by Kay Fair

Created on: July 23, 2008

Thai food is exotic and flavorful. And these wonderful Thais recipes will make your dinner party unforgettable. These recipes are simple to make but are extremely elegant and are sure to impress your guests.

Appetizer: Aromatic Chicken and Vegetable Soup
Handful of fresh cilantro
4 cups chicken bouillon
1 stalk fresh lemon grass
1 small fresh red chili
Grated zest and juice of lime

Salt and pepper
8 oz chicken breast fillet, dices
1 cup snow peas, cut into thin diagonal strips
1 carrot, shaved into ribbons
3 oz. baby corn, sliced thinly
4 scallions, sliced thinly
Strip the cilantro leaves from the stalks. Reserve the leaves and place the stalks in a large pan with the bouillon, lemongrass, chili, and lime zest. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes
Strain the bouillon into another pan. Add the lime juice, and salt and pepper to taste. Add the chicken to the bouillon. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the snow peas, carrot, and corn and simmer for about 2 minutes, or until the vegetables are tender and the chicken is cooked. Coarsely chop the cilantro leaves and stir into the soup with the scallions. Serve immediately.

Main Course: Stir-fried Lamb with Mint
2 Tbsp. corn oil
2 garlic cloves, sliced finely
2 fresh red chilies, seeded and cut into strips
1 onion, sliced thinly
1 Tbsp. Madras curry powder
1 lb. lamb filet, cur into thin strips
8 oz. canned baby corn, drained
4 scallions, chopped finely
Generous 1/3 cup fresh mint leaves, shredded coarsely
1 Tbsp. fish sauce
Heat half the oil in a wok or skillet. Add the garlic and chili and cook until soft. Remove and set aside. Add the onion and cook for 5 minutes, or until soft. Remove and set aside. Heat the remaining oil in the wok, add the curry powder and cook for 1 minute. Add the lamb, in batches, if necessary, and cook for 5 to 8 minutes, or until cooked through and tender. Return the onion to the wok with the baby sweet corn, scallions, mint, and fish sauce. Cook until heated through. Scatter the garlic and chili over and serve with rice.

Dessert: Coconut Cream Custard
4 large eggs
Generous cup superfine sugar
1 cup coconut cream
1 Tbsp. rosewater
Fresh mangos and bananas
Preheat the oven to 350 degrees F. In a bowl, beat together eggs, sugar, coconut cream, and rosewater and stir until the sugar is dissolved. Divide the custard into four ramekins. Place in a roasting pan and pour in boiling water to some halfway up the sides of the ramekins. Bake in the oven for 20 to 30 minutes, or until set. Remove from the tin and let cool. To turn out, run a sharp knife round the edge of each custard and turn out onto a serving dish. Serve with fresh fruit.

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