COLLECTION: Thai Recipes Vol.2

From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:10 +0200


From: (Stephanie da Silva)


3 lbs chicken wing drummettes

1/4       cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
          for a bunch that still has some roots attached)
1 tsp     ground turmeric
1 tsp     curry powder
1.5 tsp   ground dried chilis (cayenne or equivalent)
1 tbsp    sugar
1/4 tsp   salt
3 tbsp    thai fish sauce (filipino or vietnamese is ok, too)

Basting liquid:
1/2 cup coconut milk (canned is ok)

cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).

Process all marinade ingredients in a blender until smooth.  Marinate
chicken, refrigerated, overnight.  Grill over hot coals until done, brushing
frequently with coconut milk.  Serve garnished with cilantro sprigs,
accompanied by steamed rice and bowls of dipping sauce.

From: megatest! (Scott Fisher)

(Tom ka gai or kai tom ga)

1           12-ounce can coconut milk, such as Chaokoh
1/4 lb      chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece  of lemon grass, cut into very thin (1/16") slices on the
3-4 slices  of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
            acceptable substitute (though I've used sweet Fresno chiles
            in a variation I'll describe below), cut into thin circles
Cilantro    for garnish

Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup.  In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the
resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir
to distribute them.  Reduce the heat so the soup stays just below a boil
and cook for 12 to 15 minutes, or till the chicken pieces are finished
cooking.  Remove from heat and serve immediately with fresh cilantro
leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken.  I also added slices of kumquats instead of
the ginger, and used the sweet Fresno chiles instead of Thai birds.  We
also served it over Vietnamese rice noodles.  Was it southeast Asian or
Caribbean?  Who cares, it was wonderful.  If you can't find grouper,
it'd be good with any tender, delicate white fish -- sole, maybe, or a
very fresh sea bass, or maybe little chunks of monkfish.  I believe I've
had this with shrimp as well.  (Grouper, BTW, is a type of fish common
in the Caribbean and, if I recall, in other warm-water parts of the
world; the flesh is very white, very tender, and quite delicately
flavored.  I've seen it in one Asian grocery store in the Bay Area, as
well as in the Bahamas, so I'd guess that Gulf Coast netters should be
able to find it readily.)

1.  Galanga is similar to ginger, an edible rhizome available in most
Asian groceries.  If not available fresh, you can usually find it
frozen.  (Well, this is the SF Bay Area; if you can't find it at Tin Tin
or the New Castro Market, you have to have friends smuggle it in from
Bangkok for you...  Other parts of the country may vary.)

2.  Chile peppers add a lot to the dish; I've had it so hot that I could
barely eat it, and I've had it completely smooth, sweet and mild.  I
like it in the middle.

3.  Lemon grass adds a lot to the flavor and aroma, but as near as I can
tell it isn't edible unless you puree it.  (If there's sufficient
demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
around the slices of lemon grass and ginger.

From: (Stephanie da Silva)

Posted by Tamar More based upon an ingredient list


3-4 cans  coconut milk (make sure it's the unsweetened kind)
3 tblsp   chopped scallions
1-3 tsp   lemon grass
cilantro  (preferably fresh. I sometimes leave this out.  Niels says
          that's defeating the whole point, but I think it still comes
          out great)
tofu      cubed into smallish pieces.
chicken   also cubed to bite size.
1 carrot  grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp     galanga powder

Heat the coconut milk in a pot.  Add everything else.  As the lemon
grass is inedible, put it in a tea ball and immerse the ball in the soup
so you can retrieve it later.  Cook until the chicken is done and the
soup is hot (30 minutes?).  Taste to see if it needs more limes (it
always does) or more hot peppers (it's better to start mild and build up
to the desired level of spicyness).

