Thai Crab Curry

Ingredients
2 Tablespoons Thai Red Curry Paste
6 Tablespoons Coconut Milk
12 Crab Claws
2 Tablespoons Sugar
65g Canned Bamboo Shoots (drained)
150ml Thai Fish Stock (vegetable or chicken will do just as well)
1 Lime Leaf (if you can get hold of one)
1 Teaspoon Salt
A Splash of Oil
1/2 a Red Chilli (de seeded and finely sliced) and Coriander Leaves (roughly chopped) to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the oil in your frying pan then add the paste (unless your jar/packet of paste says that no oil is required) then melt the paste for 30 seconds, next add the rest of the ingredients, bring to the boil and simmer for 10 minutes, if the curry becomes to thick just add more stock)
2. Pour out into a serving bowl and garnish with coriander leaves and slices of chilli
   

Serves 4

Thai Red Curry and Prawn Pasta

Ingredients
500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon

The Good Bit

1. Cover the prawns in the curry paste and leave to marinate over night in a bowl.
2. Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
   
3. Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
   

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

Serves 4

Ginger Beef with Peppers

Ingredients
500g Steak (thinly sliced)
2 Teaspoons Soy Sauce
2 Tablespoons Sesame Oil
1in Fresh Ginger (finely sliced)
2 Teaspoons Vinegar
1 Teaspoon Salt
1 Teaspoon Cornflour
1 Clove Garlic (crushed)
1 Red Pepper (cored, de seeded and chopped into bite size chunks)
1 Green Pepper (cored, de seeded and chopped into bite size chunks)
1 Tablespoon Water
A Pinch of Chinese 5 Spice Powder
Thin Slices of Red Chilli (de seeded) to decorate.

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Put the steak in the mixing bowl along with the soy sauce, 1 teaspoon of the oil, the ginger, vinegar, water, salt and cornflour, mix well and leave to stand in a fridge for 20 minutes.
2. With the rest of the oil in the wok, heat the garlic and 5 spice for 30 seconds then add the marinated steak, stir fry over a high heat to colour the the meat evenly on all sides but still leave the middle a little pink, remove the meat and set aside.
3. Now stir fry the peppers for 3 minutes then add the meat back in for a quick 1 minute blast along with any remaining marinade, serve and garnish with thin slivers of red chilli
   

Serves 4

Spicy Ribs

Ingredients
1kg Pork Ribs (cut into 5cm strips)
A Splash of Oil
1/2 Teaspoon Chilli Powder
1inch Fresh Ginger (finely chopped)
1 Clove Garlic (thinly sliced)
Salt
for the sauce
4 Tablespoons Honey (clear)
4 Tablespoons Wine Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sherry
150g Tomato Purée
1 Teaspoon Chilli Powder
2 Cloves Garlic (crushed)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Garlic Press
1 Frying Pan

The Good Bit

1. Mix the sauce ingredients together in the bowl and set aside then sprinkle the ribs with salt.
2. Heat a good splash of oil in the frying pan and add the chilli powder, garlic and ginger and stir fry for 30 seconds, add the ribs and cook until golden brown, then reduce the heat and cook for a further 10 minutes.
3. Add the sauce to the pan, stir well, cover and cook for 25-30 minutes then serve.

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil upto 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Wok
1 Spatula

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

Serves 4

Fried Rice With Pork

Ingredients
150g Pork Fillets (sliced into bite size pieces)
3 Tablespoons Light Soy Sauce
1 Onion (sliced)
1 Clove Garlic (crushed)
2 Eggs (beaten)
1 Tablespoon Tomato Purée
1 Tablespoon Sugar
750g Rice (cooked already maybe from the day before)
A Splash of Oil
1/4 Cucumber (Thinly sliced)
1 Lemon (cut into wedges)
2 Tablespoons Fresh Coriander (roughly chopped)
1 Red Chilli (de seeded and thinly chopped) OPTIONAL


Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. It is a good idea to have all your vegetables ready and everything at hand near the cooker for this recipe as you have to move fairly fast. Heat the oil in the frying pan and add the garlic, stir frying for 1 minute, add the pork and 1 teaspoon of soy sauce and stir fry over a medium heat for about 5 minutes.
2. Drop the eggs in and really stir now (you don't want an omelette!!) for 2 minutes then add the tomato purée, sugar and the rest of the soy sauce along with the onion, keep stirring for 1 minute.
3. Now add the rice and cook for a further 5 minutes to insure all the rice is warmed through, stir very well, serve onto plates and top with the cucumber slices, chopped coriander and if you are using a chilli, sprinkle some of that on too!
   

