THE EVERYTHING® THAI COOKBOOK (6 page)

Yields approx. 1
cups

What is more Thai than lemongrass? If you are a lemongrass fan, this marinade is for you. I think it works well with poultry, beef, and pork, especially if you plan to grill.

1 heavy coconut, with liquid

1. Preheat the oven to 400 degrees.
   
2. Pierce the eye of the coconut with a metal skewer or screwdriver and drain the coconut water (reserve it for later use if you like).
   
3. Bake the coconut for 15 minutes, then remove and let cool.
   
4. When the coconut is cool enough to handle, use a hammer to break the shell. Using the tip of a knife, carefully pull the flesh from the shell. Remove any remaining brown membrane with a vegetable peeler.
   
5. Shred the coconut using a 4-sided grater. Fresh coconut will keep in the refrigerator for up to 1 week.
   

1 quart white wine vinegar Peel of 4 limes

8–10 serrano chilies

1. Combine all the ingredients in a medium-sized saucepan and bring to a simmer over medium heat.
   
2. Reduce heat and simmer for 10 minutes.
   
3. Cool to room temperature, then strain.
   

½ cup white vinegar

2 teaspoons fish sauce

3 serrano chilies, seeded and finely sliced

Place all of the ingredients in a bowl. Let sit at least 20 minutes to allow the flavors to develop.

2 ounces seedless tamarind pulp (sold in Asian markets)

1 cup warm water

1. Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.
   
2. Break the pulp apart with the back of a spoon and stir to combine.
   
3. Pour the mixture through a fine-mesh sieve, pushing the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.
   

4 teaspoons salt

1 teaspoon ground ginger

1 teaspoon dried lime peel

1 teaspoon freshly ground black pepper

1. Combine all the ingredients and mix thoroughly. Store in an airtight container.
   
2. To use, rinse the meat of your choice under cool water and pat dry; sprinkle the meat with the spice mixture (to taste) and rub it in along with some olive oil, then grill or broil to your liking.
   

Spice Rubs

There is a virtually infinite number of spice rub combos and variations. One helpful hint for creating your own spice rub: Check out some of the seasonings used in your favorite sauces, then mix together roughly equal parts of these ingredients to use as a rub for the meat, poultry, fish, or vegetable that was also involved in that recipe. You should also feel free to experiment!

Dipping Sauces, Salsas, and Vinaigrettes

cup crunchy peanut butter

1½ cups coconut milk

¼ cup lemon juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon grated gingerroot

4 cloves garlic, pressed

3–4 dashes (or to taste) Tabasco

¼ cup chicken or vegetable stock

¼ cup heavy cream

1. Combine the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and Tabasco in a small saucepan over medium heat. Cook, stirring constantly, until the sauce has the consistency of heavy cream, about 15 minutes.
   
2. Transfer the mixture to a blender and purée briefly.
   
3. Add the stock and cream, and blend until smooth.
   

Allergy Alert

There are a fair number of people who are allergic to peanuts. Before inviting guests over for a Thai dinner, you should ask — just in case
.

cup crunchy peanut butter

1½ cups unsweetened canned coconut milk

¼ cup fresh lime juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon grated gingerroot

2 teaspoons minced garlic Ground cayenne or crushed red pepper flakes to taste

¼ cup low-sodium beef broth

¼ cup half-and-half or heavy cream

1. In a medium-sized saucepan, combine the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and cayenne.
   
2. Stirring constantly, cook over medium heat until the sauce thickens, about 15 minutes.
   
3. Remove the sauce from the heat and add the beef broth and cream. Using a hand mixer, blend until smooth. Heat briefly just prior to serving.