The Everything Thai Cookbook Part 12

Serves 23 The green beans are the stars of this simple stir-fry, but the shrimp are the highlight. They give the beans a bit more flavor and the dish more color and protein!

Seared Coconut Scallops 1 cups sweetened, flaked coconut 2 cups boiling water teaspoon cayenne teaspoon salt 10 medium sea scallops, cleaned, rinsed, and patted dry Salt and pepper 1 large egg, beaten 1. Preheat the oven to 350 degrees.

2. Place the coconut in a small bowl. Pour the boiling water over the coconut, stir, and then drain through a colander. Pat dry.

3. Spread the coconut on a baking sheet and bake for 10 minutes or until golden.

4. Place the toasted coconut in a small bowl and mix in the cayenne and salt.

5. Season the scallops with salt and pepper.

6. Heat a heavy, nonstick pan over high heat until almost smoking.

7. Dip each scallop in the beaten egg, letting most of the egg drip off, then press the scallops into the coconut mixture.

8. Place the scallops in the pan and sear for 1 to 1 minutes per side until just done.

[image]Choosing Scallops The best scallops in the world are called "diver scallops" because they are harvested by-you guessed it-scuba divers! This method, although costly, is environmentally superior to the net method for the same reasons the scallops taste better-the entire environment is not disturbed, sh.e.l.ls are not cracked, and only the mature scallops are taken.

Serves 2 These sweet scallops have just a hint of heat and are so good, they may not make it to the dinner table. They may just disappear right off the paper towels!

Curried Shrimp with Peas 1 teaspoons Red Curry Paste (see recipes in Chapter 1) 1 tablespoon vegetable oil 1 (14-ounce) can unsweetened coconut milk 4 teaspoons fish sauce 23 teaspoons brown sugar 2 pounds large shrimp, peeled and deveined 1 cup packed basil leaves, chopped 1 cup packed cilantro, chopped 1 (10-ounce) package thawed frozen peas Jasmine rice, cooked according to package directions 1. In a large pot, combine the curry paste, vegetable oil, and cup of the coconut milk; cook over medium heat for 1 to 2 minutes.

2. Stir in the remaining coconut milk and cook for another 5 minutes.

3. Add the fish sauce and sugar, and cook for 1 minute more.

4. Add the shrimp, basil, and cilantro; reduce heat slightly and cook for 4 to 5 minutes or until the shrimp are almost done.

5. Add the peas and cook 2 minutes more.

6. Serve over Jasmine rice.

[image]Shrimp Sizes Shrimp are sized according to how many come in a pound. Medium means that there are about 40 shrimp per pound. Large equals 30, extra-large equals 25, jumbo equals 20, and colossal equals about 15. Salad shrimp are too tiny to count, so they are weighed instead.

Serves 46 A beautifully colored curry-pink shrimp in a pink sauce peppered with green peas! The shrimp and the peas have a freshness that perfectly complements the silkiness of the Jasmine rice.

Basil Scallops 2 tablespoons vegetable oil 3 cloves garlic, chopped 3 kaffir lime leaves, julienned, or the peel of 1 small lime cut into thin strips pound bay scallops, cleaned 1 (14-ounce) can straw mushrooms, drained cup shredded bamboo shoots 3 tablespoons oyster sauce 1520 fresh basil leaves 1. In a wok or skillet, heat the oil on high. Add the garlic and lime leaves, and stir-fry until fragrant, about 15 seconds.

2. Add the scallops, mushrooms, bamboo shoots, and oyster sauce; continue to stir-fry for approximately 4 to 5 minutes or until the scallops are done to your liking.

3. Mix in the basil leaves and serve immediately.

Serves 24 Small, yet flavorful, bay scallops cook quickly, so be ready to serve this stir-fry as soon as the scallops are done to your liking. Overcooking scallops will make them somewhat tough and chewy.

[image]Vegetable Dishes

Thai Vegetable Curry

Vegetables Poached in Coconut Milk

Southeastern Vegetable Stew

Vegetarian Stir-Fry

Thai Pickled Vegetables

Asian Grilled Vegetables

Pumpkin with Peppercorns and Garlic

Gingered Green Beans

Curried Green Beans

Green Beans with Macadamia Nut Sauce

Roasted Asian Cauliflower

Spicy Stir-Fried Corn

Grilled Eggplant with an Asian Twist

j.a.panese Eggplant with Tofu

Stir-Fried Black Mushrooms and Asparagus

Thai-Style Fried Okra

Tropical Vegetable

Thai-Style Bean Sprouts and Snap Peas

[image]Thai Vegetable Curry 2 tablespoons vegetable oil cup Green Curry (see recipes in Chapter 1) 3 cups canned, unsweetened coconut milk 3 tablespoons fish sauce 1 pound small boiling potatoes, quartered (or halved if large) 1 pound j.a.panese eggplant, cut into 1-inch slices 12 ounces baby carrots 2 cups broccoli florets 3-4 ounces green beans, cut into 1-inch lengths cup fresh minced cilantro 1. In a heavy stew pot, heat the oil. Add the curry paste 2 to 3 minutes.

2. Add the coconut milk and fish sauce; simmer for 5 minutes.

3. Add the potatoes, eggplant, and carrots, and bring to a heat and simmer for 10 minutes. Add the broccoli and continue to simmer until the vegetables are cooked through, 10 minutes.

4. Just before serving stir in the cilantro.

[image]Soy Sauce?

The Thai will know immediately that you are a foreigner if you ask for soy sauce. It's usually available, but it is not a traditional condiment. Fish sauce is the way to go.

