Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and shallots.

Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.

To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

NOTES : Yield: 1 quart.
Heat Scale: Mild

From:   The Chile-Heads Recipe Collection
Posted By:   Richard Sterling, SirRedhawk@aol.com
Post Date:  

Directions:
Cut the meat into chunks and place in bowl. Chop the shallots and place half to one side. Chop the chillies (discarding seeds if a lesser heat is desired), ginger, galangal and garlic and grind together with half the shallots and 50ml of thin coconut milk. Pour this paste over the meat and stir to ensure even coating. Set aside for at least 30 minutes. Then heat the oil in a large frying pan and saute the remaining shallot until soft (the longer taken over this step will greatly enhance the end result). Add the meat and marinade and the coriander, cumin salt and pepper.. Saute this mixture briefly then add the remaining thin coconut milk and bring to the boil stirring continuously, then lower heat and allow to simmer until the meat is tender. Finally add the thick cocnut milk and continue to cook (uncovered) over medium heat until the liquid is almost completely absorbed.

From: Asian Cooking by John Mitchell
Posted By: HChaplin, hchaplin@ozemail.com.au
Post Date: on 9/7/97

I just found this terrific new(to me)chile paste out of Thailand, a vegetarian chilli paste...cheng sim, comprised of soybeans, dried chili, red onion, garlic,salt, sugar, vegetable oil, in that order on the label, made by CAL Industries & Marketing Co. Ltd, in Bangkok, it is a really good chile paste, of course the first thing I did when I opened the bottle(8 ozs ...$3.49 Cdn)was stick a spoon into it, tried a small taste first(discretion, etc!)then had a good taste...sweet to the tongue, hot to the back of the mouth, REAL hot when it hits the throat, and it lingers, and lingers, and half an hour later,was still there...most of the chile pastes that I have had before have had fish or shrimp paste incorporated into them, but for any vegetarians out there, this is the answer to hot vegan! So I had to try it out on a recipe...cant remember if I posted this one before, but here it is :

Pour the coconut milk into a good sized stainless pot add the salt and then add the chicken pieces...bring to a boil, turn to simmer and cook for about ten minutes until the chicken is cooked, remove from heat and set aside. Put peanut oil in a wok, add the chopped onion, garlic, ginger and cook a little until vegs softened, add the chile paste, (curry paste) and stir fry for about a minute or two, until it is fragrant, lower the heat and add the fish sauce, then the reserved chicken in coconut milk, and cook until reduced somewhat, for about five minutes, there should not be too much sauce...place into a serving dish, add the basil leaves, chopped up, and then throw the shredde lime leaves or lime rind over all the dish. Serve with Thai rice or basmati rice...This is a take off from a recipe I have done for years, which I got from Madhur Jaffreys Far Eastern Cookery..enjoy it...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 17 Jun 1998

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

From:   "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
Posted By:   Posted by Stephen Ceideburg
Post Date:   April 18 1990.

Method
Toast the dry seeds in a dry skillet or wok to bring out the flavour and aroma. Mix in a mortar and pestle or food processor.

Shelf Life
Will keep for a about a month in a well stoppered container, or may be frozen (I suggest using an ice cube tray to give known quantities for cooking without defrosting a large batch.)

The 'wan' in the name implies a touch of sweetness..
The only real difference between green curry paste and red curry paste is that the green is made from fresh green prik ki nu (birdseye chilis), and the red is made from dried red ones.

From:   http://www.curryhouse.co.uk/catw/grpaste.htm
Posted By:  
Post Date:  

Heat wok, add tablespoon oil and chicken. Stir-fry until chicken is almost done. Puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. Add pureed mixture from food processor to wok. Stir fry one minute. Add rest of peppers and onions. Stir-fry two minutes. Add rest of ingredients and stir-fry one minute. Soy sauce or small amount of salt can be substituted for fish sauce. Serve over steamed rice.

Note: 1 teaspoon dried basil may be used in place of fresh basil.

