• 1 lb Chicken breasts 1/2" x 1/2" strips
  
• 1/4 cup Green onions chop coarse
  
• 2 tbsp Curry powder/paste (Thai Red)
  
• 1 tbsp Garlic chop fine
  
• 1 tbsp Ginger chop fine
  
• 1 tbsp Lemon grass chop fine
  
• 1 tbsp Galangal chop fine
  
• 1 tsp Chili paste
  
• Peanut oil
  
• 1 cup Coconut milk
  
• 2 tbsp Peanut butter
  
• 2 tbsp Roasted peanuts crushed
  
• 1 tbsp Fish sauce
  
• 1/2 tbsp Palm sugar
  
• 2 cups Snow peas or Brocolli florets
  

Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to coat. Set aside for 20 minutes.

If using brocolli, blanch 2 minutes.

Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.

Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken.

If using snow peas, add and simmer until color changes.
If using brocolli, add and simmer until heated through.

Serve over rice.

• 2 lb Chicken parts
  
• 2 cups Coconut milk
  
• 3 tbsp Galangal chop fine
  
• 3 tbsp Garlic chop fine
  
• 1 tbsp Lemon grass chop fine
  
• 3 tbsp Golden mountain sauce
  
• 3 tbsp Oyster sauce
  
• 1 tbsp Curry powder (Thai Yellow)
  
• 1 tbsp Sesame oil
  
• 1 tbsp Palm sugar
  
• 1/2 tsp White pepper ground
  

Pour over chikcen parts, mix to coat, marinate overnight.

Preheat oven to 500F.

Place chicken on rack over drip pan in oven, reduce heat to 350F, bake 1 to 1-1/2 hours, until golden brown.

Yield - 12 pieces approximately

• 2 cups Fish or chicken stock
  
• 1/4 cup Shallots slice thin
  
• Fish sauce to taste
  
• 2 tbsp Lime juice
  
• 1 tbsp Garlic slice thin
  
• 1 tbsp Lemon grass slice thin diagonally
  
• 1 tsp Chili paste
  
• 2 Lime leaves (Kaffir)
  
• 6 oz. Rock cod or any firm white fish cut into 6 pieces
  
• 6 Mussels cleaned and debearded
  
• 6 Prawns shelled and de-veined
  
• 6 Scallops
  
• 2 Squid cleaned
  
• 2 Snow crab legs
  
• 1/2 cup Coriander leaves
  

Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

Add the scallops and crab legs. cover and boil for another 30 seconds.

Add the prawns and squid. Remove from heat and stir to mix.

Serve garnished with coriander leaves.