Chicken Coconut Soup

1 cup sliced chicken breast 1 can (14 fl. oz.) coconut milk 1 cup chicken stock or water 3-4 pieces galangal, sliced and crushed 2-3 pieces lemon grass, sliced ½ cup oyster mushrooms 3 kaffir lime leaves, torn 1-3 red chilies, sliced 2-3 tbsp fish sauce 2 tbsp lime juice ¼ cup coriander leaves (as garnish)

Heat coconut milk and stock (or water) in a pot. After boiling, add galangal and lemongrass, and stir and cook until fragrant. Add chicken and cook through. Add mushrooms, fish sauce and kaffir lime leaves, and cook for a few minutes until mushrooms are cooked. Add the red chili. Turn off the heat and add lime juice. To serve, garnish with coriander leaves.

Serves 2

Chicken Yellow Curry

1 jar WATCHAREE’S Thai Yellow Curry Sauce 1-2 chicken breasts, cut into chunks 1 medium potato, cut into cubes 1 small yellow onion, cut into wedges

Heat oil in a wok over medium high heat. Add curry paste and sauté until fragrant. Add coconut milk, seafood or chicken and cook through. Add steamed rice and eggplants, and stir well until eggplants are nearly cooked. Add basil leaves, red chili and kaffir lime leaves.

Serves 2