Conference turris::cooks

There's a lot of Thai recipes in this conference, mostly thanks to Colonel
Philpott.  Try DIR/TITLE=Thai or SEARCH "Thai".

--PSW

    Or do dir/all/author=philpott
    
    Steve

Thanks for the plaudits everyone...

However...

I have just "accepted the package", which means that I'll be leaving this
beknighted company soon. It has been fun, indeed I shall miss you all.

So let's make this a last call -- are there any Thai recipes you'd like to
see - before I leave to start Khuntilanont-Philpott Gastronic Services ?

/. Ian .\

    Based on the other notes, I started looking at the Thai recipes already     
    here.  I can see I am going to do a lot of copying, a lot of it due to
    your marvelous recipes. Wouldn't you know, as soon as I discover this
    notesfile, the Thai expert leaves.
    
    Well, I just have to join everyone else in wishing you well and letting
    you know we'll be thinking of you every time we cook up one of these
    delights.
    
    Meanwhile, there is something which I just may not have come accross
    yet. I still have a lot of Thai recipes in this file to check out,
    thanks to you. But I have had this cucumber salad at the Chez Siam in
    Marlboro that is just great. I have never had anything like it in any
    of the other Thai restaurants I have gone to. Is that recipe here
    somewhere?
    
    Again, good luck and many, many thanks.
    
    Your newest fan,
    
    Gerri
     

  

   Ian-

   Would you please enter a recipe for Som Dumh.  Is there a trick to making
   sticky rice?

   Thank you,

   Simone

    Sorry to hear that you're leaving, Ian--your expertise on Thai cuisine
    and helpfulness with providing recipes will be sorely missed.  I always
    enjoyed your postings not only for the recipes, but also for the education
    about Thai cuisine/customs/language that they provided.  
    
    Please extend many thanks to your wife Ann--the behind-the-scenes
    expert!  ;^)  :^)
    
    Best of luck!
    
    Sue Bonde
                       

    So long for now, Ian, and best of luck in this new phase of your life.
    
    I, for one, shall miss your expertise and your unique self-expression.
    You are indeed one of a kind, and your departure leaves a gap that no
    one else can fill.
    
    Have a pad thai and a beer on the terrace, and remember us tapping 
    away in our cubicles.  
    
    Best of luck,
    Laura

    
    
    Ian....
    
    You will be missed.. I always got a giggle from you.. and I learned a
    lot too...
    
    Robbin
    

    re: last few...
    
    I agree, Ian... you will be greatly missed. Thank you for sharing so
    many wonderful recipes that have brightened our dinner table!
    
    Before you go, could you please explain how to make pickled ginger?
    (the kind that looks like thin pink slices, and is often served with
    sushi)

A different suggestion:

It appears that I will be UK-based for a while. Therefore if someone would 
care to volunteer as a "middle-person", I will be happy to reply to requests
dfrom this conference.

In the light of company policy, I do not expect to receive copies of notes
entered, but if somebody would volunteer to "transcribe" requests for
recipes, My wife and I would be more than happy to supply recipes on 
request.

If I get a volunteer, I'll send them my UK address... this will suffice until
I move to Thailand, when I suspect that the opening of our 'gwaiytioau house'
will preclude further free recipes...

/. Ian .\

    I would be glad to transcribe requests and send them on to you.  It is
    the least I can do for all your recipes.  Plus I am sure I would be
    trying any you sent in response to questions anyway.
    
    Gerri McConnell
    CTS1-1 I5

I am starting a photographic business when I leave, so I might even include 
step by step photographs of how to cook the stuff :-)

anyway, my address is

		Ian F. Khuntilanont Philpott (I. Philpott will do though :-)
		K-P:S-S,
		Fishponds Cottage,
		South Stoke,
		Reading, RG8 0JP
		United Kingdom

[its as rural as it sounds - a 400 year old cottage on the banks of the River
Thames in a sleepy little Oxfordshire village of about 500 inhabitants.]

/. Ian .\

    Fishponds cottage...I love it.  And a 400 year old collage at that!  It
    wouldn't have a thatched roof, would it?
    
