1/2 cup - coconut cream with 1tsp corn flour.

1 tbsp - red curry paste.

1 tbsp - oil

2/3 cups - chopped mushrooms

2-3 - small aubergines chopped.

4-5 pieces - baby corn chopped.

8-10 - green beans, cut into 1/2 ” pieces.

2 pieces - kaffir lime leaves finely chopped.

10 - basil leaves.

1/2 tsp - salt.

2 cups - steamed rice.

2 pieces - banana leaves.

Method.
Heat oil in a pan, stir fry the vegetables until soft very crisp.place coconut cream in a loarge bowl and stir in the red curry paste until throughly blended.Add the cooked vegetables,stir well and add salt, kaffir lime leaves and basil. Add the rice and mix. Turn this rice onto a banana leaf and fold it like a pocket and grill in the oven for 7-8 mins.Remove from oven and serve immediately on a fresh banana leaf.

Serves 4

1 tbsp each - ginger or galangal and lemon grass chopped

1tsp - kaffir lime leaves.

1/2 tsp - each cumin seeds and salt.

1tsp each - coriander seeds and peppercorns.

10 - small green chillies.

3 tbsp - chopped fresh coriander

2 tbsp - each coarsely chopped shallots and garlic.

1tbsp - finely chopped coriander root.

For the curry.

2-3 tbsp green curry paste.

2 cups - thin coconut milk.

1/2 cup each- thick coconut milk with 1 tbsp corn flour.

1/2 cup - vegetable stock

100 gms - small eggplant.

1 cup - fresh mushrooms chopped

1/2 cup each - bean curd, cauliflower etc vegetables of your choice.

1 tsp - salt.

1tbsp - sugar

3 pieces - kaffir lime leaves a nd fresh red chillies.

15 - basil leaves.

2 tbsp - oil.

Method.

For the paste

Place fresh coriander in a grinder with 1 tbsp cold water ,grind to a paste. Put it through the strainer,discard pulp and reserve the juice and put it back into the blender.Add ginger, kaffir lime leaves, lemon grass, garlic, shallots,salt ,chillies,and coriander roots.grind to a smooth paste.Makes 1/2 cup paste.

For the curry

Heat the oil. Add the curry paste,briefly and stir. Add the eggplant, mushrooma and 3 red chillies adn stir well.Add the salt and allow the vegetables to cook slightly.Add remaining vegetables. Mix well.Add the rest of the ingredients ending with the basil leaves. Stir constantly.Serve hot with steamed rice.

Serves 4-6

2 tbsp - sesame oil.

1 tsp - finely chopped garlic.

3 - large dried red chillies halved.

1/4 cup - roasted and chopped cashew nuts.

100 gms each - green beans,baby corn, snow peas and peppers, mushrooms cut into 1” legth.

6 stems - spring onions cut into 1” lenghtwise.

1 cup - bean sprouts

3 tbsp - vegetable stock.

1.5 tbsp - soy sauce.

1/2 tsp - sugar.

salt to taste.

to garnish coriander leaves.

Method

In a wok ,heat oil.Fry garlic until golden brown.Add all the other ingredients inturn, stirring constantly on a high flame until the vegetables are tender crisp.Turn onto a serving dish and garnish with corriander leaves and serve as an accompaniment to Thai dishes.

Serves 4-6

Note - make this dish just before serving to retain the freshness of the vegetables.

For the Noodles.

200 grams - broad noodles boiled.

2 tbsp - sesame oil

2 pieces - dried red chillies.

1 cup - bean sprout,washed and drained.

2 -stems spring onions cut into 1” length

1/2 cup - green beans cut into 1” length.

4-5 - pieces mushrooms sliced.

1 tsp - each salt and sugar.

1 tbsp each - soy sauce and tamarind pulp.

3-4 tbsp -roasted and crushed peanuts.

5-6 -pieces fresh basil leaves.

To garnish - crispy potato sticks and chopped corriander leaves.

make into a paste.

10 - cloves garlic.

3-4 -fresh red chillies

1” piece ginger.

Method

For the noodles

make a paste of fresh red chillies, garlic, ginger and little salt.Set aside. In a wok heat the oil.Fry chilli garlic paste briefly.Add dried chiilies along with
all the vegetables.Cook until the vegetables and crisp -tender.Add boiled noodles,salt sugar,tamarind pulp,soy sauce, peanuts and basil leaves.Continue cooking till noodles are heated and all the ingredients are mixed well. Garnish with potato stick and corriander leaves. Serve Hot.

serves 4.

5- cloves of garlic.

3 - small red chillies.

1/2 cup - green beans,cut into 1” lenghth and blanched.

1 - medium tomato cut into small pieces without seeds.

3 tbsp - leamon juice.

3 tbsp - roasted and crushed peanuts.

1 tbsp - light soy sauce.

1 tbsp - palm sugar or powder brown sugar.

2 tbsp - Tamarind pulp - put in water and seive it.

1 tsp - salt

2 - large leaves of chinese cabagge

Method.

