Beef Green Curry

400 grams beef
3 tbsp green curry paste
2 cups coconut milk
5 small eggplants, quartered
2-3 red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf
1-1/2 tbsp fish sauce
1-1/2 tsp palm sugar
1 tbsp cooking oil

sweet basil leaves and red chili slices for garnish
Slice the beef into thin pieces, about 3 cm thick. ~~Saute the curry paste in allover medium heat until fragrant, reduce the heat, gradually add )’12 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
Add the beef and kaffir lime leaves, continue cooking for 3 minutes untii fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
Serves 4

Phla Goong Spicy Prawn Salad with lemongrass

200g. Prawns
2 tbs. Lemongrass, finely chopped
3-5 Chillies, finely chopped
2 tbs. Shallots, finely chopped
2 tbs. Kaffir lime leaves, finely chopped
1 tbs. lime juice
3 tsp. Fish sauce
2 tsp. Sugar
mint leaves for garnish

1. Clean prawns, Slit the prawn lengthwise
2. Mix lemongrass, lime juice, chillies, fish sauce, shallots, kaffir lime leaves,sugar and mint together in a small bowl. This creates a spicy dressing.
3. Pour the spicy dressing over prawns.
4. Garnish with mint leaves.

Dorchester BBQ Sauce

100ml Ketchup
100ml HP sauce
juice 1 lime
dash Tabasco
75ml Coke
dash Worchester
Salt
3-4 Cloves garlic
Coriander
30ml Olive Oil
black pepper

mix together dump in chicken and leave to marinade for at least 1 hour preferably overnight.