From: (Stephanie da Silva)


3 cups   vegetable oil, for frying
20       won ton skins, cut into 1/4 inch strips
8 cups   shredded mixed salad greens
4 cups   bite-size pieces of barbecued or roast chicken (from a 3 lb bird)   
1 cup    bean sprouts
1        large yellow bell pepper, cut into thin julienne
1/2      European seedless cucumber (about 8 oz), cut into thin julienne 
6 tblsp  fresh lime juice
1/4 cup  fish sauce (nuoc mam)
1/4 cup  (packed) light brown sugar
4        serrano chiles, seeded and minced
1/2 tsp  freshly grated nutmeg
1 tblsp  finely minced fresh lemon grass (optional)
1 tblsp  finely minced fresh ginger
1/4 cup  minced fresh mint
3 tblsp  minced fresh basil
1/4 cup  dry-roasted unsalted peanuts, coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface.  Add the won ton strips in
batches and fry, turning, until crisp and golden, about 1 minute. 
Transfer to paper towels; drain well. 

In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
pepper and cucumber. 

In a medium bowl, whisk together the lime juice, fish sauce, brown
sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.  Add the
dressing to the salad and toss well.  Gently fold in the crisp won ton
strips.  Turn out onto a serving platter and sprinkle with the peanuts. 

From: (Clay Irving)

(Serves 4)

3 Tblsp  Vegetable Oil
1 lb     Chicken breast -- boned
2 Tblsp  Garlic -- coarsely chopped
3 Tblsp  Nuoc Nam (fish sauce)
3/4 Cup  Basil -- thinly sliced
2 Tblsp  Sugar
2        Serrano chilies
2 Tblsp  Water

Skin chicken and cut into 1.25 X 1 in strips.  Remove stems from chilies
and cut lengthwise into thin strips (discard the seeds).  Heat oil in
wok or large skillet over high heat.  Add garlic and stir until golden
brown, about 10 seconds.  Add 0.5 cup of basil and the chilies and
stir-fry just u ntil basil wilts, about 1 minute.  Add chicken and
stir-fry about 3 minutes.  Add nuoc mam, water and sugar and stir-fry
until sauce bubbles and thickens slightly, about 2 minutes.  Add
remaining 0.25 cup of basil and stir-fry until just wilted, about 5
seconds.  Serve immediately with steamed rice...

From: (Sue Stigleman)

Source: The Southeast Asia Cookbook, by Ruth Law

(Yield: 3-4 serving)

1/2 lb     fresh rice noodles, cut into 1/2-inch slices, 
           or flat dried rice noodles
1 cup      fresh bean sprouts
1/3 cup    oil
1 tblsp    minced garlic
4 tblsp    minced shallots
2 tsp      shrimp paste (kapee)
1 tblsp    chopped dried shrimp (optional)
10         medium shrimp, shelled, deveined (or substitute pork)
3 tblsp    fish sauce (nam pla)
1 tblsp    rice vinegar
2 tblsp    light brown sugar
2 tblsp    tomato ketchup
1/2-1 tsp  chili powder (optional)
2          eggs, lightly beaten

1/3 cup    coarsely ground unsalted peanuts
1/2 tsp    dried red chili flakes (optional)
2          green onions, finely sliced
2 tblsp    chopped coriander leaves
2          limes, cut into wedges
1          small cucumber, sliced.

If using dried rice noodles, soak in hot water for 20 minutes before
cooking.  Drain.  In 4 quarts boiling water, cook fresh rice noodles 2
to 3 minutes or until just tender to the bite, al dente.  Drain.  Rinse. 
Drain for 30 minutes or until dry.  In boiling water, blanch the bean
sprouts for 30 seconds.  Refresh under cold water.  Drain. 

Heat oil.  Fry garlic and shallots until golden.  Add the shrimp paste
and dried shrimp.  Stir.  Add the shrimp and stir-fry until done.  Add
the fish sauce, vinegar, sugar, ketchup, and chili powder.  Stir until
sugar dissolves.  Add the beaten eggs and let them set slightly.  Then
stir to scramble.  Add the noodles and toss for about 2 minutes.  Place
the Pad Thai on a platter.  Sprinkle the noodles with peanuts, chili
flakes, green onions, and coriander.  Arrange lime wedges around the
edge of the platter.  Serve with a side dish of fresh bean sprouts and

From: (Sue Stigleman)

