Featured Cookbook

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1. Coconut Marinated Chicken Satay

2. Red Curry Paste

3. Som Tam Green Papaya Salad

Book Description

Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste.

... (more)

New Thai Cuisine

Authors: Nathan Hyam

Date:

ISBN: 1552851850

Publisher: Whitecap Books

Paperback

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Serves: 4

• 1 lb green papaya (455 g)

• 1 carrot

• 2 oz. small diced shrimp (57 g)

• 6 cloves garlic, diced

• 5 small green chilies

• 1/2 cup unsalted peanuts, roasted and chopped (120 ml)

• 8 cherry tomatoes, cut in half

• 1/3 cup lime juice (80 ml)

• 1 tbsp. palm or brown sugar (15 ml)

• 1 tbsp fish sauce (15 ml)

• 2 cups shredded sui choy or napa cabbage (475 ml)

1. Peel the papaya and carrot and cut them into long thin matchsticks.

2. Take 1/3 of the papaya and all the shrimp, garlic, and chili, and pound, using a mortar and pestle, until the mixture is a little soft.

3. Toss this mixture with the rest of the papaya, the peanuts, tomatoes, carrots, lime juice, sugar and fish sauce.

4. Stir the salad vigorously to combine all the flavor and serve on a bed of shredded sui choy or cabbage.

More From This Book:

1. Coconut Marinated Chicken Satay

2. Red Curry Paste

3. Som Tam Green Papaya Salad

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