Roast Chicken with Black Pepper-Maple Glaze

2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions, halved lengthwise and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens

Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.

On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.

Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.

Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

Sheet Pan Thai Chicken Salad with Red Curry Butternut Squash

For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken

For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!

Red Curry Chicken with Pineapple

1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish

Start your rice cooking.

(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.

Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.

When the chicken is cooked, remove to a bowl and set aside.

Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.

Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.

Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.

Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.

Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).

Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.

*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.

Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.

Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.

Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.

Orange Chicken

1 1/2 lbs boneless chicken breast cut into small chunks (about 3 large breasts)
2 tsp oil

Sauce:
1 cup chicken broth
1/2 cup water
2 Tbsp freshly squeezed orange juice
1/4 cup lemon juice (or use 1/4 cup more orange juice, if you don’t have lemons on hand)
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp finely diced orange peel DIVIDED (*see note below)
3/4 cup brown sugar packed
1 tsp minced fresh ginger (or 1/4 tsp. powdered ginger)
1 Tbsp Asian Chili Garlic Sauce (or more, to taste)

To thicken sauce: (mix the add in increments at end, as needed)
1/4 cup cornstarch
3 Tbsp water

Start rice cooking.

* Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the peel and none of the bitter pith). Finely dice peel (about 1/8-inch squareuntil you have about 1 1/2 Tbsp. Add 1 Tbsp. of the diced orange peel to your sauce. Reserve the remaining 1/2 Tbsp. to stir fry with your chicken.

Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.

Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).

In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you’d like. Serve over rice.

If you’d like to try velveting your chicken, combine the following ingredients in a medium bowl. Pour over cut, raw chicken chunks. Stir, cover and refrigerate for 30 minutes.
2 egg whites
2 Tbsp. veg oil
2 Tbsp. cornstarch
2 tsp. rice vinegar
1 tsp. salt

After 30 minutes, drain. Heat 4 inches of water to boiling in a medium/large saucepan. Once boiling, add drained chicken chunks and cook until opaque, about 1 minute. Remove to a plate, then proceed with recipe.

Kung Pao Chicken (or Pork or Shrimp)

Marinade:
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 1/2 tsp cornstarch
1 lb boneless, skinless chicken breast cut into 1-inch cubes (about 2 medium)

Sauce:
3 Tbsp Chinese black vinegar or substitute good-quality balsamic vinegar
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
2 Tbsp sugar
1 Tbsp cornstarch

For Stir fry:
2 Tbsp peanut or vegetable oil
6-8 fresh small, thin red chili peppers, whole (Thai)
1/4 – 1/2 tsp dried crushed chili flakes
3 green onions white and green parts separated, thinly sliced
2 garlic cloves minced
1 teaspoon fresh ginger minced
1/4 cup unsalted dry-roasted peanuts
Black or yellow sesame seeds for garnish

In a medium bowl, stir together the marinade ingredients. Add chicken cubes and toss to coat. Let sit on the counter while you prepare the sauce.

In a small bowl, combine all the sauce ingredients and stir well until smooth. Set aside.

Heat oil in a skillet over medium-high heat. Add fresh red peppers and cook, stirring, until they start to brown in spots. Add red pepper flakes, white part of green onion, garlic and ginger. Cook, stirring, until onion softens, about 45-60 seconds. Add chicken and cook, stirring regularly, until chicken is just cooked through and no longer pink. Stir sauce and then add to the hot skillet. Cook, stirring, until sauce thickens. Add peanuts and 1/2 of the green part of the green onion. Stir to combine.

The red peppers aren’t intended to be eaten, as they are extremely hot, even after cooking. Their role is to infuse the heat in to the dish only. You can eat around them or simply discard before serving.

Serve over noodles or rice, if you like, with vegetables on the side. Garnish with remaining green onion and sesame seeds.

Soto Ayam

4 chicken cutlets (or 4 boneless chicken legs)
6 cups water
2 cups coconut milk
2 stalks lemongrass , finely chopped
4 lime leaves
8 cloves garlic
3 shallots
1 large tomato, peeled, seeded and diced
1 stalk celery, chopped
1 (2-inch) piece fresh ginger, peeled
1 (4-inch piece) galangal, peeled
1 (4-inch piece) fresh turmeric, peeled
1 teaspoon cumin seeds
1 1/2 teaspoon coriander seeds
1/2 teaspoon peppercorns
1 1/2 teaspoon salt
6 tablespoons peanut oil (or vegetable oil)
4 oz. rice vermicelli
3 scallions , thinly sliced
2 red chili peppers , sliced
3 hard boiled eggs , peeled and quartered
1 cup bean sprouts
Juice of 2 kaffir limes
1/4 bunch cilantro , chopped
1 cup cooked rice

In a Dutch oven, sauté the chicken in half the oil for 5 minutes.

Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.

Bring to a boil over medium-high heat.

Reduce heat to medium-low.

Cover and simmer for 30 minutes, until the chicken is cooked.
Remove the chicken from the broth and set aside.

Remove skin and bones from chicken and cut into strips. Set aside.

Prepare a spice paste: With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.

Heat the remaining oil in a Dutch oven over medium heat.
Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.

Add broth and reserved kaffir lime juice. Bring to a boil over high heat.

Reduce heat to medium-low and simmer for 5 minutes. Set aside.

Cook the rice vermicelli according to the package directions. Drain.

Blanch bean sprouts in boiling water for 2 minutes. Drain.

Place all the ingredients in large bowls.

Pour the broth into each bowl. Sprinkle with fresh cilantro.
Serve with rice.

Shan Noodles

Shan noodles can be served over a bed of rice noodles or served with broth.

1 lb chicken (or pork), chopped
8 oz. dried Shan noodles (rice noodles)
2 onions, chopped
6 cloves garlic, chopped
1 (1-inch) piece ginger, peeled and chopped
8 tomatoes, chopped
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons chili powder (optional)
8 tablespoons peanuts, crushed
2 scallions, chopped (for garnishing)
6 tablespoons vegetable oil

Place the dried noodles in a large bowl of cold water.
Bring a large pot of water to boil. Turn off the heat, and place the dried rice noodles.

Heat oil in a large wok. Fry the onions, garlic and ginger for 6 to 8 minutes.

Add chili powder and continue to stir fry for minute.
Add the chopped chicken (or pork), tomatoes, tomato paste, and stir well. Add soy sauce and sugar and cook over a medium heat for 15 minutes until all tomatoes are crushed.

Put a handful of noodles into a bowl. Add 4 tablespoons of chicken curry, crushed peanuts and adjust with soy sauce to taste. Add a few spring onions. Serve immediately with pickled mustard greens (optional).

Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Thai Grilled Chicken (Gai Yang)

3 1/2 pounds chicken leg-and-thigh quarters

Marinade
1/3 cup coarsely chopped cilantro stems
1/4 cup coarsely chopped garlic
1/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground white pepper
2 teaspoons light palm sugar or light brown sugar
5 tablespoons fish sauce

1/2 to 3/4 cup Thai Sweet Chile Sauce

Trim excess fat and skin from the chicken. Put into a baking dish or bowl. Set aside.

Use a mini food processor to grind the cilantro stems, garlic, salt, pepper, and sugar to a coarse texture. Add the fish sauce and pulse to emulsify. Taste and season with salt, pepper, or sugar to create a marinade with a slightly intense savory-sweet bite.

Pour the marinade over the chicken. Use your hands to massage it into the chicken, making sure you get some between the skin and flesh too. Cover and set aside for 1 hour. Or, refrigerate for several hours, letting the chicken sit out for 45 minutes before grilling.

Preheat a gas grill to medium or prepare a charcoal fire to medium heat. Grill the chicken for 25 to 35 minutes, turning occasionally, until cooked through. Transfer to a platter. Brush on the sweet chile sauce or serve it on the side for guests to help themselves.

Thai Turmeric Grilled Chicken (Kai Yang Khamin)

1 teaspoon white peppercorns or ground white pepper
1 teaspoon coriander seeds or ground coriander
1 packed tablespoon light or dark brown sugar
1 1/2 teaspoons ground turmeric
5 large cloves garlic, roughly chopped
3 tablespoons roughly chopped cilantro stems
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1 1/3 to 1 1/2 pounds (600 to 675g) boneless chicken thighs (with or without skin)
1 lime, quartered (optional)

Grind the peppercorns and coriander seeds in a small food processor to a coarse texture. Add the sugar to grind it a little finer. Visible bits remaining are okay. Add the turmeric, garlic, cilantro, fish sauce, and oyster sauce. Process into a relatively smooth marinade.

Transfer to a bowl. Add the chicken and use your fingers to rub the marinade into the chicken, getting some under the skin if you kept it on the chicken. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before heating, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.

Cook the chicken for 12 to 15 minutes, turning frequently, until cooked through. Check for doneness by nicking with the tip of a knife. Transfer to a plate and serve with lime wedges.

