As recently as five years ago, cooking Thai food at home was reserved for those committed enough to seek out a specialty food store. But as familiarity for this complex, spicy and endlessly varied cuisine increases, so, too, has the availability of basic ingredients.
Most supermarkets now stock several brands of staples–coconut milk, fish sauce, peanut sauce and chili paste. The produce offerings also are expanding, with lemon grass often on hand.
Though the temptation is to stay with restaurant favorites such as pad Thai and chicken satay, there is much more to the Thai palette of seasonings. Here, in a menu that is easy enough for everyday but also suitable for entertaining, the flavors and aromas enhance a light shellfish stew.
Thai-spiced mussels and scallops
Jasmine rice with chili and peanut sauce
Thai dipping sauce
Cucumber salad
Lemon sorbet
Beer or tonic water with lime
THAI-SPICED MUSSELS AND SCALLOPS
Preparation time: 20 minutes
Cooking time: 6 minutes
Yield: 2 servings
The shellfish can be as many and varied as you like. Mussels alone are wonderful but scallops, clams, shrimp–even calamari–can be added. Discard any open mussels that do not close when the shells are tapped.
Broth:
1 tablespoon vegetable oil
1 large clove garlic, minced
1 piece (2-inches thick) ginger root, peeled, minced
1 hot chili, such as Thai bird or jalapeno, minced
2 stalks fresh lemon grass, trimmed, cut in 1-inch pieces
1/3 cup reduced-sodium vegetable or chicken broth
Shellfish:
1/2 pound sea scallops
1 pound mussels, rinsed
For serving:
Jasmine rice with chili and peanut sauce, see recipe
Thai dipping sauce, see recipe
1. Heat oil in large pot over medium heat. Add garlic, ginger, hot chili and lemon grass; cook, stirring often, until fragrant, 30 seconds. Add broth; heat to simmer.
2. Add scallops; cook 30 seconds. Add mussels. Cover; increase to high heat. Cook 2 minutes, until all shells are open. Remove from heat and let stand, covered, 2-3 minutes.
3. To serve, place rice in center of two shallow pasta or soup bowls. Arrange mussels and scallops around rice using slotted spoon. Return liquid to high heat; boil 3-4 minutes to reduce slightly. Remove and discard lemon grass. Spoon broth over shellfish. Serve dipping sauce on side.
Nutrition information per serving:
Calories ………… 390 Fat ………… 16 g Saturated fat .. 2.5 g
% calories from fat .. 37 Cholesterol .. 100 mg Sodium …….. 925 mg
Carbohydrates …… 14 g Protein …….. 46 g Fiber ………. 0.2 g
JASMINE RICE WITH CHILI AND PEANUT SAUCE
Preparation time: 5 minutes
Cooking time: 15 minutes
Yield: 2 servings
For a special presentation, pack the rice into small molds and invert onto plates, tapping lightly to release the rice. Cone-shape paper cups create a dramatic look.
1/2 cup jasmine rice, rinsed
3/4 cup water
1 tablespoon Thai peanut sauce
1/2 teaspoon red chili paste
2 tablespoons coconut milk
1/8 teaspoon salt or to taste
1. Combine rice, water, satay sauce and chili sauce in a small saucepan; stir well. Heat to boil. Cover; reduce heat to low. Simmer until liquid is absorbed, 12 minutes. Remove from heat; let stand, covered, several minutes.
2. Stir in coconut milk and salt.
Nutrition information per serving:
Calories ………… 230 Fat ………… 6 g Saturated fat .. 3.2 g
% calories from fat .. 23 Cholesterol … 0 mg Sodium …….. 175 mg
Carbohydrates …… 39 g Protein …… 4.6 g Fiber ………. 1.5 g
THAI DIPPING SAUCE
Preparation time: 5 minutes
Yield: 1/3 cup
1 tablespoon each: Thai seasoning sauce (see note) or fish sauce, water, rice vinegar, freshly squeezed lime juice
2 teaspoons sugar
1 hot red chili, thinly sliced
Combine all ingredients, stirring to dissolve sugar. Sauce can be stored in refrigerator for several days.
Note: Thai seasoning sauce is a lightly sweetened fish sauce.
Nutrition information per tablespoon:
Calories ………… 14 Fat ……… 0.06 g Saturated fat .. 0 g
% calories from fat .. 4 Cholesterol … 2 mg Sodium …… 255 mg
Carbohydrates …. 2.6 g Protein …… 0.9 g Fiber …….. 0.1 g
