Sompong Saejew cooks delicious Thai

The Blue Elephant Group is demonstrating its support to Thailand's Royal Project Foundation by introducing a menu that uses products supplied by the very fields that the foundation was set up to help. The international restaurant chain is making this new and exciting menu available in Bangkok, Paris, Brussels and London. The menu has already been introduced in Bangkok and the Blue Elephant in Fulham Broadway will start using the menu from 09 June onwards. We met with executive chef Sompong Saejew to learn how to cook Nam Tok Lamb Chop from the new menu. Plus - see below another great Thai favourite

---

Nam tok lamb chop

Ingredient (Makes 1 serving)
3 lamb chops
15 g extra virgin olive oil
5 g garlic, chopped
3 g rosemary, chopped
5 bird-eye chilli, chopped
10 g light soy sauce
40 g sugar snap pea
10 g cooking oil
10 g butter
15 g oyster sauce
5 g light soya sauce

For the I-San Sauce
1 tsp chilli powder
1/2 tsp rice powder
1 tsp sugar
1 tbsp lemon juice
1½ tbsp fish sauce
1 tbsp tamarind juice
10 g shallot, sliced
5 g spring onion, sliced

Preparation

For the I-San Sauce
Mix all the ingredients in a bowl except shallot and spring onion, make sure the sugar is dissolved before you add the remaining ingredients.
To make the lamb chop

Marinate the lamb chop with olive oil, garlic, rosemary, chilli and soya sauce for about 20-30 minutes.
Grill the lamp until medium cooked and put on the serving plate.
Stir fry the sugar snap pea with oil and butter, seasoning with oyster sauce and light soya sauce.
Serve the lamb with the sugar snap pea and I-san sauce on the side.

Green Chicken Curry - Keang Keaw Wan Kai

Ingredient (Makes 1 serving)
2 tbsp vegetable oil
2 tbsp green curry paste
½ tsp roasted ground cumin seeds and coriander seeds
1 cup coconut milk
70g chicken breast, sliced into bite-size pieces
2 eggplants aubergines, quartered
10 nos small eggplant aubergine
2 kaffir lime leaves, torn in half
10 leaves Horapha basil (sweet basil)
1 fresh red chilli or green chilli, thinly sliced
1 tbsp coconut cream
1 leave coriander

The seasoning
1 tsp sugar
1 tbsp fish sauce

Preparation
Heat the oil in a wok or saucepan until hot.
Add the curry paste, coriander seeds and cumin seed, and stir-fry for about 2 minutes until an aroma develops.
Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 1 minute.
Then add the chicken and eggplant aubergines and small eggplant aubergines cook until cooked through.
Add the sugar, fish sauce, kaffir lime leaves and chilli. Simmer for 5 minutes.
Add the basil leaves mix well and Transfer the curry to a serving dish.
Pour the coconut cream on the top and coriander leave.

Green curry paste

Makes 180g/60 oz
2 tsp coriander seeds
24 small fresh Thai green chilli peppers
2 stems lemongrass
3 tbsp galangal, sliced
1 tbsp kaffir lime zest
30g/1 oz coriander root
6 cloves garlic, peeled and chopped
60g/2oz /1/2 cup shallots, chopped
1 tbsp shrimp paste
1 tsp ground cumin seeds
Salt and pepper

Dry roast the coriander seeds in a pan a few seconds until an aroma rises. Grind, pound in a mortar or process the chillies, lemongrass, galangal, coriander seeds, kaffir lime zest and coriander root together. Mix in the remaining ingredients and grind, pound in a mortar or process until well blended into a smooth paste. Add the salt and pepper to taste. The paste can be kept for up to one month in a airtight container in a refrigerator or six months in a freezer.

For a vegetarian version, omit the shrimp paste.