1: This Cookbook is inspired by all of the talented cooks in the family.
6: Greg's Thai Curry | Notes: The flavor comes from the curry, by itself not hot. Adjust heat with hot peppers. Coconut milk, curry paste, fish sauce, and water chestnuts usually in grocery store in Asian section. Ingredients: 2 cans coconut milk, 2 tablespoons curry paste (red, green, or yellow), 1 pound chicken tenders, 3 tablesppons fish sauce, 2 cans sliced water chestnuts drained, Small bag frozen corn, 1 red bell pepper sliced into thin strips, 6 tiny asian peppers whole (to protect those that are sensitive to heat) or 2 larger hot peppers sliced into thin strips, 1 cup basil leaves, and 2 limes. Directions: Add coconut milk, fish sauce, and curry paste to large sauce pan over medium heat. Stir in curry paste and bring to boil. Add chicken tenders and cook for about 10 minutes at a low boil. Add water chestnuts, corn, red pepper, hot pepper, basil, and juice of 2 limes and cook at a low boil for about 10 minutes. Serve over rice. Should serve 4.
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
13: "There is no love sincerer than the love of food." ~George Bernard Shaw