thai cuisine 🏝️

ingredient list:
- 1 1/2 lbs chicken thighs, boneless & skinless
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- 4 oz panang red curry paste
- 1 tbsp peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 oz thick coconut milk, unsweetened
- 3 tbsp fish sauce
- 1/4 cup thai basil leaves

recipe:

1. cut the chicken into bite-sized pieces.

2. heat a large skillet over med-high, and melt the coconut oil onto it. add the onions, and saute for 1 min. add the peppers and garlic. saute for 2-3 mins.

3. move the veggies to one side of the skillet. add the red curry paste and peanut butter to the center on the pan. saute for 2-3 mins. add the kaffir lime leaves, coconut milk, and fish sauce. stir to combine.

4. stir in the chicken and bring to a boil. lower the heat, and simmer for 10-15 mins, or until the chicken is cooked. stir occassionally.

5. remove from heat and stir in the basil. serve warm, with rice.

enjoy!

ingredient list:

- 4 cups unsalted chicken stock
- 12 prawns, deshelled
- 2 stalks lemongrass, bottom halves
- 6 lime leaves, torn & bruised
- 8 slices galangal
- 3 thai chilies, minced
- 7 oz oyster mushrooms, sliced
- 1/4 cup thai chili paste
- 3 tbsp fish sauce
- 1/2 cup lime juice, fresh
- 1 tsp sugar
- cilantro, chopped

recipe:

1. add the stock, lemongrass, galangal, chilies, lime leaves, and mushrooms to the pot. bring to a simmer, and let simmer for 5 mins.

2. turn up the heat, and bring to a boil. add in the thai chili paste and stir to loosen. add the fish sauce and prawns. cook until halfway done. turn off the heat and let shrimp cook completely.

3. add the lime juice and taste, changing any seasonings if needed.

4. stir in the cilantro leaves. serve with rice (be careful not to eat any of the lemongrass, galangal, or lime leaves).

enjoy!

ingredient list:
- 1 lb ground chicken
- 5 thai chilies, chopped
- 6 cloves garlic, smashed

sauce:
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 2 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1 tsp sugar

stir fry:
- 1 tbsp veggie oil
- 1/2 yellow onion, diced
- 4 oz green beans, cut
- 1 bunch basil
- 1 egg, fried

recipe:

1. mince the chilies and garlic together until a rough paste forms.

2. combine the sauce ingredients together until sugar dissolves.

3. add the oil and paste into a large skillet, and heat over med-high. cook until fragrant, or until garlic starts browning.

4. add the ground chicken, and combine with the aromatics. spread out the chicken and let cook for 1 min. break apart the chicken and let cook, stirring occasionally, until the chicken is cooked through and chicken juices evaporate (~2mins).

5. pour in the sauce and stir to combine.

6. add the onion and green beans. cook for another minute, or until sauce is distributed and slightly evaporated.

7. turn off heat and add the basil. toss until leaves wilt.

8. serve over rice, and with a fried egg on top.

enjoy!

ingredient list:
- 1 1/2 cups glutinous rice
- 1 1/3 cups unsweetened coconut milk, divided
- 1/3 cup + 3 tbsp white sugar, divided
- 1/4 tsp kosher salt
- 1 tbsp sesame seeds, toasted
- 1 large mango, peeled, pitted, and sliced

recipe:

1. rinse 1 1/2 cups glutinous rice with water until clear. transfer rice to a med bowl, and fill with cold water until thoroughly covered. chill overnight.

2. using a sieve, drain the rice. set over a large, deep saucepan of simmering water (sieve shouldn't touch water). cover with a kitchen towel and lid (make sure the towel doesn't touch the burner, and keep an eye on it). steam for until tender (~30-40mins). check on saucepan every so often, and add more water if necessary.

3. while cooking, add in 1 cup of the coconut milk, 1/3 cup sugar, and the salt to a seperate saucepan. bring to a boil, stirring regularly. stir until sugar dissolves. remove from heat.

4. transfer the cooked rice to a bowl, and stir in coconut milk. let rice stand, covered, for 30 mins (or until the milk mixture is absorbed).

5. boil the remaining 1/3 cup coconut milk with remaining 3 tbsp sugar over med heat. stir occasionally, until sugar dissolves and mixture thickens slightly (~1min). transfer sauce to a small bowl and chill until cool.

serve:
6. mold 1/4 cups of coconut rice on a plate. drizzle with the coconut sauce, and sprinkle 1 tbsp of sesame seeds on top of the rice. serve with the sliced mango.

enjoy!