1. Relish of
Garlic and Chilies (Nahm Prik Gratiam suk)
Ingredients
ü 10 garlic
cloves, peeled
ü 1 tablespoon
palm sugar
ü Pinch of
salt
ü Dash of lime
juice or vinegar – optional
ü 1 cup water
ü 5 dried long
red chillies, deseeded, soaked and drained
ü Salt or fish
sauce, to taste
ü 1 tablespoon
tamarind water
ü A little
lime or mandarin juice
Preparation
- Simmer garlic with sugar, salt, lime juice or vinegar, if using, and water in a small pan, covered, for 20 minutes or until soft. Cool.
- Puree chillies with colled garlic, plus a few tablespoons of the garlic-simmering liquid, in a blender. Or, if using a pestle and mortar, pound chillies with garlic until fine and then moisten with some of the liquid. Season with tamarind water and lime or mandarin juice: the relish should be salty, hot, sour and sweet.
- Serve the relish in a bowl, with vegetables.
2. Grilled Lobster
or Prawns (Gung Mangkorn Pao)
Ingredients
ü ½ lobster or
2-3 king prawns (jumbo shrimp)
ü 2-4
tablespoon coconut cream
ü 2 tablespoon
fish sauce or light soy sauce
ü Pinch of
white sugar
Preparation
- Marinate lobster or prawns in coconut cream, fish sauce or soy sauce and sugar for a few minutes. Chargrill until just cooked.
3.
Stir-Fried Banana Chillies (Pat Prik Yuak)
Ingredients
ü 4-6 small
banana cillies
ü 2 garlic
cloves, peeled
ü Pinch of
salt
ü 1 tablespoon
oil
ü 1 cup stock
ü 1 tablespoon
oyster sauce
ü 1 teaspoon
Chinese black vinegar
ü 1 tablespoon
light soy sauce – optional
ü Pinch of
ground white pepper
ü 1 tablespoon
coriander leaves
Preparation- Break or crush chillies using a pestle and mortar - this prevents them exploding during cooking. Heat a work, add chillies and “roast”, tossing occasionally to prevent burning.
- Meanwhile, make a coarse paste from the garlic and salt. When chillies are almost cooked and quite charred, add oil and, when hot, the garlic paste. Fry until golden and fragrant, then moisten with stock. Season it with oyster sauce, palm sugar and vinegar. Simmer until chillies cook through and that there is sufficient liquid to make the sauce. Add tapioca flour mixture and simmer until thickened. Check seasoning – add a little light soy sauce, if desired. Serve sprinkled with pepper and coriander.
4. Jungle
Curry of Fish with Deep-fried Shallots (Geng Bpa Pla Sai)
Ingredients
ü Oil for deep-frying
ü 6 red
shallots, sliced
ü Pinch of
white sugar – optional
ü 1 tablespoon
fish sauce
ü 1 cup stock
ü 100 g (3oz)
fillet of catfish, Murray perch or trout, sliced
ü 2 tablespoon
shredded pak chii farang (long-leaf coriander)
Curry paste
ü 10-15 green
bird’s eye chillies (scuds)
ü Large pinch
of salt
ü 1 tablespoon
chopped galangal
ü 2 tablespoon
chopped lemongrass
ü 1 teaspoon
finely grated kaffir lime zest
ü 1 teaspoon
chopped coriander root
ü 3 tablespoon
chopped red shallot
ü 1 teaspoon
shrimp pasta (gapi), roasted
Garlic paste
ü 2 garlic
cloves, peeled
ü Pinch of
salt
ü 3 bird’s eye
chillies (scubs)
Preparation- First, make the curry paste, then make the garlic paste by pounding the ingredients together using a pestle and mortar until smooth.
- Heat oil in a wok, deep-fry shallots until golden, remove and set aside. Pour off all except 1 tablespoon of oil add garlic paste and fry over a high heat, stirring regularly, until golden. Add curry paste and continue to fry over a high heat until fragrant enough to produce a sneeze. Season it with sugar, if using, and then fish sauce. Add stock and, when boiling, the fish. Simmer until just cooked about 1 minute. Finish with shallots and pak chii farang. This curry should taste hot and salty, nutty from the shallots and aromatic from the pak chii farang.
5. Salmon
and Coconut Soup (Dtom Khaa Pla Salmon)
Ingredients
ü 2 cups stock
ü 2 cups
coconut cream
ü Pinch of
salt
ü Pinch of
palm sugar
ü Pinch of
ground white pepper
ü 10 slices
galangal
ü 2 stalks
lemongrass
ü 2 coriander
roots, scraped
ü 4 red
shallots, peeled
ü 4 kaffir
lime leaves, torn
ü 200 g (6 oz)
salmon fillet, cubed
ü 50 g (2 oz)
oyster mushrooms
ü 3 tablespoon
lime juice
ü 2
tablespoons fish sauce
ü 3-10 bird’s
eye chillies (scuds)
ü 1 tablespoon
coriander leaves
Preparation
- Bring stock and coconut cream to the boil. Season it with salt, sugar and pepper. Bruise galangal, lemongrass, coriander roots and shallots in a pestle and mortar, and then add, along with the lime leaves, to the simmering liquid. Add salmon and mushrooms and gently simmer until just cooked – about 3 minutes.
- Combine lime juice, fish sauce and chillies. Pour into a serving bowl, and ladle in the soup. Check the seasoning – it should be salty, sour, creamy and hot – and adjust accordingly. Serve sprinkled with the coriander.
Thompson, D. (2002). Thai Food. Berkeley, California: Ten Speed Press, in association with Pengun Books Australia Ltd.
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