Serves 4.

Ingredients for Spice Paste:

• 6 tbs Thai yellow curry paste
• 2/3 cup plain yogurt
• 1 3/4 cups water
• Handful of fresh cilantro, chopped, plus extra to garnish

Serves 4.

Ingredients:

• 2 tbs peanut or corn oil
• 2 tbs Thai green curry paste
• 1 lb 2 0z/550g skinless, boneless chicken breasts, cut into cubes
• 2 kaffir lime leaves, coarsely torn
• 1 lemongrass stalk, finely chopped
• 1 cup coconut milk
• 16 baby eggplants, halved
• 2 tbs fish sauce
• Fresh Thai basil sprigs and thinly sliced kaffir lime leaves, to garnish

“My friends and I have hosted international dinners for the past 20 years. This chicken soup recipe was featured at our Thai dinner. We modified it with noodles and peanuts.”

ingredients.
3 to 4 tablespoons peanut oil
two garlic cloves, minced
meat and reserved stock from one small cooked roaster chicken.
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon hot or regular chili powder
one (48 ounce) can chicken broth or three and three-quarter cups reserved chicken stock
1/3 cup creamed coconut, unsweetened (not coconut milk in a can).
2 tablespoons fresh lime juice (no substitutes).
2 tablespoons chunky peanut butter
1/2 cup finely chopped green onions
1 cup fine egg noodles, broken into pieces
1/2 cup finely ground peanuts.

Preparation instructions.
Heat the oil in a medium size stock pot and sauté the garlic until light golden. Add the chicken turmeric, coriander and chili powder. Stirfry for 3 to 4 min. Remove from the pot.
Pour the chicken broth into the pot and heat to a simmer. Stir the coconut into the hot stock. Return the chicken and spices to the stock pot. Add the lime juice, peanut butter, and green onions. Simmer on low heat for 15 min. Add the noodles. Cover and simmer until they are tender. Do not boil. Serve in bowls sprinkled with the ground peanuts.

Tips from our test kitchen: use a precut chicken to save time if you can’t find creamed coconut in the Asian section of your grocery store Linda 3 ounces unsweetened coconut with 1 to 2 teaspoons milk. Purée until the consistency is paste-like.

2 tblsp oil
4 Fresh Red Chillies (seeded and sliced)
3 cloves garlic (sliced)
500g chicken breast (sliced)
1 Onion (sliced)
2 tblsp oyster sauce
1 tblsp fish sauce (available from Asain food shops alternatively use 2 tblsp soy sauce)
1 tblsp tamarind sauce
2 tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
6 bunches coriander (fresh)

Instructions:

Heat oil in wok,add chillies and garlic and fry until crisp and golden.Drain onto paper towels (but leave oil in the wok).Fry chicken and onion in oil until chicken is cooked.Add lime juice and vegetables.
Fry for about 2 minutes. Add sauce.

3 pound chicken wings
¼ cup garlic, chopped
1 tablespoon cilantro, chopped
1 teaspoon ground turmeric
1 ½ teaspoon dried chilies, ground
1 tablespoon sugar
¼ teaspoon salt
3 tablespoon nam pla
½ cup coconut milk

Methods:

Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

20 green cabbage leaves
1 cup grilled chicken breasts,chilled and minced very small
1 clove garlic,minced
1 shallot,minced
2 scallions,white and green parts,finely chopped
1 teaspoon crushed red pepper flakes
3-4 serrano chilies, seeded and slivered
1 teaspoon sugar
¼ teaspoon sea salt, fine
1 tablespoon nam pla
1 ½ inch piece fresh ginger,peeled and diced
¼ fresh lime, with peel,slivered
¼ cup dry-roasted peanuts,finely chopped or buzzed in a food processor
20 toothpicks

Methods:

Cut the cabbage leaves with a 3-inch round biscuit cutter in the center of each leaf. You may need to use a pairing knife around the edge. Wash the finished cabbage circles and set aside to dry.

Combine the remaining ingredients (except the ginger, lime, and peanuts) in a bowl. Mix well to combine, and let sit for about 15 minutes. The recipe up to this point can be done a day ahead and put in the refrigerator until ready to assemble.