    We have some friends in Basingstoke and one of these days we are going
    to get over to the U.K. - When I read of places like your new home, I
    can hardly wait.  

Fortunately the roof isn't thached - at about �30,000 to rethatch, I don't want 
the problem. No it's dtone (slate) roofed...

/. Ian .\

    Ian -
    
    Thanks so much for all your advice on food, wedding etiquette, etc.
    
    Before you go...someone just gave me a tub of Thai yellow curry paste. 
    What do I do with it? Can I just substitute it in a curry recipe?
    
    Best of luck to you and Ann.
    
    kate
    

    	By the way, Ian, I can't remember the base note off the top of my
    head, but I've tried making the BOC recipe for Phat prik bai grapow
    (something like that) several times now, and I swear something is
    missing. I used the full amount of paste this time (for the substantial
    3 flames), but the BOC version seems to contain an additional
    ingredient like a red chile sauce of some kind. My version comes out
    browner in color and somewhat lacking in a chile-sauce consistency and
    flavor. I mentioned this to Mowl my last time there and she grinned,
    implying she had a secret ingredient I didn't know about. I used plenty
    of oil - my version wasn't dry. It's just missing something. Any idea
    what it might be?

re yellow curry paste: you can basically interchange red, yellow or green paste
in the standard Thai recipes. I seem to recall putting some recipes for 
homemade pastes in here somewhere, and that note has a "generic" curry
recipe.

Basic trick is to "fry" the paste in about a cup of coconut milk for a while 
(until the oil seperates out), skim off the oil, and then use as a base for
a curry - add meat, chicken, or shrimp, plus some veggies and some
bamboo shoots for example...

re Mowl's recipe: the colour undoubtedly comes from the use of food additivies,
i.e. red dye. If you don't like to use dye you could use some Paprika instead.

The consistency and some of the "chilliness" *probably* comes from putting the
chopped red chillies in the cooking oil for 24 hours or so before actually
cooking. (We do something similar by putting chopped green chillis in fish 
sauce and keeping it in the fridge - this mixture can then be used in place of
fish sauce and chillis in the recipes - you can of course do the same with
red chillis). Either of these "steeping" techniques will draw out more of the
flavour of the chillis, and at the same time take some of the raw fire out of 
them.

    
    
    Following are some Thai recipes I've been learning.  They call for 
    different consistencies of coconut milk so here's an explanation of
    them:
    
    Coconut cream - the top layer of coconut in a can of coconut milk,
    basically what has separated.
    
    Thick coconut milk - stir a can of coconut milk thoroughly. If it's a
    creamy consistency, then dilute with an equal amount of water, for 
    example 1 cup water for 1 cup coconut.  If it's not very creamy, then
    it will suffice as thick coconut milk without and dilution.
    
    For thin coconut milk if the milk is creamy to start, then dilute with
    a 2 to 1 mix - 2 cups water: 1 cup cocoanut milk.  If the milk is thick
    to start as opposed to creamy, only dilute with 1 cup water (1:1).
    
    It's sort of confusing, but you will come to know by experience what
    the proportions should be.
    
    Regards, Larry
    

	Nam Ohrik Ong  (Spicy Meat Dip)

	1/2 Lb ground pork
	
	5 cloves garlic finely chopped

	1 Tbsp Red Curry Paste

	3 large tomatoes finely chopped

	5 Tbsp fish sauce or to taste

	3 Tbsp lemon juice

	3 tsp sugar

	5 Tbsp oil

	coriander leaves
	
	assorted fresh vegetables -- cut into serving size

	Preparation:

	1. Heat up a wok, add the oil

	2. When oil is hot, fry the garlic till golden

	3. Add red curry paste and stir to mix with the garlic.

 	4. Add pork and fry till the pink color is gone

	5. Add chopped tomatoes and stir to mix with the pork

	6. Add fish sauce, lemon juice, and sugar, blend them with meat mixture

	7. Check/correct the seasoning, and cook until thickened

	8. Dish out into serving bowl

	9. Sprinkle coriander leaves over it and serve with assorted 
	   vegetables of your choice.

	- Vegetables in Coconut batter -

	1 small zucchini

	1 small sweet potato

	1 small white egg plant

	1 cup thick coconut milk

	1 cup all purpose flour

	2 Tbsp rice flour

	1/2 tsp salt

	1/2 tsp white pepper

	deep frying oil

	Preparation:

