Ingredient:

2 teaspoons of vegetable oil

1 tablespoon of Thai red curry paste

4 cups of chicken stock

400 mls can of coconut milk

1 piece of ginger, peeled, about 5 cm

2 pieces of boneless, skinless chicken meat (breasts)

2 teaspoon of brown sugar

2 tablespoons of fresh lime juice

1 tablespoon of fish sauce

Chopped vegetables such as carrots, broccoli and celery

2 tablespoons of chopped fresh coriander

1 small bunch of Thai basil leaves

Method:

Cut the chicken meat into cubes of about 1 inch in size.

Heat oil in a large pot over medium-high heat. Add the curry paste and cook quickly for about 30 seconds without burning it. Add the stock, coconut milk and ginger and bring it to a boil. Add the chicken, cover and reduce heat to medium-low. Cook until chicken is cooked through, about 15 minutes. Add the sugar, lime juice, fish sauce and vegetables. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes. Stir in basil leaves and pour into bowls. Top each soup bowl with cilantro and serve with rice.

Ingredients:

* 600 grams (4×150) salmon fillets, skin removed

* 4 slices ginger, thinly sliced

* 1 stalk lemongrass, thinly sliced

* 3 spring onions, sliced

* 1 red capsicum, thinly sliced

* 1 carrot, cut into thin strips

* 1 teaspoon sesame oil

* 3 tablespoons lime juice

* 2 tablespoons Thai Sweet Chilli Sauce

* 1 tablespoon Fish Sauce

* 500 grams baby bok choy, halved

* fresh corriander leaves, to serve

Method:

Cut four x 30-cm squares of aluminium foil.

Place fish on the centre of the foil, top with ginger and lemongrass and finely sliced vegetables.

Place sesame oil, lime juice, chilli sauce and fish sauce in a jug and whisk to combine. Fold up the edges of the foil so none of the liquid can flow away and then carefully pour the sauce over the fish.

Loosely seal the fish in foil, then place in a large bamboo steamer over a wok of simmering water (making sure the base of the steamer does not come into contact with the water).

Cover the steamer and cook fish in foil for 10–15 minutes or until nearly cooked through.

Place the bok choy in a separate steamer on top of the fish and cook, covered, for 5 minutes or until tender.

Serve the fish parcels on top of the steamed bok choy, garnished with coriander. Serve with steamed jasmine rice.

Ingredients:

(serves 4)

* 1/2 kg peeled and deveined large shrimp

* 1 tablespoon salt-free Thai seasoning

* Cooking spray

* 1 cup refrigerated prechopped tricolor bell pepper

* 2 1/2 cups fat-free, less-sodium chicken broth

* 1 tablespoon fish sauce

* 400 g can light coconut milk

* 1 tablespoon fresh lime juice

* Chopped fresh coriander

Method:

1. Sprinkle shrimp with Thai seasoning; toss well. Heat a Dutch oven over medium-high heat; coat pan and shrimp with cooking spray. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and sauté 2 minutes.

2. Add chicken broth and fish sauce to bell pepper in pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Stir in cilantro, if desired.

Ingredients:

(Serves 2)

* 2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper

* marinade: 2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)

* SAUCE:

* 3 Tbsp. sherry

* 3 cloves garlic, minced

* 1/2 cup coriander stems and leaves

* 2 Tbsp. soy sauce

* 2 Tbsp. fish sauce

* 1 Tbsp. lime juice

* 1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)

* 1/4 cup water

* 1 tsp. tamarind paste

* 2 Tbsp. brown sugar (more or less to taste)

* 1 tsp. cornstarch dissolved in 2 Tbsp. water

If Frying the Fish Indoors: 1-2 cups oil for deep-frying (depending on your pan), and 1/2 cup flour

* Garnish: 1 handful of fresh coriander, plus cut slices of cucumber and tomato

Method:

1. Rinse the fish and pat dry. Place on a cutting board. Using a sharp, serrated knife, and holding the fish firmly in front of you, make 3-4 cuts on each side of the fish. This allows the marinade and sauce to penetrate, and also makes the fish easier to eat once cooked.

2. Pour fish sauce marinade over the fish, roughly 1 Tbsp. of fish sauce per side. Allow fish sit 5-10 minutes before cooking.

