Peanut Dipping Sauce 1 cup fresh-tasting dry roasted peanuts, unsalted 1/3 cup water 2 cloves garlic, minced

1/2 tsp. dark soy sauce 2 tsp. sesame oil (gergelim) 1 to 2 Tbsp. brown sugar, to taste 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce 1/2 tsp. tamarind paste OR 2 Tbsp. lime juice 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste) 1/3 cup coconut milk Preparation: Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar. Serve warm or at room temperature with my Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy! Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter). Thai Coconut Fried Chicken 18-24 small pieces of chicken 1/2 cup dry shredded/flaked coconut (baking type) 2-3 eggs COATING MIX: 1/2 Panko (Japanese breadcrumbs), OR any dry refined breadcrumbs (*see below for gluten-free diets) (farinha de rosca) 1/2 tsp. salt 1 tsp. onion powder 1 tsp. garlic salt 1/2 tsp. cayenne pepper OR dried crushed chili 1 tsp. white sugar

pinch white pepper (optional) Preparation: Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper. Stir the Coating Mix ingredients together in a bowl. Set aside. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut. Dip first the chicken into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Tip: Since they are going to be baked, avoid over-coating. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the chicken halfway through baking. Thai Yellow Chicken Curry Recipe (Kang Garee) Step 1: Place Ingredients in Your Food Processor or Blender. For this dish you will need: 1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper 2 shallots (or 1 small cooking onion) 1 thumb-size piece galangal OR ginger, sliced 3-4 large cloves garlic 1 tsp. ground coriander (coentro) 1 tsp. ground cumin (cominho) 1/2 tsp. whole cumin seed 1/8 tsp. fresh nutmeg, OR substitute cinnamon 3 Tbsp. fish sauce (available at Asian/Chinese food stores) 3/4 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, minced (curcuma) 1 Tbsp. brown sugar 1-2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem), OR substitute bay leaf (limo) 1 14 ounce can coconut milk 1 Tbsp. fresh lime juice 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar Other ingredients: chicken chopped into pieces 1 stalk fresh lemongrass, OR 3 Tbsp. frozen or bottled prepared lemongrass 2 potatoes, chopped into wedges or small chunks 1 green and/or red bell pepper, de-seeded and sliced

1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf approx. 1 cup cherry tomatoes 1/2 loose cup fresh coriander OR fresh basil to finish the dish First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Also, preheat your oven to 375 degrees. Process ingredients well to make the yellow curry sauce. OR mince ingredients by hand and stir together well by hand in a large mixing bowl. Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole) or bay leaf. Stir together well, then cover and bake at 375 degrees for 45 minutes. Note: if you prefer more curry sauce, add 1/4 cup good-tasting chicken stock and stir in. Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great. Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar. Easy Mango Pudding Prep Time: 15 minutes Cook Time: 1 minute Total Time: 16 minutes SERVES 3-4 Ingredients 2 medium to large ripe mangoes (for tips on buying fresh mangoes, see below) 1 packet gelatine (3 tsp.) 1/2 cup hot water 1/3 cup white sugar 1 cup good-quality coconut milk (*see below for substitutions)

Preparation: For tips on buying and preparing fresh mango, see my: How to Prepare Fresh Mango. 1.Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. 2.In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps. 3.Add the sugar to the hot water/gelatin mixture and stir to dissolve. 4.Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined. 5.Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY! *For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk. Mango Passion Cocktail Prep Time: 10 minutes Total Time: 10 minutes Yield: SERVES 6-8 Ingredients: 2 ripe mangoes 1/2 cup vodka 1/4 cup lime juice (or juice of 1/2 lime) pinch of salt 1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste) 1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol) Optional Garnishes: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice Preparation: For more information on how to buy and prepare fresh mango, see my: All About Mangoes.

1.First, cut the mangoes and drop all their succulent flesh into your blender. 2.Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet. 3.Pour this wonderful mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice. 4.If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit (I used fresh cherries). CHEERS! Non-Alcoholic Version: To make this drink non-alcoholic, substitute the vodka for 1/4 cup water OR mango juice (or other tropical juice, such as guava or pineapple juice). Then top up your glass with sparkling spring water (such as Perrier) instead of champagne. ENJOY! Thai Green Curry Chicken Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: Serves 2 to 3 Ingredients: GREEN CURRY PASTE: 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers 1/4 cup shallot OR purple onion, diced 4 cloves garlic, minced 1 thumb-size piece galangal OR ginger, grated 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass 1/2 tsp. ground coriander 1/2 tsp. ground cumin 3/4 to 1 tsp. shrimp paste 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores) 3 Tbsp. fish sauce 1 tsp. brown sugar 2 Tbsp. lime juice CURRY INGREDIENTS: 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks 1 can coconut milk

4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest 1 red bell pepper, seeded and cut into chunks 1 zucchini, sliced lengthwise several times, then cut into chunks Generous handful fresh basil 2 Tbsp. coconut oil or other vegetable oil Preparation: 1.Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside. 2.Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside. 3.Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. 4.Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later. 5.Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. 6.Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally. 7.Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful. 8.Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish). 9.Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY! Classic Thai Chicken Satay (with Real Peanut Sauce) Prep Time: 50 minutes Cook Time: 15 minutes Total Time: 1 hour, 5 minutesYield: SERVES 2-4 as a Main Entree Ingredients: 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay) 1 package wooden skewers SATAY MARINADE:

1/4 cup minced lemongrass , fresh or frozen 2 shallots OR 1 small onion, sliced 3 cloves garlic 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste 1 thumb-size piece galangal OR ginger, thinly sliced 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric (curcuma) 2 Tbsp. ground coriander (coentro) 2 tsp. cumin 3 Tbsp. dark soy sauce (available at Asian food stores) 4 Tbsp. fish sauce 5-6 Tbsp. brown sugar 2 Tbsp. vegetable oil Dipping Sauce: see Easy Satay Peanut Sauce Preparation: For an easy step-by-step version of this recipe, see my: How to Make Thai Chicken Satay. 1.If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this. 2.Cut chicken into thin strips and place in a bowl. 3.Place all marinade ingredients in a food processor or chopper. Process well. 4.Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. 5.Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours). 6.When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking. 7.Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes. 8.Serve with Thai jasmine rice and my Easy Satay Peanut Sauce for dipping. ENJOY!