Source: James McNair's Pasta Cookbook


Asian rice noodles, cut about 1/8 inch wide, 
          or 1 pound fresh or dried flat rice noodles
3/4 cup   fish sauce or 6 tablespoons soy sauce
4 tsp     rice wine vinegar or distilled white vinegar
2 tblsp   sugar
4 tsp     high-quality paprika, or 1/4 cup catsup or tomato paste
1/2 cup   vegetable oil, or more if needed
8 oz      boneless pork or boned and skinned chicken, cut into very small pieces
2 tblsp   minced or pressed garlic
2 tsp     ground dried red hot chili, 
          or 1 tblsp minced fresh hot chile
4         eggs, lightly beaten
8 oz      medium-sized shrimp, shelled and deveined, tails left intact
10 oz     fresh bean sprouts
3         green onions, thinly sliced
1/2 cup   chopped unsalted dry-roasted peanuts
1/4 cup   chopped fresh cilantro (coriander)
finely minced dried shrimp for garnish
fresh cilantro sprigs for garnish
lemon or lime wedges for garnish

In a bowl, cover the noodles in lukewarm water and let stand to soften,
about 15 minutes for fresh noodles or about 30 minutes for dry noodles. 
Drain and cut into 6-inch lengths, if desired.  Set aside. 

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste.  Set aside. 

Heat a wok or saute pan over high heat.  Add the oil and swirl to coat
the pan.  Add the pork or chicken, garlic, and chili and stir-fry for 1
minute.  Stir in the drained noodles and the reserved fish sauce mixture
and stir-fry about 30 seconds.  Push the noodles to one side, pour in
about a tablespoon more oil, if necessary, and add the eggs; cook just
until slightly set, then break them up.  Add the shrimp and stir-fry
just until they turn pink.  Add most of the bean sprouts, the green
onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and
onions are crisp-tender, 1 to 2 minutes.  Remove from the heat and
transfer to a serving plate. 

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
shrimp.  Garnish with the remaining bean sprouts, cilantro sprigs, and
lemon or lime wedges, and serve immediately.  Diners squeeze lemon or
lime juice to taste. 

Serves 8 as a pasta course, or 4 as a main course

From: (Sue Stigleman)

Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
        ISBN 1-55788-038-7


3 tblsp    vegetable oil
4          garlic cloves, finely crushed
1 tblsp    fish sauce
3-4 tblsp  lime juice
1 tsp      crushed palm sugar
2          eggs, beaten
12 oz      rice vermicelli, soaked in water 20 minutes, drained
4 oz       peeled shrimp
4 oz       bean sprouts
4          green onions, sliced
2 tblsp    dried shrimp, ground, to garnish
Finely chopped roasted peanuts, cilantro leaves and lime slices to garnish

Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden.  Stir in fish sauce, lime juice and sugar until sugar has
dissolved.  Quickly stir in eggs and cook for a few seconds.  Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions. 

When noodles are tender, transfer contents of wok to a warmed serving
dish.  Garnish with remaining bean sprouts and green onions, dried
shrimp, peanuts, cilantro leaves and lime slices. 

Makes 4 servings.

From: (Katherine Albitz)


3 cups   chopped cabbage
1        medium onion, chopped
1.5 t    oil
9 oz     pasta shapes (shells, bow-ties, etc)
1/4 cup  crunchy peanut butter
1 T      fresh lime juice
1.5 t    brown sugar
1.5 t    soy sauce
1.5 t    worcestershire sauce
         (Vegetarian or regular worcestershire sauce, as you prefer.)
1/4 t    crushed red pepper
1/2 t    curry powder
1/8 t    ground cloves
1 clove  garlic, minced or mashed
7 oz     coconut "milk"
1 T      chopped fresh cilantro
1 t      chopped fresh basil

Saute cabbage and onion in oil til just softened.  Set aside in large
bowl.  Cook pasta till al dente.  While pasta cooks, mix next 9
ingredients in a sauce pan.  Heat gently, adding coconut milk gradually.
Do not boil.  Mix cooked pasta with sauce and veggies.  Mix in cilantro
and basil.  Serve immediately.

4-6 main dish servings.  This is a heavy dish; serve with a steamed
veggie, and/or a light green salad.

