2. Add the pork cubes, the remaining coconut milk, and the water. Return the mixture to a simmer and let cook for 5 minutes. Squeeze the juice of the lime half into the curry. Add the lime half.

3. Stir in the kaffir lime leaves, fish sauce, and sugar. Continue simmering for 5 to 10 more minutes or until the pork is cooked through. Remove the lime half.

4. Add the baby spinach and cook for 1 minute.

5. Serve over rice.

[image]Spinach Spinach is an amazingly healthy leaf vegetable. Spinach is low in calories, and is a good source of vitamin C, vitamin A, and minerals, especially iron.

Serves 12 Some meat departments actually offer meats precut into strips, which dramatically reduces prep time. If pork strips are not available, try this recipe with beef, chicken, or turkey.

Thai-Style Beef with Broccoli 3 tablespoons vegetable oil 1 medium shallot, chopped 1 teaspoon chili powder 2 tablespoons brown sugar 2 tablespoons fish sauce 2 tablespoons sweet soy sauce 1 tablespoon preserved soy beans (optional) 1 pound lean beef, cut into bite-sized pieces 2 cups water of a 78-ounce package of rice sticks 1 cup broccoli pieces Lime wedges (optional) Hot sauce (optional) 1. Heat the vegetable oil in a wok over medium-high heat. Add the shallot and stir-fry until it begins to soften. Add the chili powder and continue to stir-fry until well combined.

2. Add the brown sugar, fish sauce, soy sauce, and soy beans; stir-fry for 30 seconds.

3. Add the beef and continue to stir-fry until the beef is almost done, approximately 2 minutes.

4. Stir in the water and bring it to a boil. Add the rice sticks, stirring until they start to cook. Reduce the heat to medium, cover, and let cook for 30 seconds. Stir and reduce the heat to medium-low, cover, and let cook for 3 minutes.

5. Add the broccoli pieces, cover, and cook for 1 minute. Remove the wok from the heat and adjust seasoning to taste.

6. Serve with wedges of lime and hot sauce pa.s.sed separately at the table.

Serves 24 I enjoy traditional Chinese-style beef with broccoli, but I like the spiciness of this Thai version better. To make this a vegetarian dish, I omit the beef and use 3 cups of broccoli instead of only 1.

Pork with Tomatoes and Sticky Rice 7 small dried chilies teaspoon salt teaspoon shrimp paste 2 tablespoons chopped shallot 1 tablespoon chopped garlic 1 tablespoon vegetable oil pound coa.r.s.ely chopped lean pork 20 cherry tomatoes, quartered 1 tablespoon fish sauce 1 teaspoon brown sugar Sticky rice, cooked according to package directions 1. Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.

2. Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.

3. Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili puree and cook for approximately 3 minutes or until the color of the paste deepens.

4. Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.

5. Stir in the fish sauce and brown sugar; simmer for 2 minutes. Adjust seasoning to taste.

6. Serve this beef dish with sticky rice either warm or at room temperature.

Serves 2 This intriguing dish comes from Northern Thailand, where sticky rice is eaten with just about everything. The dried chilies give it a smokiness that I particularly enjoy.

Cinnamon Stewed Beef 1 quarts water 2 tablespoons sugar 2 whole star anise 5 tablespoons soy sauce 1 clove garlic, smashed 2 tablespoons sweet soy sauce 1 (2-inch) piece of cinnamon stick 5 sprigs cilantro 1 celery stalk, sliced 1 pound beef sirloin, trimmed of all fat and cut into 1-inch cubes 1 bay leaf 1. Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.

2. Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.

3. To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pa.s.s a vinegar-chili sauce of your choice as a dip for the beef.

Serves 4 Cinnamon is not a spice we Westerners typically use in savory dishes, but it is great at balancing spice or salt.

[image]Chicken Dishes

Siamese Roast Chicken

Tamarind Stir-Fried Chicken with Mushrooms

Chili-Fried Chicken

Thai-Style Green Curry Chicken

Ginger Chicken

Red Chili Chicken

Basil Chicken

Fragrant Roast Chicken

Sweet-and-Sour Chicken

Thai Cashew Chicken

Lemongra.s.s Chicken Skewers

Brandied Chicken

Thai Glazed Chicken

Chicken with Black Pepper and Garlic

Jungle Chicken

Siamese Roast Chicken 2 stalks lemongra.s.s, thinly sliced (tender inner core only) 1 medium onion, chopped 1 clove garlic, minced 1 teaspoon (or to taste) dried red pepper flakes 1 tablespoon fish sauce 1 whole roasting chicken Salt and pepper to taste Vegetable oil 1. To prepare the marinade, place the lemongra.s.s, onion, garlic, red pepper, and fish sauce in a food processor. Process until a thick paste is formed. Refrigerate for at least 30 minutes, overnight if possible.

2. Spread the marinade throughout the chicken cavity and then sprinkle the cavity with salt and pepper. Rub the outside of the bird with a bit of vegetable oil (or b.u.t.ter if you prefer) and season with salt and pepper. Place the bird in a roasting pan, and cover it with plastic wrap. Refrigerate for a few hours to marinate, if possible. Remove the chicken from the refrigerator approximately 30 minutes before roasting.

3. Preheat the oven to 500 degrees. Remove the plastic wrap and place the bird in the oven, legs first, and roast for 50 to 60 minutes or until the juices run clear.

[image]Using Pan Drippings Pan drippings from any roasted poultry or meat make a great "sauce" for pouring over potatoes or noodles. After you have removed the roast from the pan, pour off any fat. Place the roasting pan on a burner over medium-high heat. Add approximately cup of liquid - water, stock, wine - and bring to a boil. Sc.r.a.pe up the browned bits off the bottom of the roaster. Cook until the liquid is reduced by about half. Remove from heat and check seasonings; adjust if necessary.

