Wat Chalong, Phuket

Thai me up thai me down – One Night in Bangkok Thai Dinner Party

Saturday 18 November 2006

VENUE: Union Hall

ATTENDING: Andrew, Julie, Christopher, Christine, John, Di, Sam, James

 MENU

Corn Fritters; Spring Rolls – Andrew

Tom Yum Goong (Hot and Sour Soup with Prawns) – Di and Sam

Tom Ka Gai (Chicken & Coconut Soup) – Di and Sam

Phad Thai (Fried Noodles Thai Style) – Julie

Geng Panang Moo (Penang Curry of Pork) – John

Geng Dteng Neua (Red Curry of Beef) – Christine

Phad Ka-Pao Kai (Fried Spicy Chicken with Basil) – James

Som Tam (Green Papaya Salad) – Christopher

Stir-fried Vegetables with Oyster Sauce – Christopher

Steamed Jasmine Rice – Andrew

Dessert of their choosing – Kevin and Irene

 

NOTES

I will bring my electric wok and rice cooker.

I suggest that those who are interested and able meet for a quick shopping expedition on Saturday morning, as you will see a lot of the ingredients are common across several dishes (limes, chillies, shallots, etc)

I suggest that we meet at the wonderful Spice World shop in (Warwick?) Street at, say, 10am. That way we can also get any sauces and condiments we may need.

 

 

 

 

Diners Dishes Dietary Considerations
Andrew Hors d’oervres – suggestionsCorn Fritters; Spring Rolls Vegetarian
Di and Sam Tom Yum Goong (Hot and Sour Soup with Prawns) Available as vegetarian minus the prawns
Di and Sam Tom Ka Gai (Chicken & Coconut Soup)
Julie Phad Thai (Fried Noodles Thai Style) Vegetarian
Farmer Sexton Geng Panang Moo (Penang Curry of Pork) (Curries available with tofu option) V
Chris W Geng Dteng Neua (Red Curry of Beef)
James W Phad Ka-Pao Kai (Fried Spicy Chicken with Basil)
Chris T Som Tam (Green Papaya Salad) Vegetarian
Chris T Stir-fried Vegetables with Oyster Sauce  V Vegetarian (Oyster sauce???)
Andrew R Steamed Jasmine Rice Vegetarian
Irene & Kevin (Dessert of their choosing) Vegetarian

Thai Dinner Party Recipes

Hors d’oevres. Corn Fritters

NB, the Thais, whilst they are champion ‘snackers’ don’t have ‘starters’ in their meals. Thus, these will be ‘outside’ the meal, to ‘thai’d us over’ as we prepare the meal.

 

Tom Yum Goong (Hot and Sour Soup with Prawns)

  • 4 tbsps Red Curry Paste (courtesy of Chris W)
  • 500g prawns – washed, peeled and deveined
  • 4 cups chicken stock or water
  • 4 stems lemongrass
  • 10 kaffir lime leaves – torn into small pieces
  • 6 shallots – sliced
  • 3 tomatoes, each cut into eight pieces
  • 10 thin slices of galangal
  • 300 g straw mushrooms – halved
  • 6 hot chillies, cut lengthwise
  • 8 tbsp fish sauce
  • 2 tsp white vinegar
  • 6 tbsp lime juice
  • 2 tbsp coriander leaves, chopped

Heat the stock with the curry paste until boiling. Add the lemongrass, galangal, shallots, prawns and mushrooms. Season to taste with lime juice, fish sauce and chillies. Add kaffir lime leaves and coriander. Remove from heat and serve hot.

 

Tom Kha Gai (Chicken and Coconut Soup)

  • 4 cups chicken stock or water
  • 600g chicken fillet, sliced
  • 10 thin galangal slices
  • 4 cups coconut milk
  • 2 stems lemongrass
  • 6 hot chillies
  • 4 tbsp tamarind water
  • 8 kaffir lime leaves
  • 200g straw mushrooms, halved
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • coriander leaves

Heat the stock and once boiling, add the galangal, lemongrass, kaffir lime leaves, chicken and fish sauce. Simmer over low heat until the chicken is cooked then add the coconut milk and return to the boil. Immediately remove from the heat and season with fish sauce, lime juice and chillies. Garnish with coriander leaves. Can be eaten with boiled rice.

 

Geng Panang Moo (Penang Curry of Pork)

  • 800g pork, cubed into bite sized pieces
  • 400g pumpkin or sweet potato, cubed
  • 4 tbsp red curry paste
  • 4 tbsp ground roasted peanuts
  • 1 cup coconut milk
  • 4 tbsp coconut cream
  • 4 tbsp fish sauce
  • 4 tbsp tamarind water
  • 1 tbsp palm sugar
  • 5-6 kaffir lime leaves
  • chillies, for garnish
  • 1 tbsp peanut or vegetable oil

Heat a pan and stir fry the curry paste in the oil until it is fragrant and begins to separate out(around 4-5 mins). Add the coconut cream, peanuts and continue cooking. Add palm sugar, fish sauce and tamarind and check for seasoning. Now add the pork and stir. Add lime leaves, reduce heat, cover and simmer for half an hour or so. Add coconut cream and stir. Garnish with chillies to serve.

