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Appetizer: Tofu and bamboo Shoots in Hot Sauce

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Ingredients for 3 to 4 servings

4 tbsp vegetable oil

1 tsp garlic, chopped

5 fresh hot chilies, thinly chopped

7 oz tofu, sliced into 1/4-inch thick ovals

1 cup bamboo shoot strips

2 tbsp soy sauce

1 tsp sugar

1/2 water

2 kaffir lime leaves, deveined and cut into 4 pieces

1/2 tsp salt

1/2 medium red pepper , cut into 1/4-inch strips

20 leaves fresh basil

1 tbsp green peas

1/2 tsp cornstarch

1 tbsp water

Additional strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat oil in a wok on high heat unit it hot.  Add garlic and chilies and stir-fry for 30 seconds.  Turn heat down to medium and add tofu and bamboo shoots.  Stir fry for 1 minute.

Add soy sauce, sugar, water, lime leaves, and salt and turn the heat to high heat.  Stir-fry for 1 minute.  add red pepper strips and 2/3 of the basil leaves.  Stir-fry for 30 seconds.  Add green peas and cornstarch dissolved in water.  Stir-fry for another minute and remove from heat.

transfer to a large serving dish and top it with the rest of the basil and some red pepper strips.  serve immediately with steamed rice.

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Appetizer: Shrimps with Green Beans in Chili Sauce

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Ingredients for 3 to 4 servings

4 tbsp vegetable oil

2 tbsp red curry paste

2 kaffir lime leaves, deveined, cut into 4 pieces

1 cup water 16 large shrimps, shelled and deveined

14 long green beans, trimmed and cut into 1-inch  pieces

1 tbsp sugar

Strips of red pepper Fresh coriander leaves

2 1/2 freshly steamed rice

Preparation

Heat oil in a wok on high heat until it is about to smoke.  Add red curry past and stir to dissolve for 30 seconds.  Turn head down to medium low and cook for another 30 seconds.  Add lime leaves and stir-fry for 1 minute.  Turn heat back to high heat and add 1/2 cup of the water and stir-fry for 1 minute.

Add shrimps, green beans and sugar.  Stir-fry for 1 minute.  Turn heat down to medium high heat and add the rest of the water.  Cook for 2 to 3 minutes, while stirring occasionally until shrimps turn pink.  Turn off the heat.

Transfer to a serving dish and top with red pepper strips and coriander leaves.  Serve immediately with steamed rice.

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Curry: Spicy Fish Curry with Eggplant

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Ingredients for 4 servings

10 oz Kingfish fillet, trimmed, deboned, skinned, cut into 1/2-inc square chunks

1 Asian eggplant, slice into 1/2 inch quarters

2 cups unsweetened coconut milk

2 kaffir lime leaves, deveined, torn into 3 pieces

2 tbsp fish sauce

1 tsp green pepper, cut into thin strips

1/2 cup bamboo shoot strips

1 cup water

20 whole fresh basil leaves

1 tbsp green peas

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add green curry  paste and reduce the heat to medium, stir to dissolve in the coconut milk.  Cook for 3 minutes until the oil of the coconut rises to the top.  Add the second cup of coconut milk, lime leaves, fish sauce and sugar and stir to mix.  Immediately add the fish and stir very gently to fold in.  Increase heat to maximum and let it cook undisturbed for 2 to 3 minutes until it is bubbling and the fish turns white.

Add eggplant, green pepper, bamboo shoots and 1 cup water.  Let it cook for 2 minutes.  Now stir gently and fold vegetables to the bottom.  Cook for 3 to 4 minutes until the eggplant is soft and the  oil of the coconut has risen to the top.

Add 3/4 of basil leaves and transfer to a deep serving dish.  Top it with rest of basil and red peeper strips.  Serve immediately with steamed rice.