From: Siam Express (modified by Tim Champney) Via:The Chile-Heads Recipe Collection
Posted By: Dave Drum, xrated@cityscape.net (Original Post by; Timothy F. Champney, 0006143349@mcimail.com)
Post Date: Sun, 27 Jun 1999

This is a common and tasty dip for barbeque style foods.

Sautée the chilis, shallots and garlic in a little hot oil.
After cooling purée the mixture in a food processor of mortar and pestle.
If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

From: http://www.bangkok.com/larry/index.html
Posted By: Randy, rock4u@rocketmail.com
Post Date: Sun, 10 May 1998

Because it keeps well, this sauce was traditionally used by travelers.

Heat the oil in a large skillet to 375øF. Deep-fry the fish fillets until very crispy and golden brown.
Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.
Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender.
Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.
Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking

From: http://www.bangkok.com/larry/index.html
Posted By: Randy, rock4u@rocketmail.com
Post Date: Sun, 10 May 1998

Method
Trim any fat from the chicken filletsand cut into 6 cm (2 1/2 in) pieces..
blend the onions, garlic, lemon grass, sambal oelek and tumeric together in a food processor or mortar and pestle to form a paste.. Heat the oil on medium heat in a wok and saute the blended paste and shrimp paste until aromatic.. (*2-3 minutes).. Add the chicken and kaffir lime leaves and stir fry until the chicken has browned.. (*5-8 minutes)- maybe more..
Add the coconut milk and the assam glugor pieces, reduce the heat and simmer for 10 minutes or until the chicken has cooked.. Add the coconut cream and cook until the liquid has reduced and is thick and aromatic.. (* 10-15 minutes)..
Pour onto a serving dish and garnish with spring onions (scallions), lime leaves or zest..
I served this with plain Basmati rice, next time I will probably boil the rice in coconut milk or chicken stock and add a few sambals..

* Notes: Asian onions are like the red shallots, I used a couple more.. Sambal oelek, I still had some freshly made left and added some sweet chilli paste (from the Chilli Man range-see below).. Shrimp paste (Belcan)-decided the family was not ready for the real stuff (dried, smells awful but tastes great)and used some Malaysian tinned shrimp paste.. Assam glugor-is thin sliced tamarind, I used seedless Tamarind brick.. I used some Lime leaves from the garden as a garnish at the end and would use lime zest next time.. I would cut the chicken marginally smaller.. This recipe probably serves 4 with rice..
Allmeasurements are metric and imperial - US sizes will vary slightly, but heck "just wing it"..

Funny thing my family claimed it made their eyes water just from the smell of it cooking, may have been the paste frying that went through the air?

The dish was not overly hot, could have used more colour (maybe Byron can tell us which filters the photographers use to take food photos for books and magazines, then we can all get a set of coloured glasses)

From: The book Makan-Lah! : The True Taste of Malaysia (This book is currently out of print)
Posted By: Luke Speer, lukasz@midcoast.com.au
Post Date: Sat, 17 Jul 1999

Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.

Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.
Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

From: http://www.bangkok.com/larry/index.html
Posted By: Randy, rock4u@rocketmail.com
Post Date: Sun, 10 May 1998

1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic ( I often do this in a larger pot since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok.
7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over. Continue the lifting and folding motion until the eggs are broken up and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings separately for each diner to add according to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent.

From: Chile Head Mailing List
Posted By: Diane. Geary, diane@keyway.net
Post Date: Dec 26, 1997

Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side.

Presentation
Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve.

From: Chile Head Mailing List
Posted By: Christopher E. Eaves", cea260@airmail.net
Post Date: Sat, 3 Jan 98

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar.

In the wok, saute the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot.
Serve with the lime wedges on the side.

From: Chile Head Mailing List
Posted By: Diane. Geary, diane@keyway.net
Post Date: Dec 26, 1997

Soak the rice noodles in cold water at least two hours before cooking. Drain
In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used.
Add the noodles, and stir-fry until al dente. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so).
Spread the noodles, etc. out to the sides, and add eggs. Some will crack the eggs directly into the wok, others will pre-scramble. If cracked into the pan, start stirring them up when partially cooked, so you get 'streaky' yellow and white eggs. As they cook, fold the noodle mixture back in.
Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro. Serve with lime wedges to be squeezed into the noodles.

