Part 7 (2/2)

Curried Beef and Potato Stew

Red Beef Curry

Hot and Sour Beef

Grilled Ginger Beef

Thai Beef with Rice Noodles

Minty Stir-Fried Beef

Chilied Beef

Pork and Eggplant Stir-Fry

Pork with Garlic and Crushed Black Pepper

Bangkok-Style Roasted Pork Tenderloin

Chiang Mai Beef

Barbecued Pork on Rice

Lemongra.s.s Pork

Pork and Spinach Curry

Thai-Style Beef with Broccoli

Pork with Tomatoes and Sticky Rice

Cinnamon Stewed Beef

Green Curry Beef 2 cans coconut milk, thick cream separated from the milk cup (or to taste) Green Curry Paste (see recipes in Chapter 1) 1 pounds sirloin, cut into thin strips cup brown sugar cup fish sauce 1 pound eggplant (j.a.panese, Thai, or a combination), cut into -inch slices 6 serrano chilies, stemmed, seeded, and cut in half lengthwise 1 cup basil 1. Place the thick cream from the coconut milk and the curry paste in a large soup pot and stir to combine. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 2 to 3 minutes.

2. Add the beef and the coconut milk, stirring to combine. Return the mixture to a simmer.

3. Add the sugar and the fish sauce, stirring until the sugar dissolves, about 2 minutes.

4. Add the eggplant and simmer for 1 to 2 minutes.

5. Add the serrano chilies and cook 1 minute more.

6. Remove from heat and stir in the basil.

[image]Hot Stuff Let your guests know that the chilies are hot and are not to be eaten by the faint of heart. They add plenty of heat and flavor just being on the plate!

Serves 46 This quick and easy curry is a great introduction to Thai cuisine. It contains most of the key Thai ingredients - coconut milk, fish sauce, chilies, and basil. Serve with lots of steamed Jasmine rice.

Curried Beef and Potato Stew 23 tablespoons vegetable oil 1 pounds beef stew meat, cut into bite-sized cubes 1 large onion, chopped 1 large russet potato, peeled and cut into bite-sized cubes 2 (14-ounce) cans coconut milk cup prepared Ma.s.saman Curry Paste (see recipe on page 6) cup brown sugar 7 tablespoons fish sauce cup Tamarind Concentrate (see recipe on page 18) 1 cup chopped fresh pineapple Jasmine rice, cooked according to package directions cup unsalted roasted peanuts, chopped 1. Heat the oil in a large soup pot over medium-high heat. When the oil is hot, brown the meat on all sides. Add the onion and cook until translucent, about 2 to 3 minutes.

2. Add enough water to just cover the meat and onions. Bring to a boil, reduce heat, cover, and simmer for 30 to 60 minutes.

3. Add the potatoes and continue to simmer for 15 more minutes. (The potatoes will not be quite cooked through at this point.) 4. Strain the solids from the broth, reserving both.

5. In another soup pot, combine the coconut milk with the curry paste until well blended. Bring the contents to a simmer over medium-high heat and cook for 2 to 3 minutes.

6. Add the reserved meat and potato mixture, the sugar, fish sauce, and tamarind, stirring until the sugar dissolves. Add some of the reserved broth to thin the sauce to desired consistency.

7. Stir in the pineapple and continue to simmer until the potatoes are cooked through.

8. To serve, place some Jasmine rice in the middle of individual serving plates and spoon the stew over the top. Garnish with the chopped peanuts.

Serves 4 Who doesn't like beef stew on a cold winter evening? This one isn't quite like Mom used to make (unless your mother is Thai), but it's still satisfying and comforting with tender chunks of beef and silky potatoes.

Red Beef Curry 1 tablespoon vegetable oil 2 tablespoons Red Curry Paste (see recipes in Chapter 1) cup plus 2 tablespoons coconut milk 1 pound lean beef, cut into thin strips 2 tablespoons (roughly) ground peanuts 13 tablespoons (to taste) fish sauce Sugar to taste 1 green or red sweet pepper, seeded and cubed cup chopped basil Rice, cooked according to package directions 1. Heat the oil in a large saute pan over low heat. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

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