David Thompson – it came in set bar the green curry that you had to order separately.
The coconut rice can be made in rice cooker – just follow Tracey’s recipe here. However, I would add 2-3 tablespoons of white sugar and dissolve in the coconut milk. This bit of sweetness will help you deal with green curry and Som-tam a lot more easily. For green curry – I will advise you to use a shop bought curry paste that comes in jars or sachets – made sure that it’s made in Thailand. Follow the recipe provided with the paste. To get as close as the real thing on ordinary Thais’ tables – please fry the paste with coconut cream first and add a tablespoon or two more at a time as you go and let the oil surface before adding the meat. If you are appalled by the oily appearance – please forget Thai curry and eat something else.
Now I’m going to talk about crispy beef – the traditional way will be quite tedious but my dear Mum came up with this recipe when she stayed with me in Holland. This recipe is easy – might take time but easy and very kind to your teeth.
You will need:
410 gram can of low fat corn beef
A little bit of oil for frying
2 tablespoons white sugar
2 tablespoons fried shallot (available from Asian groceries and Fruit World)
Empty the content of canned corn beef into a wok or frying pan over medium heat – turn from time to time so it crisps evenly. This will take about 15 – 20 minutes or more. Add a little bit of oil if it starts to stick to the pan. Discard the grisly off-white bits as you go.
The corned beef will eventually changes colour and crisp up. Let it cool down a bit before adding sugar and 1 tablespoon of fried shallot – turn to combine. Sprinkle the rest of fried shallot on top before serving. How easy is that!