	1. Blend coconut milk, flour, rice flour, salt and pepper to a
	   smooth batter.

 	2. Prepare vegetables. Peel sweet potato and slice diagonally into
	   1/4 inch pieces. Cut zucchini and eggplant diagonally into 1/4 
	   inch pieces. Wipe them dry.

	3. Heat 3 inches of oil in a wok over medium heat. Dip the veggies
	   in the coconut batter. Fry the sweet potato first, the the 
           zucchini, and lastly the eggplant.

	4. Serve with Thai Plum Sauce.

--------------------------------------------------------------------------------

	Thai Plum Sauce

	In a serving bowl, mix the following ingredients:

	4 Tbsp Chinese Plum Sauce

	1/2 Tbsp rice vinegar

	1 tsp sugar

	1 tsp Sambal Olek

 	Use as a dip for the veggies.

	- Yum Wun Sen  (Noodle Salad) -

	1 small packet bean thread noodles, soaked in water 20 minutes,
	  drained, and cut into 4 inch lengths.

	4 pieces chinese mushrooms, soaked in hot water 20 minutes, 
          drained and sliced.

	1 cup napa cabbage sliced thinly 

	half medium carrot sliced

	1 small yellow onion finely sliced

	1 scallion chopped
	
 	1 Tbsp vegetable oil

	2 oz lean pork diced/ground

	2 cloves garlic finely chopped
	
	1 sprig coriander, coarsely chopped

	1 Tbsp lemon juice

	4 Tbsp chicken stock

	1 Tbsp fish sauce

	half tsp sugar

	quarter tsp chili powder (pure chili powder)

	Red leaf lettuce to garnish

	Preparation:

	1. Mix napa cabbage and carrot in one bowl and set aside

	2. Use the red leaf lettuce to line a plate
	
	3. Heat oil in a pan/wok, fry garlic till golden and dish out
           for use later on.

	4. Pour chicken stock into the pan/wok, add lemmon juice and fish
	   sauce, bring to a boil.

	5. Add pork, stir till pork is cooked.

	6. Add chili powder, and sugar, stir again.

	7. Add mushrooms, noodles, and onion. Stir thoroughly and cook for
	   a few seconds.

	8. Turn off the heat, mmix in scallions, cabbage and carrot.

	9. Dish out onto lined plate. Sprinkle fried garlic, oil, and 
	   coriander leaves over the mixture.

	- Satay Beef with two sauces -

	Half pound broiling steak

	packet of bamboo skewers

	1 tsp coriander powder

	3/4 tsp cumin powder

	1 tsp tumeric powder
	
	1/4 tsp salt

	1/4 cup coconut cream

	Preparation:

	1. Soak some bamboo skewers in water overnight.

	2. Slice steak across the grain into 1/4 inch strips.

	3. In a bowl, mix coriander, cumin, and tumeric powders with the
	   salt and coconut cream.  Add beef strips and mix well. Let
           marinate overnight or at least half a day.

	4. Preheat broiler/grill

	5. Drain and wipe dry the bamboo skewers, thread two strips of 
	   beef onto each skewer.

	6. Grill the skewered beef on both sides - rare or well done, your
           choice.

	7. Serve with satay (peanut sauce) or cucumber sauce.

--------------------------------------------------------------------------------

        - Satay Sauce (Peanut Sauce) -

	1 1/2 Tbsp coriander powder

	1 tbsp cumin powder

	1/4 tsp chili powder

	1/2 tsp kah powder (from galangal slices)

	1/2 cup water

	1 stalk lemon grass, bottom 6 inches only - don't use dried, cut very 
          finely 

	5 cloves garlic

	1/2 small yellow onion

	1/2 tsp shrimp paste (strong stuff, but blends in very subtle)

	1/2 tsp white pepper, ground

	1 tbsp vegetable oil

	2 cups thick coconut milk (one and half cans).