In my house, we have doctored this with Thai hot chile sauce, sweet and sour sauce, or sate-style peanut sauce. It takes to any of these very well, depending on your tastes.

From: Chile Head Mailing List
Posted By: Diane. Geary, diane@keyway.net
Post Date: Dec 26, 1997

1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a sieve to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.

From: Chile Head Mailing List
Posted By: Diane. Geary, diane@keyway.net
Post Date: Dec 26, 1997

Soak all dried ingredients in hot water, until soft, then place all ingredients in a blender or food processor until mixed to form a smooth paste...if necessary to add water, use the soaking water from the dry chiles, and only use enough to make a paste...this will make about 1/2 cup or a little more, and may be frozen or will keep refrigerated for about two to three weeks. If fresh are used, use less chile, depending on your heat tolerance! A word on that, if I may...we like hot, but we also like flavour, and if the heat kills the flavour, then cut down on the heat...this has been our motto for a great many years that I have been cooking and eating(and feeding my better half), and it works for us, so it is up to you...the end rsult is how does it taste? Cheers from Doug in BC

From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Posted By:
Post Date: Sat, 25 Apr 1998

Directions:
Peel and coarsely chop galangal, cut of straw like top of lemon grass, peel of a layer and crush what's left. Crumble up red chilies and cinnamon into water (to cover), plus cloves. Peel and coarsely chop Shallots/onions, red pepper, ginger and garlic. Put into an electric blender and blend until smooth. (Food processor will work but you may have to add some cooking oil to keep it off the sides).

Take the resulting paste, lemon grass, curry leaves and kaffir lime leaves and put into a wide non stick pan (or wok or anything really) with the coconut milk (stir first to get all of it out of the can). Bring to the boil, stirring occasionally. Turn heat to medium and cook sauce for 15 minutes. Stir now and again to prevent curdling. Put in the meat (and salt if you like), bring to the boil, lower heat and simmer for an hour, stirring from time to time. Turn up the heat from medium to high and continue to cook, stirring from time to time for 30 minutes or until the sauce is very thick and brown and the meat is tender. (If the sauce begins to splatter too much cover loosely. At this stage the dish is called KALIYO. To make RENDANG stir and cook until the sauce has disappeared.

From: Jaffery's Far Eastern Cookery
Posted By:Shelly, shellack@aol.com
Post Date: 9/8/97.

Cut chicken into tiny slivers. Heat up wok, add oil, and stir fry garlic, peanuts and green onions until tender but not brown, about 1-2 minutes. Add thai peppers and cook, stirring, about 1 minute more. Add chicken and stir fry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired. Sometimes I squeeze lemon or lime on the top. Sometimes I add Curry Powder to the recipe.

Notice the variation of amounts - I usually don't use exact measurements - it makes for a little variation each time. Find that "Happy Medium" for yourself!

From: Randy. Via The Chile-Heads Mailing List
Posted By: Randy
Post Date: Thu, 19 Feb 1998

Take 10 - 20 whole basil leaves (preferably Thai sweet basil), wash & dry them thoroughly, then deep fry a few at a time in the wok for 30-40 seconds, until crispy. Drain on absorbent paper & put aside.

Slice 4 whole plump garlic cloves. Deseed 4-6 Thai chilli's (UK spelling) (a mixture of red & green ads colour - obviously!), chop into chunks or slice lengthways into strips. Stir fry for a minute or so until the aroma rises, the garlic slices start to colour (& if you have no extractor you start to cough!)

Throw in the chicken, stir fry quickly until it starts to brown. Then add the fish sauce, a teaspoon of oyster sauce (optional - reduce the amount of fish sauce if you use it), & 1 teaspoon of sugar(there may be sugar in the fish sauce, in which case you won't need to add any) Reduce the heat & cook for a further couple of minutes.

Less than a minute before serving add a good handful or two of fresh whole basil leaves & stir in.