From: (Michael L. Johnston)

Source: Thai Home-Cooking

(Yield:  6-8 servings)

1/2 lb             dried rice noodles 1/8 inch wide
warm water
1/2 lb             shrimp, chicken, pork, or a combination
1/4 cup            fish sauce
1/4 cup + 2 tblsp  granulated sugar
1/4 cup + 2 tblsp  white vinegar
1 tsp              paprika or 1 tblsp tomato paste 
                           or 1 tblsp catsup (all are optional)
4                  green onions
1/2 cup            vegetable oil
1 tsp (2 cloves)   finely chopped garlic
2                  eggs
3/4 lb             bean sprouts
2 tblsp            ground roasted chilies
3/4 cup            ground roasted unsalted peanuts
lime wedges

1.  Soak the noodles for 20-25 minutes in enough warm water to cover
them.  They should be flexible and soft, but not so soft that they can
be mashed easily with the fingers.  Later cooking in liquid will soften
them more.  Drain them thoroughly in a colander while preparing the
other ingredients.  Traditionally they are left in full-length strands,
but you may cut them into 8-inch lengths if you find it easier to
stir-fry them that way. 

2.  Peel and devein the shrimp, leaving the tails intact, or slice the
chicken or pork across the grain into strips not more than 1/8 inch
thick and 1 to 2 inches long. 

3.  Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
paste, or catsup in a bowl, and stir until the sugar is dissolved.  Set
the mixture aside.  Slice the green onions, both white and green parts,
diagonally into pieces 1 1/2 inches long and 1/4 inch thick.  Set aside. 

4.  Heat a wok, add the oil, and swirl it over the surface of the pan. 
Add the garlic and stir-fry until light golden.  Add the meat and
stir-fry until the pink color disappears completely.  If you are using
shrimp, stir-fry until they turn pink.  Add the noodles and toss lightly
to coat them with oil and to distribute the meat and garlic. 

5.  Add the liquid from Step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them.  Reduce the heat to medium
and boil the mixture, folding frequently, until the noodles have
absorbed the liquid. 

6.  Using a wok scoop or a stiff spatula, lift the noodles gently from
one side of the wok.  Pour a little oil along the side of the wok, then
break 1 egg and slip it into the oil.  Break the yolk, and cover the egg
with the noodles immediately.  Repeat this on the opposite side of the
wok with the remaining egg.  Allow the eggs to cook undisturbed, over
moderate heat, until they are set and almost dry.  Additional oil may be
added if the eggs or the noodles begin to stick to the wok. 

7.  When the eggs are set and almost dry, fold them gently but rapidly
into the noodles.  Try not to break the noodles, which will be soft and
fragile at this point.  An effective way is to insert the scoop under
the eggs, lift it through, and fold the mixture over.  Continue the
lifting and folding motion until the eggs are broken up and well

8.  Add the bean sprouts and sliced green onions and toss the entire
mixture quickly and gently, still avoiding breaking the noodles.  Cook
for about 2 minutes, or until the bean sprouts and green onions are

9.  Place the mixture on a large warm platter.  Sprinkle the ground
chilies and peanuts over the top and squeeze lime juice over that, or
serve these garnishes separately, for each diner to add according to

Omit the shrimp, pork, or chicken from the list of ingredients, and
ignore any instructions for them.  Substitute 1/2 pound tofu and 1/4
pound dried shrimp.  Put the tofu on a triple layer of paper towels,
cover it with another triple layer, put a plate on top of that, and put
a 2-pound weight, e.g.  a can of tomatoes, on top of the plate.  Let
stand for 20 to 30 minutes to press out the excess water.  Put the dried
shrimp in a sieve, rinse them quickly under hot running water, and set
them aside to drain.  After the tofu has been pressed, slice it into
1/4-inch cubes.  Add the tofu and shrimp in Step 5 of the instructions
and proceed with the main recipe.  Note: in Thailand, dried shrimp are
available in a smaller size than is generally available in the United
States.  If you would like to simulate that, chop the dried shrimp very
coarsely after they have been rinsed. 

