Thai one on: quick and easy recipes, plus a pantry of essential ingredients, let you whip up an Asian dinner in no time at all

Vegetarian Times, March, 2002 by Kathy Farrell-Kingsley

Thai Potato Curry

4 SERVINGS

30 MINUTES OR LESS

Curries in Thailand are light and soup-like
as compared with 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 (see recipe)
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, with
juice
1 Tbs. fresh lime juice
1 Tbs. chopped fresh basil
3 cups hot cooked rice
Commercially prepared sambal oelek,
optional

1. In large wok or skillet, heat oil over
medium-high heat. Add onion, and cook
until golden, 5 to 7 minutes. Add curry
paste, and stir-fry 1 minute. Add potatoes,
and toss well to coat. Stir in coconut
milk and broth.

2. 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: 379 CAL; 8G PROT; 7G TOTAL FAT (4G SAT,
FAT); 72G CARB; 0 CHOL; 213MG SOD; 5G FIBER
Thai Green Curry Paste

MAKES ABOUT 1/3 CUP

30 MINUTES OR LESS

A commonly used paste in Thai cookery,
not only for curries but for many
other 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

1. Place all ingredients in blender or
food processor, and process to a coarse
paste. Transfer mixture to small bowl.

PER TABLESPOON: 16 CAL; 0 PROT; 1G TOTAL FAT (0 SAT.
FAT); 2G CARB; 0 CHOL; 226MG SOD; 0 FIBER
Pad Thai

4 SERVINGS

30 MINUTES OR LESS

This 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. It's a fascinating mix of flavors
and an intriguing combination of
textures--crunchy bean sprouts and
nuts set off by soft noodles.

1/2 lb. dried rice noodles
(width of linguine)
1/4 cup fresh lime juice
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, grated fresh ginger
1 medium carrot, peeled and cut into
narrow strips
8 to 10 scallions, halved lengthwise,
then cut into 2-inch lengths
1 cup mung bean sprouts
2 Tbs. chopped dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into wedges, optional

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

2. In small bowl, combine lime juice, soy
sauce, brown sugar, chile sauce and 1
tablespoon water. Set aside.

3. In wok or large, deep skillet, heat oil
over high heat. Add garlic and ginger,
and stir-fry 30 seconds. Add carrot and
scallions, and stir-fry 1 minute. Add lime
soy mixture and toss gently.

4. Drain noodles; add to wok, tossing
with tongs until noodles soften and curl,
1 minute. Add bean sprouts and lightly
toss. Serve garnished with peanuts, cilantro
and lime wedges if desired.

PER SERVING: 308 CAL; 9G PROT; 5G TOTAL FAT (6G
SAT. FAT); 62G CARB; 0 CHOL; 627MG SOD; 3G FIBER
Spicy Fried Tofu with Basil

6 SERVINGS

30 MINUTES OR LESS

This stir-fry uses just a few ingredients,
but the flavor is wonderfully complex.
The Thai Lemongrass and Chile Soup
and Bangkok Noodles (p. 48) make tasty
accompaniments.

1 Tbs. vegetable oil
4 cloves garlic, minced
2 small fresh red or green chile peppers,
seeded and minced
1 lb. extra-firm tofu, drained and cut
into 1-inch cubes
1 Tbs. tamari or soy sauce
1 tsp. sugar
1/2 lb. fresh green beans, trimmed and
cut into 1/2-inch lengths
1/2 cup chopped fresh basil

1. Heat oil in wok or large, deep skillet
over high heat. Toss in garlic and chiles,
and stir-fry 2 to 3 minute. Add tofu, and
stir-fry until tofu is heated through, about
2 minutes.

2. Add soy sauce and sugar, and mix
well. Add beans, and cook just until
bright green, 1 to 2 minutes. Add basil,
and mix thoroughly. Transfer to warm
platter and serve hot.

PER SERVING: 125 CAL; 9G PROT; 7G TOTAL FAT (1G SAT.
FAT); 7G CARB; 0 CHOL; 178MG SOD; 2G FIBER
Thai Lemongrass and
Chile Soup

4 SERVINGS

30 MINUTES OR LESS

Once the ingredients have been prepared,
it only takes a few minutes to
make this soup. Lemongrass lends a
tangy citrus taste.

