Lemongrass Chicken

Prepare the Ingredients

• Marinate 4 cut up chicken thighs in 1 TBL fish sauce and 1 TBL curry powder
• Mince 4 shallots
• Lemongrass: take one stalk, remove the outer leaves, slice into thing rings, pulse in a coffee grinder until fine...about 3 TBL.
• Mince 4 bird chilies
• Chop 1 sweet onion.
• Slice the greens of 2 onions.
• 4 TBL coconut milk

Stir Fry

• Cook the chicken in a little coconut oil, remove, and set aside.

• In a little more coconut oil, saute shallots until soft.
• Add lemongrass, bird chilies, and stir until fragrant.

• Add coconut milk
• Add chicken and sweet onion

• Stir fry until onions are tender but still crunchy.
• Salt to taste.
• Remove from heat and stir in the green onion.

Nom

Five Spice Chicken and Snow Peas

Prepare the chicken

• Cut 4 large chicken thighs into bite sized chunks.
• Mix thoroughly with 1 TBL of Chinese five spice powder and set aside.

Prepare the rest of the ingredients

• 8 oz snow peas, trimmed

• 6 shallots minced

• 1 inch chunk of ginger, grated and minced
• 4 bird chilies, minced

• 2 TBL Hoisin sauce
• 2 TBL soy sauce
• 1 TBL sesame seeds

Stir fry the chicken in a little coconut oil until cooked, remove, and set aside.

In a little more coconut oil, stir fry the shallots until they're soft, add the ginger and chilies and stir until fragrant. 

Add the Hoisin sauce, soy sauce, sesame seeds, and snow peas. Then stir fry until the peas are still crunchy.

Add the chicken and salt to taste, and stir for another minute.

Enjoy.

Thai Curry 1

Prepare the Ingredients

• Put 3 soup spoons of Thai red curry paste in a bowl and whisk in a little hot water to thin out the paste.
• Add a little salt or fish sauce.
• Marinate cubed, extra-firm tofu in the curry for about 30 minutes.
• The same procedure could be used with chicken, etc.

Fry & Sauté

• Fry the tofu in coconut oil until browned. 
• Remove and set aside.

• Add a little more coconut oil.
• Sauté minced shallots and garlic until soft.
• Add any remaining curry paste from bowl.
• Add lemon grass, galangal, ginger, chillies, and lime peel (or leaf).
• Stir for a minute.

Simmer

• Add the vegetable stock.
• Simmer covered for about 30 minutes.
• Remove and discard the lemon grass, galangal, ginger, and lime peel.

• Add coconut milk
• Add some fun vegetables. I used chopped gailan, tomato, and shitake mushrooms.
• Simmer uncovered stirring occasionally until vegetables are al dente. 
• Add tofu back in and heat through.
• Adjust with salt or fish sauce. I didn't need to add any as the stock was salty enough.

Nom Nom Nom

• Serve it alone or with steamed rice.