From: (Sue Stigleman)


4 oz      dried rice noodles, medium size
1/4 cup   vegetable oil
2 cloves  finely minced garlic
3 tblsp   chopped raw shrimp
3 tblsp   lean ground pork
1 tsp     sugar
1 tblsp   fish sauce
1 tsp     soy sauce
2 tsp     hot chili sauce
2         beaten eggs
2 tblsp   tamarind sauce
1/4 cup   bean sprouts
1         sliced scallion
1 tblsp   salty preserved radish
2 tblsp   coarsely ground salted or unsalted peanuts
2 tblsp   sliced green onions
2 wedges  lemon
1         cucumber

1.  Soak noodles in hot water for 20 minutes, or until soft.  Drain. 

2.  Heat oil in a wok or large skillet and saute garlic until golden. 
Add the shrimp and ground pork and stir-fry until lightly browned.  Add
the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the
sugar dissolves.  Pour in the beaten eggs, let them set slightly, then
stir to scramble. 

3.  Add the noodles and stir-fry about 2 minutes.  Push noodles to side
of wok or skillet.  Add the tamarind sauce and cook for 1 minute.  Add
the bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute.  Stir noodles down into tamarind
mixture and stir-fry until well-mixed. 

4.  Pile noodles on a serving dish and sprinkle with peanuts and
scallions.  Seed cucumber and slice lengthwise into 4 pieces.  Place
lemon and cucumber wedges on side of plate. 

From: (Karen Valley)

Source: Delia Smith's summer collection

(serves 2)

2          4-5oz salmon fillets       
4 sheets   filo pastry
1 oz       butter                  
1 tsp      grated ginger          
1 clove    garlic (pressed)
1          spring onion (finely  chopped)
1 Tblsp    fresh coriander (finely chopped)
zest & juice of 1 lime
salt & pepper

Mix together lime zest and juice, garlic, spring onion, ginger and

Melt butter.  Lay out 1 sheet of filo, and brush with butter.  Lay
second sheet on top, brush with more butter.  Lay a salmon fillet about
2-3 inches from short side of pastry, season to taste and put half of
lime mixture on top.  Fold short end of pastry over salmon, then fold in
the 2 long sides.  Fold the salmon over twice more, and cut off the
remaining pastry.  Do the same with the other fillet. 

Put the parcels on a well-greased baking sheet, and just before baking
brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until
brown and crispy. 



2-3 stalks  of lemon grass
~2 lbs      of tiger shrimps or boneless chicken meat
5-6         lime leaves (sorry, I don't know what they are called; 
            maybe you have seen them--small shiny green leaves)
some        lemon juice & fish sauce 
2-3 small   red/green chili peppers
1 can       of straw mushrooms  
1.5 tblsp   of Thai chili paste with soya beans oil (dark redish-brown 
            color), which comes in a jar that can be bought at any Thai 
cilantro/parsley for garnishing and the nice smell

Boil some water (half of the pot) in a 1.5qt sauce pan.  Put in lemon
grass, and the chili paste.  Put in the shrimps and the mushrooms.  Let
it boil for 10 minutes.  Put in the "lime" leaves and sliced chili
peppers (1 min).  It's done!! 

Now you can mix it in a serving bowl with some lemon juice and fish
sauce.  Garnish with cilantro and serve hot with Thai Jasmine rice. 

From: (Hiroki Morizono)

Source: "Smart Cooking" by Somebody (I forget) Kerr


Generic Chicken Broth (We're making a stock here -- this one is worth
          keeping in it's own right as a stock stock recipe.)
2 tblsp   Olive Oil
1 tsp     Sesame Oil
3         whole cloves (like in the cigarettes, not garlic--don't use 
          the cigs...)
2         bay leaves
1         decent sized sprig of fresh thyme (ad libbed with about 1 tsp 
          or 1 tblsp of powdered thyme)
1         medium sized onion cut into pieces
2         largish carrots cut into pieces
1         chicken cut into pieces. (Some boneless skinless chicken pieces, 
          plus some thighs with the bones bashed once with the back of a 
          knife would be ok too -- the point being to get the flavor from 
          the marrow out.)
6 cups    of water

Everything else:
As many      mushrooms as you want, cut any way you want, of any kind you 
Likewise     with shrimp if you want (I hate shrimp, so can't help you 
1 stalk      lemongrass cut into 2 inch pieces. (I read this to mean one 
             whole stalk, ie, several leaves worth)
2 slices     galanga root (more if you like chewing on them.) 
4            Kaffir lime leaves (Tastes like eucalyptus to me.)
As much      cilantro leaves as you like.
1 tsp        chili sauce (this is the red sauce found at the tableside 
             of vietnamese restaurants. I used more because it glops out 
             like ketchup... Somewhat hot)
2 tblsp      Fish sauce (nuoc nam or something of that ilk--it's made of 
             some kind anchovies usually. 
1 1/2 tblsp  lemon juice
Optional:    sliced hot peppers--enough for 2 or 3 slices per serving.

