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Thai fried rice with basil , Thai red vegetable curry & Thai soup stock
 Thai Fried Rice with Basil Serves : 4 Ingredients 500 g cooked rice, preferably chilled overnight 200 g fresh chicken / pork / prawns , cut into bite size pieces 4 tablespoon fresh basil leaves 2 tablespoon chopped shallots 1 tablespoon chopped coriander leaves 1 tablespoon sugar 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon chopped green chillies 4 flakes garlic , chopped fine 4 tablespoon cooking oil Method Heat oil in a wok or frying pan and stir - fry garlic until golden. Add chopped green chillies and chicken and stir fry until cooked. Add cooked rice , sugar , fish sauce and soy sauce and cook over medium heat , stirring and tossing gently. When the mixture is well combined , stir through shallots , basil leaves and coriander leaves. Close for a minute and serve hot.  Thai Red Vegetable Curry Serves : 4 Ingredients 1 tablespoon chilli oil 1 tablespoon vegetable oil 1 onion , chopped 2 garlic cloves chopped 2 tablespoon Thai red curry paste 1 small cauliflower , cut into florets 175 g long beans , cut into 3 ? length 2 tablespoon Thai soy sauce 150 ml vegetables stock 50 g toasted cashew nuts , to garnish Method Heat both the oils in a wok and stir - fry the onion and garlic until softened. Add the red curry paste and stir - fry for 1 - 2 minutes. Add the cauliflower and beans and stir - fry for 3 - 4 minutes , until softened . Pour in the stock and soy sauce and simmer for 1 - 2 minutes. Serve immediately , garnished with the cashews. Thai Soup Stock Makes 1.5 to 2 litres Here?s recipe for basic soup stock when you can adapt for beef , chicken , pork or seafood. Chicken is the most versatile stock , and it can be used as a base for any soup , even seafood. Ingredients 2.25 litres of water 600 g chicken bones ( or pork / beef / fish ) 2 medium sized onions, quartered 1 tablespoon chopped fresh ginger 4 dried kaffir lime leaves 2 stalks of celery , chopped 2 springs coriander leaves , roughly chopped Salt and pepper to taste Method Put all the ingredients in a large saucepan and bring to a boil. Simmer for several minutes on high heat, reduce the heat and skim fat from the surface. Cover and simmer gently for about an hour. Strain , several times if necessary , through a fine sieve to obtain as clear a stock as possible. Refrigerate , then remove any fat from the surface once again. The stock will keep in the refrigerator for several days or can be frozen for long term storage.   related searches : Thai
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