Thai Spicy Chicken and Holy Basil Fried Rice

1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nahm bplah), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces.

Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat.

Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color.

Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color.

Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating. Serves 2-3 as a one-dish meal.

Thai Barbecue Chicken

1 tbsp finely chopped cilantro roots (or substitute with bottom stems)
8 large cloves garlic, finely chopped
3 shallots, finely chopped
2 tsp white peppercorns, freshly ground
1 tbsp coriander seeds, freshly ground
2 tsp yellow curry powder
2-3 tbsp fish sauce (nahm bplah), to taste
1-2 tsp sugar, to taste
1 large roasting chicken, cut into smaller sections (or see note below), or half a dozen leg-thigh pieces

Coconut milk for basting chicken while grilling (about 1/2 cup)
Using a heavy mortar and pestle, pound cilantro roots, garlic and shallots to a paste. Add the freshly ground white pepper, coriander and curry powder. Stir and pound to blend the dry and wet ingredients. Add the fish sauce and sugar. Stir well to dissolve the sugar.

Trim off excess fat around the edges of chicken pieces, leaving the skin on. Rub paste onto the surface of the chicken and under the skin. Marinate two hours or up to overnight.

Grill over medium-hot charcoals (preferably mesquite or other wood coals). Turn frequently to prevent charring and burning. Add about 1/2 cup coconut milk to the bowl with the remaining marinate. Stir to mix and use this coconut milk mixture to baste pieces after each turning. Grill until cooked through. Serve with Sweet and Tangy Dipping Sauce (see below).

Serves 6-8 with other dishes and rice in a shared family-style meal.

Thai Pork (or Chicken) Satay with Peanut Sauce

Satay Ingredients

1/2 lb (500 grams) pork or chicken, cut
into thin slices about 1″ wide and 3″ long
2 tsp. yellow curry powder
1 cup coconut milk
1 tbsp. soy sauce
30 bamboo sticks

Peanut Sauce Ingredients

2 tbsp. red curry paste
2 tbsp. sugar
2 tbsp. peanuts
1 tsp. salt
2 tbsp. tamarind juice
2 tbsp. coconut cream

Marinate pork or chicken for 30 minutes with all the satay ingredients.

To prepare the peanut sauce, heat coconut cream over medium heat and add curry paste mix well and add the remaining ingredients. Stir until thick and sauce-like.

Skewer the marinated pork or chicken onto the bamboo sticks. Grill over hot coals until cooked.

Serve with dipping sauce and cucumber salad.

Ginger Chicken (Gai Paht Khing)

1/2 cup peeled and julienned fresh ginger
2 small mild red chili peppers (fresno or serrano) or sweet red peppers, cut diagonally into 1/2 inch pieces
1 small white onion, peeled and cut into small sections
1 Tbsp minced garlic
2 spring onions, cut into 1 inch pieces (discard tops)
1/2 lb (200 grams) chicken breast, cut into 1 inch pieces
2 Tbsp cooking oil (e.g. palm, soybean, or corn)
1 Tbsp Thai Yellow Soybean Paste
1 Tbsp Golden Mountain Seasoning Sauce
1 Tbsp Thai Fish Sauce (Golden Boy brand is recommended)
2 Tbsp sugar

Wash and peel about 3-4 inches of ginger root. Julienne into thin 1 1/2 inch long pieces. Set aside.

Cut red peppers diagonally into attractive approximate half-inch pieces.

Peel and cut white onion in half and then into smaller sections lengthwise. Set aside.

Peel and mince the garlic (or simply smash the cloves with a side of a cleaver if you prefer and add whole to your stir-fry).

Cut spring onion into approx. 1 inch pieces, discarding the tops.

Wash chicken and pat dry. Cut into bite-size pieces, approx 1 1/2 inch length, 1/2 inch wide by 1/4 inch thick.

Heat wok over high heat. Add cooking oil, heat quickly (10 seconds), add garlic, stirring. Add chicken and cook until opaque and no longer pink.

Add ginger and white onion, stir-frying briefly.

Add soybean paste, Golden Mountain Seasoning Sauce, fish sauce and sugar, stir-frying to combine and cook for another 1-2 minutes until thoroughly combined. The vegetables should still be somewhat firm, not soft.

Add spring onion, red chili peppers, quickly stir to combine and transfer to a serving plate.

Serve hot for best taste.

