mmm. fish.

http://thaifood.about.com/od/thaiseafoodrecipes/r/easyfishcurry.htm

This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. Includes vegetables for a healthy one-pot dish. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. A nice dish any time of year, but particularly warming during cool weather. And it's ready in just 20 minutes. Mmmmm...!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
3-4 fillets of fresh or frozen fish - any type (feeds 2-3 hungry people) - thaw if using frozen
handful of fresh mushrooms, sliced
1 red pepper, de-seeded and diced
1 medium tomato, cut into small pieces
handful of fresh basil
handful of fresh coriander
fresh lime or lemon wedges for garnish
RICH THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (or more to taste)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
2-3 kaffir lime leaves, fresh or frozen (available at Asian stores, usually in the freezer)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne, OR 1-2 tsp.chili sauce
Preparation:
First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
Pour the sauce into a wok (or large frying pan) and place over medium to high heat. Bring to a boil.
Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes.
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
Slide fish with curry sauce and vegetables onto a serving platter. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!

Corey's Tom Kha Gai

3 can Thai Kitchen Tom Kha soup
2 can coconut milk
4 cups chicken stock

2 chinese eggplant (long and skinny)
1 red pepper
1 green pepper
1 med yellow onion
1 Tbsp. olive oil
Sweet garlic chili sauce
salt

4/5 chicken thighs, diced

1. Put milk, stock and soup into large pot. Bring to boil.
2. Add chicken to boiling soup, return to boil
2. Chop veggies into bite sized pieces.
3. Stir fry veggies in oil, add to pot.
4. add salt and chili sauce to taste.