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Bangkok Beef with Basil

Yields 4 servings

1 (1 pound) top sirloin or flank steak, cut into thin strips
1 tablespoon cornstarch
2 tablespoons water or stock
1 tablespoon rice wine
3 cloves garlic, thinly sliced
2 serrano or jalapeno chiles, minced
2 tablespoons oyster sauce
Pinch of sugar
1 teaspoon fish sauce
1 cup canned bamboo shoots, well drained
1 red bell pepper, julienned
1 cup diced fresh tomatoes
3/4 cup fresh Thai basil leaves
Oil for saut?ing

Mix water, wine and cornstarch in a zip-type bag, add beef and marinate 10 minutes.

Heat oil in wok or large skillet. Stir-fry garlic and chiles until fragrant, then add beef and tomatoes. After 1 or 2 minutes, add all other ingredients except basil. Cook 3 to 4 minutes more, then add basil. Stir once more, then serve.

Serve hot over Asian noodles or warm with mixed greens as a salad.

Thai Red Curry Chicken

2 to 2 1/2 pounds boneless, skinless chicken breasts
1 tablespoon Thai red curry paste, or more to taste
1 (13 ounce) can coconut milk
2 tablespoons olive oil
Couple pinches sugar

Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper.

Heat a large saut? pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides.

Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 minutes. Check curry for desired consistency and simmer few minutes more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minutes and mix in sugar.

Serve with steamed rice.

Makes 4 servings.

Thai Sweet Garlicky Cauliflower with Red Pepper Strips

1 tablespoon vegetable oil
1 tablespoon coarsely chopped garlic
1/2 medium cauliflower, cut into florets
2 tablespoons water
1/2 small onion, sliced vertically into crescents
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
3 tablespoons soy sauce
2 tablespoons granulated sugar
Salt

Heat the oil over medium-high heat. The oil is hot enough when a piece of garlic sizzles when placed into the oil. 
Add in all the garlic and stir fry for about 15 seconds. Add in the cauliflower. Add in the water, then cover. Steam for 30 seconds then uncover and allow the water to evaporate without stirring.

When the pan is almost dry and the cauliflower is tender, add the onion, bell peppers, soy sauce and sugar. Stir to combine and add salt if necessary.

Pineapple Salad

This salad is drenched with the sweet-salty flavor for which Thailand is famous.

1/3 cup olive oil or vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 to 2 teaspoons packed brown sugar
1 small pineapple
1 tart red apple, diced
3 scallions (with tops), sliced
1 small bunch romaine, shredded

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar. Cut top off pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any eyes. Slice each quarter lengthwise; cut crosswise into chunks. Toss pineapple chunks, apple and scallions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.

Yields 6 servings.

Thai Chicken Breasts

Yields 4 servings.

4 (5 ounce) chicken breasts
3/4 cup coconut milk
2 tablespoons peanut butter
1 tablespoon Thai chili paste
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon freshly minced ginger
1 clove garlic, thinly sliced

In a lidded container, combine all ingredients and marinate overnight.

Remove chicken from container and saut? for 3 to 4 minutes on one side then turn over. Add marinade to skillet, reduce heat, cover and braise chicken until done and the sauce has reduced to half, about 10 minutes.

Serve over basmati rice, garnished with whole peanuts and chopped green onion.

NOTE: Because you are adding the marinade to partially cooked chicken, you must be sure the sauce gets fully cooked, reaching a temperature of 160 degrees F for at least 3 minutes.

Thai Pork Burritos

1 pound ground pork
2 tablespoons freshly grated ginger
1 clove garlic, minced
1 small onion, thinly sliced
2 cups cole slaw mix (with carrots)
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
4 large (10-inch) flour tortillas, warmed

Saut? pork in large nonstick skillet until no longer pink, about three to four minutes. Add ginger, garlic, onion and cole slaw mix and cook for 5 minutes, until vegetables are wilted.

Add remaining ingredients except tortillas and stir-fry about 1 more minute. Spoon equally onto tortillas, and roll up like an egg roll.

Serve with rice and salsa or Asian dipping sauces.

Thai Seafood Soup

Yields 6 to 8 servings.

