By Tummanoon Puunchun
Thai nutrition is among the most well liked cuisines within the world.This choice of easy-to-follow recipes wes built within the kitchens of The Boathouse resort, Phuket-which homes certainly 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 validated chefs. The Boathouse Thai Cookbook makes exciting Thai-style-both basic and enjoyable.
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Additional resources for Boathouse Thai Cookbook
Serve immediately with steamed rice. Serves 4 Preparation time: 15 mins Cooking time: 15 mins Seafood 55 Grilled Beef with Green Curry Sauce 500 g (1 lb) beef tenderloin or lean steak 1 teaspoon salt ½ teaspoon white pepper 375 ml ( 1 ½ cups) thick coconut milk 2 tablespoons shaved palm sugar 4 tablespoons Green Curry Paste (see below) 1 tablespoon fish sauce Green Curry Paste 2 tablespoons dried shrimp paste 1 tablespoon fresh green peppercorns or ½ tablespoon black peppecorns 1 tablespoon grated kaffir lime peel 2 coriander roots and stems 1 stalk lemongrass, thick bottom part only, outer leaves discarded, sliced 2 cm (1 in) galangal root 5 cloves garlic 3 to 4 shallots 2 to 3 green bird's-eye chillies 56 1 To make the Green Curry Paste, roast the shrimp paste over low flame using tongs or aluminium foil (page 7).
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. Remove and steep in cold water for 1 to 2 minutes. Drain and set aside. 4 To serve, place 2 tablespoons water chestnut dice in a small dessert cup. Pour over 4 tablespoons Sweet Coconut Milk and sprinkle some young coconut meat and crushed ice on top.
Set aside. When cool, cut the beef into slices and arrange on a serving platter. 3 Combine the coconut milk, palm sugar and Green Curry Paste in a wok or saucepan and simmer over low heat, stirring constantly, until the sauce is thickened. Add the fish sauce and mix well before removing from heat. 4 Pour the curry sauce over the beef slices and serve with steamed rice. Serves 4 Preparation time: 30 mins Cooking time: 30 mins Grill the beef until browned on the outside. Grind the peppercorns, lime peel, coriander roots, lemongrass and galangal until smooth.