	1 1/2 tbsp fish sauce

	2 Tbsp sugar

	3/4 cup unsalted roast peanuts, ground

	
	Preparation:

	1. Peel coarse leaves off the lemon grass, slice very finely

	2. Blend/grind lemon grass, onion, garlic and shrimp paste
           together in a food processor.

	3. Mix blended mixture with coriander, cumin chili, kah, pepper 
           and some water to make a thick paste.

	4. Heat the oil in a saucepan, add paste and fry till dark and 
	   fragrant.  Add fish sauce, sugar, and peanuts. Stir. Add 
           coconut milk and cook until thick.  This tasty sauce can be 
	   frozen.

--------------------------------------------------------------------------------

        - Spicy Cucumber Sauce -

	2 tbsp sugar

	1/4 cup rice vinegar

	2 tbsp boiling water

	1/4 tsp salt

	half tsp Sambal Olek

	1 tbsp unsalted roasted peanuts, ground

	1/4 small cucumber, peeled, sliced and chopped

	1/4 sprig coriander chopped coarsely
	
	
	Preparation:

	1. In a small bowl, pour boiling water and add sugar. Stir to melt 
           sugar

	2. Add rice vinegar, salt and Sambal Olek

	3. Add peanuts, cucumber and coriander to the mixture just before
	   serving (important so that they remain crisp). Mix well

	- Pad Thai - (Noodles Thai Style)

	1/2 lb dried rice noodles, 1/8 inch wide. 

	1/2 Lb medium shrimps - shelled and deveined

	2 large eggs

	8 Tbsp oil
	
	4 scallions cut into 1 1/2 inch pieces

	4 cloves garlic finely chopped

	1/2 lb bean sprouts -- half reserved for topping

        ------------------------------------------------
	Sauce to be mixed in a bowl:

	4 Tbsp fish sauce
	4 Tbsp sugar
	6 Tbsp vinegar
	1 Tbsp ketchup

        -------------------------------------------------
	To be served in separate dishes as condiments:

	lime wedges, nam prik sauce, chopped roasted peanuts, chili flakes

	

	Preparation:

	1. Boil water, remove from heat and soak the noodles for 2 minutes
           (no longer), then rinse under cold running water and drain in a
	   colander.

	2. Heat oil in a wok, swirl over the bottom of the wok, add the garlic
           and fry until golden.

	3. Add the shrimps, fry briefly until they are just cooked.

	4. Add the noodles, stir gently to mix.

	5. Add sauce, mix and fry briefly. Reduce heat and let noodles absorb
	   the sauce.

	6. Push the noodles to one side of the wok, add a little oil. Let the 
	   oil heat up. Break an egg into this oil and break up the yolk with 
	   the tip of the wok spatula.  Add the second egg and do the same.
           Quickly fold the noodles over to cover the egg. Let the egg set
           then gently fold the noodles over several times to mix the egg with
           the noodles.

        7. Add 1/2 of the bean sprouts and the scallions, cook briefly

	8. Dish out and top with the remaining 1/2 of the bean sprouts.

	9. Serve with the side dishes.

	
	- Yum Si (Sausage salad) -

	Sauce to be mixed in a bowl:

	2 Tbsp fish sauce
	4 tbsp sugar
	4 tbsp rice vinegar
	1 tsp black soy sauce
	2 tsp Sambal Olek

	Rest of ingredients:

	1/2 Lb chinese sausage (about 4)
	1/2 cucumber peeled
	1/2 small red onion vertically sliced, thinly
	2 scallions cut into 1/2 inch pieces
	2 plants coriander thinly sliced

	Preparation:

	1. Prepare the sausage: Prick each sausage with a fork. Line a plate
           with paper towels, and place the sausages on the plate.  Cover with
           wax paper and cook on high for 2 minutes.  Wipe off excess grease 
           and allow to cool.