In a mortar,lightly pound garlic and chillies.Turn this out in a large bowl,add papaya and mix throughly.Add the peanuts,tomato,green beans,salt,lemon juice,soy sauce,tamarind pulp and palm sugar.Mix throughtly again.Chill until ready to serve.Arrange the chinese cabagge or lettuce on a serving dish and turn the salad into it.This tastes especially good with sticky rice.

(glutinous)

serves 4

Ingredients.

1/2 cup each - Toasted coconut flakes, roasted and crushed peanuts, grated raw mango, chopped onion and water chestnuts.

1/4 cup each - finely chopped giner,red chillies and spring onion.

2 tbsp each - finely chopped garlic, lemon grass and corriander.

1 tbsp - seasame oil.

1 large head iceberg lettuce.

For the sauce.

1/4 cup each raw sugar and water.
1 tsp soy sauce or plum sauce.
salt to taste.

Method.
For the sauce
Mix sugar and water together in a saucepan and heat till sugar is dissolved.Remove from stove and add soy sauce.Pour in a serving bowl and set aside.Heat oil in a frying pan fry ginger,garlic, red chillies,lemon grass,and onion until soft.Remove from fire and add the remaining ingredients.

To serve : Take a leaf , fold slightly into a cup shape.Place a spoonful of mixture in the cup and a small spoonful of the sauce. Roll up and eat !

Note - each person may assemble his or own cup.

Serves 6-8

Method.
Heat oil in a frying pan and fry galangal/ginger,garlic and curry paste for 1 min. Add potatoes, water chestnuts,and capsicum.Cook until soft.Add salt ,pepper,cashwes, coconut cream and finely corriander leaves. Mix well. Heat the tart cases slightly and fill with 1-2 tbsp of the mixture and serve with yogurt and mint sauce.

To make yogurt and mint sauce, mix together 1/2 cup thick yogurt with 2 tbsp finley chopped mint leaves,1 finely chopped green chilly and 1/2 tsp each of salt and sugar. Chill until ready to serve.

For red curry paste
2tbsp each - galangal or ginger and garlic finely chopped.
1/4 cup- lemon grass finely chopped.
1tbsp each - kaffir lime leaves,and corriander seeds
1/4 cup - shallots finely chopped.
7 pieces each -kashmiri red chillies,and spicey red chillies.
1 tsp - salt.
1/4-1/2 cup - water to make paste.

For the curry,
2tbsp each -oil and red cury paste.
1 cup - thin coconut milk.
1/2 cup - thick coconut cream mixed with 1 tbsp corn flour.
1/2 cup each -corn kernels,long beans,carrots,mushrooms, baby corn, spring onions.
1/2 cup - bean curd cut into small cubes.
1 tbsp -light soy sauce.
1 tsp each - salt and sugar.
3 kaffir lime leaves.
2 large red chillies cut lenghtwise.
15 - basil leaves.

Method

For the paste.

In a frying pan dry roast the coriander seeds and chillies for 2/3 minutes.Remove from heat and place them in a grinder,add all the other ingredients to form a thick paste.Store in a jar until used. Can be kept in the refrigerator for 2 weeks and in the freezer for 2 months.
Makes 1 cup.

For the curry.
Heat the oil in a large saucepan and briefly fry the paste.Add all the vegetables with the coconut milk. Stir well. Add all the ingredients except the coconut cream and stir the mixture well. Let the vegetables cook to your liking.Just before serving arrange fresh red chillies on the top and serve immediately with rice.

Serves 4-6.

Note:
1)Do not over boil the curry or it may curdle.

2)To make 1 cup thin coconut milk, mix 1/2 grated coconut with 1 cup water, liquidize
And strain

3)To make 1 cup thick coconut milk , mix 1/2 grated coconut with 1/2 cup water, liquidize
And strain.

3 cups thin vegetable stock
2 cups coconut milk
2 cups - mixed vegetables,brocolli,mushrooms, babycorn,chinese cabagge, spring onions etc.
1/2 cup bean curd (tofu) cut int o small cubes
1 tbsp each - sesame oil, soy sauce, and lemon juice.
1tsp - sugar
1” stick -lemon grass chopped into rings.
1 tbsp - reg or green thai curry paste.
3-4 pieces each kaffir lime leaves,basil leaves and red chillies.
Salt to taste.
To garnish - finely chopped corriander leaves and fried shallots.

Method.
Cut cabbage into 2” square pieces,brocolli into florets,baby corn and spring onions into 1” pieces and mushrooms into cubes. Place coconut milk over low heat,stirring constantly,bring to a boil.Add lemon grass,kaffir lime and basil leaves. Add prepared vegetables to this broth along with bean curd,vegetable stock,soy sauce, red chillies,
Sugar and salt..

Bring to a boil. In a small pan heat oil,fry thai curry paste briefly and add this to the boiling soup. Add lemon juice just before removing from fire. Garnish with corriander, shallots and serve.

Serves 6