Red Curry

I am finally adding my favorite Thai recipes. I hope you guys use them. We keep all the ingredients on hand and cook Thai food very often, which is probably a bad idea because I hear coconut fat is pretty bad for you, but it is so delicious and so much cheaper than restaurants.

This recipe doesn't really have a recipe, you just add everything to taste, but this is my best estimate.

3 Tbsp. red curry paste
1 can coconut milk
1-2 Tbsp. fish sauce
1-2 Tbsp. palm or white sugar
5 kaffir lime leaves
fresh basil
1 or 2 chicken breasts
Vegetables, if desired - bamboo shoots, eggplant, zucchini, etc.

Cook curry paste with a little coconut milk in wok. Add fish sauce, sugar, and tear up kaffir lime leaves. Add chicken and more coconut milk to taste. I usually don't add the whole can of coconut milk. Taste as you add it. The more milk you add, the less spicy it is, but if you add too much you can lose the color and flavor. Cook until chicken is cooked through. Add vegetables. Add basil at the end. Eat with jasmine rice (definitely worth the money - it makes the house smell wonderful and it tastes so good).

Phad Thai

Jeremy and I have been eating this at least once a week since we got back from Thailand. (We ate it almost every day there!) We finally feel like we are perfecting it. It is a kind of dish to play with and add whatever sounds good. I like to taste the sauce before I put the noodles in and sometimes I don't add all the noodles, just enough to get covered in the sauce. So everybody should try this because it is so delicious.

6 oz. or so rice noodles (this is always hard to decide how much, but rice noodles try again)
2 Tbsp. oil
1 cup or so tofu cut into cubes
2 cloves garlic
2 Tbsp. fish sauce
2 Tbsp. soy sauce
3 1/2 Tbsp. sugar
2 Tbsp. tamarind juice or vinegar
1 cup bean sprouts
3 eggs
10-20 shrimp
some chopped, roasted, peanuts
Chili flakes
Green onions
1 lime

Soak noodles in lukewarm water for 20 minutes. Heat 2 Tbsp. oil in wok. Add 2 cloves garlic and start to brown. Get wok really hot, then add the following fairly quickly. (It is best to have everything out and ready to add in order because the cooking doesn't take long.) Add fish sauce, soy sauce, sugar, and tamarind juice or vinegar. Add tofu and stir fry. Add noodles, bean sproats, peanuts. Move everything over to one side of the wok and break eggs into pan. Scramble then mix in. Add everything else, juice the lime on the phad thai and serve quickly.