Coconut Mango Pudding

For 4 persons
Ingredients:
1 large mango
150 g of rice glutinous
50 cl of milk coconut
150 g of sugar brown powder

Preparation: 15 minutes
Cooking time: 35 minutes
Rest: 60 min
Total time: 110 minutes
Difficulty: Easy

How to make "Coconut Mango Pudding":

1. Soak glutinous rice in cold water for 1 hour.
2. Drain the rice and pour into a saucepan. Water it in 3/4 of a liter of cold water and cook 20 minutes to simmer from boiling. When cooked, the rice should be very tender and water absorbed.
3. Drain the rice, pour into a bowl. Stir in 4 tablespoons of coconut milk. Mix well and chill.
4. Pour the remaining coconut milk in small saucepan placed over low heat. Add sugar, stir and bring to boil. Boil about 15 minutes to obtain a smooth result. Allow to cool. Remove the core and the skin of the mango, cut flesh into small dice.
5. Divide rice in small bowls, top with diced mango and sprinkle with coconut syrup. Serve well chilled. 

Yellow Curry Chicken Squash

For 2 persons
Ingredients:
1 dl vegetable stock
1 stick fresh lemongrass, tender part minced
3 cm galangal, well washed and sliced ​​(optional)
2 small hot red Thai, seeded and minced
4 carrots , peeled, sliced
240 g pumpkin, cut into cubes
1 tbsp sunflower oil
1 shallot , minced
1 clove garlic, minced
2-3 tablespoons of yellow curry paste
1 fillet of chicken minced
2 dl milk coconut
A few leaves of Thai basil (optional)
A few toasted pumpkin seeds

Preparation: 20 minutes
Cooking time: 15 minutes
Waiting: 0 min
Total time: 35 minutes
Difficulty: Easy

How to make "Yellow Curry Chicken Squash":

1. Heat the broth of vegetables in a saucepan with the lemongrass, galangal and chilies chopped. Let everything simmer for 5 minutes. Add the carrots and squash and cook for about 5 minutes until vegetables are just tender. If necessary, add a little water or broth
2. Meanwhile, heat oil in a wok and make brown the shallot and garlic. Add the curry paste and fry for 2-3 minutes. Add the minced chicken and enter quickly.
3. Transfer contents of pan into the wok, then add the coconut milk and Thai basil leaves. Cook over low heat for 2-3 minutes, then serve it all hot and decorating it with some toasted pumpkin seeds and fresh Thai basil leaves. 

Thai Pork Kabobs

For 6 persons
Ingredients:
700 g of pork (loin or roast)
1 lemon
a clove of garlic
one teaspoon of ginger
2 tablespoons soy sauce
one tablespoon of honey
1 tablespoon sesame oil
2 tablespoons peanut oil
a pinch of cayenne pepper
salt , pepper

Preparation: 20 minutes
Cooking time: 8 minutes
Rest: 120 min
Total time: 148 minutes
Difficulty: Easy

How to make "Thai Pork Kabobs":

1. Cut meat into strips. 
2. Prepare the marinade: Mix in bowl all ingredients (lemon, garlic, sesame oil, ginger, soy, honey, peanut oil, pepper, salt and pepper). 
3. Pour marinade over the pork. Let it marinate for 2 hours. 
4. Prick the pork strips in wooden skewers. Make it brown in skillet for 4 minutes on each side. Do not overcook as pork tends to dry out . 

Prawn Wok

For 4 persons:

Ingredients:

3 endives 

250 g prawns 

100 g of vegetable, julienned 

100 g of snow peas 

1 mango 

1 tablespoon of oil olive 

1 tablespoon of soy 

Lemon juice 

1 dl of milk canned coconut 

1 tablespoon of cilantro chopped 

1 teaspoon of curry 

Preparation: 15 minutes
Cooking time: 15 minutes
Waiting: 0 min
Total time: 30 minutes
Difficulty: Easy

How to make the "Prawn Wok": 
Peel the prawns. Heat oil in wok . Stir fry the prawns until golden. Then reserve a plate.
Pour vegetables in the wok , stir, add the curry, stir, add the soy sauce. Mix it.
Pour the coconut milk and peas, cover and cook a few minutes over low heat.
Remove the leaves from the endive; cut into strips in the longitudinal direction. Toss with lemon juice. Peel and cut mango into strips.
Add the strips of endive and mango in the wok with the prawns and coriander. Mix it for 2 minutes (slightly more if you prefer the more cooked endive). Add pepper. Serve hot with noodles.

Panna Cotta Banana

For 4 persons
Ingredients:
6-8 small bananas , very fragrant
150 g of sugar palm
100 g of sugar red
A taste of pandan extract
1.5 dl water
1.5 dl of cream of coconut
For the panna cotta:
2 dl milk
1 dl coconut cream
1 tablespoon sugar ice
2 sheets of gelatin softened in water
For pandan: These are the leaves of the pandanus, small plant that grows throughout Asia. One can find pandan extract in specialized stores. If you can not find it, you can replace sugar in this recipe for the vanilla .

Preparation: 20 minutes
Cooking time: 10 minutes
Rest: 60 min
Total time: 90 minutes
Difficulty: Easy

How to make "Panna Cotta Banana":

1. Start with the panna cotta which must take charge: In small saucepan, heat milk, coconut cream and icing sugar. Once hot (not boiling) to dissolve the gelatin softened, stir well and pour into bottom of glass containers or for dessert. Caught the panna cotta at least 1 hour to cool. 
2. Peel the bananas, cut into small sections. In a small saucepan, heat the rest (except coconut cream). Once the sauce is well blended, add the banana pieces and cook on low heat 3-4 minutes, the bananas must be tender, but must not undo! Once cooked, add coconut cream, remove from heat and let cool.
3. Draw the dessert: panna cotta out the 5 minutes before serving, top with bananas and some juice, serve and enjoy immediately!