Download Boathouse Thai Cookbook by NA PDF


Thai meals is without doubt one of the hottest cuisines within the world.This choice of easy-to-follow recipes wes constructed within the kitchens of The Boathouse inn, Phuket-which homes one in all Thailand's most fun cooking schools-and is perfect for these simply studying the fundamentals of Thai chefs in addition to for extra proven chefs. The Boathouse Thai Cookbook makes unique Thai-style-both uncomplicated 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.

Add the eggplant, peppercorns and green beans. Stir-fry for another minute until the vegetables are tender, then season with the fish sauce, sugar, chicken stock and lime leaves. Mix well before removing from heat. 3 Serve hot, garnished with basil leaves and chillies. Grilled Beef with Hot Basil and Chilli Sauce 500 g (1 lb) beef rib-eye or lean flank steak 125 ml ( ½ cup) Hot Basil and Chilli Sauce (page 48) 20 g ( ½ CUP) Crispy Fried Basil Leaves (page 38), to serve Marinade 2 tablespoons soy sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 teaspoon freshly ground black pepper 1 First make the Marinade by combining the soy sauce, fish sauce, sugar and black pepper in a bowl.

36 Poultrv Serve family style in a casserole or pot, or in individual portions (shown at right). Grilled Lobster with Spicy Basil Garlic Sauce 700 g ( l ½ l b s ) fresh lobsters, crayfish or king prawns, shelled and cleaned Pinch of salt and pepper 2 tablespoons Crispy Fried Basil Leaves (see Note), to serve Spicy Basil Garlic Sauce 2 tablespoons oil 4 cloves garlic, sliced 1 to 2 bird's-eye chillies 2 red chillies, sliced 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon sugar 10 basil leaves, sliced ] /2 teaspoon cornflour in 1 tablespoon water 1 To make the Spicy Basil Garlic Sauce, heat the oil in a wok or saucepan over medium heat.

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