Stuffed Courgettes Thailand

Ingredients :

55 g shredded fresh coconut

6 tablespoons chopped coriander leaves

1 fresh green chili, seeded and finely chopped

4 courgettes, each weighing about 225 g

5 tablespoons vegetable oil

2 tablespoons lime juice

1 teaspoon crushed palm sugar

freshly ground black pepper

few drops fish sauce

Method :

1. In a small bowl, combine coconut, coriander and chili; set aside.
2. Cut each courgette into 4 lengths, about 4 cm long.
3. Stand each on one cut side and cut 2 deep slits like a cross, down 2.5 cm of the length.
4. Gently prize apart cut sections and fill with coconut mixture.
5. Pour oil and 115 ml water into a wide frying pan.
6. Stand courgettes, filled side uppermost in pan.
7. Sprinkle over a little fish sauce.
8. If any coconut mixture remains, spoon over courgettes.
9. Sprinkle over lime juice, sugar, black pepper and few drops of fish sauce.
10. Heat to simmering point, cover tightly and simmer gently for 5-6 minutes.
11. Using 2 spoons, turn courgette pieces over, re-cover and cook for a further 7-10 minutes.

Serves 4-6

bangkokcooking.com

Stuffed Eggs Thailand

4 large egg, at room temperature

4 tablespoons minced cooked pork

4 tablespoons finely chopped peeled prawns

1 teaspoon fish sauce

1 clove garlic, chopped

2 tablespoons chopped coriander leaves

finely ground black pepper

lettuce leaves, to serve

coriander sprigs, to garnish

Method :

1. Form 4 'nest' form aluminum foil to hold eggs upright.
2. Place in a steaming basket.
3. Cook eggs in pan of gently boiling water for 2 minutes; remove.
4. Carefully peel a small part or pointed end of eggs.
5. With the point of a slim, sharp knife, cut a small hold down through exposed white of each egg; reserve pieces of white that are removed.
6. Pour liquid egg yolk and white from egg into a small bowl.
7. Thoroughly mix in pork, prawns, fish sauce, garlic, coriander and pepper.
8. Carefully spoon into eggs and replace removed pieces of white.
9. Set steaming basket over a saucepan of boiling water and place gees, cut end uppermost, in foil 'nests'.
10. Cover basket and steam eggs for about 12 minutes.
11. When cool enough to handle, carefully peel off shells.
12. Serve whole or halved on lettuce leaves, garnished with coriander sprigs.

Serves 4

bangkokcooking.com

Thai Puffs

Ingredients :

2 tbsp oil

4 spring onions, chopped

1 onion, chopped

1 clove garlic, crushed

250g pork or chicken mince

1 tbsp Thai flavor base

1 cup mashed potato

4 sheets ready-rolled frozen puff pastry, thawed

oil, for frying

Method :

Heat the oil in a frying pan. Add the spring onions, onion and garlic and cook for 2-3 minutes or until the onion is tender. Add the mince and brown well for 4-5 minutes, breaking up with a spoon as it cooks. Stir in the flavor base and mashed potato and stir for 1 minute. Remove from heat and cool. Cut each sheet of pastry into 9 even squares. Place teaspoonful of the mixture in the centre of each piece of pastry. Fold the pastry over to form a triangle. Seal well by pressing the edges with a fork. Heat 2-3 cm oil in a large frying pan; add the pastries, in batches, and fry for 2 minutes each side until golden and puffy. Drainw ell on paper towels. Good with sweet chili sauce.

Note : If Thai flavor base is unavailable, add chopped lemon grass, coriander, chili and a dash of fish sauce to the filling instead.

Makes 36.

Barbecued Thai Chicken Curry

4 fresh red chilies, seeded and sliced

2 cloves garlic, chopped

5 shallots, finely sliced

2 teaspoons crushed palm sugar

115 ml coconut cream

2 teaspoons fish sauce

1 tablespoon tamarind water

4 boneless chicken breasts

Thai holy basil leaves or coriander leaves, to garnish

Method :

1. Using a pestle and mortar or small blender, pound or blend chilies, garlic and shallots to a paste.

2. Work in sugar, then stir in coconut cream, fish sauce and tamarind water.

3. Using the point of a sharp knife, cut 4 slashes in chicken breast.

4. Place chicken in a shallow dish and pour over spice mixture.

5. Turn to coat, cover dish and set aside for 1 hour.

6. Preheat grill.

7. Place chicken on a piece of aluminum foil and grill for about 4 minutes a side, basting occasionally, until cooked through.

8. Garnish with basil or coriander leaves.

Serves 4