h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This is as good as the best if prepared correctly
most ingredients can be found in local Asian food shops( a little help finding them might be needed )

GREEN CURRY PASTE
(Gaeng Kiow Wan)

2/Long green chillies 1/tsp/5ml ground coriander seed
10/small green chillies 1/2tsp/2.5ml ground cumin
1/tbs/15ml chopped lemongrass " " ground white pepper
3 shallots chopped 1tsp/5mlchopped kaffir lime skin or--
--- fine choped kaffir lime leaves
2/tbs /30ml crushed garlic--
--(about 4 cloves) 2/tsp/10ml shrimp paste
1in/2.5cm galangal 1/tsp/5ml salt
3 coriander roots (up to 1tbs max)


use pestle and mortar or mixer blend/grind to a smooth paste
yield 3tbs/45ml paste.


GREEN CURRY
(Gaeng Kiow Wan)

4fl/125ml/1/2 cup coconut cream
1tsp/5ml sugar
2tbs/30 ml oil
6oz 180grams diced beef/chicken/pork etc
4fl/125ml/1/2cup stock/broth or water
1 garlic clove, finely chopped
2 kaffir lime leaves, chopped
1 tbs/15ml Green curry paste
3 small Thai green pea aubergines or
small normal eggplants,quartered
15 holy basil leaves
2 tbs/30ml fish sauce

In a small pan, gently heat the coconut cream. Do not boil.In a frying pan or wok. Heat the oil until a lightly haze appears. Add the chopped garlic and fry until golden brown (30 sec - 1 min), Add the curry paste, and stir fry for a few seconds. Add the warmed cocnut and stir untol it curdels and thickens in the oil. Add fish sauce and sugar and stir. Add the meat and turn in the mixture unti it's red colour disappears. Add the stock or water, stir, and simmer for 3 -4 minutes, stirring occasionally. Add the lime leaves, stir, then add the aubergines/eggplant and basil leaves. Stir and cook for one minute more then turn into serving dish.

STICK RICE
(Khao Niew)

In Thailand it is often squeezed into a ball with the fingers and then dipped into a sauce.

1lb/450g/approx 2 1/2 cups sticky rice

Put the rice in a bowl or pan, cover with cold water and soak for at least 3 hours (overnight if possible). Drain and rince thoroughly. Line the perforated part of a steamer with a double thickness of muslin and turn the rice into it. Put water in the bottom of the steamer and steam the rice over a moderate heat for 30 minutes. Turn the rice into a bowl and serve.