Thai Shitake Mushroom and Cashew Chicken

Ingredients:

• 10 shitake mushrooms
• 1 cup of crush cashews
• 4 chicken breasts, boneless, skinless and cut into pieces
• 2 onion, chopped
• 1 lime, squeezed for juice
• 8 cups of chicken broth
• 2 tbsp of sesame oil
• 1 cup of chopped coriander
• 1 tbsp of fish sauce
• 2 tbsp of soy sauce
• 2 garlic cloves, minced

Directions:

1. Simmer the garlic, cashews, onion and coriander in the sesame oil for 5 minutes.
2. Add the chicken, fish and lime sauce, and shitake mushrooms. Add the soy sauce.
3. Simmer for 5 minutes.
4. Pour in the broth. Bring the ingredients to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Serve with rice noodles.

Serves: 5-7 persons

Thai White Wine Mussels

Ingredients:

• 2 lbs fresh mussels
• 2 limes, squeezed for juice
• 1 cup of chopped coriander
• ¼ cup of white wine
• 3 garlic cloves, chopped
• 1 tbsp of sesame oil
• 4 tbsp of olive oil

Directions:

1. Simmer the garlic in the olive and sesame oil for 3 minutes.
2. Add the mussels and simmer 1 minute.
3. Add the remaining ingredients and simmer until the mussels are completely open.

Serves: 5 persons

Thai Mussels

Ingredients:

• 2 tbsp vegetable oil
• 1 tbsp of lime juice
• 3 1lbs of mussels
• 1 can of coconut milk
• 2 shallots, chopped
• 1 tsp of fish sauce
• ½ cup of cilantro
• 1 tomato, chopped
• 1 onion, chopped
• 1 tbsp of red curry paste

Directions:

1. Put the mussels aside. Simmer all the ingredients together in a large pot for 10 minutes.
2. Add the mussels and cook them until they open.
3. Remove and throw away any mussels that do not open.

Serves: 5 persons

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