	2. Slice sausages diagonally into thin slices, put into a bowl

	3. Trim one end off cucumber. Split in half lengthwise. With a metal
           spoon, scoop out the soft center and discard.  Add to the sausages.
           Add the scallions and the red onion to the mixture. Mix gently and
	   put aside.

        4. Stir the sauce. Use half the sauce for the sausage mixture, mix well.
           Taste and season with more sauce if necessary. Dish out into serving
           dish.

	5. Sprinkle chopped coriander over the salad and serve with the bowl
           of extra sauce beside it.
	

	- Panang Nue (dry beef curry) -

	1/2 lb rump steak--sliced into strips 1" x 2" x 1/8" thick

	1/2 cup thin coconut milk

	3 lime leaves sliced thinly

	1 cup coconut milk

	2 Tbsp Panang curry paste

	1  Tbsp ground roasted unsalted peanuts

	1 tsp fish sauce

	1 tsp sugar

	green leaf lettuce

	2 green or red hot chilis cut into strips (seeds omitted)

	30 holy basil leaves--10 are for garnish

	
	Preparation:

	1. Line a platter with the leaf lettuce, set aside

	2. Put the steak into a medium saucepan. Pour the thin coconut milk 
	   over the steak and mix well.

	3. Over medium heat, boil the mixture for 15 minutes.

	4. Put the thick coconut milk into another pan. Over high heat bring 
	   the milk to a boil and remove.

	5. Set a wok over medium heat, pour in 1/2 of the boiled thick 
           coconut milk and let it cook.  When big bubbles appear and the 
           milk has thickened, add the Panang curry paste and the sliced 
           lime leaves.  Fry till it is fragrant.

	6. Add the ground peanuts, stir to mix well.

	7. Add the beef, fish sauce, and sugar - mix well.

	8. Add the remaining thick coconut milk and cook briefly. The gravy
	   should be thick. (red circles of oil will appear on the surface 
           around the bubbles indicating that the curry is ready).

	9. Lastly, put the holy basil leaves in and mix to heat through.

	10. Spoon the Panang Nue over the lettuce. Garnish top of curry with
            chili strips and holy basil leaves.

	11. Serve hot and with plain boiled rice.  Best if made in advance and
	    allowed to set overnight to blend flavors.

	

	- Nam Prik (Thai fish sauce) -

	1/4 cup fish sauce

	1 Tbsp Sambal Olek

	1 Tbsp sugar

	1-2 Tbsp lemon juice

	4 cloves garlic finely chopped

	1 Tbs shrimp paste (Kapee) wrapped in foil and roasted/grilled

	
	Preparation:

	1. Pound Kapee

        2. Add to the rest of the ingredients in a bowl. Stir well to mix
	   and to dissolve the sugar.

	Nam Prik can be added to any Thai dish to give extra flavor. Even 
        plain rice becomes delicious when mixed with a little Nam Prik. This
        is strong so use sparingly.

	- Red Chicken curry -

	1/2 cup chicken stock
	
	1/2 can thick coconut milk

	8 oz chicken strips

	2 pieces fresh pineapple cut into wedges
	
	1/2 sweet green pepper cut into quarters

	1/2 TBSP Red Curry paste

	1/2 TBSP Fish sauce

	1 Tsp sugar

	1 clove garlic chopped

	2 Tbsp oil

	2 red chilis sliced 

	2 Kaffir Lime leaves sliced

	10 holy basil leaves

	
	Preparation:

	1. In a pan heat oil, fry garlic till golden.

	2. Add red curry paste, fry 

	3. Add coconut milk, stir fry until it thickens.  Add fish sauce,
	   sugar and chicken strips.  Stir till meat is opaque.

	4. Add chicken stock, bring to a boil.

	5. Add green pepper, pineapple, holy basil, and lime strips.
           Cook for one minute. Dish out and decorated with chili strips.

	This is a watery type of curry so ddo not cook down to a thick sauce
        or it will be overcooked.

    Thanks, Larry!
    
    Edd

    
    Hi Edd,
    
     I thought you'd appreciate those.  Beef curry tonight for supper -
    yum!
    
