Cuisine across Cultures - Day 20

Thursday, February 4th.  Today the dishes we prepared were from across Asia...  They included green curry paste, red curry paste, Eggplant sichuan style, Gan bian si ji dou (spicy stir fried green beans from Western China), Gaeng ped hoi mang phu (Thai mussels with coconut red curry sauce), Qiang Huang Qua (spicy cucumbers from Western China), Marsala Murgh (marinated braised chicken from Northern India), Tom Ka Gai (Thai coconut chicken soup from Thailand), Chicken Satay, and Goi Ga (chicken and cabbage salad from Vietnam).

Spicy green beans and spicy cucumbers

Braised chicken and chicken satay

Two versions of chicken and cabbage salad

Coconut chicken soup and braised chicken

Thai mussels and a duck confit salad