Thai Red Curry

*Recipe from my friend Elizabeth*

2 lbs. chicken

2 TBSP vegetable oil

3 cans coconut milk

2 cans lychees

2 cans baby corn

1 small jar red curry paste

1/2-1 cup kaffir lime leaves

1-2 pieces palm sugar OR 1-2 TBSP granulated sugar

2 children bullion cubes

*Rice (cooked)

1) Cut chicken into bite-size pieces. Drain baby corn and cut each piece in half. 

2) In a large pot, heat oil over medium-high heat. Add oil and heat. Add half jar of red curry paste (I only use about 1 TBSP because it's very spicy). Sauté curry paste in oil for 1-2 minutes, stirring constantly.

3) Add chicken and sauté for 3-5 minutes.

4) Add coconut milk and 1 1/2 cans water.

5) Add palm sugar (or sugar), bullion cubes, kaffir lime leaves, and baby corn

6) Serve over rice

Almond Biscotti

*recipe from NY Wine & Culinary Center*

3 1/2 cups flour

1 TBSP baking powder

1/2 tsp salt

1 1/2 cups sugar

10 TBSP melted butter

3 eggs

1 TBSP almond extract

1 cup toasted almonds, chopped

1 egg white (combine with 1/4 cup water for egg wash

1) Preheat oven to 350 degrees

2) Combine flour, baking powder, and salt in a medium bowl

3) Mix sugar, butter, eggs, and almond extract in a separate bowl, Add flour mix to egg mix and combine. Add almonds.

4) Divide dough in half and shape into two 13" by 2" logs. Place apart on baking sheet. Brush each with ehh white wash. 

5) Bake for 30 minutes, or until browned. Remove and cook completely on wire rack.

6) Remove from pan and live into 1/2" wide slices. Arrange on same baking sheet. Bake for 12 minutes then flip. Bake for another 8 minutes, until it starts to brown.

7) Remove and cool.