THE EVERYTHING® THAI COOKBOOK (33 page)

Chutney Convenience

Chutneys are one of those few blessings that are almost better in preserved jar form. However, a good jarred chutney can be pricey, and it isn't so hard to make!

1
cups water Pinch of salt

1 cup basmati rice, soaked in cold water for 30 minutes

½ teaspoon turmeric

1 tablespoon vegetable oil

1 green chili pepper, seeded and minced

¼ cup cashew nuts, soaked in cold water for 5 minutes

¼ teaspoon mustard seed

8 fresh curry leaves

Juice of ½ lemon

1. In a medium-sized pan, bring the water to a boil. Add the salt, rice, and turmeric; reduce heat, cover, and simmer for 10 minutes. (At the end of the 10 minutes, the rice will have absorbed all of the liquid.) Remove from heat and let cool.
   
2. In a wok, heat the oil and stir-fry the chili pepper. Add the nuts, mustard seed, and curry leaves; continue to cook for an additional 30 seconds. Stir in the lemon juice. Add the cooled rice to the wok and toss until heated.
   

Chili Safety

The oils in chilies are very caustic. Wear gloves while you work with them and make sure not to touch your eyes.

2 tablespoons vegetable oil

2 green cardamom pods

4 tablespoons chopped fresh dill

1 cup long-grained rice (such as Jasmine)

1 green chili pepper, seeded and minced

Salt

1½ cups water

1. In a medium-sized pot, heat the vegetable oil over medium heat. Add the cardamom pods and sauté for 1 minute. Add the chili and sautée. briefly. Stir in the salt and the dill and cook for an additional 2 to 3 minutes. Add the rice and sauté for 3 more minutes.
   
2. Stir in the water and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes or until the liquid has been absorbed.
   
3. Remove the cardamom pods and fluff the rice before serving.
   

2 tablespoons vegetable oil

10 fresh curry leaves

1 stalk lemongrass, cut into thin rings (inner tender potion only)

Zest of ½ kaffir lime

2 mace blades

6 cloves

2½ cups Jasmine rice

1¾ cups water

1¼ cups coconut milk

Salt and freshly ground pepper to taste

1. In a medium-large saucepan, heat the oil on medium. Add the curry leaves and sautée. until you can begin to smell the aroma. Add the lime zest and the remaining spices and sautée. for an additional 2 to 3 minutes, stirring constantly.
   
2. Add the rice to the pot and stir to combine with the spice mixture. Add the water, coconut milk, and salt and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until the liquids have been absorbed. Adjust seasoning.
   

5 tablespoons dried shrimp, soaked in cold water for 10 minutes

2 red chili peppers, seeded, veined, and finely minced

1 medium to large onion, finely chopped

2 cloves garlic, finely chopped

5 tablespoons vegetable oil

4 tablespoons fish sauce

1 tablespoon lime juice

Salt to taste

1 ¾cups long-grained rice

1 stalk lemongrass, halved and crushed (inner white potion only)

1 quart water

1. Make a shrimp paste by combining the dried shrimp, chili peppers, onion, and garlic in a blender or food processor and processing until smooth.
   
2. In a medium-sized saucepan, warm the oil over medium heat. Add the shrimp paste and cook for 3 to 4 minutes, stirring constantly.
   
3. Add the fish sauce, lime juice, and salt to the paste and stir until well blended; set aside.
   
4. Pour the rice into a large pot and place the lemongrass on top. Add the water and bring to a boil; reduce heat, cover, and simmer for 15 minutes.
   
5. Remove the lemongrass stalk and stir in the shrimp paste. Continue cooking for 5 to 10 minutes or until the rice is done.
   

¾ cup long-grained rice

2 cloves garlic, minced

1 teaspoon salt

¼ cup chicken or vegetable broth

1 tablespoon minced gingerroot

2 green onions, trimmed and thinly sliced

2 teaspoons lime juice

1 teaspoon fish sauce

½ cup finely chopped cilantro

1. Bring a pot of water to a rolling boil. Add the rice, let the water return to a boil, and cook for 10 minutes. Drain in a sieve, rinse, and set aside. (Leave the rice in the sieve.)
   
2. Add 1 inch of water to the pot and bring to a boil. Set the sieve over the boiling water, cover it with a clean kitchen towel and a lid, and let steam for about 20 minutes. (Check occasionally, adding more water if necessary.)
   
3. Mash together the garlic and the salt to form a paste.
   
4. In a large bowl, combine the garlic paste, broth, gingerroot, green onions, lime juice, and fish sauce.
   
5. Add the steamed rice and toss until well combined. Let cool to room temperature.
   
6. Stir the cilantro into the rice.
   

2 tablespoons vegetable oil

2 garlic cloves, minced

4 green onions, trimmed and thinly sliced

1½ stalks celery, trimmed and thinly sliced

1 medium carrot, peeled and julienned

2 red chili peppers, seeded and minced

1 tablespoon finely chopped gingerroot

1
cups brown rice (white rice can be substituted)

4½–5½ cups vegetable stock

1 kaffir lime leaf or 2 (2-inch-long, -½inch-wide) pieces of lime zest

1 tablespoon lime juice

Salt and freshly ground pepper to taste

1. In a medium to large saucepan, heat the vegetable oil on medium. Add the garlic and green onions, and cook for 2 minutes. Add the celery, carrots, chilies, and ginger, and cook for an additional 2 minutes.
   
2. Add the rice and stir until well combined. Add half of the vegetable stock, the kaffir lime leaf, lime juice, and salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 45 to 50 minutes, adding additional stock as needed.
   

Desserts