Type what you have

Ingredients

• ✓ water
• basmati rice
• sesame oil
• firm tofu
• salt
• coconut milk
• green curry paste

Instructions

1. 1 Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. 2 Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. 3 In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

By Janet

Ingredients

• ✓ water
• jasmine rice
• coconut milk
• sugar
• salt
• coconut oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.
3. 3 Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.
4. 4 Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.
5. 5 Enjoy!

By SILVREZS

Ingredients

• ✓ water
• white vinegar
• white sugar
• salt
• cucumber
• shallot
• bird's eye chile

Instructions

1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Ingredients

• ✓ water
• jasmine rice
• coconut milk
• ginger
• soy sauce
• lemongrass
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ water
• vegetable oil
• garlic
• thai chile pepper
• eggplant
• soy sauce
• white sugar
• salt
• basil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
2. 2 Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves; remove from heat.

By ChiBites

Ingredients

• ✓ water
• ground pork
• white sugar
• fish sauce
• garlic
• salt
• black pepper
• baking powder
• wooden skewer

Instructions

1. 1 Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
4. 4 Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

By PeaceBaking

Ingredients

• ✓ water
• ✓ water
• jasmine rice
• salt
• chicken breast
• soy sauce
• coconut milk
• sugar
• curry powder
• mango
• clover sprout
• cashew
• cilantro
• green onion

Instructions

1. 1 Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
2. 2 Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
3. 3 Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
4. 4 Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

By live2eat

Ingredients

• ✓ water
• chicken breast
• chicken broth
• coconut cream
• garlic chile paste
• coconut aminos
• lime juice
• salt
• ginger
• thai basil
• cilantro

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ water
• jasmine rice
• red curry paste
• coconut milk
• chicken breast
• bamboo shoot
• white sugar
• fish sauce
• red bell pepper
• green pepper
• onion
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2. 2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3. 3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4. 4 Remove from heat and stir in pineapple. Serve over cooked rice.

By NELLYDESIGN

Ingredients

• ✓ water
• soy sauce
• all-purpose flour
• chicken breast
• fish sauce
• brown sugar
• tamarind paste
• olive oil
• garlic
• green chile pepper
• ginger

Instructions

1. 1 Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
2. 2 Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
3. 3 Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

By Savina

Ingredients

• ✓ water
• long grain white rice
• vegetable oil
• onion
• garlic
• salt
• white sugar
• egg
• crabmeat
• green onion
• cilantro
• cucumber
• lime

Instructions

1. 1 Place water and rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 20 minutes. Set aside.
2. 2 Heat oil in a wok over medium heat. Cook and stir onions and garlic in hot oil until tender. Mix in cooked rice, salt, and sugar; cook, stirring occasionally, until well blended, about 5 minutes. Stir in beaten egg until rice is coated. Increase heat to high and mix in crabmeat, green onions, and cilantro. Cook and stir until crab is heated through, 2 to 5 minutes. Garnish with cucumber and lime slices to serve.

By Karnjana

Ingredients

• ✓ water
• soy sauce
• garlic
• hot pepper sauce
• ginger root
• chicken thigh
• sesame oil
• brown sugar
• onion
• peanut butter
• green onion

Instructions

1. 1 Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
2. 2 When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
3. 3 Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
4. 4 Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.

By Debora

Ingredients

• ✓ water
• coconut milk
• coriander
• curry powder
• fish sauce
• chili oil
• chicken breast
• cilantro
• peanut
• wooden skewer
• thai peanut sauce

Instructions

1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Ingredients

• ✓ water
• rice noodle
• peanut oil
• onion
• zucchini
• mushroom
• chicken breast
• fish sauce
• green curry paste
• white sugar
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ water
• shrimp
• galangal
• lemongrass
• kaffir lime leaf
• straw mushroom
• red curry paste
• fish sauce
• thai chile pepper
• green onion
• cilantro
• lime

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ water
• lemongrass
• shrimp
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• lime
• sugar
• hot chile paste
• tom yum soup paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Ingredients

• ✓ water
• jasmine rice
• vegetable oil
• garlic
• carrot
• onion
• soy-based liquid seasoning
• soy sauce
• green onion
• cashew
• raisin
• white sugar
• white pepper
• lychee

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish, and refrigerate until cold, or use 1 1/2 cups leftover cooked rice.
2. 2 Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant, then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice, and cook and stir until hot. Pour in the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until hot, then stir in the quartered lychees to serve.

