Thai Beef Salad

Thai Beef Salad
Cook a top round sirloin in a skillet, seasoned with salt and pepper. Cook until medium-well. Remove from pan and let rest. Cut tomatoes into eighths. Cut cucumbers into half-moon slices. Thinly slice part of a red onion. Finely chop cilantro. Juice limes into salad. Add powdered vinegar (for sushi rice) and some sugar. Add salt and pepper to taste. Thinly slice beef. Add to salad. This is best when it is at room temperature.

Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

1-2 TBS Thai Kitchen brand Red Curry Paste (2 TBS of each will be moderately spicy)
1-2 TBS Mae Ploy brand Red Curry Paste (I get mine from Many Lands)
1-2 TBS Olive oil or other cooking oil
2 Cans Coconut milk
8 oz. Box Chicken Stock
½ Red Bell Pepper, cut into strips
½ Green Bell Pepper, cut into strips

1 Can Lychee (remove hard interior, I found these at Macey’s, also at Many Lands)
½ Can Pineapple chunks, halved
3 Large VineRipe Tomatoes, peeled and cut into wedges
½-1 Cup frozen peas
2 Chicken breasts, roasted & skinned (I get this from Costco and just use the breast meat)
2-3 TBS Basil, cut into thin strips

Combine curry pastes with olive oil in a pot and heat on medium heat for a few minutes, mixing constantly. Add coconut milk (a little bit at a time at first, whisking to avoid lumps) and chicken stock. Add bell peppers and simmer until peppers are tender. Add everything else except for basil and cook until everything is warmed through. Add basil and salt to taste.