    Larry

    
    
    Anyone know a source in Central Ma. for _fresh_ Kaffir Lime leaves ?
    
    I've got some of the dried ones, but the flavor of the fresh is much
    better.
    
    Thanks, Larry

Where are you taking these classes -- sounds like a super fun class.

    
    re:.31
    
     The classes are Thursday night at Grafton High in Mass from 7:00 to
    10:00.  The instructor has told us to bring anyone along who might 
    want to go since we make something different each week.  The cost of
    the whole class was $35, but I'm certain it would be negotiable for
    a partial course.  We've had 2 classes already, and there's 3 more 
    remaining. Also, we usually pay $3-$4 for food.  Send me mail if 
    you're interested.
    
    Regards, Larry
    

    

	- Tom Yum Kung - (Hot & Sour Shrimp Soup)

  	This is a delicious soup with an intriguing flavor.  It should be 
        served with a large bowl of rice on the side.  As you get to the 
        bottom of the bowl, it is acceptable to pour the remaining broth
        over the rice.  It can also be made with chicken rather than 
        shrimp.

        Ingredients:

        3 cups of chicken stock
  
	2 Tbsp Tom Yum Paste

	2 sliced Kaffir lime leaves

	1 stalk lemon grass peeled, sliced in 3/4 lengths

	4 oz large shrimps (peel and use shells for stock)
	
	1 sprig coriander and 1 scallion coarsely chopped

	1 firm tomato, cut into wedges

	3 fresh mushrooms, sliced

	Lemon wedges & fish sauce to be served as condiments with the soup

	
	Method:

	1. Boil the stock, paste, lime leaves, lemon grass, and shrimp shells 
	
	2. In the meantime, put the coriander, scallions, and tomato wedges
           into a serving dish.  Have the lemon wedges and fish sauce in 
           separate dishes.

        3. When the stock is boiling, stir to dissolve the paste, add the 
           mushrooms and the shrimps.

	4. As soon as the soup is boiling again, pour the contents into a
           serving dish.  Diners will add lemon juice and fish sauce according
           to taste.  Add the tomato wedges to the bowl of soup before eating.

           Note: Remove once it has begun to boil so as not to overcook the 
                 shrimps or they will get rubbery. 
	
    

	- Popia Tod --- Thai Spring Rolls served with raw vegetables & rice

	Ingredients:

        4 oz ground lean pork

	2 oz Wun Sen/Cellophane noodles, soaked in water to soften, and then
             drained

	8 pieces chinese mushrooms soaked in water to soften, then finely
          chopped

        1 packet spring roll wrappers thawed out

	2 Tbsp fish sauce

	2 Tbsp soy sauce

        1/2 Tsp sugar

	2 cloves garlic finely chopped

	pinch of white pepper

	2 Tbsp flour and 7 Tbsp cold water to make flour paste

 	Deep frying oil

	Method:

	1. Mix water/flour in small bowl to make a paste

	2. Chop the noodles finely, put into a mixing bowl

	3. Add the chopped mushrooms, pork, and garlic, mix well
           (a food processor workks great)

	4. Peel out 1 sheet of wrapper, cover the rest to prevent drying out

	5. Put 1 1/2 Tbsp filling at one corner of the sheet. Roll up 
           firmly and neatly, envelope style.

	6. Use the flour paste to seal the joints of each roll

	7. Heat oil for deep frying. Fry the rolls until golden and crispy.

	8. Eat with assorted raw veggies, dipped in Nam Prik sauce.
           Veggies could be celery, cucumber, carrots, lettuce, red radish,
           or red cabbage.