Serves 24 The longer you let the bird take on the flavor nuances of the spice rub, the more aromatic your roast chicken will be. So if you can plan ahead, do so. It will be well worth the wait.

Tamarind Stir-Fried Chicken with Mushrooms 2 tablespoons vegetable oil 12 whole boneless, skinless chicken b.r.e.a.s.t.s, cut into bite-sized cubes Salt and freshly ground black pepper 1 teaspoon sugar 4 ounces domestic mushrooms, sliced cup sliced onions 1 clove garlic, minced 2 tablespoons Tamarind Concentrate (see recipe on page 18) 2 tablespoons water 1 cup bean sprouts 1 small jalapeno, seeded and minced cup chopped basil 1. Heat the vegetable oil in a large saute pan or wok over high heat. Season the chicken with the salt, pepper, and sugar.

2. Add the chicken to the pan and stir-fry for 2 minutes. Add the mushrooms, onions, and garlic; continue to cook for an additional 2 to 3 minutes. Add the tamarind and water; stir.

3. Add the remaining ingredients. Adjust seasonings to taste and serve.

Serves 12 This recipe calls for domestic mushrooms and it's great as is. But don't hesitate to experiment - try portobellos, creminis, s.h.i.takes, or morels. Just cut them into bite-sized pieces and go for it!

Chili-Fried Chicken 3 tablespoons Tamarind Concentrate (see recipe on page 18) Pinch of turmeric teaspoon ground coriander 1 teaspoons salt, divided teaspoon white pepper 3 pounds chicken pieces, rinsed and patted dry 2 tablespoons vegetable oil 8 large red chilies, seeded and chopped 2 small onions, thinly sliced Vegetable oil for deep-frying 1. In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.

2. Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.

3. In a small saute pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; saute for 5 minutes. Set aside to cool slightly.

4. Transfer the chili mixture to a food processor and pulse briefly to form a coa.r.s.e sauce.

5. Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.

6. Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.

Serves 46 Like the colonel's version, this fried chicken is good hot, at room temperature, or cold.

Thai-Style Green Curry Chicken cup vegetable oil 3 whole boneless, skinless chicken b.r.e.a.s.t.s, cut into bite-sized pieces cup Green Curry Paste (see recipes in Chapter 1) 2 cups coconut milk 3 tablespoons fish sauce cup (or to taste) chopped cilantro leaves Steamed white rice 1. Heat 2 tablespoons of vegetable oil in a large saute pan or wok over medium heat. Add the chicken and saute until lightly browned on all sizes. Remove the chicken and set aside.

2. Add the remaining vegetable oil to the saute pan. Stir in the curry paste and cook for 2 to 3 minutes. Add the coconut milk and continue to cook for 5 minutes. Add the reserved chicken and fish sauce. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.

3. Serve with steamed white rice.

[image]Reducing Chili Fire Roasting chilies is another way to tone down their heat, as is soaking them in ice water for an hour.

Serves 46 Vegetables can easily be added to this dish if you like: Stir in snow peas 5 minutes before the curry is done cooking and a handful of baby spinach leaves just at the last moment.

Ginger Chicken 2 tablespoons fish sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce 3 tablespoons vegetable oil 1 tablespoon chopped garlic 1 whole boneless, skinless chicken breast, cut into bite-sized pieces 1 cup sliced domestic mushrooms 3 tablespoons grated ginger Pinch of sugar 3 tablespoons chopped onion 23 habanero or bird's eye chilis Jasmine rice, cooked according to package directions 3 green onions, trimmed and cut into 1-inch pieces Cilantro 1. In a small bowl combine the fish, soy, and oyster sauces; set aside.

2. Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.

3. Add the reserved sauce and cook until it begins to simmer, stirring constantly.

4. Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minutes.

5. To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.

[image]Poultry Protection Be careful with raw poultry. It often contains bacteria that can cause food-borne illness. Keep it refrigerated at all times, even when thawing it, in a leak-proof container. Thoroughly clean all utensils and cutting boards. Sanitize them in a dishwasher or with a bleach solution. Thoroughly wash your hands with hot water and soap after handling raw poultry.

Serves 2 Ginger is one of the most well-known of all of the Asian flavoring agents. Its bright, clean, slightly sweet, slightly hot flavor is found in everything from savory stir-fries like this one to desserts to beverages.

Red Chili Chicken 1 tablespoon vegetable oil 13 tablespoons Red Curry Paste (see recipes in Chapter 1) cup coconut milk 1 whole boneless, skinless chicken breast, cut into bite-sized pieces 2 kaffir lime leaves or 2 (2-inch-long, inch wide) pieces of lime zest 1 tablespoon basil leaves 2 tablespoons fish sauce 1 tablespoon brown sugar 4 ounces Thai eggplant (green peas can be subst.i.tuted) 1. In a large skillet or wok, heat the oil over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute.

2. Reduce the heat to medium-low and add the coconut milk. Stirring constantly, cook until a thin film of oil develops on the surface.

3. Add all of the remaining ingredients except the eggplant. Bring to a boil, reduce heat, and simmer until the chicken begins to turn opaque, about 5 minutes.

4. Add the eggplant and continue to cook until the chicken is done to your liking, about 3 minutes more.

[image]Is a Thai Eggplant the Same as a j.a.panese Eggplant?

No. A j.a.panese eggplant is long and narrow, almost the shape and size of a large banana, but with a deep purple color. They have a mild flavor and a smooth texture. Thai eggplants, on the other hand, are green and shaped like small cherries. They have a firmer bite than the j.a.panese variety and can be very difficult to find. Green peas make a fine subst.i.tute.