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Curry: Spicy Curry Tofu

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Ingredients for 3 to 4 servings

4 dried shiitake mushrooms

2 cups unsweetened coconut milk

2tbsp red curry paste

2 kaffir lime leaves, deveined

7 oz tofu, cut into 1/2-inch pieces

1 tsp sugar

1/4 salt

2 oz regular mushrooms, quartered

1/2 medium green pepper, cut into 1/4-inch strips

1/2 cup water

20 whole fresh basil leaves

1 tbsp green peas

Additional red pepper strips

2 1/2 cups freshly steamed rice

Preparation

Soak shiitake mushrooms in 2 cups hot water for 20 minutes.  Drain and slice into 1/2 inch wide pieces and set aside.

Heat 1 cup of the coconut mil in a wok on high heat until it boils.  Add red curry past and lime leaves and stir for 2 minutes.  Add tofu and stir for a few seconds.  Add the remaining coconut milk and stir for 1 minute.  Add sugar , salt, and the shiitake mushroom.  Cook for 2  to 3 minutes, stir occasionally until the oil of the coconut milk rises to the top.

Add regular mushrooms, red and green pepper strips and water and stir for 1 minute.  Add 2/3 of the basil leaves and the green peas and stir for 1 minute.

Transfer to a serving dish and top it with the rest of the basil leaves and some red pepper strips.  Serve immediately with steamed rice.

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Curry: Mixed Seafood Green Curry

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Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp green curry paste

4 oz group fillet, cut into 1/2-inch chunks

2 kaffir lime leaves, deveined and cut into three pieces

1 tsp fish sauce

1 tsp sugar

8 large shrimps, shelled and deveined

4 oz cleaned squid, cut into 1-inch rings

1 stalk lemongrass, finely chopped

1/2 medium red pepper, cut into 1-inch squares

20 leaves fresh basil

strips of red pepper

2 1/2 freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on a high heat until it boils and add green curry paste and stir to dissolve.  Cook for 1 minute.

Add grouper and the lime leaves and remaining coconut milk.  Cook, stir for 1 minute.  Add mussels, fish sauce and sugar and cook for 1 minute.  Add shrimps, squid and lemongrass and fold in.  Cook and stir gently for 1 minute.

Add red peppers and cook for 30 seconds.  Add 2/3 of the basil leaves and fold gently.  Cook for another 1 minute.  Remove from heat.

transfer to a deep serving dish and top it with the red pepper strips and the rest of the basil leaves  Serve immediately with steamed rice.

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Appetizer: grilled/fried Fish with Chili and Mushroom Sauce

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Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

2 kaffir lime leaves, deveined

1 tbsp sugar

5 oz mushrooms, thinly sliced

1 lb skin-on, boneless, fillet of salmon or grouper

fresh basil leaves

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat for 2 minutes until bubbling.  Add red curry paste and stir to dissolve.  Lower heat to medium-high heat and cook for3  minutes until it has thickened and the oil of coconut milk rises on the top

Add fish sauce, lime leaves and sugar.  Stir and cook for 1 minute.  Add second cup of coconut milk and all the mushrooms.  Stir to blend.  Raise heat to maximum and cook and stir occasionally for 4 to 5 minutes until the oil of the coconut milk rises to the top.  Transfer it to a large bowl.

Grill the salmon or fry the grouper. Transfer it to a serving plate and smother with the warm sauce.  Top it with fresh basil leaves and red pepper strips.  Serve immediately with steamed rice.

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Appetizer: Squid in Spicy Sauce

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Ingredients for 4 servings

5 tbsp vegetable oil

2 tbsp red curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

5 tbsp water

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

1/2 cup bamboo shoot strips

8 oz cleaned squid, cut into 1-inch pieces

5 long green beans, trimmed and cut into 1-inch pieces

20 whole fresh basil leaves

Strip of red peppers

2 1/2 cups freshly steamed rice

Preparation

Heat oil in a wok on high heat until it is hot.  Add red curry paste and the lime leaves, and stir to dissolve.  Turn heat down to medium high head and add water,  Stir and cook for 2 minutes until the sauce is bubbling and releasing its favors.

Add fish sauce, soy sauce and sugar and stir for 30 seconds.  Add squid, bamboo shoots, pepper, and green beans, and stir to mix.  Turn the heat to maximum and stir fry for 2 to 3 minutes until the squid turn milky white texture and the vegetables are soft and shiny.

Add 3/4 of the basil leaves, stir and transfer it to a serving dish and top with the rest of the basil and some thin strips of  red pepper.  Serve immediately with steamed rice.