Serves 4

Pork in Coconut Milk

Ingredients
750g Pork
2 Onions (quartered)
4 Red chillies
25g Mixed nuts
1 Teaspoon Thai Fish Sauce (or 1/2 teaspoon shrimp paste)
250ml Water
200ml Coconut Milk
1 Tablespoon Sugar
1 Lemon (juiced)
A Splash of Oil
Fresh Coconut Slices to garnish
Fresh Coriander (chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Zester
1 Blender/Food Processor
1 Frying Pan
1 Spatula
1 Ladle

The Good Bit

1. Put the onion, nuts, chillies, fish sauce and 1 tablespoon of water into the blender and blend until you have a paste, once this is scoop into the frying pan with a splash of oil and heat for 4 minutes over a low heat, then add the pork and cook until evenly coloured and coated with the paste.
2. Pour in the water and add a pinch of salt, cover and cook for for 30 minutes. At this stage add in 200ml (1/2 a 400ml can) of coconut milk, leave the lid off now and simmer for a further 15 minutes, stirring occasionally.
3. Finally drop in the sugar and 1 tablespoon of lemon juice, give it a good stir then ladle into bowls, to be fancy you can garnish with strips of fresh coconut, a sprinkle of chopped coriander leaves and for a touch of red, a couple of thin strips of red chilli,
   

Serves 4

Nuts About Noodles

Ingredients
170g Noodles (cooked to packet instructions in vegetable stock or vegetable flavoured noodles)
2 Tablespoons Clear Honey
2 Tablespoons Dark Soy Sauce
1inch Piece Ginger (grated)
4 Cloves Garlic (finely chopped)
4 Carrots (julienne the best you can)
1 Red Pepper+ 1 Yellow Pepper (seeded and sliced)
350g Broccoli Florets (small is better)
200g Mushrooms (sliced)
12 Spring Onions (roughly shredded)
100g Cashew Nuts
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Cup
1 Large Frying Pan/Wok

The Good Bit

1. Cook the noodles in a bowl of vegetable stock (yes, i cheat here, whack the noodles in a bowl, add a couple of crumbled stock cubes and then cover with boiling water, they will cook like this or you can help them on their way in a microwave for a minute)
2. Drain the water keeping a little back in a cup and add the honey and soy sauce and 2 tablespoons of hot vegetable stock. Meanwhile heat the oil in your frying pan and cook all the ingredients except the spring onions and nuts for 4 minutes, then toss in the onions and cook for another minute until they are just softened.
3. Throw in the noodles and sauce and give a good stir, serve topped with a sprinkling of the cashew nuts.

Serves 4

Thai Vegetables With Couscous

Ingredients
1 Onion
650g Mixed Vegetables (get these from the freezer section in your local shop or make your own, carrot, green beans, celery, broccoli that sort of thing, Cut to bite size strips)
2-3 Teaspoons of Thai Red Curry Paste.
300 ml Vegetable Stock
250g Couscous
350ml Water or Vegetable Stock (boiling)
1/2 400g Can Coconut Milk
50g Chopped Peanuts
A Splash Of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl
1 Spoon

The Good Bit

1. Heat the oil in the frying pan and cook the onion until soft, 3-4 minutes, if you are using carrots fry them for 2 minutes before adding any other vegetables, add the rest of the vegetables and cook for 3 minutes.
2. Pour in the the first lot of vegetable stock and mix in the curry paste, cover and simmer for 10 minutes until all the vegetables are soft and tender.
3. Meanwhile in the bowl, place the couscous and add the second lot of stock or boiling water, allow this to stand for 5 minutes, fluffing it up 2-3 times with a fork.
4. When the vegetables are ready, pour in the coconut milk, heat through, serve on a bed of the couscous and sprinkle over the nuts.
   

