• 1 (4-inch) piece fresh ginger, peeled
• 6 garlic cloves, peeled
• 1 jalapeno
• 2 lbs ground chicken
• 1 large bunch cilantro. leaves and stems finely chopped, a few whole leaves reserved for serving
• 3 tablespoons fish sauce*
• Kosher salt
• 2 tablespoons vegetable or coconut oil + more if needed
• 2 cups chicken broth
• 1 (14 oz) can full-fat coconut milk
• 1/2 teaspoon granulated sugar (I would increase to 1 teaspoon total)
• 5 oz baby spinach
• 1 tablespoon lime juice, plus lime wedges for serving (I would increase to 3 tablespoons total)
• Steamed white or brown rice

1. Make rice before, during, or after (how much depends on you!).
2. Use the small holes of a box grater or Microplane and grate the ginger, garlic, and jalapeno (other option: finely chop them by hand).
3. Transfer half to a large bowl and set the rest aside.
4. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons of fish sauce, and 1 teaspoon salt.
5. Use your hands or a fork to fully combine (but do not overmix).
6. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 oz each).
7. In a large pan heat the oil over medium-high heat.
8. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides (~5-8 min). Do not need to be fully cooked.
9. Transfer to a plate and repeat adding oil as needed.
10. To a pot on medium heat, add reserved ginger mixture and saute until fragrant (~1 min).
11. Add chicken broth, coconut milk, sugar, and the remaining tablespoon of fish sauce and simmer.
12. Add the meatballs and any juices from the plate they're on and simmer until the flavors come together and the meatballs are cooked through (~8 min).
13. Remove pot from heat and stir in spinach and lime juice.
14. Divide rice among bowls, then top with meatballs, broth, and cilantro. Serve with lime wedges.

• 1 pound chicken breast, or thighs, chopped into small chunks, or whole chicken pieces
• 2 to 3 potatoes, chopped into chunks
• 1 to 2 medium tomatoes, chopped into chunks, optional
• 1/4 cup fresh coriander, for garnish
• 2 tablespoons Thai curry powder, Madras curry powder, or regular curry powder
• 1 bay leaf
• 1 stick cinnamon, optional
• 1/2 to 1 teaspoon chile flakes, or cayenne pepper, to taste
• 2 shallots, diced, or 1/2 cup diced purple onion
• 4 to 5 cloves garlic, minced
• 1 thumb-size piece galangal, or ginger, grated
• 1/2 cup chicken stock, or broth
• 1 1/2 tablespoons ketchup, or sweet tomato puree
• 1 can thick coconut milk
• 2 to 3 tablespoons fish sauce
• 1/2 teaspoon sugar, optional
• 2 to 3 tablespoons vegetable oil, for stir-frying
• 1 to 2 whole makrut lime leaves, or 1 bay leaf

• 3 tablespoons dark brown sugar, packed
• 1/4 cup soy sauce
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed
• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 3 tablespoons fresh lime juice, from 2 limes

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight
3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

DIPPING SAUCE  
2/3 CUP water
4 TBSP superfine SUGAR (regular was fine)
1 TBSP Rice Vinegar
1/2 small Red Onion very finely diced.
2 INCH piece of Cucumber very finely diced.

We took the cooked fritters to Drew’s and he put in his toaster oven to crisp-up at 350 for about 15 minutes. Cookbook says they can be made the day before, chilled in the refrigerator overnight to let flavors develop, then cooked and serve on the day of eating.  Also, if you are making a large quantity of these for a dinner party, cook in several batches and transfer to a roasting pan.  Warm up all together in a hot oven until thoroughly heated through, servingimmediately.