Massaman Curry (w/cucumber in vinegar) - Serves 2

Adapted from: ThaiTable.com

Ingredients (Curry):

• 1/2 - 1 lb Meat (Chicken or Beef)
• 1 cup Potatoes
• 1 cup Onion (Pearl Onions work best)
• 1/4 cup Cashew
• 1 can (15oz) Coconut milk
• 2 tbsp Massaman Curry Paste
• 2 leaves Bay Leaf
• 1 Cinnamon Stick
• 2 pinches Cardamom
• 1/2 tbsp Salt
• 3 tbsp Sugar
• 2 tbsp Tamarind Paste

Ingredients (Cucumber in Vinegar):

• 1 cucumber (quartered and thinly sliced)
• 1 jalapeno (halved and thinly sliced)
• 2 shallots (thinly sliced)
• 1/4 cup Sugar
• 1/3 cup White Vinegar
• 1/3 cup H₂O

Directions:

1. Mix all "Cucumber in Vinegar" ingredients into sealed serving container and refrigerate for at least one (1) hour prior to serving
2. Prepare mise en place for the curry
• 1" cubes or chunks are ideal for the following ingredients:
• potato
• onion
• meat
3. Heat coconut milk and massaman curry paste in a pot over medium/low heat.
• Break up the paste and mix well into the coconut milk. 
• Stir constantly to keep mixture from sticking. 
4. Once you see the red oil bubbling, add the meat and stir.
5. Add 1/2 cup water and stir to thoroughly cover the meat.
6. Add the rest of the ingredients (e.g., bay leaf, cinnamon stick, cardamom, salt, sugar, tamarind), except for potatoes, onions, and cashew. Stew for 1/2 hour or until meat is tender.
7. Add potatoes, onion, and cashew. Stew for at least 1/2 to 1 full hour.
8. Serve with the chilled cucumber in vinegar.

Pad See Ew (Thai Stir Fry Noodles) - Serves 2

Adapted From: RecipeTin Eats at http://www.recipetineats.com/thaistirfriednoodlespadseeew/


Ingredients:

• 8oz Rice Noodles (recommend fresh - wide cut)
• Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Soy Sauce
• 2 tsp White Vinegar
• 2 tsp Sugar
• 2 tbsp H₂O
• Stir Fry
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1 cup (~5oz) Chicken thighs or other chicken parts (Boneless and Skinless) cut into bit sized pieces
• 2 large Eggs
• 4 cups Gai Lan, separate leaves from stems

Directions:

1. Prepare noodles (wide cut).
2. Mix together the sauce ingredients and set aside.
3. Heat oil in wok. Add garlic and stir until just turning golden.
4. Add the chicken and gai lan stems. Fry for about 1 minute.
5. Move all ingredients to one side of the wok, crack the eggs and lightly mix. Allow eggs to cook untouched. Slight char is desirable for optimum flavor.
6. Add the noodles, gai lan leaves, and the sauce. Fold gently to combine. Ensure that the sauce covers the noodles evenly and to caramelize. Once the leaves begin to wilt, you should plate the meal.
7. Serve immediately.