try these.
Panang Nuer/Beef in thick coconut milk sauce
10 thin slice flank steak
2 kaffir lime leaves
2 C unsweetened coconut milk
2 T red curry paste
2 t. fish sauce
2 T ground roasted unsalted peanuts
1 T sugar
1/4 small red onion, thin slice
fresh basil, steamed jasmine rice
thin slice steak and lime leaves
Heat 1 c coco milk in wok, add red curry paste. Cook on high heat for 5-6
minutes until oil rises to the top and sauce gets thick. Add fish sauce.
Then add 2nd C coconut milk and beef. Reduce heat to med-hi and stircook for
1 minute. Add ground peanutes, 3/4 lime leaf shreds and sugar. Turn back up
to high and cook for 8-10 minutes, stirring occasionally, until reduced.
Reduce heat and and let simmer another 3-4 minutes until coconut oil rises.
Top with remaining lime leaf, fresh basil leaves and onion slices... serve
immediately with rice.
Note... the more reduced the better.
Khao Phad Kai/Thai Fried Rice
2-1/2 C cooked jasmine rice
I chicken breast (one portion) sliced very thin
6 T oil
chopped garlic
2 eggs
1 T fish sauce
2 T soya sauce
1 oyster sauce
1/2 black pepper
2 T frozen peas.
Heat oil, add chicken and garlic, make sure chicken is cooked through.
Push chicken and garlic to one side, break eggs into wok, let them cook
until partially set. Then push them to the side too and add cooked rice,
add sauces to the rice, then use a shoveling motion to mix everything. Add
peas and pepper, toss and stir for another minute. Garnish with cucumber
slices, and red pepper strips if you want to be fancy.
Note - the combonation of sauce flavors in this is what makes it
outstanding.