Set Menua Recipe

Prepare satay chicken

Slice chicken thighs into 1/2-inch strips. In a bowl combine satay marinade ingredients: 1/2 cup coconut milk, 2 tsp red curry paste, 1 tsp turmeric, 1 tbsp fish sauce and 1 tsp brown sugar. Add chicken, toss to coat, cover and refrigerate at least 30 minutes (preferably 2 hours). Soak bamboo skewers in water 30 minutes before grilling.

Skewer and cook satay

Thread marinated chicken onto skewers. Preheat grill or grill pan to medium-high. Grill 3-4 minutes per side until charred at edges and cooked through (internal temp 165°F/74°C). Keep warm and serve with peanut sauce and lime wedges.

Make peanut sauce

In a small saucepan combine 1/2 cup peanut butter, 1/2 cup coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice and 1 tsp brown sugar. Warm gently over low heat, whisk until smooth. Add 1/4 tsp red chili flakes to taste. Adjust thickness with water; sauce should be pourable. Keep warm.

Prepare vegetable spring roll filling

Shred or finely chop cabbage and carrot, thinly slice onion, and rehydrate glass noodles per package; drain and chop. Toss together to make about 3 cups of filling. Season with 1/2 tsp salt and a pinch of pepper. Optionally sauté quickly in 1 tsp oil for 1-2 minutes to soften and remove excess moisture, then cool.

Assemble and fry spring rolls

Place a spring roll wrapper on a clean surface, spoon about 2-3 tbsp filling near one edge, top with a few cucumber slices. Fold sides in and roll tightly, sealing edge with a dab of water. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry spring rolls in batches 3-4 minutes until golden and crisp, turning once. Drain on paper towels.

Prepare prawn batter and fry

Pat prawns dry and season with 1/2 tsp salt and 1/4 tsp pepper. Make batter by combining 3 tbs flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp pepper and 3 fl oz cold sparkling or ice water; whisk lightly — batter should be slightly thick but airy. Heat oil to 350°F (175°C). Dip each prawn into batter and immediately fry 2-3 minutes until crisp and pale golden. Drain on paper towels and serve with lime wedges.

Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 3 tbsp green curry paste and fry 1-2 minutes until fragrant. Slowly add 14 fl oz coconut milk, stirring to combine with the paste. Bring to a gentle simmer.

Add sliced chicken to the simmering coconut milk and cook 5-7 minutes until nearly cooked through. Stir in 1.5 tbsp fish sauce and 1 tsp palm or brown sugar. Add eggplant, bamboo shoots, kaffir lime leaves (if using) and simmer 5-6 minutes until vegetables are tender and chicken is fully cooked.

Taste and adjust seasoning with extra fish sauce or sugar as needed. Stir in fresh basil leaves and sliced bird's eye chili if using, remove from heat and keep covered until serving.

Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add minced garlic and stir-fry 20-30 seconds until fragrant but not brown.

Add harder vegetables first: broccoli and carrots. Stir-fry 1-2 minutes, then add snow peas, baby corn and mushrooms. Stir-fry another 1-2 minutes until vegetables are bright and almost tender-crisp.

Stir together 2 tbsp oyster sauce, 1 tbsp light soy sauce and 2 tbsp water/stock. Mix 1 tsp cornstarch with a little water to make a slurry and add to the sauce. Pour sauce over vegetables, toss to coat and cook 30-60 seconds until sauce slightly thickens. Remove from heat and adjust seasoning with salt if needed.

Rinse 2 cups jasmine rice under cold water until water runs clear. Drain. Combine rinsed rice, 2.5 cups water and 1/4 tsp salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover and simmer 12-15 minutes until water is absorbed.

Turn off heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving hot.

Brew 4 servings of coffee or tea using 32 fl oz hot water according to your equipment (drip brewer, French press, or steep tea bags 3-5 minutes). Serve with milk and sugar on the side.

Divide steamed jasmine rice among 4 plates or bowls. Spoon green curry alongside or over rice. Arrange 3 satay skewers per portion with a small ramekin of peanut sauce. Add 2 vegetable spring rolls and 3 battered prawns per portion to the appetizer plate. Add a portion of stir-fried vegetables. Garnish with fresh cilantro or Thai basil and lime wedges. Offer coffee or tea after the meal.