1 pound raw shrimp (peeled and deveined) *
1 pound fresh raw scallops
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon freshly minced ginger
1 tablespoon Thai chili paste
2 teaspoons freshly minced garlic
6 cups chicken stock
2 tomatoes, diced
1 cup shredded cabbage
1 carrot, shredded
1 cup fresh bean sprouts
2 tablespoons Thai fish sauce
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped Thai basil
Diced green onion for garnish

* Use small shrimp or dice into bite-size pieces.

In a 4- or 6-quart stock pot heat oil and sweat onions, garlic, ginger and chili paste for 3 minutes. Add stock and other vegetables and spices, bring to a boil and simmer for 10 minutes.

 Add seafood and simmer 8 to 10 minutes until cooked through. Taste and adjust seasonings before serving.

NOTE: You can use any firm fish instead of shrimp or scallops.

Thai Shrimp Wraps

1/2 teaspoon vegetable oil
Dash of salt
1/2 cup instant rice
1 cup peeled and de-veined cooked tiny bay shrimp
1 medium carrot, shredded
2 scallions, thinly sliced
1/4 cup bottled Asian peanut sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon soy sauce
2 burrito-size flour tortillas, preferably spinach-flavored

In a small saucepan, bring 1/2 cup water to a boil over medium heat. Add oil and salt. Stir in rice. Cover and remove from heat. Let stand, covered, until water is absorbed, about 5 minutes. Fluff rice with a fork, transfer to a bowl and set aside to cool.

Add shrimp, carrot, scallions, peanut sauce, cilantro, mint, lime juice and soy sauce to rice. Toss gently to mix.

Wrap tortillas in damp paper towels and heat in a microwave oven on high until soft, about 15 seconds. Spoon half of shrimp mixture onto lower third of one tortilla to form a 2 x 5-inch rectangle. Fold in sides to enclose filling, then firmly but gently roll up. Repeat with remaining tortilla and filling. Cut wraps in half on the diagonal and serve.

Serves 2.

Thai Bananas in Sticky Rice (Khao Tom Mad)

1 2/3 cup sweet (glutinous) rice
2 cups coconut cream
4 tablespoons granulated sugar
Pinch of salt
8 ounces dried black beans (optional)
4 small bananas, halved
8 pieces banana leaf or aluminum foil, 6 x 10 inches

Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft.

Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.

Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up. Steam 15 minutes; cool, unwrap and serve.

Thai Chicken with Cashew Nuts and Dried Chiles

3 or 4 boneless, skinless chicken breasts
1 tablespoon coriander paste
1 to 2 tablespoons vegetable oil
5 dried red chiles
1/2 cup roasted unsalted cashew nuts
1 medium onion, diced
1/2 cup chopped celery
1 tablespoon nampla (fish sauce)
2 tablespoons ground red chili sauce or fiery dipping sauce
Hot white rice (enough for four servings)
Green onions (for garnish)

Slice the chicken breasts into one inch strips, and rub each strip with a small amount of coriander paste. Let stand for about 20 minutes (chop the vegetables while waiting).

Heat oil in a wok or large skillet, over medium-high heat. Fry the chiles until they become crisp. Remove the chilies from the oil, and chop them as finely as possible ? wearing rubber gloves is advised. Add the chicken to the oil, and stir-fry for about 5 minutes, or until no pink color can be seen. Add the onion and celery and stir fry for another 2 to 3 minutes. Stir together the nampla and hot sauce, pour over the chicken, and stir fry for an additional 2 minutes. Arrange white rice on a serving platter, and serve chicken over the rice. Sprinkle the cashews and chopped chilies over the chicken, and garnish with green onions (chopped or curled). Serves 4.

Coriander Paste
1/2 cup finely chopped coriander root
1/2 cup finely chopped garlic
1/2 tablespoon white pepper
1 teaspoon salt

Grind all ingredients with a mortar until you have a smooth paste. Store in refrigerator, well covered.

A few tips
This dish is HOT!!! You may want to omit the chiles and allow each person to add them to their own taste.

Gloves are strongly advised when handling the dried chiles. No matter how many times or how vigorously you wash your hands, some of the oil will remain, and if you happen to touch your eyes, they will be red for hours.

Any ingredients that you cannot find in your regular grocery store (nampla, Thai hot sauce, dried red chiles) are readily available at any Oriental grocery.

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