The Morrison Family

Brought to us by Jeanette

1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk
2 fresh red chili, sliced diagonally
1/2 cup Thai sweet basil leaves (bai horapah), torn
2 tbsp fish sauce (nam pla)
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves (bai horapah) for garnish
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Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Notes: If Thai sweet basil is not available, either omit or substitute other fresh herbs such as coriander or European basil.

Makes 5 servings.

Source: TempleofThai.com

Brought to us by Jason

1 head fresh iceberg lettuce
3 cloves garlic, minced
1 thumb-size piece ginger, grated
1 red chili, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
2 shallots, sliced finely
1/2 cup firm tofu, cut into “matchsticks”; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
1 carrot, grated or cut into thin strips
4-5 shiitake mushrooms, thinly sliced
1 egg (optional if vegan)
1/2 cup shredded cabbage (red is very good, but any type will work)
3 spring onions, sliced lengthwise into matchstick-like pieces
2 cups bean sprouts
2 Tbsp. lime juice
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
2 Tbsp. oil for stir-frying

TOPPING:
1 cup fresh basil, roughly chopped if leaves are large
1/2 cup dry roasted peanuts, roughly chopped
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Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilli, and shallots.
Stir-fry one minute, or until fragrant. Stir-frying tip: add a Tbsp. water whenever the wok/pan gets too dry instead of more oil.
Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions.
As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk.
Mix in with the other ingredients. Add the bean sprouts and stir-fry briefly (to mix).
Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
Cut off the stem part of the iceberg lettuce so it’s easier to separate the leaves.
Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center.
Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat.
(For those who like it extra spicy, Thai chili sauce can be added as another topping.)

Serves 4/6

Brought to us by Jessica

25g wild rice
75g Thai fragrant white rice
100g sweet potato, peeled
100g potato, peeled
large pinch of salt
4 garlic cloves, peeled
1 red chilli, sliced
2 cm piece of root ginger, peeled & chopped
2 spring onions, finely sliced
2 tablespoons fresh coriander, chopped
100g rice flour for rolling
sunflower oil for frying
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Cook the wild rice & Thai rice separately. Cook the wild rice in plenty of water, for about 45 minutes. You can tell when the wild rice is cooked, as the grains pop out of their cases. It’s crucial that the wild rice is cooked, as undercooked wild rice will explode when fried. Drain & set aside. Cook the Thai rice in enough water to cover the rice by 1cm. Cover the pan, bring to the boil and simmer for only a couple of minutes. Take the pan off the heat and leave covered for 10 minutes, in which time the rice will absorb all the water. Fluff up the rice with a fork and set aside.
Cook the sweet potato & ordinary potato separately as they take different times to cook. Drain very well & mash. Make sure the rice & the potatoes are well drained before mixing together, as a sloppy mix is difficult to fry.
Mix the cooked rice & mashed potatoes together.
Finely chop the garlic, red chilli & ginger or if you have a labour saving mini processor, just buzz the garlic, chilli & ginger together. Mix the sliced spring onion with the coriander.
Mix all the ingredients together with your hands to make a consistency that forms into softballs. Taste for seasoning.
Form into small balls about half the size of a ping-pong ball. Roll in rice flour & gently flatten into 50p-sized patties. The mix will make about 18 rice cakes.
Shallow fry in sunflower oil 1/2 cm deep until golden on both sides.
Eat at once dipped in sweet chilli sauce.

Serves 4 to 6.

Source: VegetarianCookerySchool.com