THE EVERYTHING® THAI COOKBOOK (5 page)
3 tablespoons fish sauce
1 tablespoon sweet soy sauce
½ cup rice wine
¼ cup peanut oil
¼ cup chopped basil leaves
¼ cup chopped mint leaves
3 cloves garlic, minced
1 tablespoon chopped gingerroot
1 small onion, chopped
2 tablespoons chopped lemongrass
Combine the fish sauce, sweet soy sauce, and the rice wine in a small bowl. Slowly whisk in the peanut oil, then stir in remaining ingredients.
The basil and mint in this recipe are more traditional, but you can substitute almost any slightly spicy herb. Try parsley or arugula, or, for a milder version, baby spinach works well, too.
1 (12-ounce) can coconut milk
½ cup Red Curry Paste (see recipes on pages 4 and 5)
1 stalk lemongrass, roughly chopped
6 kaffir lime leaves, finely sliced
1 teaspoon fresh gingerroot, chopped
¼ cup chopped cilantro leaves
¼ cup lime juice
2 tablespoons fish sauce
1 tablespoon sweet soy sauce
- Combine the coconut milk, curry paste, lemongrass, and kaffir leaves in a small saucepan; bring to a simmer over medium heat.
- Reduce heat and continue to simmer for 15 minutes.
- Remove from heat and allow to cool to room temperature.
- Stir in all the remaining ingredients.
This marinade is infused with the flavors of India. In addition to the lemongrass, lime juice, and fish sauce, curry paste and coconut milk add to the complexity of the flavors.
¼ cup fish sauce
¼ cup soy sauce (preferably low-sodium)
½ cup freshly squeezed lime juice
2 tablespoons crunchy peanut butter
1 tablespoon light brown sugar
1 tablespoon curry powder
1 teaspoon minced garlic Crushed dried red pepper
Combine all the ingredients in a blender or food processor and blend until smooth.
This recipe uses ingredients more common to other Asian countries, yet still has Thai overtones. Soy sauce, which is more characteristic of China and Japan, smooths out the bite of the fish sauce.
½ cup lime juice
¼ cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
cup vegetable oil
2 tablespoons sesame oil
¼ teaspoon ground anise
1 teaspoon Chinese 5-spice powder
1 tablespoon freshly grated gingerroot
3 cloves garlic, minced
3 tablespoons chopped cilantro
¼ cup chopped green onion
Combine the lime juice, soy sauce, hoisin sauce, and honey, and blend well. Slowly whisk in the vegetable and sesame oils. Add the remaining ingredients and mix thoroughly.
This recipe has a definite Chinese influence, featuring soy sauce, hoisin sauce, 5-spice powder, and sesame oil.
1½ cups Tamarind Concentrate (see recipe on page 18)
4 pieces lime peel (approximately ½-inch by 2-inches)
¼ cup fresh lime juice
1 tablespoon soy sauce
¼ cup vegetable oil
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon diced fresh gingerroot
1 tablespoon brown sugar
¼ cup toasted, unsweetened coconut
½ cup chopped cilantro leaves
- Combine the tamarind and lime peel in a small saucepan and bring to a simmer; cook for 5 minutes.
- Remove from heat and cool to room temperature. Stir in the remaining ingredients.
This slightly sweet marinade works well with chicken or shellfish. Let some of the coconut and cilantro stick to your food while cooking.
3 tablespoons rice wine vinegar
2 tablespoons shredded, unsweetened coconut
1 tablespoon minced fresh ginger
3 tablespoons lime juice
1 tablespoon grated lime zest
¼–½ teaspoon red chili pepper flakes
2 teaspoons sugar
teaspoon curry powder
- Warm the vinegar over low heat. Add the coconut and ginger to soften.
- Remove from heat and stir in the remaining ingredients.
This wonderful marinade is ideal for shellfish such as scallops and prawns. The acidity of the lime is perfectly balanced with the sweetness of the coconut, sugar, and curry.
2 tablespoons honey
3 tablespoons lime juice
1 teaspoon grated lime zest
¼ cup soy sauce
¼ cup vegetable oil
2 tablespoons grated gingerroot
1 green onion, trimmed and thinly sliced
½ teaspoon ground cumin
½ teaspoon coriander
¼ cup chopped cilantro
- Combine the honey, lime juice, lime zest, and soy sauce in a small bowl.
- Slowly whisk in the oil.
- Stir in the remaining ingredients.
Muslim traders brought with them the sweet spices of the West as they ventured into what is now Singapore and Indonesia. Try this fragrant marinade with any poultry.
4 cloves garlic, minced
6 dried red chilies, seeded and crumbled
3 tablespoons chopped green onion
1 tablespoon fresh grated gingerroot
2–3 tablespoons vegetable oil
3½ cups rice wine vinegar
1 tablespoon sugar
¼ cup chopped lemongrass
- Place the garlic, chilies, green onions, and ginger in a food processor or blender and process to form a paste.
- Heat the oil in a wok or frying pan, add the paste, and stir-fry for 4 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
- In a small saucepan, bring the vinegar to a boil. Add the sugar and the lemongrass; reduce heat and simmer for 20 minutes.
- Stir in the reserved paste.
The Elements of a MarinadeMost marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent; an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.
The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.
1 cup extra-virgin olive oil
2 stalks lemongrass, trimmed and smashed
2 cloves garlic, minced
¼ tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 jalapeño chili pepper, seeded and chopped
2 tablespoons chopped cilantro
- Pour the olive oil into a pan and heat until warm. Add the lemongrass and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.
- Stir in the remaining ingredients.
Toasted CoconutToasted coconut is a nice item to have on hand — and not only as an ingredient for Thai recipes. Try sprinkling some over the top of a frosted cake or over a fruit salad, or stir some into your favorite tuna salad. Place 1 cup of dried, unsweetened coconut flakes in a heavy skillet over low heat, stirring frequently for 8 to 10 minutes, until golden brown.