Serves 4

Thai Omelette

Ingredients
1 Onion (thinly chopped)
2 Cloves Garlic (thinly chopped)
2 Tablespoons Chopped Green Beans
2 Tablespoons Chopped Asparagus
3 Baby Sweetcorn (thinly sliced)
1 Tomato (diced)
4 Shiitake Mushrooms (sliced)
1 1/2 Teaspoons Sugar
2 Teaspoons Soy Sauce
50ml Water
Pinch of Salt
Oil
3 Eggs (beaten)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Medium Bowl
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. Heat 3 Tablespoons of groundnut oil in the pan (olive will do) fry the onion and garlic for 30 seconds then add the rest of the vegetables, the soy sauce and the sugar and stir fry for another 4 minutes.
2. Take out of the pan and set aside, wipe the pan clean and add another dash of oil then pour in the egg and swirl it round to cover the bottom of the pan, with the spatula keep lifting the edges of the omelette to make sure it doesn't stick, when the omelette is almost firm drop the filling in the centre.
3. Fold the edges, top and bottom over the filling to create an oblong parcel then serve and carve into 4 slices. you can add a topping of fried basil leaves for extra flare, a couple of basil leaves in the pan once your done, take out when they are wilted (seconds)
   

Serves 4

Simple Chow Mein

Ingredients
250g Cooked Chicken Cut Into Strips (supermarkets do flavoured packets that are ideal)
1 Large Onion (finely chopped)
1 Red Pepper (finely chopped)
200g Mange tout or Sugar Snap Peas (halved lengthways)
200g Bean sprouts
200g Noodles
A Splash of Olive Oil
Dark Soy Sauce
1 Jar Sweet Chilli Sauce

Equipment
1 Sharp Knife
A Chopping Board
1 Large Wok
1 Spatula
A Large Pan of Boiling Water
1 Wooden Spoon

The Good Bit

1. Heat the oil in the wok then add the onion and pepper and stir fry until the onion turns golden, add the chicken and heat a while longer whilst you cook the noodles.
2. Cook the noodles in the boiling water following packet instructions (usually 3-5 minutes if you keep the water boiling) With the wooden spoon, crush a strand of noodle against the side of the pan, if it splits easily the noodles are done! if not cook a little longer.
3. Add the bean sprouts and mange tout to the wok and fry for 1 minute (no longer, you want these to be crunchy)
4. Drain the water and add the noodles to the wok along with a good dollop of soy sauce (2 tablespoons or so) and a good dollop of sweet chilli sauce (again 2 tablespoons should do) stir in well and mix everything together and get it all coated in the sauce, cook for 2-3 minutes then serve. (bowls is a good idea but plates work, and if you have one of those pasta serving spoons they help too, otherwise, good luck, don't get too messy)
   

Serves 4

Thai Red or Green Curry

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Jar/Sachet Thai Red/Green Curry Paste (red is hotter, i'll be showing how to make your own at a latter date)
1 400g Can Coconut Milk
1 130g Can of Sweetcorn (drained)
250g Rice (anything but pudding)
A Splash of Olive Oil

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
a Spatula
1 Wooden Spoon
1 Colander

The Good Bit

1. Heat the oil in your frying pan and fill the large pan 2/3rds full with water, add salt and bring that to the boil.
2. Fry the chicken until it begins to brown on all sides, add the given amount of Thai green or red curry paste (usually 2-3 tablespoons, check the packet) and stir very well, then add the coconut milk and sweetcorn and brink to a low simmer, stirring occasionally.
3. Add the rice to the water and cook according to packet instructions (10-15 minutes), when you think the rice is done TRY it, if it's still a little hard cook a little longer. Pour the rice into a colander and rinse with a kettle full of boiling water.
4. Once the rice is done, serve in a ring on 4 plates and spoon in the red or green curry.

Serves 4

Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4

Chicken and Mushroom Noodles

Ingredients
4 Chicken Breasts (cut into bite size chunks)
1 Handful Spring/Salad Onions (sliced into 1cm strips)
200g Mushrooms (sliced)
1 Bottle Oyster Sauce
200ml Chicken Stock
200g Spinach Leaves (150g Salad Leaves if spinach is not available)
400g Egg Noodles
Olive Oil
1 Tablespoons Black Pepper Corns (crushed)

Equipment
1 Wok
1 Large Pan (2/3rds full with salted boiling water)
1 SHARP Knife
1 Chopping Board
Something to crush your pepper corns with (i use a piece of kitchen paper and the blade of my knife)

The Good Bit

1. Begin to cook the noodles to packet instructions (3-4 minutes) and meanwhile heat a little oil in the wok and cook the chicken until browned on all sides.
2. Add the mushrooms, onion and pepper corns and stir fry for 2 minutes, then add the oyster sauce, the stock and the spinach (or salad leaves) and cook for 2 minutes or until the leaves have wilted. (Don't cook for too long at this stage)
   
3. Whilst this is cooking, your noodles should be done, take them off the heat and drain (i use a colander for this but it's not necessary if you have lids for your pans)
4. Divide the noodles between 4 plates and dollop on some of the chicken mixture!