Lemongrass Chicken (Gai Tod Takrai)

2 stalks fresh lemongrass
1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
3 cloves garlic (minced)
1/4 tsp freshly-ground black pepper
1/2 tsp ground Thai chili (prik haeng)
2 tbsp palm sugar
1 tsp sea salt
2 tbsp Thai fish sauce
4 tbsp peanut oil

Cut off the woody tops and bottoms of the lemon grass. Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths. Bruise the lemongrass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.

Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for 1-2 hours.
Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelized). Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice or sticky rice.

Thai Satay (Chicken, Beef, or Pork)

1 1/2 lb. boneless chicken breast, beef, or pork
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut

Slice meat into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.

Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.

Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).

Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.

Add meat to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.

Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.

Skewer 2 to 3 pieces of meat onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Serve with rice and a cucumber salad.

Chicken (or Pork) with Holy Basil (Pad Ga Prao)

1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces (or an equivalent amount of chopped pork)
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste
1 cup fresh Thai holy basil (bai gka-prow)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Chicken and Rice Noodle Soup (Kway Teow Tom Kha Gai)

2 oz (60 grams) chicken
1 handful thin rice noodles (*soaked)
3/4 cup (170 ml) water
(1/2 cup) 100 ml coconut milk
4-5 pieces galangal (sliced)
1/2 stalk lemongrass (sliced)
2 kaffir lime leaves
1 Thai shallot (press gently)
2 small green chillies (press gently)
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons lime juice
1 teaspoon crispy fried garlic

Put the coconut milk in a pan and bring to the boil then add the chicken and mix them well. Stir until it is half cooked then add the water and fish sauce, sugar and lime juice then mix them well.

Add all the herbs and wait until it boils and then pour over the noodles. Garnish with crispy fried garlic and serve.
Serves 1.

*Note: Before cooking, soak the rice noodles in cold water for 20-25 minutes until they become soft, then drain. In a pot, bring 1 liter of water to the boil. Dunk the noodles for 2-3 seconds in the boiling water; set aside in a bowl.

Drunken Noodles (Kway Teow Pad Kee Mao)

3-4 Tablespoons cooking oil (palm, soybean or corn but not olive oil)
1 pkg (13.2 oz) Thai rice noodles
1 pkg (1.76oz) Holy Basil Seasoning, Lobo brand or 3 1/2 Tablespoon Por Kwan brand (optional)
1 lb kale, Chinese broccoli or green cabbage (2-3 cups), cut into bite size pieces
4 oz cherry tomatoes
6 cloves garlic, peeled and chopped
4 oz Thai chilies peppers, crushed
7oz (200 grams) chicken or pork, sliced into thin pieces
2 Tablespoons Thai fish sauce (Golden Boy brand is recommended)
2 1/2 Tablespoons Oyster Sauce (Thai Mae Krua brand is recommended)
2-3 teaspoons Thai Sweet Black Soy Sauce
1 teaspoon white sugar, to taste
1/4 teaspoon ground white pepper
1/2 cup sweet basil leaves or holy basil if available (leaves and flowers), optional
2 Anaheim chilies or 1 green bell pepper, cut into strips, optional (for added texture and color)
Lime wedges to serve

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour or until the noodles are limp but still firm to touch.
Heat oil in wok until almost smoking. Add the garlic and Thai chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken or pork and stir-fry until no longer pink.
Add ready-made Holy Basil Seasoning, fish sauce, oyster sauce, black sweet soy sauce, sugar and ground white pepper. Stir to mix. Add pre-soaked noodles, fresh basil if using, tomatoes and bell or Anaheim chili peppers (if desired). Garnish with fresh basil leaves, lime wedges and serve immediately, hot!

Thai Yellow Curry with Cucumber Salad (Gaeng Karee Gai)

Ingredients

300g (11/2 cups, 10oz) chicken breast – thinly sliced
250mls (1 cup, 8 fl. oz.) thick coconut milk (coconut cream)
250mls (1 cup, 8 fl. oz.) thin coconut milk
1 teaspoon yellow curry powder
100g (4 tablespoons) yellow curry paste
2 medium potatoes – peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
40g (2 tablespoons) palm sugar
45mls (3 tablespoons) soy sauce
Cucumber Salad Ingredients

90mls (6 tablespoons) sugar syrup
30mls (2 tablespoons) white vinegar
4 tablespoons cucumber, thinly sliced
20g (11/2 tablespoons) ground, roasted peanuts
1 shallot – thinly sliced
1 tablespoon fresh coriander leaves – chopped
A few slices of big, red chilli
Preparation

Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.

Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.

Mix the ingredients for the sauce together and serve with the yellow curry.