Thai Red Rubies Recipes

THAI RED RUBIES

Steps:

• For sugar syrup ---------------.
• Dissolve sugar in water by bringing it to a boil.
• This takes about 1 minute.
• Then remove and chill in the fridge.
• For the water chestnuts -------.
• Peel the skin from the water chestnuts.
• Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
• (Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
• Pour the water chestnuts from the bag into a sieve.
• Sieve away the excess flour.
• Boil water in a saucepan.
• Pour the water chestnuts into the boiling water and simmer for just 2 minute.
• Remove and drain the water chestnuts.
• Allow it to cool in iced water.
• For serving --------------------.
• Combine the sugar syrup, coconut milk and rose or jasmine essence.
• Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
• Add some ice cubes into the bowl and serve immediately.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.