Brandon King

Thai Spring Rolls

Curry with Chicken

Rice

Pita Bread

Sprite

Mint Ice Cream

Curry with Meat

1 pound beef, chicken or pork

1 onion, chopped

1 garlic clove, minced

1 Tbsp. sesame oil

1 Tbsp. oil

2 can coconut milk

1 small bottle Red Curry Paste

3 Tbsp. brown sugar

2 cans of diced potatoes

2 Carrots, peeled sliced and boiled

Dice meat saute with garlic and onion in  sesame oil.  In a separate pot,  combine coconut milk, curry paste, and brown sugar.  Stir over heat until sauce starts to simmer .  Add meat, onions and garlic.  Add cooked vegetables; simmer over low heat for 20 30 minutes Serve over rice.

Summer Rolls

    10 spring roll rice paper wrappers

    1 large carrot, peeled and julienned

    1 large cucumber, julienned (you can peel, but I don't)

    1/2 of a large red pepper, julienned

    1/3 cup chopped purple cabbage

    1 ounce cooked rice noodles/rice vermicelli (optional)

    1  package of mint

    handful fresh cilantro (and/or mint, basil)

    5 large green lettuce leaves (romaine, butter, etc), torn in half

Dip rice paper wrappers in a bowl of hot water to soften.  Place julienned vegetables along one edge.  Fold ends in, then roll and seal.  Serve with a dipping sauce of soy sauce mixed with teriyaki sauce.