Thank you Ms. Willard for the recipes below.

Thailand        

Green Chicken Curry

 

*1 T Thai Kitchen Green Curry Paste

*1 can coconut milk

¼ c fresh basil

*¼ c bamboo shoots

*3 T fish sauce

1/3 c chicken stock

8 oz cooked chicken, shredded

(*These items can be found in the Asian aisle at Publix)

 

In a skillet or wok, combine the green curry paste and the coconut milk.  Simmer for 5 minutes.  Add the remaining ingredients and simmer 10-15 additional minutes.  Serve over jasmine rice.

 

Singapore      

Beehoon (Singapore Fried Noodle)

 

Peanut oil

1 small onion

1 chicken breast chopped into bite size pieces

1 T minced ginger

15 shrimp, peeled and chopped into bite size pieces

¼ of a bell pepper, minced

minced garlic

2 red chilies, chopped

1 ½ T curry powder

*fish sauce

2 spring onions chopped including greens

frozen English peas

*Chinese noodles

Thin Egg noodles

(*These items can be found in the Asian aisle at Publix)

 

Boil the noodles according to the package directions.  Drain.

In a skillet or wok, fry the chopped onion in a little peanut oil.  Add the chopped chicken, garlic, ginger and chili.  Stir fry until chicken is cooked.  Add the bell pepper, peas, shrimp, curry powder, and a few dashes of fish sauce.  Stir fry until shrimp is cooked.  Remove from heat.  Add the noodles to the pan and mix well to coat.  Add spring onions.

 

 

 Indonesia       

Chicken Satay

 

1 t sugar

1 t salt

1 lb boneless chicken breasts

2 T curry powder

½ cup coconut milk

bamboo skewers

 

Soak the bamboo skewers in water for 30 minutes.  Pound the chicken to ¼ inch thickness and slice into 1 inch strips.  Mix the curry powder, sugar, coconut mild and salt and marinate the chicken in the mixture for 30.  Thread the chicken onto the skewers.  Grill.  Serve with peanut sauce for dipping.

 

Peanut Sauce

 

*1 T tamarind

3 T sugar

2-3 T peanut butter

*2 T fish sauce

*1 T red curry paste

*¾ cup coconut milk

(*These items can be found in the Asian aisle at Publix)

 

Add the coconut milk to a cold sauce pan and start to heat it up at medium heat.  As it is heating stir in curry paste.  Mix well.  When you see red oil simmering to the top, add the peanut butter and the remaining ingredients.  Stir.

An Asian Favorite        

Fried Rice

 

3-4 cups cold rice (cooked the day before)

4 T vegetable oil

garlic chopped

1 cup leftover pork, chopped

½ cup carrots, chopped

3 eggs, beaten

*2 T fish sauce

chopped green onions

(*These items can be found in the Asian aisle at Publix)

 

This is a great way to use up leftovers in the refrigerator!

Heat 2 T oil in skillet or wok.  Add garlic and stir fry about 30 seconds.  Add carrots and pork and stir fry 2-3 minutes.  Remove mixture from pan and set aside.  In same pan, heat 2 T oil.  Add eggs and lightly scramble.  When just beginning to set hard, add the rice and stir fry the mixture for 2-3 minutes.  Add the pork mixture and fish sauce.  Mix well.  Remove from heat and add the green onions.