	9. Sprigs of holy basil and mint are used as a garnish. Also, serve
           with Thai Plum sauce + garlic sauce

	- Khao Pad Kai - (Chicken Fried Rice) with Lime Sauce

	Ingredients:

	3 scallions, chopped coarsely

	1 medium onion, sliced

	1/2 chicken breast, thinly sliced

	8 cloves garlic, finely chopped

	1 Tbsp oil

	4 cups cooked rice

	3 Tbsp fish sauce

	2 Tbsp sugar

	4 eggs

	1 small cucumber, sliced diagonally

	3 scallions, sliced diagonally (in addition to scallions above)

	1 firm tomato cut into wedges


	Method:

	1. Heat a wok, add the oil and swirl it over the bottom of wok

	2. Add the garlic and fry until fragrant

	3. Put in the chicken, and cook until it turns opaque

	4. Add the onions and fry _briefly_ (onions must stay crispy)

	5. Add fish sauce and sugar, mix in thoroughly

	6. Add the eggs, one at a time, breaking up the yolks. Stir until
           the eggs are about to set

	7. Put in the rice and stir until the egss are set, turn off the heat

	8. Add the sliced scallions and mix them into the rice mixture.

	9. Dish out onto a heated platter.

	10. Arrange the cucumber, tomato, and scallions around the side of 
            the fried rice.

        11. Serve with lime sauce (to taste)

	Lime Sauce:

	Mix in a serving bowl:

	2 jalapeno chillies, finely chopped, seeds removed.

	6 Tbsp fresh lime juice

	3 Tbsp fish sauce

	Spoon over rice to taste

	- Green Beef Curry -

	Ingredients:

	6 oz lean beef diced

	1 clove garlic finely chopped
	
	2 Tbsp fish sauce

	1 Tsp sugar

	15 holy basil leaves

	1 Tbsp green curry paste

	1/2 cup coconut cream (skim the settled cream of a can of coconut milk)

	1/2 cup chicken stock

	1/2 carrot cut up

	2 Kaffir lime leaves sliced thinly

	Method:

	1. In a wok/pan, heat oil over medium heat.  Fry garlic quickly.

	2. Fry paste briefly

	3. Add coconut cream, fry till it curdles and oil has separated from
           the mixture.

	4. Add fish sauce and sugar, stir well

	5. Add beef, carrot, and chicken stock.  When the curry comes to a 
           boil, reduce heat.  Let simmer for 3 minutes.
           NOTE: You can tell when a curry is cooked because the color will
           start showing on the surface and the oil will begin breaking 
           down. As with most Thai curries, this is more of a watery curry
	   as opposed to thick.

	6. Add lime leaves, stir to mix well.

	7. Add basil leaves, mix well.  DIsh out and serve with plain rice.

    
    
    For noters in the Worcester area, most ingredients for the Thai 
    recipes can be found on Millbury Street at Cha Da (?) aka the 
    Millbury Street Fish Market, or at Mekong Market 705 Main Street.
    (Mekong has the fresh Kaffir lime leaves)
    
    It may be an enlightening/educating experience if you visit either 
    of these stores, especially the Mekong.  
    
    Larry
    
    
    

    
    
    After taking this Thai cooking class, I still can't say I really 
    like most Thai dishes I've had.  I think the one taste that I really
    dislike in Thai cooking is the fish sauce.  I've come to the conclusion
    that it's pretty foul stuff (as well as the majority of the class). 
    
    Virtually every dish has fish sauce in it and in some cases, it gets 
    masked quite a bit by the other spices but for the most part you can
    immediately detect its presence. "Colonel" Philpott had mentioned at
    one time that you could substitute light soy sauce for the fish sauce,
    and I'm wondering if it makes an improvement or not.  Has anyone ever
    tried it ?  With the exception of 1 or 2 dishes, I certainly can't make
    the comment that Thai food is delicious, I think it's an acquired
    taste.  Our instructor also made the comment that most folks either
    love it or hate it.  It's been interesting to say the least.
    
    Lv
    
    
    

    Since both soy sauce and fish sauce are predominantly salty, I'd
    imagine you can swap them if you don't like the nuoc mon.
    
    I don't like the SMELL of it, but find it gets lost in the cooking
    process and couldn't imagine cooking Thai without it.
    
    Have you tried various brands? The little bottles sold under the brand
    name "Taste Of Thai" seem a bit more diluted than the quart bottles I
    buy at Twin's. 
    
