Thai fried rice with basil , Thai red vegetable curry & Thai soup stock

500 g cooked rice, preferably chilled overnight
200 g fresh chicken / pork / prawns , cut into bite size pieces
4 tablespoon fresh basil leaves
2 tablespoon chopped shallots
1 tablespoon chopped coriander leaves
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon chopped green chillies
4 flakes garlic , chopped fine
4 tablespoon cooking oil

1 tablespoon chilli oil
1 tablespoon vegetable oil
1 onion , chopped
2 garlic cloves chopped
2 tablespoon Thai red curry paste
1 small cauliflower , cut into florets
175 g long beans , cut into 3 “ length
2 tablespoon Thai soy sauce
150 ml vegetables stock
50 g toasted cashew nuts , to garnish

Heat both the oils in a wok and stir - fry the onion and garlic until softened. Add the red curry paste and stir - fry for 1 - 2 minutes.

Add the cauliflower and beans and stir - fry for 3 - 4 minutes , until softened . Pour in the stock and soy sauce and simmer for 1 - 2 minutes. Serve immediately , garnished with the cashews.

Here’s recipe for basic soup stock when you can adapt for beef , chicken , pork or seafood. Chicken is the most versatile stock , and it can be used as a base for any soup , even seafood.

2.25 litres of water
600 g chicken bones ( or pork / beef / fish )
2 medium sized onions, quartered
1 tablespoon chopped fresh ginger
4 dried kaffir lime leaves
2 stalks of celery , chopped
2 springs coriander leaves , roughly chopped
Salt and pepper to taste

Put all the ingredients in a large saucepan and bring to a boil. Simmer for several minutes on high heat, reduce the heat and skim fat from the surface. Cover and simmer gently for about an hour.

Strain , several times if necessary , through a fine sieve to obtain as clear a stock as possible. Refrigerate , then remove any fat from the surface once again. The stock will keep in the refrigerator for several days or can be frozen for long term storage.