You will need 4 skewers for this dish. If using wooden skewers, place them in a large dish with water to soak for a few minutes before adding the chicken so that they don’t burn while cooking.
Place the sugar, salt, curry powder, coconut milk, and pepper in a small bowl and whisk until smooth.
Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.
Cook on each side about 8 – 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.
Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.
Place the garlic, chili pepper, onion, cilantro, parsley, olive oil, lime juice, lime zest, cumin, turmeric, salt and pepper in a mini-chopper or blender and process until smooth.
Place the cubed beef in a bowl with the green curry paste.
Toss the cubes to coat well and let stand in the refrigerator for at least 30 minutes (overnight is best)
When ready to cook place a large skillet over medium-high heat.
Add the beef and green curry sauce to the pan.
Reduce the heat to medium and stir until the beef is browned on the outside.
Add the lite coconut milk and stock.
Stir and cover.
Cook for about 30 minutes over low-medium simmering until the sauce is thickened.
Serve.
Combine the rice vinegar, lime zest, Tabasco, honey, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl.
Marinate at least 2 hours.
Place olive oil in a large sauce pan over medium high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the yams, curry paste, stock, lime juice, and ginger.
Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.
Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.
Add the coconut milk, stir, and bring back to temperature gently.
Serve.
Place the sesame oil in a medium sauce pan over medium heat.
Add the minced ginger and cook slowly for about 2 minutes.
Add the white part of the green onions and cook for another minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.
Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.
Reduce the heat to medium low so that the soup is barely simmering.
Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)
Add the shrimp and the green part of the green onions.
Cook for about 5 minutes until the shrimp are done.
Remove the lemongrass and discard.
Serve over rice then top with cilantro.
Place a large pot over medium-high heat.
Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.
Remove to a bowl and set aside.
Add 2 teaspoons oil to the pot and add the mushrooms.
Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.
Remove to a bowl and set aside.
Add two teaspoons of the sesame oil to the pan.
Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.
Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.
Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.
While the soup is simmering, place the water in another stock pot and bring to a boil.
Add the pad Thai noodles and cook according to package directions until just al dente – do not overcook.
When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.