 

Geng Dteng (Red Curry Paste)

  • 2 tbsp galangal, peeled and chopped
  • 4 tbsp lemongrass, chopped
  • 3-4 kaffir lime leaves, torn
  • 2 tbsp coriander root, chopped
  • 6 tbsp shallots, peeled & chopped
  • 4 tbsp garlic, peeled & chopped
  • 2 tsp salt
  • 1 tsp shrimp paste
  • 10 small red (birdseye) chillies
  • 1tsp each white pepper, cumin seeds & coriander seeds, roasted & ground
  • 3-4 cardomom pods, roasted & ground
  • 1 tbsp sweet paprika (optional)

Roast the spices in a dry pan to release their flavour and grind in a pestle and mortar. Add other ingredients and grind to a smooth paste (or use a blender, adding a little water). Crushing and chopping all the ingredients prior to adding them to the grinder will make grinding easier and release their flavours.

Place paste in a bowl, cover and use as required.

 

Geng Dteng Neua (Red Curry of Beef)

  • 4 tbsp Red Curry Paste
  • 800g beef fillet, sliced
  • 4 cups coconut milk
  • 2 kaffir lime leaves
  • 200 g green beans, topped and tailed and cut into 2inch lengths
  • 4 stems sweet basil leaves
  • 5-6 red chillies, cut into strips
  • 3-4 tbsp fish sauce
  • 2 tsp palm sugar
  • 1 tbsp oil

Fry curry paste in oil until fragrant (3-4 mins). Reduce the heat and add the meat, stirring thoroughly to coat with the paste. Add coconut milk, beans, sugar, fish sauce and taste for seasoning. Cover and simmer gently for half an hour or so. Add basil leaves just before serving.

 

Phad Ka-Pao Kai (Fried Spicy Chicken with Basil Leaves)

  • 800g chicken breasts, thinly sliced
  • bunch of basil leaves
  • 200 g green beans, chopped
  • 4 large red chillies, chopped
  • 3 tbsp fish sauce
  • 2 tsbp palm sugar
  • 4 tbsp oil

Add the oil to a hot wok and add the chicken meat and fry for 2-3 mins, stirring constantly. Add half the chillies. Stir then add the fish sauce and beans, stirring until cooked. Add basil leaves just prior to serving and garnish with the remaining chillies.

 

Som Tam

  • 3 cups shredded green papaya (grated carrot is a reasonable substitute)
  • 10 cloves garlic, peeled and crushed
  • 5 red chillies
  • 6 tbsp fish sauce
  • 4 tbsp lime juice
  • 2 tbsp tamarind water or puree
  • 4 tbsp roasted peanuts
  • 3 tomatoes, sliced
  • 100g green beans, sliced
  • Dried shrimps
  • Lime wedges

Crush garlic and chilli in mortar and mix thoroughly. Add tamarind, fish sauce and sugar and mix again. Add lime juice. Place papaya in a bowl, add tomato slices and dressing, mix together. Garnish with roasted peanuts, lime wedges and dried shrimps.

 

Stir Fried Vegetables with Oyster Sauce

  • Large bunch leafy green vegetable (bok choy, pak choy, choy sum etc)
  • 1 large onion or several shallots, sliced
  • 3 cloves chopped garlic
  • 1 large red chilli, seeds removed, chopped
  • 2 tbsp palm sugar
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp oil

Heat a wok until smoking. Add oil, vegetables and other ingredients, stirfry until cooked – about 2 minutes. Serve immediately.

 

Phad Thai (Fried Noodles)

  • 500g narrow rice noodles
  • 2 cups bean sprouts
  • 2 tbsp garlic, chopped
  • 2 tbsp shallots, sliced
  • 2 tbsp dried shrimps (optional)
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp oil
  • 1 cup firm tofu, cubed
  • 2 tbsp crushed roasted peanuts
  • ½ cup chives, chopped
  • 4 lime wedges
  • 3 tbsp tamarind water or puree
  • 1 tbsp dried chillies (optional)
  • 2 eggs

Soak noodles in warm water about 20 minutes. Heat oil in a wok and fry garlic and shallots until golden, then add tofu, fish sauce, soy sauces, sugar, tamarind and dried chillies. Add noodles and stir until cooked. Add peanuts, bean sprouts and chives. Mix thoroughly and move to side of wok. Add a little more oil to wok and break eggs into pan, scrambling gently. Return noodles and mix. Remove from heat and garnish with lime and dried shrimp.

 

Dessert

I propose to let Irene and Kevin research and select their own dessert recipe. Thai Food by David Thompson has many intriguing and tempting options, and I’m happy to lend it if necessary. But I’m sure they will come up with something fascinating and amaze us all.

Of course, fresh fruit is also and excellent conclusion to the meal (this is what I usually choose in Thailand).

 

Serving the meal

All main dishes (including soups) can be served at once, with rice. Alternatively, we could start with the soups and move onto the mains, if people prefer. I’ll bring my rice cooker.

Beer is a good accompaniment to the meal for those who like it. Wine is also fine, but don’t waste anything with too subtle a palate with such spicy fare. Fruity wine styles work well.

Green tea is a refreshing conclusion to the meal.

 

Order of preparation

  1. Red Curry Paste (Chris W)
  2. Red Curry Beef (Chris W)
  3. Panang Curry Pork (John)
  4. Tom Kha Gai (Di and Sam)
  5. Som Tam (Chris T)
  6. Tom Yum Goong (Di and Sam)
  7. Phad Ka-Pao Kai (James)
  8. Phad Thai (Julie)
  9. Stir Fried Veg (Chris T)