Thai Cuisine Lunch for Six People

Below are the recipes for Thai Cuisine Lunch for Six People. Thai cuisine brings the memory of colorful presentation and fiery tangy taste that tantalizes the tastebuds of those who have tried it.

The combination of colors and spices in these exotic Thai dishes is sure to delight diners.

Thai food, the incredible Thai Cuisine

The sharpness of the flavors of lemongrass and kaffir lime leaves are the trademarks of good Thai cuisine. These recipes have been modified to suit westerners' tastebuds. The number of chilies have been reduced, for example.

For a more Siamese feel, you may serve dishes using platters with ethnic designs, chopsticks and tropical floral arrangements to complete your guests' dining experience.

Try to find the freshest ingredients (especially for the seafood) possible to make the dishes and your guests are in for a good treat. Prepare plenty of extra serviette napkins and cool refreshing drinks to take care of the heat!

The portion is good for six people, perfect for an intimate lunch or dinner party.

Appetizer for Thai cuisine lunch for six people

Sour Prawn Soup (Prawn Tom Yam)

Entree for Thai cuisine lunch for six people

Fried Fish Cakes

Main Course for Thai cuisine lunch for six people

Whole Fried Fish with Ginger Sauce
Steamed fragrant Siamese Rice (to make rice, follow instructions on the rice packet)
Chicken with Green Curry Paste
Paw Paw and Chilli Salad

Dessert

Fresh Mango Ice-Cream

Recipes for Thai cuisine lunch for six people

Appetizer : Sour Prawn Soup (Prawn Tom Yam)

12 large fresh prawns (tiger prawns are preferred)
12 cups water
8 kaffir lime leaves
60ml fish sauce
175g small mushrooms
4 lemon grass stalks, tender part only, bruised
2 large white onion, sliced in rings
6 fresh bird's eye chilies, bruised
6 tablespoons fresh lime juice
1 tsp Thai Tom Yam paste
1 cup fresh coriander leaves

Method:

Peel and de-vein prawns, leaving heads and tails intact.
Bring 12 cups water to boil in a large pot.
Add the lemon grass stalks into the pot.
Add in fish sauce, Tom Yam paste, chilies, onions, mushrooms, lime juice and lime leaves.
Cook for five minutes then finally add the prawns until they turn pink.
Sprinkle in coriander leaves just before serving.

Entree : Fried Fish Cakes

500 g boneless fish fillets
1 stalk lemon grass, tender part only
1 red capsicum, chopped finely
3 cloves of garlic, minced
2 small red chilies, pounded finely
20 ml fish sauce
125ml fresh coconut milk
1 egg
125g green beans, thinly sliced
Oil for frying

Method:

Combine the capsicum, garlic, lemon grass, chillies and fish sauce in a food processor and blend to a fine paste.
Chop the fish fillets, and add into the paste. Process some more.
Blend well, adding the coconut milk and egg gradually.
Transfer to a bowl and add the beans.
Mix well.
Chill overnight or at least three hours.
Heat oil in the frying pan.
Form fish mixture into small patties.
Cook with medium heat on both sides until golden brown.
Drain on paper towel and serve hot.

Main Course : Whole Fried Fish with Ginger Sauce

1 whole fish (1.5 kg)
3/4 cup flour
Salt and pepper
Oil for frying

Ginger Sauce

10 medium sized mushrooms, sliced finely
6 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons soy sauce
3/4 cup water
1.5 tbs cornflour
1.5 tbs cold water
4 tbs red capsicum, sliced finely
3 tbs chopped fresh ginger
3 tbs fresh spring onions, cut into 1 cm strips
Fresh coriander to garnish

Method:

To make sauce:

Place the mushrooms, vinegar, 3/4 cup water and soy sauce in a pan and bring to boil.
Cook for 5 minutes.
Mix the cornflour with the remaining water in a cup and add to the sauce.
Combine the spring onions, red capsicum and ginger with the sauce and simmer gently until clear and thickened.
Pour over the cooked fish and garnish with fresh coriander.

To cook fish:

Wash, dry, scale fish and clean out the cavity.
Using a sharp knife, make diagonal slashes on each side of the fish, going deep enough to touch the bones.
Combine flour and seasoning and coat the fish evenly.
Dust off excess flour abd fry in hot oil until golden brown for approximately 10 minutes on each side.
Drain on absorbent paper.
Place on a serving platter and spoon sauce over.

Chicken with Green Curry Paste

6 boneless chicken fillets, sliced into 4 cm strips
2 stalks fresh lemon grass, bruised
2 whole fresh coriander, including roots and stalks, chopped
3 cups fresh coconut milk
3 green chillies, seeds removed and finely chopped
1 tbs fish sauce
1 cup fresh Thai basil leaves
1.5 tbs green curry paste (recipe given below)
1 tbs oil
Extra coriander leaves to garnish

Green Curry Paste

1 cup finely chopped shallots
1 cup lemon grass, tender parts only, chopped
1 cup chopped garlic
3 tbs coriander roots, chopped
20 fresh green chillies, seeds removed
4 tbs shrimp paste
2 tsp black peppercorn
1 tbs white pepper powder
2 tsp cumin (roasted)
2 tsp coriander seeds (roasted)
1 tsp grounded nutmeg
Zest of 1 lime
1 tsp mace
1 tbs salt

To Make Paste:

Place peppercorns, white pepper powder, cumin, coriander, nutmeg, salt and mace in a spice mill and process to a powder.
In a food processor, blend the shallots, lemon grass, garlic, coriander root, chillies, shrimp paste and lime zest. Add powdered spices and blend again.
Store the paste in an air-tight container and keep in the fridge. This makes a large amount and will keep well.

To Make Curry Chicken:

Heat the oil in a large sauce pan over a high flame.
When hot add the green curry paste and fry for about 2-3 minutes.
Add lemon grass to the paste, pour in coconut milk and boil over slow fire until thick.
Add the chicken, chopped coriander, chillies and simmer for 10-15 minutes.
Add fish sauce and basil leaves.
Cook for 1 more minute.
Serve with steamed fragrant Siamese rice.

Paw-Paw and Chilli Salad