Gang Kiew Whan Gai ( Green Curry with Chicken )

Pour thick coconut milk into a pan over mediumheat, stir continuously for about 5 minutes.
Add green curry paste and continue to stir over moderately high heat until it become thick and fragrant.
Add chicken and thin coconut milk. Bring to boil, gradually stir.
Add kaffir lime leaves, aubergines and chilles (remain some chilles for garnish). Cook about 10 minutes, add fish sauce, sugar and sweet basil leaves.
Serve in abowl, garnish with sweet basil leaves and chillies.

Khao Phad : Classic Thai Fried Rice

Put the cooked rice in a large bowl and toss it gently to seperate the grain.
Place a pan over medium high heat. Heat the oil, making sure to coat the side of the pan. Add the garlic and cook until it is aromatic and become brown.
Add the meet of your choice, cook for 1 minutes.
Break the eggs into the pan and stir fry for about 1 minute. Add the rice and stir fly, turn the rice over, continue to stir fry for a few minutes.
Add the soy sauce, sugar, pepper and spring onions. Stir fry for 1 minute. Serve with classic Thai Dipping Sauce.

Classic Thai Dipping Sauce

To mak the classic Thai Dipping Sauce, combine all of the ingredients in a small serving bowl. Stir until mix thoroughly.
It will keep for up to 2 weeks and can be serve with any Thai dish : soup, grilled meet, curries and noodles.

Make the soup, boil chicken in pot 1 to 2 minutes then add lemongrass, chillies, galangal and kaffir lime leaves.
Stirr occasionally add fish sauce, shrimps and mushrooms. Cook until shrimps are pink.
Add onions, lime juice and roasted chilli paste, lower the heat cook for 3 minuted. Can add more fish sauce and lime juice as you want.
Serve in bowl, may be topping by trimmed coriander.