Pad kraprao nuer
|A classic dish known as extremely spicy stir-fried fillet or ground beef with long yard beans (you can use fine beans), fresh chillies, garlic and fresh Thai sweet basil.|
|2 tsp vegetable oil
2 cloves garlic finely chopped
2-3 small fresh bird eyes chillies (red or green) finely chopped
100g long yard or fine beans cut to 1 inch long
100g beef or ground beef
1 tsp oyster sauce
tsp light soy sauce
25g Thai fresh sweet basil
1 large fresh long chilli (red, green or yellow)
|Heat oil in a wok until very hot, add garlic, chopped small chilli for 15-20 seconds.
Add the beef and stir-fry for about 1 minute until it is half cooked.
Add fine beans and the rest of the ingredients except sweet basil and stir-fry for about 2-3 minutes until the beef is fully cooked, then toss in the basil leaves.
Transfer to a serving dish, serve with Thai fragrant rice.
Gaeng keow wan gai
|Highly spicy and creamy with coconut flavour, baby aubergine, bamboo shoots and Thai fresh holy basil.|
|250g fresh chicken fillet
1-2 tsp Thai green curry paste
1 tsp vegetable oil
250-300ml cocunut milk
25-30g baby aubergine or 100g roasted aubergine
100-150g bamboo shoots
1 stem fresh plump root of wild ginger
1 large red chilli slices
2-3 kaffir lime leaf, finely sliced
1 tsp fish sauce
1 tsp sugar
15g Thai holy basil leaves
50g green capsicum
50g red capsicum
|Heat oil in a wok to medium hot, then add Thai green curry paste and stir-fry for 30 seconds.
Add the chicken and stir-fry for 3-4 minutes until the meat is cooked.
Add the coconut milk, then let it simmer for 10-15 minutes on a low heat.
Add the vegetables and stock, mix well for 2-3 minutes.
Toss in the holy basil and fresh chilli, just before serving.
Transfer to a serving dish, serve with Thai fragrant rice or fermented rice vermicelli (Kanom-jeen) or Roti (Thai style torilla made from plain flour, water, vegetable oil and margarine).
Any vegatble can be used with this recipe.