EASY SUMMER THAI APPETIZERS

For a casual get-together, try these easy Thai classics and pair them with a tropical fruit cocktail such as a Lychee Martini or Guava Cosmopolitan!

Grilled Chicken Satay with Coconut Peanut Sauce

1 tsp fish sauce
1 tsp sugar
2 tsp curry powder
½ tsp turmeric
1 tbsp minced garlic
Pinch of salt
3 tbsp coconut milk
2 tbsp vegetable oil
1.5 lbs boneless chicken
20 (6-in skewers soaked in warm water for 20-30 minutes)

Whisk all the ingredients except the chicken in a bowl.  Slice chicken breast diagonally against the grain into 1-inch wide strips.  Place chicken in marinade and marinate for 15-30 minutes or overnight.  Preheat broiler or grill.  Thread chicken onto skewers and grill or broil 2-4 minutes per side until done.

Serves 4-5 persons

Coconut Peanut Sauce

1 tbsp vegetable oil
1 tsp red curry paste
½ tsp turmeric
½ cup creamy peanut butter
½ cup unsweetened coconut milk
½ cup water
2 tsps fish sauce
1 tsp fresh lemon juice
Sugar to taste

Heat oil in saucepan over moderate heat.  Add curry paste and turmeric and stir until mixture sizzles.  Add the rest of the ingredients and reduce heat to low.  Whisk constantly for 3 minutes.  When mixture begins to bubble, remove from heat and add small amounts of water to desired thickness.  Taste and adjust seasonings.

Sweet Basil and Chicken in Wonton Cups

2 tbsp canola oil
1 stalk lemongrass (use only white part)
1 large shallot diced
1 tsp minced garlic
½ lb ground chicken
5 thai or Italian basil leaves thinly sliced
1 tsp fish sauce
Salt & pepper to taste

Heat canola oil in sauté pan over medium heat and add lemongrass.  Sauté lemongrass for 5 minutes and add shallot and garlic.  Cook ingredients for 2-3 minutes without browning them.  Increase heat, add chicken and cook 10-15 minutes until chicken is thoroughly cooked.  Remove from heat and add fish sauce, basil, salt, and pepper.  Cool for 10 minutes and fill wonton cups.

Wonton Cups

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares

Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 2 days ahead. Remove cups from tins and store airtight at room temperature.)

Thai Lettuce Wraps with Sweet Chili Sauce

½ seedless cucumber sliced into matchsticks
½ red pepper, seeded and sliced into matchsticks
½ mango skinned and sliced into matchsticks
½ avocado thinly sliced
1 cup bean sprouts
8 Boston, Bibb or Red leaf lettuces leaves washed and dried
½ cup sweet chili sauce
1 tsp fresh limejuice
Handful of cilantro leaves

Mix limejuice and sweet chili sauce and put aside.  Place 8 leaves on sheet pan or large cutting board.  Place a few pieces of red pepper, bean sprouts, cucumber, mango and avocado in each leaf.  Top with a few sprigs of cilantro then drizzle 1-2 teaspoons of sauce over each leaf.  Fold leaves to enclose ingredients before serving.

Vegetable Spring Rolls with Spicy Hoisin Sauce

1 4oz package bean thread noodles
8 (12-inch) round rice paper rolls (buy two packages)
1 small head red leaf lettuce
1 large carrot peeled and sliced into matchsticks
1 medium avocado thinly sliced
½ cup fresh mint leaves
½ cup hoisin sauce
Sirracha or chili paste to taste

Soak bean thread noodles in warm water until soft, about 20 minutes.  Remove 4 large leaves from lettuce and wash and dry them.  Carefully remove the hard rib from the center, keeping the soft part of the leaf. 

Set up a rolling station.  Fill a large stainless bowl with hot water and keep simmering water close by.  Cover a large cutting board with a damp, clean cloth and place all the filling ingredients in a line above the cutting board. Drain the bean thread noodles and place in a bowl with dry paper towel.  Place in a flat air-tight container lined with damp paper towel or towel and keep a damp towel for covering the finished rolls.

Dip the edges of the rice paper rolls in water then turn to wet completely and place on the damp cloth.  Starting in the bottom third of the roll, place a piece of lettuce on the bottom and small amount of each filling ingredient on top of the lettuce leaving a border to fold.  Fold the bottom over the ingredients and roll once.  Fold sides in and continue to roll enclosing all the ingredients.  Place the finished rolls in the container and cover with damp cloth.  Rolls will keep at room temperature for a few hours.

Mix hoisin with chili paste to taste and serve with rolls.

Makes 4 portions.