Thai chicken (or beef) satay kebabs

• 700g chicken breast (or beef top round)
• 1/2 cup Thai soy sauce
• 1/2 Tablespoon ground ginger
• 1 clove garlic, minced
• 1 Tablespoon white vinegar
• 1 green onion, finely chopped
• 1 Tablespoon of honey
• 10 8-inch wooden skewers, soaked in water and drained

Remove any visible fat from the chook. Cut into very thin slices and place in a large resealable plastic bag.

In a small serving bowl, combine the Thai soy sauce, ginger, garlic, vinegar, green onion and honey and pour over the chicken.

Seal the bag, removing as much air as possible, and refrigerate for 12 hours to let the marinade soak in.

Lightly coat a hot grill with Thai rapeseed oil and preheat for 5 minutes. Thread the chicken slices through the skewers. Discard the marinade. Grill the chicken for 3-4 minutes, or until browned.

Serve hot on rice with loads of Thai peanut sauce.

Thai chilli & lime dip (Jaew)

You can make jaew any number of ways with any number of different ingredients, it's one of those wonderful recipes where everyone has their own secret way of making it. Jaew is a slightly smokey and less sweet dipping sauce that goes hand in hand with Thai sweet chilli sauce, serve them side by side with starters, or as sauces on main meals.  Tweak quantities to suit your tastes.

• 1/4 cup of diced shallots (or onions in a pinch)
• 1/4 cup of chopped coriander leaves
• 1/2 teaspoon of galangal powder (if you can get hold of it)
• 1/3 cup of Thai fish sauce
• Juice of one fresh lime
• 2 teaspoons of brown sugar
• 1 tablespoon of toasted rice powder
  (try hard to find this, it makes all the difference to you dishes)
• 1 Tablespoon of dried red chilli flakes

Simply mix thoroughly & keep in the fridge until 10 minutes before serving.

Chicken & Cashew Nuts

• 150g - 200g assorted vegetables, sliced equally
• Broccoli
• Cauliflower
• Carrot
• Baby corn
• Cabbage
• Mushroom
• Zucchini
• 150g thinly sliced chicken breast
• 50ml Thai Rapeseed Oil (Canola)
• 80g Cashews
• 50ml chicken stock or water

Heat a fry pan or wok and add 50ml of Thai Rapeseed Oil. Wait until the oil is hot and add chicken just before oil starts to smoke. The chicken should be cooked just as the oil has evaporated. Add vegetables at the same time as 10 - 15ml of chicken stock. Stir fry and add extra stock a little at a time so the wok stays HOT and veggies stay crisp and don’t stew. After 2 - 3 minutes and no excess stock is left in the wok, add 50ml of Thai Stir Fry Sauce and cook for approximately 1 minute. Serve and enjoy.
Serves 1-2.

Chicken Peanut Stirfry

• 150g - 200g assorted vegetables, sliced equally
• Broccoli
• Cauliflower
• Carrot
• Baby corn
• Cabbage
• Mushroom
• Zucchini
• 150g thinly sliced chicken breast
• 50ml Thai Rapeseed Oil (Canola)
• 80g Thai Peanut Sauce
• 50ml chicken stock or water

Heat a fry pan or wok and add 50ml of Thai Rapeseed Oil. Wait until the oil is hot and add chicken just before oil starts to smoke. The chicken should be cooked just as the oil has evaporated. Add vegetables at the same time as 10 - 15ml of chicken stock. Stir fry and add extra stock a little at a time so the wok stays HOT and veggies stay crisp and don’t stew. After 2 - 3 minutes vegetables should be cooked. Spread the veggies and add the Thai Peanut Sauce to the middle of the wok, stirring until it becomes warm and liquid. Mix throughout chicken and veggies for another minute and serve. Serves 1-2.