    Edd

    
    I haven't tried the Taste of Thai brand.  I bought a brand called 
    Golden Lion with a picture of what appears to be a Buddhist child
    or something on the front.  Claims to be an award winner.  It's 
    strong stuff.  It may just be that it's psychological on my part
    since I really do not like fish.  I especially notice the fish sauce
    with leftover Thai food.  When it's absolutely fresh, it tastes much
    better I will admit.  
    
    Lv

    The ToT brand is kind of "yuppified". A small bottle (pint?) costs
    about double what a quart of the "real" stuff runs. Available at
    Super Big Y.
    
    I couldn't tell you the name of the stuff I use, (Couldn't even tell
    you what language the label is printed in!), but it has a picture of
    a fish on it and says "nuoc mon" in small letters on the label. (My
    thanks to Jeff Smith. At least I could identify the contents!)
    
    Maybe a 50/50 fish/soy mix????
    
    Edd

    	A lot of Thai recipes call for several tablespoons of fish sauce.
    However, I never use more than 1 Tb. This seems to work out very well.
    My wife doesn't even complain, and she won't go near any kind of
    seafood.

    RE: .40
    
    I guess fish sauce really would be distasteful if you disliked fish in
    the first place.  :^)
    
    I do agree that fish sauce smells pretty awful in its uncooked state.
    When cooking for Thai food novices, I never let them get close enough
    to smell it, nor do I tell them what it really is ("Oh, that? Ummm,
    it's just a special Thai soy sauce").  If they like the meal (and all
    of them have), I let them know what it is.  

    This is my attempt to recreate an appetizer I had at "Thai Taste" on
    Connecticticut Ave, Wash. DC, NW. I loved the flavor of theirs, but
    found it to be overly salty. ("Another Sing-Ha, please..."). Anyhow,
    with the help of Jennifer Brennan's "Original Thai Cookbook" as a 
    starting point, I've come up with the following. While intended as an
    appetizer, I usually pig out on it and it becomes my entire meal. 
    
    Brennan recommends the beef be eaten raw, but concedes (much to my
    pleasure!), that it can be cooked as described. She also recommends
    about twice as much beef as I use.
    
    Edd
    
    
    		"Laap Issan", chopped beef with garnishes...
    
    Ingredients:
    
    	1.5 TBS uncooked rice
    
    	Seeded dried red chilis. I used about 20 and didn't find it overly
    				 incendiary. Adjust to taste.
    
    	1/2 lb ground sirloin
    
    	1 oz. dried lemon grass, soaked 2 hours in hot water
    
    	1 large red onion, cut into 1" pieces
    
    	1 large red bell pepper, cored, seeded, chopped coarsely
    
    	1/2 oz FRESH mint leaves, barely chopped. Fresh is essential. Don't
    	even bother with dried!!
    
    	5 sesame leaves
    
    	1/2 oz fresh cilantro
    
    	handful of peanuts
    
    	2 TBS fish sauce
    
    	Juice of 3 limes
    
    	2 salt-pickled Kaffir lime pickles.
    
    Directions:
    
    	Shred the hamburger and boil it until you're comfortable eating it
    	in it's cooked state. For me this was about 3 minutes. Drain.
    
    	Put the rice and chilis in a dry frying pan and roast until the
    	rice is golden brown. (Be carefull about inhaling any smoke caused
    	by the chilis!!!!) When done, grind the mixture to the consistency
    	of beach sand.
    
    	Drain the lemon grass and chop finely.
    
    	In a wok, put the beef, chopped onion, pepper, chili/rice mixture,
    	1/2 the mint leaves, lemon grass, lime juice and fish sauce. Squash 
    	the pickles in your hand and let whatever falls land in the wok.
    	Cook just long enough to barely cook the pepper and onion. Err on 
    	undercooked.
    
    	For a garnish I ground the cilantro, sesame leaves and peanuts in
    	the blender. You could also use cucumber, thai peppers or lime
    	wedges.
    
    	Serve over the remainder of the mint leaves.

    For those who miss the wonderful recipes posted by Colonel Philpott,
    he is a contributor to the newsgroup   rec.food.recipes