Serves 4

Kung Po Chicken

Ingredients
250g Chicken Breast (chopped into chunks)
1 Egg (split and only the white used)
1 Green Pepper (cored, seeded and chopped into chunks)
1 Spring Onion (chopped diagonally into inch long chunks)
1 Fresh Ginger (grated or thinly sliced)
4 Dried Chillies or 1 teaspoon chilli powder (take the seeds out and cut thinly)
2 Tablespoons Yellow Bean Sauce
1 Teaspoon Sherry
125g Nuts (not salted, peanuts, walnuts, cashew or almond)
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Wok
1 Spatula
1 Large Pan 2/3rds full boiling salted water (for the rice)

The Good Bit

1. Get the rice on first then in the bowl mix in in this order the chicken, a pinch of salt, 1/3rd of the egg white and the cornflour.
2. Heat the chicken then in the wok until it browns, take out and set aside. Now stir fry the spring onion, ginger, chilli and pepper for about 1 minute then put the chicken back in along with the yellow bean sauce and sherry, stir well and cook for a further minute, lastly just before you serve up, chuck in the nuts.
   

Serves 4

Chicken Chop Suey

Ingredients
125g Chicken (chopped into chunks)
1 Onion (chopped thinly)
1 Carrot (julienne/grated)
1 Green Pepper (julienne/grated)
125g Bean Sprouts
1 Egg (split, white is all we need)
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
2-3 Tablespoons Chinese stock (or water)
2 Teaspoons Cornflour
1/2 Teaspoon Sugar
Pinch of Salt
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Glass
1 Mixing Bowl
1 Wok
1 Spatula

The Good Bit

1. Mix the cornflour into a paste in the glass with 3 teaspoons of water, then in the mixing bowl in this order mix in the chicken, a pinch of salt, 1/4 of the egg white and the paste you have just made.
2. Stir fry the chicken in a splash of oil until it is no longer pink, it should be white all over, take out of the wok and set aside. Add all the vegetables apart from the bean sprouts and cook for about 2 minutes then add the bean sprouts and fry off rapidly for a few seconds.
3. Now add back in the chicken, another pinch of salt, the sugar, soy sauce and sherry mix this well then add in the stock or water, give it a good stir then serve, for authenticity you can sprinkle over a dash of sesame oil if you like.
   

Serves 4

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

Serves 4

Chicken with Coconut Milk

Ingredients
4 Chicken Breasts (cut into strips)
6 Cardamom Pods
6 Cloves
2 Inch Cinnamon Stick
1 Onion (finely chopped)
1 Inch Ginger (chopped)
3 Green Chillies (de seeded and thinly sliced)
4 Tablespoons Lemon Juice
1 Teaspoon Turmeric
200ml Coconut Milk
1 Red Pepper (thinly sliced to garnish)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan
1 Spatula

The Good Bit

1. Quickly fry the chicken off in the pan in a splash of oil until it begins to brown, remove and set aside. Add a splash more oil to the pan and fry the cardamom cloves and cinnamon for 1 minute.
2. Turn down the heat and add the onion and cook for 5 minutes, whilst this is doing, blend the garlic, ginger, chillies and lemon juice into a smooth paste, add into the frying pan along with the turmeric and cook for another 5 minutes.
3. Pour in the coconut milk, season and bring to the boil, add in the chicken and simmer for 15 minutes.
4. Serve when done, with a garnish of red pepper strips, these can ever be raw or quickly fried.
   

Serves 4

Beef and Bok Choy

Ingredients
1 Bok Choy or 250g Salad Leaves (torn into pieces)
500g Steak (Pieces/Cubes Whatever is cheap)
150g Mangetout or Similar
150g Baby Sweetcorn (most supermarkets do these in a pack with mangetout, BONUS)
6 Spring/Salad Onions (chopped into cm long pieces)
2 Red Peppers (cut into thin strips)
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
A Splash of Oil
Noodles or Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Wok
A Steamer (optional)
1 Spatula

The Good Bit

1. Steam your bok choy (or heat in a wok with a little water) until they start to wilt, remove and keep warm if you can.
2. Add a splash of oil to your wok (clean and dry it if you have just done your leaves in it), fry the beef until it just begins to brown on all sides, then add the mangetout, sweetcorn, spring onions, pepper, oyster and fish sauces and the sugar.
3. Stir fry (fry over a high heat but keep the food moving with your spatula) for 3 minutes or until the peppers just begins to go soft, serve this onto a bed of the bok choy or salad leaves with noodles or rice.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4