Thai Green Chicken Curry

Serve 3-4

INGREDIENTS
500g skinless, boneless chicken breast
2 tablespoons green curry paste
1 tablespoon vegetable oil
1 tablespoon palm sugar or normal white sugar
200g Thai eggplant (cut into four)
400ml (1 can) coconut milk
2 tablespoon of Thai fish sauce
small handful of Thai sweet Basil
2-3 fresh kaffir lime leaves (torn into half)


PREPARATION
1. Slice the chicken up into small pieces (bite size).

2. Heat the oil in a wok. Add Thai green curry in the wok and fry it with low-medium heat. Stir it for a minute.

3. Slowly add half of coconut milk into the work and continue to stir while cooking until the coconut milk turns oily sheen.

4. Add the chicken into the wok and wait until the chicken is cooked through.

5. Slowly add the rest of the coconut milk into the wok.

6. Add eggplaints, kaffir lime leaves, fish sauce and sugar into the wok. Taste the curry and add more sugar and fish sauce as desired. Turn the heat off.

7. Serve in bolws and garnish with Thai sweet basil. Serve with fragrant Thai jasmine rice.


Tips: 1. You can use other meat instead of chicken i.e. beef, lamb or pork depends on your preferences
2. If eggplants are not available, you can also use stripped bamboo shoots instead.

Tom Yum Kung - Thai Hot and Sour Shrimp Soup

Serve 3 to 4

INGREDIENTS
8-10 shrimps
1 (16 oz.) can straw mushroom (drained and rinsed)
4 cups of chicken stock
4 slices of fresh galangal (bruised) or 2 pieces dried
3 kaffir lime leaves (torn into half)
2 tablespoons roast chilli paste (nam prik pao)
2 tablespoons fish sauce
2-3 tablespoons limes juice

OPTIONAL INGREDIENTS
2-3 crushed bird eye chillies or wild chillies (for more spicy taste)
1 ripe tomato (cut into wedges)
2 sprigs of fresh coriander (to serve)

PREPARATION
1. Pour chicken stock into a deep cooking pot. Bring it to boil.

2. Add galangal, kaffir lime leaves. Stir well and allow to simmer for 5 minutes.

3. Add shrimps, mushrooms and tomato (optional) into the pot. Boil for another 6-8 minutes until the shrimps are cooked through.

4. Add roast chilli paste, fish sauce, lime juice and crushed bird eye chillies (optional). Stir well to combine. Turn down the heat to low.

5. Taste the soup for spice, sour and salt (use fish sauce instead of salt). Add more chilli, lime juice and fish sauce as desired. Turn off the heat.

6. Serve in bowls and garnish with fresh coriander.

Tips: Do not put too much of crushed chillies in at first as it might be too spicy for you.