3. To make the sauce, place mix all sauce ingredients together in a sauce pan. Place over medium heat. When you add the cornstarch (dissolved in water), the sauce will thicken slightly.

4. Taste-test the sauce. What you want is a balance of flavors – sweet, sour, salty, and spicy. Add more sugar if too sour, and more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too spicy, not to worry – once the sauce is poured over the fish, it will be less hot.

5. Keep sauce on minimum heat until fish is done cooking, or cover and keep warm.

6. If Grilling: Place marinated fish on a hot, lightly oiled grill. Allow to cook for at least 5 minutes before attempting to turn or move the fish, or the skin will tear. After 5-8 minutes, using tongs, gently lift and turn the fish. Again, allow it to cook for at least 5 minutes before attempting to move or turn it. Fish is done when inner flesh (look inside the cuts you made) is no longer pink or translucent, but has turned white and opaque. Thicker or larger fish may need extra grilling time.

If Frying the Fish: Dredge fish with flour to coat (regular white flour or rice flour can be used). Pour 1-2 cups canola (or other low-smoke oil) into a wok or large frying pan. The oil should be at least 1 inch deep. Heat oil over medium-high heat until you see bubbles forming on the bottom of the pan (or the oil begins to “snake” slightly along the bottom of the pan). Carefully slide or place fish in the oil, standing back in case the oil splatters. Turn down the heat to medium. Allow the fish to fry undisturbed (without moving it or turning it) for at least 3 minutes, or skin will come off.  Fry the fish 3-5 minutes per side (depending on thickness of fish), or until outer skin/flesh has turned a light golden-brown and flesh inside the cuts has turned white and opaque.

TO SERVE: Place cooked fish on a serving platter and pour the sauce over. Add a sprinkling of fresh coriander, and garnish the plate with slices of cucumber and tomato. Serve with plenty of Thai jasmine-scented rice.

Ingredients:

(Serves 4-8 as an Appetizer)

* 1 box (uncooked) prawn crackers, OR 1 bag prepared prawn/shrimp crisps/chips

* approx. 3/4 cup oil for frying (such as canola)

* 1 package small round rice wraps, also called “Rice Paper”

* 1 cup baby (or small) shrimp (shell removed), fresh, frozen, or canned

* approx. 1/2 cup chopped fresh coriander (cilantro)

* handful of fresh basil leaves, chopped

* 1/3 cup dry roasted unsalted peanuts, ground or roughly chopped

* 1 Tbsp. fish sauce (+ up to 1/2 Tbsp. more to taste)

* squeeze of fresh lime juice (about 1 tsp.), OR substitute fresh lemon juice

* 2-3 cloves garlic (2 large, or 3 small-medium), minced

* 1 tsp. chili sauce OR chili-garlic sauce, OR 1/2 tsp. dried chilli flakes, OR 1/2 tsp. dried cayenne pepper powder (can be omitted if you prefer a mild appetizer)

* pinch of black pepper

Method:

There are 2 ways to cook prawn crackers: If using a microwave: (this is the easier method), simply remove the rather hard, dried crackers from the box, arrange on a plate (don’t pile them on top of each other), and microwave them for 20-30 seconds until they puff up. Make at least 12-15 crackers (or more if you want to sample a few!). If Frying the Crackers: Heat 1/2 to 3/4 cup oil in a small frying pan over medium to high heat. When tiny bubbles begin to form the oil is ready. If you’re unsure about the temperature of the oil, try dipping one of the rice crackers into it. If nothing happens, your oil isn’t hot enough. If the cracker begins to cook and puff up, your oil temperature is perfect. Turn heat down to medium. When oil is hot enough, drop crackers in, 2 or 3 at a time. The crackers look like small, hard coins when you drop them in, but will quickly “open” like flowers into beautiful crackers. Tip: Be sure to remove the crackers as soon as they “open”.

Place cleaned, rinsed and drained shrimp in a mixing bowl.

To the shrimp, add: 1 Tbsp. fish sauce, a squeeze of lime juice (about 1 tsp.), 1 tsp. chili sauce (optional – omit if you prefer it mild), 2-3 minced cloves garlic, and a pinch of black pepper. Stir well. Now add 1/2 to 3/4 cup chopped fresh coriander (cilantro), and a handful of chopped basil.

Mix well to combine, then do a taste-test. If more salt is needed, add 1/2 to 1 Tbsp. more fish sauce. If too salty, add a little more lime juice. If not spicy enough, add more chili sauce.

