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Spicy Thai Cuisine


  • 3 tablespoons Thai fish sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar
  • ¾ cup Thai sweet basil leaves
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon lemon juice

    Rice:

    • 1 can (14½ ounces) vegetable or chicken broth, regular or reduced sodium, plus water to equal 3 cups
    • 1½ cups long-grain white rice
    • ¼ teaspoon salt
    • 1 tablespoon lemon juice
    • Lemon wedges

    1. To prepare the chicken: Cut away and discard any pieces of fat from the chicken. Then dice into about ½-inch pieces. Set aside.
    2. Prepare the onion, garlic and chili. Set aside. In a small bowl, dissolve the arrowroot in the water. Stir in the fish sauce, soy sauce and sugar. Set aside. Chop the basil leaves coarsely and set aside; some of the tiny leaves can be left whole.
    3. To prepare the rice: In a 2½-quart saucepan, combine the broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. With a fork, stir in 1 tablespoon lemon juice, recover and set aside.
    4. While the rice is cooking, finish the chicken. Heat a tablespoon oil in a 9- to-10-inch nonstick skillet over medium heat. When hot, add the onion and stir 2 minutes. Add the garlic and chili; stir 2 minutes. Turn the heat to medium-high, add the chicken and stir 3 minutes. Stir in the fish sauce mixture and bring to a boil. Reduce the heat and simmer the chicken gently 5 minutes. Check for doneness. Stir in the basil and lemon juice.
    5. Spoon the chicken over the rice and serve with lemon wedges.

    Thai-Style Bean Salad
    By Matthew Amster-Burton
    Adapted from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid

    Serves 4

    • 1/2 pound fresh yard-long beans or green beans, cut into 1 1/2 inch lengths
    • 1 clove garlic
    • 1 tablespoon unsalted peanuts
    • 1 tablespoon dried shrimp (optional)
    • 1-2 Thai or serrano chilies (to taste), chopped
    • Pinch of sugar
    • 1/4 cup fresh lime juice
    • 2 tablespoons Thai fish sauce (I recommend a fishier sauce such as Squid or Tiparos, but if you are new to fish sauce, you may try a milder sauce like Baby )
    • 2 plum tomatoes, coarsely chopped

    1. Unless your beans are perfectly fresh and tender, parboil for 3 to 5 minutes until firm but not tough. Rinse the beans under cold water.
    2. Place the garlic, peanuts, dried shrimp, chilies

    The copyright of the article Spicy Thai Cuisine in Spicy Cuisine is owned by Judy Howle. Permission to republish Spicy Thai Cuisine in print or online must be granted by the author in writing.

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