Ingredients 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out 4 tablespoons (60 g) panang curry paste 1/2 cup (95 g) brown onion, sliced thin 4 makrut lime leaves, fine chiffonade 1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin 1/2 tablespoon (10 g) tamarind paste 2 teaspoons (10 ml) fish sauce 1 teaspoon sugar 1 red bell pepper, sliced 1 zucchini, sliced into 1/4-inch rounds 1 cup (240 g) canned bamboo shoots, sliced 1/2 cup (95 g) Thai sweet basil leaves, roughly chopped Directions In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

Chicken Ramen Broth

INGREDIENTS:

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• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups reduced sodium chicken broth
• 4 ounces shiitake mushrooms
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons chopped chives

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
3. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. 
4. Serve immediately, garnished with eggs.

From: 

https://damndelicious.net/2014/10/13/easy-homemade-ramen/

Popcorn

https://www.recipetineats.com/homemade-movie-popcorn/

Thai Celery Salad with Peanuts

3 tbs olive olive oil
2 tbs lime or lemon
2 tsp fish sauce or liquid aminos
6 to 9 stalks of celery diagonally sliced thin
1 chive chopped
1 small red pepper or jalapeno
some cilantro
salted peanuts

Whisk all ingredients together.

Mint dressing

INGREDIENTS

• ½ cup extra-virgin olive oil or avocado oil
• 1 lemon, juiced
• ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
• 2 tablespoons honey
• 2 tablespoon Dijon mustard
• 1 cloves garlic chopped
• sea salt and pepper to taste

Combine all ingredients, emulsify in blender or whisk.

Kale pesto

1/4 cup olive oil
1 bunch parsley
1/2 cup basil
1 bunch kale
1 lemon
add spinach optional

process it.

cook 1 lb of pasta no oil just salt it

Tabouleh

Ingredients

• 2 bunches curly parsley
• 1 bunch mint leaves
• 5 scallions
• 3 medium tomatoes
• Red Onion - ½ small, finely chopped
• 1/2 English cucumber cubes small
• 2 lemons, juiced
• 1/4 cup olive oil
• 1 pinch salt and pepper, plus more to taste

1. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
2. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint.
3. Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.

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