Thai Coconut Curry

(Made with chicken, you can substitute shrimp) 

Yields 4-5 servings (serve with steamed rice) 

INGREDIENTS:
For the chicken:
1. 3 chicken breasts (or 6 thighs) cubed
2. 1 tbsp ginger/garlic paste
3. 1/2 lime juiced
4. Lime zest from 1/2 lime
5. 1 in piece ginger shredded finely
6. 1 tbsp soy sauce
7. 1 tsp oi
8. 5 chili peppers slit in halfway  (not all the way through)
For the curry:
9. 2 tbsp crunchy peanut butter
10. 1 can coconut milk
11. 1 tbsp yogurt
12. 1 tsp salt
13. 1/2 cup water 

INSTRUCTIONS:

Heat oil in the pot/pan you're going to use. Add ginger garlic paste and let it sizzle a bit and break it up in the oil, add the chicken and toss it on medium high heat for 3 minutes. Add the remaining ingredients listed for the chicken. And cook the chicken right about when it's cooked, do not overcook the chicken, it will harden. Boneless chicken takes about 10-15 minutes to cook on medium high heat and make sure to keep stirring it to make sure it does not stick.

Mix the ingredients for the curry in a bowl. As the chicken is done, add this mixture to the pot/pan. Leave the stove on medium high heat JUST UNTIL it comes to a boil. And then reduce it to a simmer. Usually that's about 3-5 minutes, and let it simmer for about 30-40 minutes. If you'd like to add more spice, add 1 tbsp of red crushed pepper flakes at the time when it's simmering so it adds to the flavor.

As you're serving it, bowl the rice and add the chicken with some curry and top it with a little bit lime zest, it adds to the aroma.

Beef with Peanut Sauce

This beef curry can be served with white boiled rice or pan-fried spaghetti. (To stir fry the spaghetti, boil as normal packaged directions. Then add some spaghetti's to 1 tbsp. of oil and let them cook til one side begins to get brown-crunchy. Then carefully flip the spaghetti to get the same crunchy texture on the other side.)

INGREDIENTS:

1. 1 lb beef steaks

Marinade:

2. 2 tbsp soy sauce

3. 1 tbsp. corn flour

4. 0.25 ts salt
5. 0.5 ts sugar

Sauce: 
6. 2 tsp ginger/garlic paste
7. 1 tbsp. peanut butter 
8. 2 tbsp. soy sauce
9. 1 ts. crushed pepper oil sauce **(The recipe for this is given on another post)
10. 1/2 cup peanuts (I used raw peanuts with the skin on)
11. 4 tbsp. water

INSTRUCTIONS:

Mix together all the ingredients in the marinade section (items 2 through 5) and add the beef. Marinate the beef for a few hours. 

In a food processor, combine the sauce ingredients. The sauce will be a thick paste. Set this aside. 

Heat 2 tbsp oil in a wok or large skillet. When the oil is hot, add the marinated beef. Stir fry the beef for about 5 minutes. The beef should be medium rare at this moment, they will begin to golden on the outside. Then add the sauce. Cook this on medium heat until the beef is cooked. *Note* At this stage, if the beef curry is very thick and dried, add 1/4 cup of cold water and mix completely. 

Serve with fried rice, steamed rice, or even on a side of noodles.