Use a large covered stockpot.  Heat olive and sesame oil on high heat. 
Add cloves, bay leaves, thyme, (these should be pounded a bit first to
crack the fibers and release more flavor) and onion, carrots.  Cover 2
minutes, stir if you want. 

Add chicken on top, and pour ONE cup of water over the tops of the
chicken.  Cover.  Cook 5 minutes on high. 

Add remainder of water, cover, continue heating till it starts to boil,
then turn heat down and simmer covered 30 minutes.  Skim off foam
occasionally Remove chicken, debone, and cut into bite sized pieces. 
Strain soup, avoid getting the sediment at the bottom.  (What you do
with the leftover veggies after making a stock is up to you.  I think
they end up in Minnesotan hot dishes....)

Take 4 cups of the stock, heat until it begins to boil, turn down the
heat till it is just simmering.  Add galanga, lemongrass, Kaffir lime
leaves (bash them a bit to break the fibers--it allows them to release
more flavor).  Add mushrooms, chicken, (shrimp if you must).  Stir in
the fish sauce, chili paste.  Cover, cook for another 5 minutes.  Serve. 

Add lemon juice (just have slices of lemon or lime that you can squeeze)
cilantro, and thinly sliced jalepenos or other hot peppers at the table. 
Fresh liquorice basil also adds a nice touch. 

We cheated and used Swansons reduced salt chicken stock for the water in
the beginning because we used boneless skinless chicken.  Can't tell if
it hurt or helped. 

Also had 4 shiitake mushrooms which had been soaking for several days,
so they were cut up, and the soaking juice was added along with the
chicken and mushrooms.  About one cup of this.  Big win.  Yum. 

From: (Stephanie da Silva)


2           boneless chicken breast - cut up bit sized
2-3 stalks  of lemon grass - cut up into 2" pieces and separated
6 pieces    of dried galangal
1 can       coconut milk
2 Tblsp     sugar
2 tsp       salt
1 tsp       dried crushed red chilis (optional)
7 cups      water

Place the chicken, lemon grass and galangal in a soup pot.  Add the
water and cook over medium for about 30 minutes.  Add the remaining
ingredients and simmer for 20 minutes.  You may need to adjust the salt,
sugar and water as I find the taste varies with the brand of coconut
milk used.  Serve with extra chilis and white rice.

From: (Stephanie da Silva)


1 lb    bnls, skinless chicken breast, cut in bite-size pieces
2-3 c   fresh veggies: mushrooms, asparagus, onions, zuccini, ...
2       potatoes, peeled and cut in pieces, pre-cooked
1-2     carrots, cut in bite-size pieces, pre-cooked
1/2 c   or so frozen peas

1-2 T   veg. oil
1 T     red curry paste
1 can   (14 oz) coconut milk
3-4 T   fish sauce
dash    salt
1-2 T   sugar
1 T     yellow curry powder
1/2 c   water or chicken stock
1/2     bay leaf

1A.  Pre-cook potatoes and carrots.  Don't cook them too done, since
they will simmer with the main dish later.

1.  Cut boneless, skinless chicken breast into bite-size pieces.

2.  Wash and cut fresh vegetables into bite-size pieces.

3.  In a heavy saucepan on medium heat, heat the veg.  oil, red curry
paste, and about one third of the coconut milk.  Heat 5-10 minutes,
stirring, until it forms a thin gravy.

4.  Turn the heat to high, add the chicken, and cook until the chicken
is half cooked, maybe five minutes.

5.  Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well.

6.  Stir in the curry powder, potatoes, carrots, and water/stock.  If
desired, add 1/s bay leaf.  Let simmer just a minute or two.

7.  Add the fresh vegetables and the frozen peas, and let simmer for 3
to 5 minutes, until fresh veggies are just done.

8.  Serve (with jasmine rice...).



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