Part 9 (1/2)

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