Boathouse Thai Cookbook by Tummanoon Puunchun

By Tummanoon Puunchun

Thai nutrients is among the preferred cuisines within the world.This number of easy-to-follow recipes wes built within the kitchens of The Boathouse lodge, Phuket-which homes considered one of Thailand's most fun cooking schools-and is perfect for these simply studying the fundamentals of Thai chefs in addition to for extra confirmed chefs. The Boathouse Thai Cookbook makes enjoyable Thai-style-both basic and enjoyable.

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3 Garnish with the reserved chillies and serve with steamed rice. Serves 4 Preparation time: 30 mins Cooking time: 20 mins Heat the thick coconut milk in a pot and stir in the Green Curry Paste. 34 Add the chicken and one third of the thin coconut milk. Bring to a boil. Add all the remaining ingredients and stir well. Add the fish sauce, palm sugar and basil. Blend thoroughly and remove from heat Poultry 35 Roast Duck in Red Curry 500 ml (2 cups) chicken stock or 1 chicken stock cube in 500 ml (2 cups) boiling water 500 ml (2 cups) thin coconut milk 4 tablespoons Red Curry Paste (page 46) 3 tablespoons fish sauce 3 teaspoons sugar 125 g ( l ½ c u p s ) eggplant, sliced 125 g (1 cup) seedless grapes or pineapple chunks 1 To make the curry sauce, heat the chicken stock and half of the coconut milk in a wok or pot over medium heat for 2 to 3 minutes.

2 Place the water chestnut dice in a bowl and sprinkle with the red food coloring, creating light and dark red spots that resemble "rubies". Soak the red water chestnut dice in 500 ml (2 cups) of water for 1 hour. Remove and drain. Roll the red water chestnut dice in tapioca flour to coat thoroughly, then place in a seive and shake off excess flour. 3 Bring a pot of water to a boil. Drop the coated water chestnut dice into the pot, stirring gently to separate, and simmer 2 to 3 minutes until they float to the surface.

Set aside. 3 Lightly coat the fish fillets with the seasoned flour. Heat the oil in a wok over high heat and deep-fry the fillets until golden brown and crispy, 3 to 5 minutes. Place on a serving platter. 4 Pour the Ginger Sauce over the deep-fried fillets. Garnish with crispy fried ginger on top and serve hot with steamed rice. Thai Style Steamed Seabass 1 small seabass (about 450 g/1 lb) 250 ml (1 cup) chicken stock or ]/2 chicken stock cube in 250 ml (1 cup) boiling water 2 tablespoons sliced garlic 2 bird's-eye chillies, sliced 1 tablespoon freshly squeezed lime juice 2 tablespoons fish sauce 2 tablespoons tamarind juice (page 7) 1 teaspoon sugar Pinch of salt 2 spring onions, thinly sliced, to serve 3 slices lime, to serve 1 Scale, clean and debone the fish.

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