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• Thai Pumpkin Curry
• Pad Thai
• Larb (Laab)

Thai Pumpkin Curry

Ingredients Needed:

• Yellow Curry Paste
• 1/2 Kabocha
• 1 tbsp oil
• 1 Can of Coconut Milk
• 1 Stalk of Thai Basil
• 1/2 yellow onion
• 1/2 one red bell pepper
• 1-2 Tea spoons of fish sauce
• Brown/coconut sugar to taste
• *Optional* About half a pound of Chicken

Directions:

1. Heat 1 tablespoon of oil in a pot over medium heat.
2. Place onions and red bell pepper into pot and saute until soft.
3. Cut chicken into bite sized cubes and cook in pot until browned.
4. Add in curry paste and mix until all contents are coasted with curry paste.
5. Shake can of coconut milk then add entire can to pot.
6. Cut Kabocha into bite sized pieces and add to pot.
7. Add Thai basil, use lid to cover pot and let simmer for 15mins, or until pumpkin is soft to preference.
8. Add fish sauce and/or sugar according to preference.

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Pad Thai

Ingredients Needed:

• Pad Thai noodles or flat rice noodles (May also be labled as rice sticks)
• Bean Sprouts
• 4 Eggs
• Crushed Peanuts
• Fresh Limes
• Pad Thai Sauce
• 1oz of Chives or Scallions
• 2 tbsp of oil
• *Optional* About half a pound of Chicken, Shrimp, or Tofu

Directions:

1. Boil noodles in pot until noodles are soft but not mushy.
2. Drain noodle water and let noodles rest in cold water.
3. Cut chicken into bite sized pieces.
4. Add oil to a pan and turn on the stove on middle heat. Add sliced chicken to pan and stir until the meat turns white.
5. Add in eggs and stir thoroughly until cooked.
6. Add in noodles, chives/scallions, bean sprouts and pad Thai sauce and mix.
7. Remove from heat and squeeze lime into noodles.
8. *Optional* Add crushed peanuts and stir.
9. *Optional* Add fish sauce to taste.

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Larb (Laab)

Ingredients Needed:

• 1 lb of sirloin ground beef (lean, good quality)
• 20 mint leaves
• 2-6 tblsp Thai fish sauce
• 6 shallots, peeled and sliced thinly crosswise
• 2 tblsp ground roasted sticky rice powder
• 1/2 cup chopped green onions
• 1 tblsp ground dried red chile pepper
• 1 lime
• 2 tbsp oil
• *Optional* 1/4 tsp dried galangal powder
• *Optional* Fresh Thai chiles

Directions:

1. Heat pan to medium and add oil and ground beef. Cook beef until browned.
2. Add in shallots, green onion, galangal powder and stir.
3. Add roasted sticky rice powder, ground red chili pepper and fresh thai chiles.
4. Add in fish sauce and squeeze lime juice then stir.
5. Remove ingredients from heat then add in freshly washed mint leaves.