Miruwin's Thai Recipes - Mains

[Miruwin]

Mixed Satays

200grms each beef, chicken and pork
Bamboo skewers

Marinade
2 teaspoons turmeric
1 tablespoon sugar
pinch salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
4 tablespoons oil
1 tablespoon fish sauce
2 cloves garlic crushed

Soak skewers in water for 30 minutes of so to prevent burning.
Cut beef, chicken and pork in thin strips, 1cm x 6 cms.
Thread meat onto skewers and place in a shallow dish.
Prepare marinade by combining all ingredients in a bowl and mixing well.
Pour marinade over satays and marinate for as long as possible.
Grill or barbecue the satays over high heat, turning frequently, until cooked.
Serve placed on lettuce leaves, with tomato and cucumber slices and a satay sauce. (see recipe for satay sauce in 'Sauces' section.

Note: Never use a marinade that has had raw meat in it unless you have also cooked the leftover marinade.


Panang Curry (Malaysian)

1 tablespoon oil
1 large red onion cut into quarters
2-3 tablespoons panang curry paste (see recipe in 'Sauces' section
1 cup coconut milk
500grm chicken thigh or breast fillets cut into fork size pieces
4 kaffir lime leaves
1/4 cup coconut cream
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1/2 cup roasted peanuts, chopped
1/2 cup basil leaves, torn
1/2 cup of pineapple pieces
1 cucumber sliced

Heat oil in wok or frying pan
Add onion and curry paste and stir over medium heat for 2 minutes
Add coconut milk and bring to the boil
Add chicken, lime leaves and reduce heat and simmer for at least 25 minutes until chicken is cooked and sauce has reduced and thickened.
Add coconut cream, fish sauce, lime juice, brown sugar and cook a further 5 minutes on a slow heat.
Stir in peanuts, basil leaves with pineapple (if desired)
Serve with sliced cucumber and rice - use coconut rice for a sweeter flavour (see recipe in 'Dessert' section)



Individual Beef Curry with Pumpkin

1-2 medium golden nugget pumpkins or 1 medium jap pumpkin
1 tablespoon vegetable oil
2 tablespoons of red curry paste
2 tablespoons of fish sauce
200grm chuck steak
3/4 cup of coconut milk for thicker curry - 1 cup for soup style
250 grm of pumpkin, skinned, cubed and cooked
100grm ladyfinger eggplant sliced
mushrooms sliced
2 seeded red chillis sliced lengthwise
basil leaves torn

Cut top off pumpkins, scoop out seeds. Replace top and place in a microwave dish with 1 tablespoon water in the dish. Cover with gladwrap andcook on high for 6 minutes or until tender OR steam or cook in a baking dish with a little water added at 400C for 20-25 minutes. Cover with foil during last 10 minutes if skin begins to brown.
Boil or microwave pumpkin cubes until just tender
Gently heat oil in a heavy frying pan and stir fry the curry paste for about 1-2 minutes being careful not to burn the paste.
Stir in beef to brown and then add fish sauce and coconut milk, stirring well.
Add eggplant and mushrooms.
Cover and simmer for 25-30 minutes
Add diced cooked pumpkin
Mix gently through and heat thoroughly
Add chilli and basil.
Serve in warmed cooked whole pumpkins.

Note:
The curry or soup can be prepared up to 2 days ahead.
Mushrooms, rice and potato can be used as a meat substitute
This is a salty curry, so the amount of fish sauce can be either reduced or omitted.
1 teaspoon sugar can be added to cut back on the saltiness.




Phat Thai - Guay Tiaw Paad Thai - Stir Fried Noodles

1-2 cloves of garlic sliced thinly
2 tablespoons vegetable oil
2 tablespoons red chilli
3 shallots
2-3 tablespoons fish sauce
2 tablespoons soy sauce
1-2 tablespoons sugar
1-2 tablespoons tamarind water
2 teaspoons lime juice
12-16 whole prawns, shelled, deveined, tails intact OR sliced chicken instead of prawns OR both
250grm rice noodles or Pad Thai noodles
2 eggs
3 tablespoons deep fried sliced peanuts, coarsley chopped
2 tablespoons deep fried dried shrimp
1 cup bean sprouts or snow pea shoots
1/4 cup chives cut into 3-5cm lengths
lime wedges
Carrot, beans, broccoli, mushrooms or other suitable vegetables can be added. (Precooked)

1. In a non stick pan, cook beaten eggs to form a thin omelette. Set aside and slice thinly.
2. Soak rice noodles until soft in boiling water (up to 20 minutes depending on thickness and brand - check packet for instructions) Drain
3. Gently fry the peanuts
4. Pound together chillies and shallots into a paste
5. Soak 1 tablespoon tamarind paste in 1/4 cup water for 5 minutes. Squeeze and strain to extract flavour. Can use tamarind concentrate. If using whole dried tamarinds, discard the seeds.
6. Heat oil in wok and mix together chilli and garlic paste, fish sauce, soy sauce, sugar, tamarind water, lime juice and garlic and stir fry in hot oil until fragrant.
7. Add prawns and/or chicken and stir until cooked and well mixed.
8. Add small quantities of noodles and stir to combine until all noodles have been added. A little extra water may be added to moisten.
9. Add all other vegetables, the thinly sliced omelette and tofu if desired and taste to adjust seasonings.
10. Serve piled onto a serving plate with extra bean sprouts and peanuts for garnish. Arrange lime wedges, chilli shreds, coriander leaves, garlic chives as a garnish.

MORE RECIPES TO COME