Thai One On! - recipes

Vegetarian Times, Jan, 1999 by Kathy Farrell-Kingsley

QUICK AND EASY RECIPES AND A PANTRY OF ZESTY INGREDIENTS LET YOU WHIP UP AN ASIAN DINNER IN NO TIME AT ALL

Thai food is taking America by storm. And no wonder: It's not only delicious, but downright addictive. Hot chile peppers, fresh gingerroot and garlic are balanced by soothing coconut milk, cooling mint and balmy lemon grass. And in this cuisine, tangy lime juice partners with palm sugar and salty sauces, producing mouthwatering results. The dishes are at once spicy, cool, sweet, sour and utterly unique. And best of all, they couldn't be easier to make--you can prepare a fresh and nutritious Thai meal at home in just 30 minutes.

To get started, you'll need to assemble a supply of Thai ingredients (see Essential Thai Ingredients, p. 55). Several years ago, finding these items would have required not only effort, but a little bit of luck as well. Today, however, they're readily available at Asian markets and specialty food shops. And many indispensable ingredients, such as fresh cilantro, chilies, limes, ginger, coconut milk and dried rice noodles can now be found in local supermarkets.

A word of warning: Thai food can be very hot. Many dishes call for chile peppers and curry pastes--pungent combinations of ground chilies and spices--to be used to flavor curries, salad dressings, noodle sauces and soups. You can purchase these pastes at Thai markets, or you can prepare your own. But use them sparingly, especially at first. Your taste buds will be amply rewarded with just a small amount.

The recipes here represent a range of Thai dishes with a variety of flavors common throughout the country. It's not necessary to prepare all the dishes here for one meal. You might serve Spicy Fried Tofu (p. 53) with steamed rice and a cucumber salad. Or, try Thai Lemon Grass and Chile Soup (p. 54) with Bangkok Noodles (p. 56). Yet another winning combination is Thai Potato Curry (recipe below) with some steamed tofu.

Once you've gathered all the basics and armed yourself with our simple-to-make recipes, you'll be on your way to turning Thai food into a family favorite.

Thai Potato Curry

4 SERVINGS DAIRY-FREE 30

Curries in Thailand are light and soupy, unlike the rich, thick curries of India. They are always served as part of a selection of dishes in a main meal and rarely on their own.

2 tsp. vegetable oil
1 large onion, chopped (about 1 1/2 cups)
2 1/2 tsp. Thai Green Curry Paste
   prepared or homemade
   (recipe follows)
1 lb. red-skin potatoes, cut into
   1/2-inch cubes
1/3 cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes, plus juice
1 Tbs. fresh lime juice
1 Tbs. chopped fresh basil
3 cups hot cooked rice
Commercially prepared sambal oelek,
optional

In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth.

Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired.

PER SERVING: 421 CAL.; 9G PROT.; 7G TOTAL FAT; (4G SAT. FAT); 80G CARB.; 0 CHOL.; 235MG SOD.; 5G FIBER

Thai Green Curry Paste

MAKES 1/3 CUP DAIRY-FREE 30

This paste is commonly used not only for curries but for many other Thai dishes as well. The paste will keep in the refrigerator up to three weeks.

2 tsp. grated lemon zest
2 Tbs. chopped fresh cilantro
1 large clove garlic
1 medium shallot, roughly chopped
1 small hot green chile pepper, seeded
   and roughly chopped
1 tsp. ground ginger
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 Tbs. vegetable broth
1 tsp. canola or vegetable oil

Place all ingredients in blender or food processor and process to a coarse paste.

Per 1-TABLESPOON SERVING: 10 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL.; 1MG SOD.; 0 FIBER

Pad Thai

4 SERVINGS DAIRY-FREE 30

Pad Thai is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.

1/2 lb. dried rice noodles
   (width of linguine)
1/4 cup fresh lime sauce
2 Tbs. soy sauce
2 Tbs. brown sugar
1 to 2 tsp. hot chile sauce
2 tsp. peanut oil
3 cloves garlic, minced
1 to 2 tsp. peeled, minced fresh ginger
1 medium carrot, peeled and cut into
   narrow strips
8 to 10 green onions, halved length
wise, then cut into 2-inch lengths
1 cup mung bean sprouts
2 Tbs. chopped dry-roasted peanuts
1 lime sliced (optional)
1/4 cup chopped fresh cilantro

In large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.

While noodles are soaking, combine lime juice, soy sauce, sugar, chile sauce and 1 tablespoon water in small bowl.

In wok or large deep skillet, heat oil over high heat. Add garlic and ginger and stir-fry 30 seconds, then add carrot strips and green onions and stir-fry 1 minute.

Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and cilantro if desired.