Panang Gai (Thai Panang Chicken Curry)

INGREDIENTS

2 cups coconut milk
1/4 cup Panang curry paste (available at Indian Foods Company)
1,1/2 lbs. boneless skinless chicken breasts, cut crosswise into ??-thick slices
3 tbsp. fish sauce (available at Pacific Rim Gourmet)
2 tbsp. dark-brown sugar
2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
4 kaffir lime leaves, sliced thin (available at Grocery Thai)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve


INSTRUCTIONS

Bring coconut milk and curry paste to a steady simmer in a 4-qt. saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Add chicken; cook, stirring, until cooked through, about 5 minutes. Add stock, fish sauce, and sugar; bring to a boil. Remove from heat; season with salt and pepper. Ladle chicken and sauce into bowls; garnish with lime leaves and basil, and serve with rice.

Yum Nam Tok (Thai Spicy Beef Salad)

INGREDIENTS

-  200g (7oz) topside beef
-  1/2 Spanish onion, thinly sliced
-  A handful of chopped coriander
-  A handful of chopped shallots
-  1 tbsp lemon juice
-  1/2 tbsp fish sauce
-  1/2 tspn sugar
-  Mint leaves
-  Fresh chilli




METHOD

Grill or barbecue beef to your liking and thinly slice. In a large bowl or pot, combine the cooked topside with the onion, shallots, coriander, lemon juice, fish sauce, sugar and chilli. Toss to mix well. Rip mint leaves, add to the bowl and mix well. Serve at room temperature.