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RECIPES - Thailand

Thailand has a rich tradition of vegetarian meals partially due to the national religion (buddhism) and the lack of suitable land for raising large numbers of cows and pigs. The 3 trademark ingredients to many Thai meals are chillies (small fiery pointy ones), coconut milk (see below), and rice (both regular and noodle forms).

The most well known dishes are the coconut curries, Pad Thai, and the wide variety of soups the most famous of all being Tome Yum soup.

Most areas of Thailand are relatively close to the sea though, so you will find it a challenge sometimes to find Thai dishes that do not include seafood, or their derivatives. The main question to ask if you are going to eat at a Thai restaurant is if there is fish sauce (Nam Pla in Thai or Nuoc Mam in Vietnamese-brown fish brine) or "rotting shrimp paste" (Trassi in Thai) in the dishes. They are both used in about 2/3 of Thai savoury dishes, so it may be easier to make these meals at home if you're vegan.

Along with the long, involved, lots-of-hard--to-find ingredients versions of these recipes, a similar version suitable for making in a hurry will be included.

YELLOW THAI CURRY
ROASTED EGGPLANT DIP
TOME YUM SOUP
WILD KAFFIR LIME LEAF SORBET

Note on ingredients: Many ingredients called for are only available in specialty shops. In the following recipes, there are ingredients which may be unfamiliar. Here is a brief description of what to expect:

Coconut milk:The liquid made when the flesh of a ripe coconut is finely blended with water to create a white milk (the liquid found inside a fresh coconut is usually referred to as coconut "water" rather than milk). Coconut cream is the same liquid although with less water added and a bigger price tag (often found frozen). For most Thai dishes, the tinned milk is fine, but try to use the brands that don't use any preservatives. The 2 best we've found are Chao-koh and Mae Ploy brands (Mae Ploy is slightly thicker and has an incredibly rich taste). Mr. Gouda's brand is also fine and is readily available in most grocery stores.

Curry Paste:A sticky mixture of several finely blended ingredients, primarily chillies, shallots, garlic, lemongrass, galangal (a cousin of ginger), coriander leaf/root, lime peel and spices such as coriander seed, cumin seed and black pepper. There are many variations and 4 main types (see below). NamJai brand is one of the best, but also good is the Thai Kitchen brand available in many stores. Do not however, buy the Thai Kitchen meals (the whole meal in one bag/box), because it is just a few of the basic ingredients necessary at an exorbitant rate. Better to buy the ingredients separately.

Roasted Chili Paste:Also known as Nam Prik Pao-Thai, similar to Sambal-Indonesian. This is a sauce made with dried red chillies, shallots, garlic. Some versions are basic, with a sweeter version including palm sugar and tamarind juice. Sometimes peanuts are added, but beware of the versions that include fish sauce (nam pla) or rotted shrimp paste (trassi). Fiery hot, but rich in flavour, it is used to flavour many dishes of southeast asia.

Shallots:Shallots are similar to a richer, milder version of onion, but with the appearance of large purple/gold cloves of garlic. Commonly used in French cooking also, they are readily available at most grocers.

*** The next few ingredients are wonderful parts of Thai cooking, but can be difficult to locate (Do try Chinese/Thai/Vietnamese grocers as the ingredients are used in many different Asian countries). Don't be intimidated if you are unable to locate these ingredients though, as many of the dishes remain incredible without them.

Galangal:Also known as Kah-Thai, Rieng-Vietnamese, Laos-Indonesian, Galingale-Olde English, Java Root, Siamese Ginger, Lengkual, and Languas A close cousin to ginger (also used in Thai cooking), but with a woodier texture and more subtle taste. No need to peel it if fresh (preferable), but you'll find it easier to find it dried. Available fresh only in specialty/Southeast asian stores. Freezes well. Unless the recipe calls for it to be finely shredded, don't eat the Galangal as it is very hard and woody.

Lemongrass:Also known as Takrai-Thai, Xah (pron. zah)-Vietnamese, Serai, Sereh, Zabalin, Citronella, and Fever Grass. A long celery like (but tougher) grass with a mild lemon like flavour and aroma. Cut off the extreme ends (3 cm. from the bottom, 8-12 cm. from the tops, where it changes texture) and peel off the outer layer if discoloured. Unless the recipe calls for it to be finely shredded (as in the making of curry pastes), don't eat the lemongrass or you'll be picking it out of your teeth for weeks-it's very tough. If you can't find fresh, use a little lemon juice as the dried variety of lemongrass is useless. Freezes well.

Thai Basil:Also known as Bai Graprao - Thai or Holy Basil. A rich, matte finish basil with vivid purple flowers, commonly used at the end of cooking to add a remarkable aroma. Only available in specialty stores, but use regular italian basil as a substitute, but avoid the dried variety as it is not pungent enough.

Kaffir Lime Leaves:Also known as Bai Makrut-Thai and Daun Jeruk Purut-Indonesian. Available only in specialty stores, these leaves are a wonder to smell. The peel of the limes is commonly used as a spice, and the leaves are added to soups and curries similar to the way bay leaves are used for flavouring stews. Fresh leaves should be a vivid green and preferably still on the stalk. They freeze well in airtight bags if you find a good supply of them. The dried version is more commonly available and will do if fresh not available.

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