4 cups vegetable broth
2 large lemongrass stalks, peeled and
cut into 4-inch pieces
3 dried Thai Kaffir lime leaves, optional
1 tsp. vegetable oil
2 tsp. minced garlic
1 tsp. peeled, minted fresh ginger
2 tsp. roasted chile paste
1 1/2 cups chopped oyster or white
mushrooms
2 Tbs. fresh lime juice
2 Tbs. soy sauce
3/4 cup finely chopped tomatoes
1 Tbs. minced fresh cilantro
2 to 3 small hot green chiles, seeded
and halved, optional

1. In medium saucepan, heat vegetable
broth to a simmer with lemongrass and
lime leaves if desired.

2. In small skillet, heat oil over medium-high
heat. Add garlic and ginger, and
cook, stirring often, about 30 seconds.
When broth bas simmered for 5 minutes,
remove lemongrass and lime leaves and
discard. Add cooked garlic and ginger to
broth. Return broth to a boil, and stir in
chile paste and mushrooms. Cook until
mushrooms have wilted, about 30 seconds,
then stir in lime juice and soy
sauce. Remove from heat, and ladle soup
into small bowls.

3. Top each bowl with chopped tomatoes,
cilantro and a pinch of hot green
chiles if desired. Alternatively, tomatoes
and chiles can be mixed together and
placed in small serving bowl for people
to help themselves.

PER SERVING: 95 CAL; 4G PROT; 2G TOTAL FAT (0 SAT.
FAT); 16G CARB; 0 CHOL; 1,061MG SOD; 2G FIBER
Bangkok Noodles

6 SERVINGS

30 MINUTES OR LESS

This noodle dish is a favorite in restaurants
and in homes throughout all of
Thailand. Our version is flavorful yet
light and easy to prepare.

1/3 cup vegetable broth
1/4 cup coconut milk
2 Tbs. soy sauce
2 1/2 tsp. curry powder,
or to taste
1/4 cup chopped scallions (white and
light green parts)
1/2 tsp. freshly ground black pepper
1 1/2 tsp. vegetable oil
2 tsp. minced garlic
1 Tbs. minced fresh ginger
1 small hot green chile pepper, minced
(seeding is optional)
4 oz. firm tofu, drained and cut into
1/2-inch cubes
1 cup mung bean sprouts
2 cups fresh spinach leaves
6 oz. rice vermicelli, soaked in warm
water for 20 minutes and drained
Spicy Tomatoes (see recipe; optional)

1. In small bowl, mix broth, coconut milk,
soy sauce, curry powder, scallions and
black pepper. Set aside.

2. In large wok or skillet, heat oil over
medium-high heat. Stir-fry garlic, ginger,
and chile until fragrant, about 10 seconds.
Add tofu, and stir-fry 1 minute. Stir in soy
sauce mixture, and bring to a simmer.
Add 1/2 cup bean sprouts, spinach and
noodles, and stir-fry, about 30 seconds.

3. Add remaining bean sprouts, but do
not mix into noodles. Serve with Spicy
Tomatoes on the side if desired.

PER SERVING: 162 CAL; 4G PROT; 4G TOTAL FAT (2G SAT.
FAT); 28G CARB; 0 CHOL; 414MG SOD; 1G FIBER
Spicy Tomatoes

MAKES ABOUT 1 CUP

30 MINUTES OR LESS

Similar in texture to a salsa, this spicy
mixture will perk up any dish.

3 small green or red hot chile
peppers, seeded and minced
1 medium tomato, seeded and
chopped (about 1/2 cup)
3 Tbs. fresh lime juice
1/2 tsp. salt
1/2 tsp. cayenne pepper
2 medium shallots, minced
2 tsp. soy sauce

1. In medium bowl, combine all ingredients
and mix well. Let stand 10 minutes
before serving. Tomatoes will keep up to
3 days, refrigerated, in covered container.

PER 2-TABLESPOON SERVING: 15 CAL; 1G PROT;
0 TOTAL FAT (0 SAT. FAT); 3G CARB; 0 CHOL; 230MG
SOD; 1G FIBER