Authentic Thai Cuisine

1.Thai Peppery Fish:
Ingredients
500g fish; 200g small-sized aubergines; 4 tbsp oil; 1 stalk of lemon grass; 4 tbsp tamarind paste; 1 tsp sugar; salt to taste;
Spices:
2 red chillies; 8 almonds; 2 cloves of garlic; 1 large onion; 1 tsp turmeric powder; 2 tbsp pepper powder;
Method:
Cut the fish into pieces.Sprinkle salt and turmeric and keep aside.Mix the tamarind in 2 tbsp of water.Make a paste of the onion, almonds, garlic and red chillies.Halve the aubergines lengthwise and make a cut-down 2/3 of each half.Heat the oil in a pan and fry the ground spice paste till a light brown.Add 3-4 cups of water and add the fish pieces.Cook for 2-3 minutes on a medium flame and then add the brinjals and the lemon grass and the sugar.Cover with a lid and cook on a low flame till the fish is cooked and tender.Mix in the tamarind paste and pepper powder and stir gently.Serve hot with steamed rice.

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2.Thai Green Curry(serves 4):
Ingredients:
6-8 soya nugget chunks(boiled in 3 cups water for 4-5 minutes or till soft; 1 aubergine(cut into slices and sprinkled with salt); 50g Beancurd(tofu) or cottage cheese(cut into cubes); 1/2 carrot(diagonally sliced); 2 1/2 cups coconut milk; 1/2 tsp soya sauce; salt; 1 tsp sugar; 10-15 whole basil leaves;
Green Curry Paste:
1 tsp coriander seeds(roasted); 5-6 green chillies(deseeded and chopped); 1 onion(chopped); stalk of 1 lemon grass or 1 rind of lemon; 1/2 tbsp chopped garlic; 1/2 inch piece galangal or ginger; 1/2 tsp salt; 1/4 tsp turmeric powder; 1/4-1/2 tsp peppercorns; 1 tbsp lemon juice; 1 tsp cumin seeds(roasted); 1 cup basil leaves or coriander leaves and stalks;
Method:
For the green curry paste, dry roast coriander and cumin seeds for 2 minutes on a pan till fragrant but not brown.Put all other ingredients of the curry paste and the roasted seeds in a grinder and grind to a fine paste, using a little water.Add green paste to a pan.Add nuggets and cook for 2-3 minutes on low heat.Wash aubergines and add to the paste.Add carrots also.Stir for 2 minutes.Add salt, sugar and coconut milk.Boil.Add soya sauce.Cover and cook on low heat for a few minutes or till the aubergines are well cooked.Add basil, tofu or cottage cheese.Give 2-3 boils.Garnish with sliced red or green chillies(long thin slices), basil leaves.Serve hot with boiled/steamed rice.
Tip: You can also use vegetables like cauliflower, baby corns and french beans.

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3.Thai Green Papaya Salad(Som Tum)(Serves 6):
Ingredients:
2 & 1/2 Tbsp lime juice(1 lime);2 & 1/2 Tbsp brown sugar;1 Tbsp Garlic Chilli Pepper Sauce; 1 Tbsp Fish Sauce; 1 & 1/2 lbs green papaya(5-6 cups shredded.If green (unripe) papaya is not available in your market or climate, it can be bought at an Asian or Indian grocery store); 15 cherry tomatoes(halved); 1 Tbsp chopped cilantro; 3 Tbsp chopped honey roasted or dry roasted peanuts; Crisp iceberg or romaine lettuce leaves;
Method:
For dressing:
In a small bowl mix lime juice, sugar, Garlic Chili Pepper Sauce and Fish Sauce. Whisk until sugar is dissolved.
For salad:
Peel papaya, seed and cut into quarters. Slice into thin match stick pieces, or grate on a mandoline. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften. Add to bowl and repeat with remaining papaya.Add tomatoes, cilantro and dressing.Toss to combine and let sit 30 minutes to flavor. Just before serving add peanuts and toss. Serve on a bed of chopped lettuce or in individual lettuce leaves.

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4.Tom Yum Kung(Spicy Prawn Soup):
Ingredients:
4 cup chicken stock; 5 cm. galangal(sliced); 150g straw mushrooms; 5 tbsp lime juice; 1/2 tbsp fish sauce; 3 tbsp chilli paste with soya bean oil(Tom Yum); 3 bunches fresh coriander leaves; 5 green Chillies; 3 kaffir lime leaves; 3 stalked lemon grasses(bruised); 6-8 medium to large prawns;
Method:
Bring the stock to boil, add chilli paste with soya bean oil, simmer for 15 minutes.Add the prawns, mushrooms, galangal, kaffir lime leaves, lemon grasses and chilli, then simmer for 3 minutes.Add the lime juice and fish sauce to taste.The soup should be spicy, sour and a little salty. Serve garmished with fresh coriander leaves.

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