Serve garnished with the deep fried basil leaves & 2-4 whole Thai chilli's finely sliced. Accompany with Jasmine rice & a salad of cucumber, scallions & cilantro leaves, dressed with lime juice. And lots of cold beers.
This recipe has converted people who previously didn't like hot food;-)

From: Paul Richards. Via The Chile-Heads Mailing List
Posted By: Paul Richards
Post Date: Tue, 24 Feb 1998

Spicy Peanut Vinaigrette

For the peanut vinaigrette, place all ingredients except the peanut oil in a food processor or blender and process while adding the oil gradually, until combined. Cook the rice according the package instructions; then, allow rice to cool to room temperature. In a large saucepan of boiling water, blanch the broccoli for 1 minute. Quickly remove the broccoli from the hot water and immerse in ice water to stop it from cooking further. Repeat this procedure with the carrots and asparagus (leave red pepper raw). Drain all the vegetables and pat dry with a towel. In a small bowl, toss the sliced chicken in the Thai Marinade and allow it to sit in the liquid for 5-10 minutes until you are ready to assemble. To assemble the salad, divide the rice among four plates. Divide and arrange the vegetables and chicken around the rice. Drizzle the vinaigrette over all and garnish plates with the chopped peanuts. For the Thai Marinade: Combine all ingredients in a small saucepan and bring the mixture to a simmer over low heat. Stir well to ensure that the tamarind paste is dissolved, remove from heat, and allow to cool to room temperature before using.
Serves 4

From: PACIFICA BLUE PLATES by Neil Stuart, © 1992, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 11/97

*Note: (this needs to be a PACKED cup of basil leaves...you can't use too much as far as I'm concerned..you don't need to pick ALL the leaves off the stems..just get rid of the large parts of the stems) Save some leaves for garnish

*Note #2: Fresh basil is essential, preferably Thai basil, but in any event any basil is generally a lot cheaper in Asian markets than in supermarkets. Thai basil is a larger plant, usually has dull green leaves with purplish stems and is very pungent. The little tiny Thai red kii noo chili peppers are also important, I don't know how serranos would work but I have used habenero pepper as a substitute.

Mince the chicken with a sharp knife or cut it into bite size pieces and set aside.
Heat a wok or large, deep skillet over medium-high heat. Add the oil and swirl it to coat the surface. Drop a piece of garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and stir briefly. Add the minced chili and stir until the garlic turns golden, about 30 seconds or so. Add the chicken and stir fry until it changes color, about 1 1/2 minutes depending on what size pieces you are dealing with.

Add the fish sauce, water, and soy sauce and stir-fry to combine well with the meat, about 1 1/2 minutes again. Add the sugar and stir fry for another 30 seconds. Add the basil and the red pepper strips. Toss and stir fry until the basil begins to wilt.

Transfer the chicken mixture to a serving platter, garnish with leftover basil leaves, and serve hot with steamed rice.

From: The Chile-Heads Recipe Collection
Posted By: TonyLima@ms.spacebbs.com. (Originally posted by Dale Hitchcock,dhitchco@oash.ssw.dhhs.gov)
Post Date: Fri, 25 Jun 1999

Hey you two melted?? Here is a great hot weather recipe....HOT SOUP! And if you think I am kidding, I'm not...it really cools you down, which is why so many really spicy hot recipes come from the tropics.

Put all the chopped peppers, garlic, onion, and ginger into a good sized pot, that has been heated with the oil, and simmer for a few minuits, add the chicken stock and the coconut milk, and bring to just below the boil...do NOT let it boil, just simmer for about ten minuits then add the tofu, cut into about one inch cubes, add the fish soy (nam pla) and the sugar and taste...probably add more salt, and if you want it really hot add a little red chile paste...garnish with cilantro chopped into it just before serving...this is fast, hot, and tastes terrific..I put this recipe together from a couple of others in two different Thai books, one of them called for chicken thighs chopped into it, which could also be done..hope you enjoy it as much as we do...Cheers, Doug in BC

