Sweet and Sour Sauce Fried with Chicken ไก่ผัดเปรี้ยวหวาน

Ingredients:

1. 400 grams of Chicken, cut into bite sized pieces

2. 1/2 cup plum sauce

3. 1/3 cup sugar

4. 1 onion, sliced

5. 2 tomatoes, sliced

6. pineapple, cut into small cubes

7. 1 tablespoon soy sauce

8. 1/2 teaspoon concentrated tamarind paste

9. 1 cup vegetable oil for deep frying

10. Cucumber sliced to small pieces

Preparations :

1. Heat oil in a pan on medium heat, when oil is hot, add chicken until cooked

2. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

3. Add chicken, onion, sliced tomatoes, pineapples in sweet & sour sauce,cucumber and continue stirring in the sauce until they stick together. Transfer to a serving dish.

Chicken Green Curry

Ingredients :

1. Vegetable oil 2 tbsp
2. Palm heart
3. Coconut milk 2 cups or 16 fl.oz.
4. Green curry paste, (Kaeng khiao wan paste) 3-4 heaped tbsp.
5. Chicken, sliced 1 1/2 lbs/ 24 oz.
6. Fish sauce 3-4 tbsp.
7. Sweet basil leaves, (bai horapha) 1/2 cup

Directions:

1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn.

2. Add a little of the coconut milk to the curry paste to soften the paste making it more spread able. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching.

3. Add the sliced chicken and stir. Bring the curry back to a boil and cook the chicken until done. Add palm heart stir for 3 minutes. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basil leaves and garnish with red spur chili peppers.

4. Serve this dish with rice