Evil Jungle Sauce Recipes

Steps:

• heat oil add chili and lime zest.
• add green bean.
• add bell pepper
• add lemon grass.
• add bamboo and water chestnuts.
• add corn.
• add shrimp.
• add mushrooms
• add coconut milk
• add soy sauce
• add fish sauce add lime juice
• cook just til shrimp is pink
• pour over cabbage top with basil.

Steps:

• Pound the peppers, lemongrass and lime leaves to a paste. (Or slice them with a knife, then salt them lightly, then keep chopping the pile until they are paste-like.).
• Heat the oil in a skillet and add the paste; fry until fragrant.
• Add the chicken or tofu and cook until chicken is cooked through (or tofu is nice and hot). Add the basil and fish sauce to taste. Serve on thinly shredded cabbage.

Steps:

• Cut chicken in to thin strips (approximately 2 inches long).
• Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
• Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
• Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
• Add chicken to the pan and continue cooking for 5 more minutes.
• Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!).
• Serve atop the bed of cabbage and enjoy.

Steps:

• Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
• Mix cornstarch and water together and add to the coconut mixture to thicken.
• The sauce should be able to coat the back of a spoon.
• Before serving, swirl in a little unsalted butter ot make the sauce look glossy.
• Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.

Steps:

• Cut mixed vegetables into thin strips.
• Grind red chili peppers, and lemon grass in a blender or with mortar.
• Heat oil to medium high and sauté pepper mixture for 3 minutes.
• Stir in coconut milk and cook for 2 minutes.
• Add vegetables and cook for 5 more minutes.
• Stir in basil.
• Serve on a bed rice or noodles.

Steps:

• Combine first 11 ingredients into small pot and simmer to keep warm. Add as much or as little of the curry to desired taste. I typically measure nothing. Just add until I get my desired taste. Prepare rice noodles according to directions on package. Sauté onions and and sliced chicken in pan with extra virgin olive oil, salt, pepper and lime juice to taste. Slice and prepare all vegetables. Sauté mushrooms until desired tenderness in a little oil, add all the rest of the vegetables. Sauté. Keep them crunchy. Do not over cook them. 2 minutes before you are ready to serve, add the chicken or beef to the veggies. Stir to warm. Place desired noodle in bowl. Add veggies and chicken. Pour sauce over top. Note: I had to double the sauce ingredients in order to make enough sauce for my liking, this fed a family of 4 with plenty leftovers. Note: Skip the hassle of all fresh vegetable prep and save time with two bags of frozen stir fry or thai veggies of your liking.