Cooking the Thai way: revised and expanded to include new by Supenn Harrison, Judy Monroe

By Supenn Harrison, Judy Monroe

To be used IN faculties AND LIBRARIES in simple terms.

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If you don’t have time to make your own coconut milk, use canned coconut milk instead. 2 c. unsweetened dried coconut 3 c. boiling water 1. Put coconut into electric blender. Pour boiling water over coconut. Cover blender. Blend at medium speed for 30 seconds. 2. Place a fine sieve over a medium bowl. Pour coconut mixture into sieve. Press coconut with a large spoon to squeeze out all milk. 3. Chill any leftover coconut milk and use it within three days. The Thai love its sweet-sour taste and often use it in cooked dishes.

3. Chill any leftover coconut milk and use it within three days. The Thai love its sweet-sour taste and often use it in cooked dishes. 3 tbsp. vegetable oil 2 lb. fish fillets, cut into bite-sized pieces* 1 clove garlic, finely chopped** 1 tsp. grated fresh ginger 1 20-oz. can crushed pineapple, drained thoroughly 1 c. coconut milk (recipe on page 36) 2 tsp. fish sauce 1. In a large skillet or wok, heat oil over high heat for 1 minute. 2. Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.

Add meat and cook, stirring constantly, for 2 to 3 minutes, or until beef is tender and nearly all brown. Place meat in a bowl and set aside. 4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender. 5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.

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