded and minced

½ teaspoon grated lemon zest

8 ounces shrimp, cleaned and chopped

Salt and freshly ground black pepper to taste

1. In a medium-sized sauté pan, melt the butter over medium heat. Stir in the chives, salt, chili pepper, and lemon zest; sauté for 2 minutes.
   
2. Reduce the heat to low and add the shrimp; sauté for 3 minutes or until opaque.
   
3. Transfer the mixture to a food processor and coarsely purée. Season with salt and pepper.
   
4. Firmly pack the purée into a small bowl. Cover with plastic wrap, and refrigerate for 4 hours or overnight.
   
5. To serve, remove the shrimp dip from the refrigerator and allow it to sit for 5 to 10 minutes. Serve the dip with an assortment of crackers and toast points or some favorite veggies.
   

¾ cup cream of coconut

1¼ pounds (10 ounces) crabmeat, picked over to remove shell pieces

¼ teaspoon salt 2 green onions, trimmed and thinly sliced

2 tablespoons chopped cilantro

1 tablespoon lemon or lime juice

1 jalapeño, seeded and minced

Ground white pepper to taste

1. 1. In a small saucepan, combine the cream of coconut, crabmeat, and salt; bring to a simmer over medium-low heat. Simmer for 5 minutes.
   
2. Stir in the green onions, cilantro, lemon juice, jalapeño, and pepper. Pour into a serving dish and let stand at room temperature until cool.
   
3. Serve with fresh vegetables and crackers.
   

¾ cup olive oil

½ cup water

¼ cup rice wine vinegar

Juice of 1 lime

3 cloves garlic

1 whole serrano or jalapeño pepper

2 stalks lemongrass

3 (½-inch) pieces gingerroot

1½ pounds whole small white mushrooms

1. Place all of the ingredients except the mushrooms in a large pot; bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
   
2. Add the mushrooms to the pot, stirring to coat.
   
3. Remove the pot from the heat and let cool to room temperature, about 1 hour.
   
4. Refrigerate for at least 2 hours, preferably overnight.
   

2 ripe avocados, pitted and chopped

4 teaspoons lime juice

1 large plum tomato, seeded and chopped

1 tablespoon chopped onion

1 small garlic clove, minced

1 teaspoon grated lime zest

1 teaspoon grated gingerroot

1 teaspoon chopped serrano or jalapeño chili

1–2 tablespoons chopped cilantro

Salt and freshly ground black pepper to taste

1. Place the avocado in a medium-sized bowl. Add the lemon juice and coarsely mash.
   
2. Add the remaining ingredients and gently mix together.
   
3. Serve within 2 hours.
   

Thai Mexican Similarities

If you look through a Mexican cookbook, you'll find many typical Mexican ingredients that are also Thai staples — lime juice, chilies, cilantro, garlic, and onion.

1 tablespoon vegetable oil

2 whole boneless, skinless chicken breasts, trimmed and cut into thin strips

1–2 garlic cloves, minced

2–3 teaspoons minced ginger

2 tablespoons fish sauce

6 cups low-fat, low-salt chicken broth

1. In a large soup pot, heat the oil on medium-high. Add the chicken strips and sauté for 2 to 3 minutes.
   
2. Add the garlic and gingerroot and sauté for another minute.
   
3. Stir in the fish sauce, broth, and rice. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.
   
4. Add the green onions and snow peas; simmer to heat through.
   
5. Adjust seasoning with salt and freshly ground white pepper to taste.
   

Wild Rice

Wild rice isn't rice at all, but the seed of a native American grass. Processed white rice typically needs less water added than long-grain brown rice or wild rice, which can take up to 6 cups of water per cup of dry rice. Unlike its white and brown counterparts, wild rice is a very heavy and filling dish.

For the dressing:

¼ cup vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 teaspoons grated gingerroot

Pinch of sugar

½; teaspoon (or to taste) salt

For the salad:

2 cups chopped cooked chicken

4 ounces snow peas, trimmed

3 green onions, trimmed and sliced

1 cup bean sprouts

1 medium head of Chinese cabbage, shredded

1 tablespoon toasted sesame seeds

1. Place the salad dressing ingredients in a small bowl and whisk vigorously to combine.
   
2. In a medium-sized bowl, combine the chicken, snow peas, green onions, and bean sprouts. Add the dressing and toss to coat.
   
3. To serve, arrange the cabbage on a serving platter. Mound the chicken salad over the cabbage. Garnish with the sesame seeds.
   

3 tablespoons hoisin sauce, divided

1 tablespoon soy sauce

1 tablespoon dry sherry

2 whole boneless, skinless chicken breasts

1 tablespoon vegetable oil

4 tablespoons lime juice

1 teaspoon sesame oil

3 tablespoons sesame seeds, toasted

3 tablespoons peanuts, chopped

cup sliced scallions

¼ cup chopped cilantro, plus extra for garnish

Peanut oil for frying

¼ pound rice sticks

Bibb or romaine lettuce leaves

1. Combine 1 tablespoon of the hoisin sauce, the soy sauce, and the sherry in a medium-sized bowl. Add the chicken breasts and marinate for 20 to 30 minutes.
   
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts, reserving the marinade. Brown the breasts on both sides. Add the reserved marinade to the skillet, cover, and cook over medium-low heat until tender, about 20 minutes.
   
3. Let the chicken cool to room temperature, then shred it into bite-sized pieces; set aside.
   
4. In a medium-sized bowl, combine the shredded chicken with the remaining hoisin sauce, the lime juice, sesame oil, sesame seeds, peanuts, scallions, and cilantro. Add the shredded chicken and stir to coat.
   
5. Add approximately 1 inch of peanut oil to a large skillet and heat on high until the oil is very hot, but not smoking.
   
6. Add the rice sticks carefully and fry for approximately 6 to 8 seconds or until puffed and golden; turn the rice sticks with tongs and fry for another 6 to 8 seconds. Remove the rice sticks to a stack of paper towels to drain.
   
7. Toss about
   of the rice sticks with the chicken mixture.
   
8. To serve, place a mound of salad on a lettuce leaf on the center of each plate. Top with the remaining rice sticks and garnish with additional cilantro.