THE EVERYTHING® THAI COOKBOOK (4 page)

6–8 large dried red chilies (often called California chilies), soaked in hot water for 5 minutes and drained

2 tablespoons coriander seeds, toasted

2 teaspoons cumin seeds, toasted

½ teaspoon cardamom seeds, toasted

2 whole cloves

¼ teaspoon whole black peppercorns

¼ teaspoon ground cinnamon

1 teaspoon shrimp paste (optional)

1 stalk lemongrass, tough outer leaves removed and discarded, inner core finely chopped

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

1 teaspoon salt

1 teaspoon lime peel

2 teaspoons brown sugar

2 tablespoons vegetable oil

3 tablespoons Tamarind Concentrate (see recipe on page 18)

3 tablespoons water

1. Place all ingredients in a food processor and blend until smooth.
   
2. Transfer to a small saucepan and bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, for 5 minutes.
   
3. Stir in 1 cup of water and bring the mixture to a boil. Reduce heat, cover, and simmer 30 minutes.
   

The Chili Infusion

Chilies are not indigenous to Asia. They arrived in Thailand from South America with the Portuguese traders and missionaries. Today, the Thai people eat more chilies on the average per person than any other country in the world
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2 tablespoons vegetable oil

12 serrano chilies, seeded and chopped

6–8 Thai bird chilies, seeded and chopped

1 tablespoon shrimp paste

1 stalk lemongrass, tough outer leaves removed and discarded, inner core minced

1 (3-inch) piece ginger, peeled and chopped

4 shallots, chopped

1 cup chopped basil

½ cup chopped mint

¼ cup chopped chives

¼ cup chopped arugula

1. In a medium-sized sauté pan, heat the oil on medium. Add shrimp paste, lemongrass, ginger, and shallots, and sauté until shallots begin to turn translucent and the mixture is very fragrant.
   
2. Transfer the mixture to a food processor and process until adding 1 or 2 tablespoons of water to help with the grinding.
   
3. Add the remaining ingredients and more water if necessary to process until coarsely blended.
   

Arugula

Arugula is a specialty green with a peppery, somewhat bitter taste. Although we Westerners associate it with Italian cuisine, it was originally cultivated in Western Asia. If you can't find it (check in the herb section), you can substitute spinach in this recipe, although with a slightly less flavorful result.

½ cup dried shrimp

1¾ cups vegetable oil, divided

cup garlic

1 cup sliced shallots

12 small Thai chilies or

6 serrano chilies

3 tablespoons Tamarind Concentrate (see recipe on page 18)

3 tablespoons brown sugar

1 tablespoon fish sauce

1. Place the dried shrimp in a small bowl. Cover the shrimp stir briefly, and drain; set aside.
   
2. Pour 1½ cups of the vegetable oil in a medium-sized saucepan. the oil to approximately 360 degrees over medium-high heat.
   
3. Add the garlic and fry until golden brown. Using a slotted transfer the garlic to a bowl lined with paper towels.
   
4. Add the shallots to the saucepan and fry for 2 to 3 minutes; the shallots to the bowl with the garlic.
   
5. Fry the reserved shrimp in the saucepan for 2 minutes; the bowl.
   
6. Fry the chilies until they become brittle, about 30 seconds; them to the bowl. (Allow oil to cool to room temperature discarding.)
   
7. Combine the fried ingredients, the remaining oil, and the a food processor; process to form a smooth paste.
   
8. Place the paste in a small saucepan over medium heat. Add the sugar and fish sauce, and cook, stirring occasionally, for about 5 minutes.
   
9. Allow the paste to return to room temperature before placing in an airtight container.
   

2 tablespoons vegetable oil

1 medium to large onion, minced

2 serrano chilies, seeded and chopped

1 (½-inch) piece ginger, peeled and chopped

1 teaspoon ground coriander

4 tablespoons fermented yellow beans (fermented soy beans)

2 tablespoons lime juice

2 tablespoons water

1. In a medium-sized sauté pan, heat the oil over medium heat. Add the onion and chilies, and sauté until the onion becomes translucent. Stir in the ginger and coriander, and continue to cook for 30 seconds.
   
2. Add the beans, lime juice, and water, and simmer over low heat for 10 minutes.
   
3. Transfer the mixture to a blender and process until smooth.
   

1 bunch mint leaves

1 bunch cilantro leaves

¼ cup peanuts

½ cup Tamarind Concentrate (see recipe on page 18)

4–5 Thai bird peppers or 2 serrano chilies, seeded and chopped

Place all the ingredients in a food processor and blend to form a paste.

2 tablespoons vegetable oil

1 medium to large onion, minced

2 jalapeños, seeded and chopped

2 cloves garlic, chopped

3 green onions, trimmed and sliced

4 tablespoons canned black beans or black soy beans

1 teaspoon brown sugar

1 tablespoon fish sauce

2 teaspoons lime juice

1. In a medium-sized sauté pan, heat the oil over medium-the onions, jalapeños, garlic, and green onions, and sauté onion becomes translucent.
   
2. Using a slotted spoon, transfer the sautéed vegetables to processor or blender (set aside the oil in the sauté pan). remaining ingredients and process briefly to create a not-paste.
   
3. Reheat the reserved oil in the sauté pan. Transfer the paste and heat for 5 minutes, stirring constantly. If the paste seems thick, add a bit of water.
   

Marinating Safely

When you marinate foods, you should always do it in the refrigerator to reduce the possibility of bacteria growth unless otherwise directed in a recipe
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2 tablespoons fish sauce

¼ cup fresh lime juice

½ cup sesame oil

1 large stalk lemongrass, crushed

¼ teaspoon hot pepper flakes

2 tablespoons chopped peanuts

3 cloves garlic, minced

¼ cup chopped cilantro

1 tablespoon brown sugar

Combine the fish sauce and lime juice in a small bowl. Slowly whisk in the sesame oil, then stir in remaining ingredients.