Spa Cuisine Of Thailand
Green Chicken Curry (Gaeng Khew Whan Gai):
Serves 4; 167 Calories per serving; Protein 26.7g; Carbohydrates 10g; Fat 2.2g
Ingredients: 3 tsp Green curry paste; 1/2 cup chicken or vegetable stock; 14oz / 400g chicken breast, skinned and sliced; 3 1/2oz / 100g Thai eggplant, halved; 3 1/2oz / 100g white eggplant, halved; 4 lime leaves chopped; 1 tbsp Nam pla (fish sauce); 5 red chillies shredded; 5oz / 150g Thai basil leaves; 1/2 cup non-fat milk;
Preparation: Gently fry the curry paste with 30ml / 1 fl oz / 2 tbsp of chicken or vegetable stock until almost dry. Add the chicken to the pan and stir well, making sure the chicken slices are well-coated with the paste. Continue to add the stock, a little at a time, to prevent the chicken slices from sticking to the pan. Put the remaining stock, eggplants, lime leaves, fish sauce and a desired amount of chillies into a pan. Simmer for 3 to 5 min, or until the eggplants are cooked. Add the Thai basil leaves and milk. Use the remaining shredded chilli and basil leaves as garnish.
Steamed Custard In Pumpkin (Sangkhaya Fak Thong):
Serves 4; 112 Calories per serving; Protein 10.1g; Carbohydrates 16.8g; Fat 1.1g
Ingredients: 1 pumpkin small; 7 egg whites; 1 cup non-fat milk; 1/3 cup apple concentrate; 2 tbsp shredded coconut; a pinch salt;
Preparation: Wash the pumpkin carefully. Using a large, sharp kitchen knife, slice open the top of the pumpkin and save it for the lid. If necessary, cut the base of the pumpkin so the pumpkin sits upright. Be careful not to cut a hole in the base. Remove and discard the seeds. Blend the remaining ingredients together and fill the pumpkin shell with the resulting custard. Place the lid back on the pumpkin, and steam the pumpkin for 30 to 60 min, depending on its thickness and type. For a traditional finish, carve flowers or other decorative patterns on to the pumpkin before steaming it. Cut the pumpkin into wedges and serve hot or cold.
Herbal Lemon Grass Tea:
Serves 4; 1 Calorie per serving; Protein 0g; Carbohydrates 0.3g; Fat 0g
Ingredients: 2 tsp lemon grass; 1 1/4 cup hot water;
Preparation: Preheat the oven at 75 degree C / 167 degree F. Place the lemon grass on a tray and bake it for 12 to 15 hour on very low heat. Remove and allow it to cool, then store it in a cool dry place. Infuse the dry lemon grass in hot water. Serve Warm.
