Prik Yardsai Talay Keang Kheaw Wan

What's on your mind....really hard to guess.So be it!

SUNSHINE OR SHADE, LOYALTY WITH LOVE ABOUNDS

EVEN WHEN ALONE, YOU KEEP HAUNTING.

COME RAIN OR SUN 24X7....You're always on my screen....A LOVE SUPREME !

There you go....hijacking my mobile-phone screen without even whispering it in my ears?

Let the minds melt completely and give birth to a child who can take all the bashing this world must offer....

When will you have the few chosen moments I have been pining to spend with you in silence? YOUR breath on my chest...

Why must distance become so short in feeling you? Our eyes meet often, melting into a labrynth in the clouds above...

Hey, your loving ways and confidence is so addictive and I wonder and adore you for the load of stamina to be multitasking….tonnes of love!!

News Grille

Hey, YOU! Come Closer DRIVING ME CRAZY IN THE RAIN! RELAXING IS MEDITATION A DEVOTED SINGER WITH STYLE... Hello, hijacked my virgin mobile phone screen, finally? A LOVE SUPREME You shine even in rain... BEST COMPANION FOR LIFE THINKING ALOUD

Recipe by Chef Joy from Thailand

Chef Joy-fnbworld

Main dish: Prik Yardsai Talay Keang

Kheaw Wan

Preparation time: 10 mins

Cooking time: 5 mins

Ingredients for one portion

Prawn 80g

Scallop 80g

Squid 80g

Kaffir Lime leaf 10g

Thai green curry paste 50g

Coconut milk 180g

Palm sugar 10g

Basil leaf 10g

Oil 20g

Green chilli 10g

Yellow curry paste 10g

Leser ginger (Karchai) 10g

Coriander root 10g

Salt 5g

Fish sauce 5g

Fresh Thai red chilli 5g

Method

• Take leser ginger, Kaffir Lime leaf, prawn, scallops and squid. Clean properly and finely chop. Season with salt, fish sauce and set aside.

• Take green chillies, clean properly, remove the seeds. Stuff them with the mixture in step above. Steam for 5 min and set aside .

• Take a pan, add oil and heat it. Once warm, add green curry paste and saute for 20sec. Add coconut milk, season with fish sauce, palm sugar bring to boil. Put it on top of steamed chilli, garnish with coconut milk, yellow curry paste, basil leaf and Thai fresh red chillies. Serve hot.