[Sca-cooks] RE: [Sca-cooks]Thai food (was Galangal)

[Elaine Koogler]

After all of this, I'm going to have to break down and make some of my Thai
chicken soup....OK...I know, here's the recipe:

LEMON GRASS SOUP

2.5 QTS CHICKEN BROTH
3.75 QTS. COCONUT MILK
3 C. LEMON JUICE
3 C. FISH SAUCE
18 PCS. GALANGA ROOT
18 PCS. LEMON LEAVES/LEMON ZEST (GRATED)
1/4 C. LEMON GRASS
6 8 OZ CANS STRAW MUSHROOMS
12 WHOLE CHICKEN BREASTS, SLICED INTO 1" PIECES
12 ? FRESH GREEN CHILIS, SLICED 1/8" THICK
3 t SUGAR

1.  HEAT CHICKEN BROTH IN A LARGE POT.
2.  ADD COCONUT MILK AND STIR WELL.
3.  ADD LEMON JUICE AND FISH SAUCE, ALONG WITH GALANGA, LEMON LEAVES, LEMON
GRASS.
4.  SIMMER FOR 15 MINUTES.  ADD CHILIS AND LET STAND 10 MINUTES.
5.  STRAIN SOLIDS FROM BROTH, THEN REHEAT.
6.  ADD CHICKEN AND MUSHROOMS--SIMMER FOR 10 MINUTES AND SERVE.

and here's the recipe for the Beef Satay...you could substitute chicken...they
often do:

Marinated Beef on Skewers
(Sate Nuae)

4 servings

11/2 cups unsweetened coconut milk
1 tablespoon Red Curry Paste
1 tablespoon fish sauce (nam pla)
2 teaspoons curry powder
1 pound round steak or flank steak, sliced into long narrow strips,
 1 inch wide x 3 inches long (24 to 32 strips)

In a long flat dish, mix the coconut milk, red curry paste, fish sauce and
curry powder together.  Add the beef strips and marinate them in the
refrigerator for at least 5 hours, or overnight

Preheat the broiler or outdoor grill.  Weave 2 strips of meat onto each
skewer, lengthwise.  There will be approximately 12 to 16 skewers.  Broil or
grill for 5 minutes on each side.  Serve with the Nam Jim Sate

Peanut-Coconut Milk Dipping Sauce
(Nam Jim Sate)

11/2 cups unsweetened coconut milk
1 tablespoon Red Curry Paste
1/2 cup unsalted chunky-style peanut butter
11/2 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon fish sauce

Heat 3/4 cup coconut milk in a saucepan.  Add the red curry paste and stir
until the mixture is pale amber and the coating of oil appears on the
surface.  Add the peanut butter, vinegar, sugar, fish sauce and remaining
coconut milk.  Continue cooking, stirring for 8 to 10 minutes. or until the
sauce has thickened slightly.  Allow the sauce to cool slightly and serve with
the sate.

Mmmmmm.....makes me hungry!!  BTW, if you run out of meat before all the sauce
is gone, it's good as a dip for bread as well!

Kiri


"Dunbar, Debra" wrote:

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>
>  This great place in Old Town Alexandria has a Spicy Red Chicken.  Ooooo!
> Red curry sauce with chicken, beans, carrots, etc. on white rice.  I also
> love to get the Sour Lemon Grass Soup.
>
> Ummm, can I wait until Thursday when I am back down in that office for the
> day?
>
> Wrynne
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