From: Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Jul 1998

Marinate the chicken after chopping it up into bite size in the wine and ginger(actually I use Green Ginger Wine, dunno how available it might be)everywhere, it is here in Canada. Put half of the coconut milk into a wok and add all the fire, including the jalapeno and simmer for at least five minutes...add the chicken and its marinade, cook for about two minuts, add all the asparagus and the mushrooms and cook gently for about five minutes. Add the rest of the coconut milk, cook for another five minutes...add a good shot of nam pla, the cornstarch and water mix and stir fry for another minute...stick this on a platter and add the basil leaves....Like wow man, even Hendrix and Chiles would like it!!! Cheers, from Doug in BC...PS I will TRY and do this once a week if anyone wants me to, bearing in mind that I am very busy at month end.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 19 Apr 1998

Method: Roll fruit on flat surface for a few minutes to soften skin. Rub some extra salt on the skin with a little water and leave overnight. (Probably best to put them in a container as the salt leached out a quantity of liquid). Next day boil the water, the 180g salt and sugar for 5 minutes, then cool. Place lemons in sterilised jars and cover with brine solution, seal tightly, and do not use for at least 3 months. Will keep indefinately.

As for what you do with them after 3 months, apparently it's a sidedish, but whether you cut them up or eat 'em whole, who knows.
Bye and keep growing those limes

From:   (Thai Cooking Class, Somi Anuntra Miller & Patricia Lake, Bay Books Cookery Collection)
Posted By:   Mark Dodgson, mjdodgson@yahoo.com, Mark's Mostly Chile Page http://members.xoom.com/mjdodgson/
To: Chile-Heads@globalgarden.com
Post Date:   26 Aug 1998

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 25 Apr 1998

This is a very strongly flavored dish. I like it a lot - but it is probably not good as an "introductory Thai" dish. There are many flavors - hot, sweet, salty, sour - plus the sting of the shallots/onions, as well as the green cilantro. I hope you try it!

Thinly slice beef, mix with marinade. Marinate for 1 hour at room temp, stirring to coat all. Cook under broiler, pan fry, or grill. (If grilling, slice after it is cooked.)
Mix dressing ingredients, toss with beef. Adjust taste if needed - I prefer mine with more sour, hot, and sweet - and this was a bit salty for my taste.
Wash and tear up 1 head of lettuce, slice tomatoes in half, and thinly slice cucumbers. Arrange lettuce on a plate, scatter tomatoes and lettuce. Using a slotted spoon, transfer beef to the center of the lettuce.

From: Adapted from Nancie McDermott, "Real Thai"
Posted By: Idlewild, idlewild@webspan.net
Post Date: Friday, November 06, 1998

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 25 Apr 1998

Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry, japone chile. Whisk in sesame oil slowly. When incorporated, reserve half and whisk in sake to remaining half. Marinate chicken overnight in the half containing the sake. Grill chicken and serve with remaining peanut sauce. Garnish with sliced scallion and sesame seeds. Serves 4.

From:   Chile Today - Hot Tamale
Posted By:  
Post Date:  

btw, a tip for this or any Thai dishes.
I was watching Two Hot Tamales and they said a very traditional Thai method in this is not only to stirfry the garlic (and I would throw in a hot dried thai pepper as well) but also a few thai basil leaves in the hot oil as well, until they are crispy. This infuses the oil with the flavor of the basil which in turn infuses the food, and then you can garnish the dish with that and fresh lime slices. The idea of crispy thai basil is intriquing as well!

From: Too Hot Tamales. Via: Chile Head Mailing List
Posted By: Tantrika, hummer13@earthlink.net
Post Date: Thu, 24 Jun 1999

Havent tried it yet only got it yesterday, but has same ingredients as on bottle.

From: "The guy down the road."
Posted By: John Higgins, jhiggins@chec.scu.edu.au
Post Date: Sun, 08 Nov 1998

In a small mixing bowl, combine the cornstarch and water and set aside. Heat the oil in a wok until it sizzles, coating the sides. Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir occasionally. Remove to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and cook for 2 to 3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok choy, broccoli, and cornstarch mixture. Simmer for 2 to 3 minutes. Serve over rice.
Makes 3 to 4 servings

From: A TASTE OF THE TROPICS by Jay Solomon, © 1991, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date: 12/11/97