This, I miss! I used to order this everytime my officemates and I go eat at the Banana Leaf Curry House. Did you know that diners at this restaurant eat with a banana leaf instead of a plate? Quite fitting and best enjoyed when you’re eating with your hands!
Ingredients:
1/2 tsp peppercorns
2 cloves garlic
2 tbsps fresh coriander roots or stems
2 lemongrass stalks, tender midsection only, finely minced
2 tbsps oyster sauce
2 tbsps light soy sauce
2 tsps sugar
1 1/2 tsps Asian sesame oil
750 g boneless, skinless chicken thighs, cut into 4cm pieces
36 pandan leaves, each about 12 inches long by 2 inches wide
peanut …read more

Also known as Lemongrass Soup with Shrimp, is this week’s Seafood Sundays feature.
Lemongrass carries an aromatic citrusy scent that, along with the kaffir lime leaves, balances the heat of the roasted chili paste in this signature Thai dish.
Ingredients:
375 g large shrimp (prawns) in the shell
2 tbsps vegetable oil
4 lemongrass stalks, tender midsection only, smashed and cut into 2-inch lengths
6 slices fresh galangal or 3 slices dried galangal
6 green Thai chilis or 8 green serrano chilis, cut in half crosswise
6 cups chicken stock
8 kaffir lime leaves, spines removed
1-2 tbsps roasted chili paste, or to taste
1 cup drained canned straw mushrooms
4-inch piece …read more

Here is another new, tasty twist you can cook up using beef.  Thanks once again to my sister for this Thai recipe:
Ingredients:
2 pieces of beef schnitzel, cut into chunks
1/2 cup cashew nuts
1 small onion, diced
2 cloves garlic, chopped
2 spring onions, cut into 1 inch long
1/2 red bell pepper
1/2 green bell pepper
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp oyster sauce
1 1/2 tbsp chili paste with soya bean oil
2 tbsp cooking oil
2 mushrooms, cut into thin slices
1 carrot, thin slices (1 cup)
Procedure:
Heat oil in a pan, add garlic and onion. Cook fro 2 minutes. Add chili paste. Add beef and stir …read more

So I had some squid in the freezer, along with some of my delicious red curry paste — and about 3 hours to go before dinner. Yes, this isn’t one of those put-together-in-a-hurry kind of dishes, but it’s useful for some kitchen therapy, if you’re the kind of person for whom chopping and slicing can be relaxation. My favorite stuffing for squid is ground pork, spiced up a bit and mixed with some liver, but I didn’t have any and wanted to do something a bit different.