Serves 46 Don't be afraid to experiment. In this recipe you can add just about any veggies you want. Try subst.i.tuting sweet potatoes for the boiling potatoes and Brussels sprouts for the broccoli.

Vegetables Poached in Coconut Milk 1 cup coconut milk 1 shallot, finely chopped 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon Thai chilies, seeded and finely sliced 1 tablespoon green peppercorns, tied together in a small pouch made from a Handi Wipe teaspoon sliced kaffir lime leaves cup long beans or green beans, broken into 2-inch pieces cup sliced mushrooms 1 cup shredded cabbage cup peas Rice, cooked according to package directions 1. In a saucepan bring the coconut milk to a gentle simmer medium heat. Stir in the shallots, soy sauce, brown sugar, green peppercorn pouch, and lime leaves. Simmer for 1 until aromatic.

2. Add the green beans, mushrooms, and cabbage, and return simmer. Cook for 5 to 10 minutes or until tender.

3. Add the peas and cook 1 more minute. Remove the pouch before serving over rice.

[image]Kaffir Limes The kaffir lime tree produces fruit and leaves that make great additions to dishes. It imparts a wonderful tropical fruit flavor to any dish.

Serves 24 Each vegetable in this dish is rather mild in flavor and tends to absorb different amounts of the poaching liquid, giving the diner a slightly different flavor sensation with every bite.

Southeastern Vegetable Stew 8 cups vegetable stock 3 tablespoons fish sauce 2 tablespoons dark soy sauce 2 tablespoons brown sugar 4 cups turnip, cut into bitesized pieces 1 Chinese cabbage, cut into bite-sized pieces 1 Western cabbage, quartered, cored, and cut into bitesized pieces 1 cup sliced leeks 2 cups sliced celery 4 cups roughly chopped kale 1 can straw mushrooms, drained 5 cakes hard tofu, cut into bite-sized pieces 1 teaspoon vegetable oil 6 tablespoons soybean paste 3 tablespoons chopped garlic 1 tablespoon minced ginger 3 cups bean noodles, soaked, and cut into short lengths cup chopped cilantro Freshly ground pepper to taste 1. Bring the stock to a boil and add the fish sauce, soy sauce, brown sugar.

2. Reduce the heat, add the vegetables and tofu, and simmer vegetables are almost tender.

3. In a small saute pan, heat the oil over medium heat. Add paste and stir-fry until fragrant. Add the garlic and ginger, until the garlic is golden.

4. Add the soybean paste mixture to the soup. Stir in the noodles and cilantro, and simmer 5 more minutes.

5. Season with the pepper and additional fish sauce to taste.

Serves 8 One of the great things about Asian cooking is that you can go wild with subst.i.tutions and omissions. Don't like tofu? Leave it out. Is your garden being overrun with Swiss chard? Throw it in. There are no rules.

Vegetarian Stir-Fry 1-2 tablespoons vegetable oil 2 cups bite-sized tofu pieces 2 tablespoons minced garlic 2 tablespoons grated ginger 4 tablespoons seeded and sliced Thai chilies 4 tablespoons soy sauce 2 tablespoons dark sweet soy sauce 1 small onion, sliced cup snow peas cup thinly sliced celery cup water chestnuts cup bite-sized pieces bell pepper cup sliced mushrooms cup cauliflower florets cup broccoli florets cup asparagus tips 1 tablespoon cornstarch, dissolved in a little water cup bean sprouts Rice, cooked according to package directions 1. Heat 1 tablespoon of oil in a large skillet or wok over medium-heat. Add the tofu and saute until golden brown. Transfer paper towels to drain.

2. Add additional oil to the skillet if necessary, and stir-fry the ginger, and chilies to release their fragrance, about 2 to Stir in the soy sauces and increase the heat to high.

3. Add the reserved tofu and all the vegetables except the bean stir-fry for 1 minute.

4. Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.

5. Add the bean sprouts, stirring briefly to warm them.

6. Serve over rice.

Serves 46 as a main course If your vegetable bin ends up looking like mine, with a bit of this and a bit of that, this is the recipe for you. You can follow the ingredient list precisely, or subst.i.tute to your heart's desire.

Thai Pickled Vegetables 4 cups water 1 cup baby corn 1 cup broccoli florets 1 cup sliced carrots cup bok choy 1 large cuc.u.mber, seeded and cut into 3-inch-long, -inch wide strips 1 recipe Thai Vinegar Marinade (see recipe on page 15) cup cilantro leaves 23 tablespoons toasted sesame seeds 1. Bring the water to a boil in a large pan. Add the vegetables blanch for 2 to 3 minutes. Strain the vegetables and shock water to stop the cooking process.

2. Place the vegetables in a large bowl and pour the Thai Vinegar Marinade over the top. Let cool to room temperature and then refrigerate for at least 4 hours or up to 2 weeks (yes, weeks).

3. 3. Stir in the cilantro and sesame seeds just before serving.

Yields approx. 6 cups These pickled vegetables are great as a side dish, a snack, or on top of a bed of greens. The longer they sit in the marinade, the spicier and more vinegary they will get.

Asian Grilled Vegetables 2 bell peppers (red, yellow, or green, in any combination), seeded and cut into 2-inch squares 1 zucchini, cut into 1-inch slices 1 summer squash, cut into 1-inch slices 12 whole mushrooms, approximately 1-inch in diameter 12 whole pearl onions or 12 (2-inch) pieces of white onion 1 recipe Asian Marinade (see recipes in Chapter 1) 1. Alternate the vegetables on 6 skewers (soak the skewers in water until soft if using wooden skewers).