To assemble, use a melon-baller or rounded teaspoon and place one scoop of the chicken mixture into the center of each cabbage leaf. Garnish with a nugget of ginger, a sliver of lime, and some peanuts. Fold the circle in half and carefully close with a toothpick. Serve on a platter with extra peanuts, lime and ginger in the center.

1 pound ground or minced chicken
4 whole cloves garlic
6 whole shallots, pealed
¼ cup, mixed red and green Thai chilies
1 cup chopped long beans
1 cup holy basil leaves,
1 teaspoon ground pepper
1 tablespoon oyster sauce
2 tablespoon nam pla
1 teaspoon palm sugar
You can vary this recipe by adding a medium diced onion or sliced green onions, or a combination.

Methods:

The garlic, shallots and chilies, are ground together in a mortar and pestle. In a hot wok with a little cooking oil, briefly stir fry this paste to bring out the flavor and aroma. Add the chicken and stir fry, for a couple of minutes Add the remaining ingredients and continue to stir until the chicken is cooked through. Remove from the wok and Set aside. DO NOT Clean the wok

Put 1 tablespoon of oil into the still hot wok. Add the cooked rice to the wok and stir-fry until heated through. Add the pad grapow stir-fry, and stir-fry for another 3 minutes, to mix thoroughly

Serve with a fried egg, placed on the top. For dinner it goes well with the hot and sour tom yam soups, as well as curries and other Thai food.

4 cups stock
1 cup mamuang (mango), diced small
3 tablespoon nam pla (fish sauce)
2 tablespoon khing (ginger), julienned finely
1 tablespoon nam tan paep (palm sugar)
1 tablespoon hom daeng (shallots), chopped
1 tablespoon phak chi (cilantro), chopped [including the stems and roots]
1 teaspoon prikthai (black pepper), freshly ground
1 teaspoon kapi (fermented fish paste)
bai chi (cilantro leaves), for garnish
ton hom (spring onion), sliced thinly, for garnish

Methods:

Bring the stock to a boil, and add the fish sauce and sugar. Add the chicken, half the ginger, the shallots and the pepper, and simmer for 3 minutes, covered (or until the chicken is tender). Add the remaining ingredients, simmer for a further 10 minutes.

Garnish with the coriander leaves and spring onions.

3 tablespoons oil
1 pound boneless chicken, thinly sliced
3 cloves garlic, crushed
1 cup baby corn
½ cup halved straw mushrooms
2 tablespoon oyster sauce
2 tablespoon fish sauce
2 tablespoon sugar
½ teaspoon freshly ground peppercorns
2 green onions/scallions/spring onions, cut into 1 inch pieces

Methods:

Heat a medium skillet on high heat and add the oil, chicken, and garlic. Stir-Fry for 2 minutes and add all the remaining ingredients. Continue to cook until the chicken is done and all ingredients are combined. Remove to serving plate and serve with steamed rice.

1 cup chicken meat, finely sliced
½ cup tua fak yao (long beans), cut into 1-inch pieces
¼ cup prik haeng (dried red chilies), crumbled
¼ cup of peanuts
¼ cup nam sup (stock)
1 tablespoon kratiem (garlic), thinly sliced
1 tablespoon nam pla (fish sauce)
1 tablespoon si-iew khao (light soy)
1 tablespoon si-iew dhum (dark soy)
¼ teaspoon nam tan paep (palm sugar)

Methods:

Place a wok or skillet on medium heat and carefully toast the uncooked peanuts until they begin to turn golden, and are just cooked through (test by biting one). In a mortar and pestle or food processor briefly pound the peanuts to produce a broken consistency, (not peanut butter!)

Heat the wok or skillet over high heat, and add a little peanut oil, and when it is hot, sauté the garlic until it is golden brown and slightly crispy, then remove it and drain on a kitchen towel.

Sauté the chilies briefly, then add the chicken and continue stirring until it begins to change color. Working quickly add the remaining ingredients in turn,stirring to mix,adding the soy sauces and fish sauce,then finally the stock after the dry ingredients,as this will cool the mixture to allow the cooking to finish. Return the garlic to the pan,and cover,leaving for about a minute to complete cooking.

Check that the meat is cooked, and taste for seasoning balance.