Yum!!! Recipes!

This is a yummy and easy Thai recipe. My fam loves this.

Thai Cashew Chicken

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3/4 cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

This one is good with steak, or even with MorningStar Steak Strips

Beef Curry with Peanuts and Fresh Basil

3 T. vegetable oil
2 T. red curry paste
1 lb. thinly sliced beef (flank or sirloin works well)
1 14-oz can light coconut milk
2 T. fish sauce
1 T. brown sugar
1/4 t. salt
14 c. dry roasted peanuts, chopped fine
1/2 red bell pepper, cut into thin strips
Fresh Basil Sprigs

In a large saute pan over medium heat, combine oil and curry paste, stirring to mix. Cook 3-4 minutes, adjusting heat to keep it sizzling gently without spattering, while mashing and scraping pan to soften and warm. Add beef and cook 2-3 minutes, separating pieces to coat with paste and brown evenly. Stir coconut milk well to mix, and add 1 c. to pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting heat to keep it simmering. Add remaining coconut milk, fish sauce, sugar, salt and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add pepper strips and stir into curry. Taste and adjust seasonings. Transfer to small bowl and garnish with basil. Serve over rice if desired.