Thai Eggplant and Chicken

Ingredients:

• 2 eggplants, washed, salted then rinsed
• 2 tbsp of Panang curry paste
• 3 tbsp of sesame oil
• 3 garlic cloves, minced
• 2 onions, chopped
• 1 can of coconut milk
• 1 chicken breasts, boneless, skinless and cubed

Directions:

1. Sautee the onion, curry, eggplant and garlic in the sesame oil for 6-8 minutes.
2. Add the chicken and simmer for another 5 minutes.
3. Add the coconut milk and simmer for another 5 minutes.
4. Serve over top rice.

Thai Tofu Stir Fry

Ingredients:

• 2 tbsp of sesame oil
• 1 ½ lbs of firm tofu, washed and cubed
• 6 scallions, chopped
• 2 tbsp of fish sauce
• 1 tsp of sauce
• 1 cup of chopped tomatoes
• 1 cup cherry tomatoes, halved
• 1 tsp of chili and garlic sauce

Directions:

1. Stir fry all the ingredients, except for the tofu, in a pan for 6 minutes.
2. Add the tofu and cook it until it browns and sears evenly.
3. Serve with rice.

Serves: 4 persons

Thai Chicken with Vegetables

Ingredients:

• 4 cups mixed vegetables
• 2 tsp of fish sauce
• 1 can of coconut milk
• 1-2 lbs of chicken breast, boneless and skinless
• 3 tbsp of sesame oil
• 1 onion, chopped
• 1 tsp of chili sauce
• 1 garlic clove, chopped
• 1 pack of rice noodles

Directions:

1. Sautee the all the ingredients, except for the chicken, rice noodles and coconut milk, in the sesame oil for 5 minutes.
2. Add the chicken and coconut milk simmer until the chicken is cooked.
3. Add the rice noodles last.
4. Add salt and pepper to taste.

Serves: 4 persons

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