1 Pound White fish — ground
4 Tablespoons Fish Sauce
1 Pound Shrimp — ground
4 Tablespoons Corn Starch
1/4 Cup Fresh Green Beans — chopped
1/2 Teaspoon Sugar
2 Garlic Cloves — fine chopped
1/2 Teaspoon Black Pepper
2 Eggs
1 1/2 Tablespoon Fresh Cilantro — chopped
2 Teaspoon Red Curry Paste

method
Mix all ingredients until thick. Form patties with mixture and fry in approximately 1 inch of peanut oil.

6 cherry tomatoes, halved, or
2 Roma tomatoes, diced
2 cucumbers, peeled, seeded, and coarsely shredded
2 green onions, finely chopped
2 tbsp. fish sauce
1/4 tsp. crushed red pepper flakes
2 tbsp. lime or lemon juice
2 tbsp. sugar
fresh cilantro for garnish (optional)

Combine all ingredients except cilantro in a large bowl. Lightly crush tomatoes and green onions with a large spoon and mix well. Garnish salad with fresh cilantro. Serve cold or at room temperature. Drain off any excess liquid just before serving.

3 dried black mushrooms
1 and1/2 tsp. cornstarch
1/4 c. chicken broth or water
3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1/2 medium onion, peeled and thinly sliced
1 clove garlic, finely chopped
2 c. fresh broccoli, chopped, or 2 c. frozen chopped broccoli, thawed
1 tsp. soy sauce
1 tsp. fish sauce
1/8 tsp. pepper
hot rice noodles , or egg noodles to serve 4
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Ingredients
1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk
2 fresh red chili, sliced diagonally
1/2 cup Thai sweet basil leaves (bai horapah), torn
2 tbsp fish sauce (nam pla)
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves (bai horapah) for garnish
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2 Shallots
2 Garlic cloves
1 Stalk fresh lemon grass
1 Tablespoon Red curry paste OR
1 Teaspoon -Cayenne
1/4 Cup Crunchy peanut butter
1 Tablespoon Palm sugar or brown sugar
1 Tablespoon Fish sauce (nam pla)
1 c Thin coconut milk -(prepared from1 can -Unsweetened coconut milk)

method:
Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl.
TO PREPARE THIN COCONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
Makes 1 1/2 Cup

Ingredients
400 grams beef (a little less then 1lb.)
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
5 small fresh Thai eggplants, quartered
2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish
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1. Soak the rice in plenty of water to cover for four hours or over night. The rice will approximately double in volume when cooked, so use approximately 3 1/2 cups for 3 people.
2. Drain and rinse. Place in the bamboo steamer basket over plenty of boiling water (in the metal base). Cover with a 5-6 inch lid that will rest a few inches above the rice. Any cooking pot lid will do.
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1 Pound Meaty white fish (swordfish)
3 Unpeeled garlic cloves
1 Tablespoon Nuoc Mam (fish sauce)
5 Unpeeled shallots
4 Green chili peppers
2 Tablespoons Nuoc Mam
1 Long eggplant — halved
2 Tablespoons Lemon juice
2 Firm, ripe tomatoes — halved
1/2 Teaspoon Sugar
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ingredients:

1 Pound Ground Beef
3 Tablespoons Flour,All-Purpose
2 Tablespoons Vegetable Oil
2 Tablespoons Curry Powder, Red
2 Tablespoons Peanut Butter
1 Tablespoon Sugar
1 Tablespoon Nam Pla (Fish Sauce)
1 1/2 Cups Coconut Milk

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2 10 3/4“oz. cans (about 3 c.) chicken broth
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
10 oz. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained*
1 tsp. sugar
2 tbsp. fish sauce
1 1/2 tbsp. lemon juice
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Ingredients

300 g. chicken meat
1 finger ginger
5 cloves garlic
250 g head onion
2 fresh green chillies
2 green onions
15 g. Chinese dried black mushrooms
1 Tbsp thin soy sauce
2 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp vegetable oil
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1 tbsp. vegetable oil
1 small onion, peeled and sliced
2 cups bite-sized pieces of mixed fresh vegetables
1 tbsp. fish sauce
1 1/2 tsp. sugar
1/4 tsp. pepper

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1 whole skinless chicken breast (about 10 oz.)
1 1/2 tbsp. fish sauce
3 tbsp. sugar
3 tbsp. lime or lemon juice
1/8 tsp. cayenne pepper
3 c. chopped fresh spinach
1/2 c. chopped roasted peanuts
1/2 c. peeled and shredded carrots

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Ingredients:
2 c. coconut milk
1 lb. stewing beef, cut into bite-sized pieces
1 clove garlic, finely chopped
1/4 tsp. ground coriander
1/8 tsp. pepper
1/4 tsp. salt
1 stalk lemon grass, bottom one-third finely chopped
3 tbsp. fish sauce
1/2 tsp. lemon rind, finely chopped
2 tbsp. chunky peanut butter
1 tbsp. sugar
1/2 tbsp. crushed red pepper flakes
1 green onion, minced
basil leaves or sliced red chilies for garnish
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ingredients
3 c. water
1/2 package (14 oz. or 16 oz.) rice noodles

method
1. In a large saucepan, bring water to a boil over high heat. Add rice noodles and return water to a boil.
2. Reduce heat to medium-high and cook noodles, uncovered, for 4 to 5 minutes, or until soft.
3. Drain noodles and rinse in cold water. Serve immediately.

10 Dried long red chilies
4 Sl Dried kaffir lime rind – (makrut)
1 1/2-in lump fresh galangal OR – dried quarter-sized pieces
1 Teaspoon Whole coriander seeds
1 Teaspoon Whole cumin seeds
2 Stalks fresh lemon grass – (white bottoms only) cut into 1/2-in pieces
2 Shallots
4 Cloves garlic
2 Tablespoon Fresh coriander roots
1 Teaspoon Shrimp paste (kapi)
3 Tablespoon Vegetable oil
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