Valentine Food Fantasies : What is the food of romance? : Love Food From a Hot Climate

A fiery Valentine’s Day menu from Victor Sodsook, chef and owner of Siamese Princess.

VICTOR SODSOOK’S VALENTINE DINNER Lamb sate with peanut sauce Chicken sate with peanut sauce Tom kha kai (chicken-coconut soup) Pad Thai (fried noodles) Panang Kung Steamed jasmine rice Fresh fruit California Chardonnay DOM KHA KAI

(Chicken-Coconut Soup)

3 cups chicken broth

1 (14-ounce) can coconut milk

1/3 cup finely sliced thawed frozen galangal

1 cup bite-size pieces boneless chicken breast

1/2 cup button mushrooms, finely sliced

2 1/2 tablespoons lemon or lime juice

2 tablespoons granulated or brown sugar

1 tablespoon fish sauce

1 1/2 teaspoons Thai chile paste

1/2 cup cilantro leaves

Sliced serrano chiles, optional

Combine chicken broth, coconut milk and galangal in large saucepan. Bring to boil and stir 1 minute. Add chicken meat and stir 1 minute. Add mushrooms, lemon juice, sugar, fish sauce and chile paste and stir 1 minute. Pour into individual soup bowls and top with cilantro leaves. For hotter flavor, top with sliced chiles. Makes 4 to 6 servings.

PANANG KUNG

(Shrimp With Red Curry Sauce)

1 (14-ounce) can coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 1/2 teaspoons sugar, white or brown

3 tablespoons oil

12 large shrimp, shelled and deveined

1/2 cup kaffir lime leaves, torn into large pieces

1/2 cup Thai basil (horapa)

3 serrano chiles, julienned

Heat wok or saucepan over medium heat. Add coconut milk and bring to boil. Add red curry paste and mix well. Add fish sauce and sugar. Cook 5 minutes or until sauce thickens. Remove from heat and set aside.

Heat oil in skillet or small wok. Add shrimp and stir-fry 3 minutes, or until pink. Remove to heated serving plate. Top with curry sauce, lime leaves, basil and chiles. Makes 3 to 4 servings.

Note: Canned curry paste is very hot. If desired, reduce quantity to 2 to 3 teaspoons. Lime leaves, basil and chiles may be added to taste.