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Curry: Chicken in Green Curry

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1Ingredients for 4 servings

10 oz skinless, boneless chicken breast

3 cups unsweetened coconut milk

2 tbsp green curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

1 cup water

3 tbsp fish sauce

1 tbsp sugar

1 cup bamboo shoot strips

1/2 medium red pepper, cut into thin strips

2 tbsp green peas

20 whole leaves fresh basil

2 1/2 cups freshly steamed rice

strips of red pepper

Preparation

Slice the chicken to strips that are 1/4-inch thick, 2-inch long and about 1-inch wide.

Heat 1 cup of the coconut mild in a wok on high heat until it boils.  Add green curry paste and reduce head to medium.  stir to dissolve it in the coconut mild.  Add second cup of coconut milk, raise the heat to maximum and let it cook for 8 to 10 minutes until the oil of the coconut milk rises to the top and the sauce thickens.  Add the shredded lime leaves to the wok and turn the heat back to the medium and cook for 2 minutes.

Add chicken, turn heat back to maximum.  Stir chicken into the sauce and add the third cup of coconut milk and a cup of water.  Stir for 1 minute until the mixture is bubbling.  Add fish sauce and sugar and stir for 2 minutes until it is bubbling hard.

Add bamboo shoots and sir for 2 minutes.  Add red pepper and stir for 1 minute.  Add green peas and 1/4 of the basil leaves  Stir for 1 to 2 minutes and empty all ingredients into sauce.

Turn off the heat and transfer into a deep serving dish.  Top it with some additional red pepper strips and the rest of the basil.  Serve immediately, accompanied by steamed rice.

 

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Curry: Spicy Pork With Pumpkin

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Ingredients for 4 servings

10 oz trimmed pork tenderloin, sliced into 1/4-thick, 2-inc long and 1-inch wide.

10 oz peeled pumpkin, cut into 1/2-inch

2 cups unsweetened coconut milk

3 tbsp red curry paste

4 kaffir lime leaves, deveined and torn into 3 pieces

2 tbsp fish sauce 1tsp sugar

1/2 cup water 2 tbsp oyster sauce

20 fresh basil leaves

1/2 cup strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Boil the pumpkin for 3 to 4 minutes until just tender.  Drain and set aside.

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add red curry paste and stir-fry for1 to 2 minutes until it has dissolved.  Add lime leaves and pork and stir-fry 2 to 3 minutes until the meat turns white.  Add fish sauce an sugar and stir.  Add the rest of the coconut milk and water and stir-fry for 1 minute.  Add pumpkin and oyster sauce and stir-fry for 2 to 3 minutes or until the pumpkin is tender.

Add most of the basil leaves and red pepper strips and stir-fry for 30 seconds.  Transfer to a serving bowl and garnish it with he rest  of the basil and red pepper.  Serve immediately with steamed rice.

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Curry: Jungle Curry Chicken

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Ingredients for 4 servings

10 oz skinless, boneless chicken breast, sliced into 1/4-inch thick, 2-inch long and 1-inch wide.

4 tbsp vegetable oil

1 tsp garlic, chopped

3 tbsp red curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

1 1/2 cups warm water

2 tbsp fish sauce

1 tsp sugar

1 tbsp oyster sauce

1 cup bamboo shoots, thinly sliced

4 long green beans, cut into 1-in pieces

1 Asian eggplant, sliced into 1-inch wedges

20 fresh basil leaves

1/2 red pepper, cut into thin strips

2  1/2 freshly steamed rice

Preparation

Heat oil in a wok on high heat, until it is just about to smoke.  Add garlic and red curry paste and stir-fry for 30 seconds.   Add chicken and lime leaves and stir-fry for 2 minutes.  Add water and stir for 1 minute or until bubbling.

Add fish sauce, sugar,and oyster sauce and stir-fry for 1 minute.  Add bamboo shoots, green beans and eggplant and stir-fry for 2 to 3 minutes or until tender.

Immediately add basil leaves and red pepper strips and stir-fry for one minute.  Transfer it to a serving dish and serve it with steamed rice.

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