Thai Basil Pork/Chicken

1 medium bok choy, sliced 1-inch wide, whites and greens separated
1/2 onion, sliced
1/2 red bell pepper, sliced
1 lb boneless skinless chicken breast halves, sliced 1/4-inch thick or 1 lb pork
chops sliced 1/4-inch thick by 1 1/2-inch long
1 teaspoon chopped garlic (I used 2 cloves)
1/2 teaspoon red pepper flakes (I eyeballed this, just use enough to even coat all
the pieces of meat, more if you want more spice obviously)
1/4 cup shredded basil
chopped peanuts (about 2 tablespoons, again, this it is up to you how much you want
to add)
peanut oil, for stir-frying
Sauce 1
1 tablespoons fish sauce
2 teaspoons sugar
1 tablespoons soy sauce
Sauce 2
1 tablespoons oyster sauce
4 tablespoons water
1 teaspoon chili paste (again you can adjust the spice level here, I used a tad
more than 1 tsp)
Sauce 3
1 teaspoon cornstarch
2 tablespoons water

DIRECTIONS
Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp
tender. Remove and keep warm.
Add oil to wok if needed and stir-fry pork/chicken, garlic, peanuts, and pepper
flakes until pork/chicken is done. Add sauces in order, stirring between each
addition to coat. Add cooked vegetables back and stir to coat.
Add green part of bok choy and basil, stirring just until hot-crisp, and beginning
to wilt. Serve immediately.

Thai Red Curry with Chicken & Vegetables

1 Tbs. vegetable oil

3 Tbs. red Thai curry paste
2 large shallots, thinly sliced (about 1 cup)
1 medium red bell pepper, thinly sliced into 2-inch-long strips
1/4 cup chopped peanuts (maybe more maybe less, whatever your taste is)
One 13.5- to 14-oz. can coconut milk
1 Tbs. light brown sugar
1 lb. boneless, skinless chicken thighs (about 5), cut into bite sized pieces
1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
1 Tbs. fish sauce, more to taste
1 Tbs. plus 1 tsp. fresh lime juice (about one and one half limes)
Kosher salt
DIRECTIONS

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add
the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the
pan off of the heat and stir in the shallots, pepper, coconut milk, sugar, peanuts,
and 1 cup water. Stir to combine.
Add the chicken, bring to a simmer over medium heat, cover, and cook until the
vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes.
Season to taste with fish sauce or salt.