Pour some hot water into a large bowl (not too hot – you should be able to dip your fingers in it). Now take a rice wrapper and submerge it in the water. Wait 20-30 seconds, or until the “rice paper” has softened and become quite limp. Now remove it from the water, allowing as much water to drip from the wrapper as possible. Spread it flat on a cutting board. Gently slice the rice wrapper in half. Then cut it in half the other way to create 4 small pieces.

Now place these small sections of “rice paper” on the crackers. The rice paper should be quite dry by now. If it’s too sticky to work with, moisten your fingers with a little oil (not water). The rice paper will serve as a kind of “mat” for the shrimp mixture, and will also add to the exquisite taste of this appetizer. Continue in the same way, adding small pieces of rice paper to the crackers until you have 15-20 crackers covered with rice paper. Note: You will soon see why the rice paper is necessary in this recipe. If you try to add the shrimp mixture without it, you’ll find the “wetness” of the shrimp will seem to “burn” a hole right through the cracker!

Now add a little of the shrimp mixture to each cracker (about 1 heaping tsp.). Try to place the mixture on the rice paper, otherwise it will create a hole in the cracker.

As a final touch, add a sprinkling of ground or chopped roasted peanuts on top of the shrimp mixture.

Place the finished appetizer on a serving platter, and pass around.

Note: Excellent paired with wine (try a nice shiraz/syrah) or an ice-cold lager. Makes a superb appetizer to serve at a party, cookout, or family get-together! his beautiful Thai appetizer looks remarkably like oysters. However, the iniital taste (unlike oysters) is crisp and crunchy. Then you’ll get a hit of seafood (shrimp) followed by a wonderful burst of Thai flavors (herbs and spices) – all combining for a taste-explosion in just one bite! A great appetizer to serve at a party, cookout or barbecue, or any social gathering where it will be sure to create a stir and get the party going!

Ingredients:

500g  shrimp, cleaned and steamed

1 head green leaf lettuce, cut

2 cloves garlic, crushed

1.5cm  ginger root, cut into thin julienne pieces

2 fresh red chilies, thinly sliced

1 small red onion, thinly sliced

1 stalk lemongrass, thinly sliced

2 tablespoons fish sauce

1 tablespoon brown sugar

1/3 cup fresh lime juice

4 tablespoons chopped fresh coriander

4 tablespoons chopped green onions

1 teaspoon black pepper

15 fresh mint leaves

Method:

1. Put the lettuce in salad bowls; arrange the shrimp on top.

2. Place the chilies, onion and ginger over the shrimp.

3. In a small bowl, mix the garlic, lemongrass, fish sauce, sugar, black pepper and lime juice.

4. Pour the dressing over the salads and garnish with mint leaves, green onion and cilantro.

Ingredients:

* 1 1/2 cups jasmine or basmati rice (325 mL)

* 3 cups water (750 mL)

* 1 tsp sesame oil (5 mL)

* 1 lb. (450 g) boneless skinless chicken breasts, cubed

* 2 tbsp red curry paste (30 mL)

* 1 tbsp curry powder (15 mL)

* water

* 1/2 cup light coconut milk (125 mL)

* 1/4 cup tomato paste (75 mL)

* 2 tbsp fish sauce (30 mL)

* 2 tbsp brown sugar (30 mL)

* 2 x medium tomatoes, cut into large wedges

* 1 bunch coriander leaves

* Bagged Spinach salad with all the toppings and dressing

* Dressing of choice

* Fried shallots or onions

Method:

1. Cover and microwave rice and water on high for 10 minutes, then medium 10 minutes.

2. Heat oil in fry pan or wok.

3. Cook chicken.

4. Stir in curry paste and curry powder to evenly coat chicken.

5. Add enough water to cover and bring to a boil.

6. Reduce heat, cover frying pan and simmer until chicken is no longer pink.

7. Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the frying pan.

8. Cook and stir over low heat until the mixture is smooth and creamy.

9. Mix in the remaining tomatoes, and continue cooking until tender.

10. Rinse coriander and set aside in a tall glass or bowl.

11. Put salad directly into salad spinner. Rinse and spin dry. Serve with dressing of choice.

12. Serve curry over rice.

13. Each person can top with fresh coriander and the fried shallots to their liking.