By Darrell MacMullin

Ingredients

• ✓ water
• chicken breast
• peanut butter
• chicken broth
• zucchini
• red bell pepper
• soy sauce
• garlic
• sugar
• lime juice
• cornstarch
• linguine pasta
• peanut

Instructions

1. 1 Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
2. 2 If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

By Rebekah Rose Hills

Ingredients

• ✓ water
• olive oil
• red curry paste
• fish sauce
• lemongrass
• ginger
• chicken breast
• red bell pepper
• yellow bell pepper
• onion
• coconut milk
• pineapple tidbit
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Taste and adjust seasonings in curry before serving over cooked rice.

By Steve Cannon

Ingredients

• ✓ water
• mung bean noodle
• pork
• bean sprout
• cabbage
• egg
• soy sauce
• white sugar
• white pepper
• vegetable oil
• garlic
• spring roll wrapper
• flour
• vegetable oil

Instructions

1. 1 Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
2. 2 Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
3. 3 Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
4. 4 Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
5. 5 Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
6. 6 Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

By Toi

Ingredients

• ✓ water
• shallot
• red chile pepper
• crab
• vegetable oil
• garlic
• ginger
• ketchup
• vinegar
• white sugar
• egg
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
2. 2 Crack the crab claws and the big legs slightly.
3. 3 Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
4. 4 Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
5. 5 Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

By Suhara

Ingredients

• ✓ water
• tofu
• cornstarch
• vegetable oil
• rice stick noodle
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ water
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• lime
• jasmine rice
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ water
• jasmine rice
• coconut milk
• soy sauce
• rice wine vinegar
• fish sauce
• red pepper flake
• olive oil
• onion
• ginger root
• garlic
• chicken breast
• shiitake mushroom
• green onion
• basil

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 3 In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

By GABRIELLEDC

Ingredients

• ✓ water
• pad thai rice noodle
• tamarind paste
• ketchup
• lime
• soy sauce
• sugar
• chili paste
• vegetable oil
• firm tofu
• garlic
• egg
• bean sprout
• peanut
• green onion

Instructions

1. 1 Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
2. 2 Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
3. 3 Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

By FULLYRECLINED

Ingredients

• ✓ water
• coconut milk
• fish sauce
• garlic
• cilantro
• turmeric
• curry powder
• white pepper
• chicken
• rice vinegar
• white sugar
• garlic
• bird's eye chile
• salt

Instructions

1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen

Ingredients

• ✓ water
• coconut milk
• chicken broth
• peanut butter
• brown sugar
• fish sauce
• lime juice
• green curry paste
• garlic
• ginger
• chicken breast
• onion
• cornstarch
• mixed vegetable
• green bell pepper

Instructions

1. 1 Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
2. 2 Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
3. 3 Mix cornstarch and water together in a small bowl; set aside.
4. 4 Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue cooking until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during the last 20 minutes to thicken if necessary.

By nonsensal

Ingredients

• ✓ water
• rice noodle
• oyster sauce
• soy sauce
• fish sauce
• maple syrup
• sugar
• vegetable oil
• sesame oil
• shallot
• chile padi
• garlic
• chicken thigh
• broccoli
• green onion
• thai basil

Instructions

1. 1 Gather the ingredients.
2. 2 Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. 3 Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. 4 Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5. 5 Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. 6 Add Chinese broccoli leaves and stir-fry until wilted.
7. 7 Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8. 8 Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. 9 Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

By John Mitzewich

Ingredients

• ✓ water
• lime
• peanut
• green onion
• carrot
• mung bean sprout
• cayenne pepper
• paprika
• garlic powder
• lemon juice
• brown sugar
• milk
• soy sauce
• peanut butter
• peanut oil
• egg
• vegetable oil
• rice noodle

Instructions

1. 1 Submerge the rice noodles in a large bowl of hot water for about an hour.
2. 2 Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. 3 In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
4. 4 Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

By SKLIMCZAK

Ingredients

• ✓ water
• ginger
• shallot
• thai chile pepper
• lime
• thai basil
• peanut
• coconut flakes
• spinach
• chicken
• fish sauce
• brown sugar
• lime
• ginger
• shallot
• peanut
• coconut

Instructions

1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich