Ingredients:

4 boneless, skinned chicken breast halves or 1 lb 10 oz sirloin steak, trimmed

Marinade:

1 small onion, finely chopped

1 garlic clove, crushed

1 small piece of ginger-root pealed and grated

2 tbs dark soy sauce

2 tsp chili powder

1 tsp ground coriander

2 tsp dark brown sugar

2 tbsp lemon juice

1 tbsp vegetable oil

Sauce:

1 1/4 cups coconut milk

1/3 cup crunchy peanut butter

1 tbsp fish sauce

1 tsp lemon juice

Pinch of salt and pepper

Directions:

1. Using a sharp knife, trim any fat from the chicken or beef then cut into thin strips (About 3 to 4 inches long)
2. To make the marinade, place all ingredients in a shallow dish and mix well. Add the chicken or beef strips and stir in the marinade until well coated. Cover with plastic warp and leave to marinate for 2 to three hours. Or overnight in the refrigerator.
3. Remove the meat from the marinade and thread the pieces, concertina style, on thin wooden skewers.
4. Broil the chicken and beef satays for 10 minutes, turning and brushing occasionally with the marinade, until cooked through.
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce, and lemon juice in a saucepan. Bring to a broil and cook for 3 minutes. Season to taste.
6. Transfer the sauce to a serving bowl and serve with the cooked satays.
7. enjoy!

Ingredient:

1 full cup long-grain rice

4 tbsp vegetable oil

2 garlic cloves, chopped finely

8 scallions, trimmed and sliced finely

1 small red chili, seeded and chopped finely

1 tbsp red curry paste or 2 tbsp chili sauce

1 red bell pepper, cored, seeded and chopped

3/4 cup green beans, chopped

1 1/2 cups cooked peeled shrimp or chopped cooked chickenn

2 tbsp fish sauce

Cucumber slices to garnish

Shredded scallions to garnish

Directions:

1. Cook the rice in plenty of boiling lightly salted water until tender, about 12 minutes. drain, rinse with cold water and drain thoroughly
2. Heat the vegetable oil in a wok or large skillet until the oil is really hot
3. Add the garlic to the wok or skillet and gently fry for 2 minutes until golden.
4. Add the chili and scallions and cook, stirring for 3 to 4 minutes.
5. Add the red curry paste or chili sauce to the wok or skillet and fry for 1 minute, then add the red bell pepper and green beans. Stir-fry briskly for 2 minutes.
6. Tip the cooked rice into the wok or skillet and add the shrimp or chicken and the fish sauce. Stir-fry over a medium-high heat for about 4-5 minutes, until the rice is hot.
7. Transfer the chili fried rice to warm serving dishes, garnish with cucumber slices and shredded scallion and serve.
8. Enjoy!