Pla Muk Yang (Charcoaled Squid)

1 lb. whole squid
1 tbsp. soy sauce
2 tbsp. fish sauce (nam pla)

dipping sauce:
6 cloves garlic, minced
3 tbsp. fish sauce
1 tbsp. cilantro, chopped
3 tbsp. lime juice
1 tbsp. onion, chopped
1 tbsp. palm sugar (available in Asian markets)

Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined soy and fish sauces during broiling to add flavor and color.

Mix together dipping sauce ingredients in a small bowl. Cut the cooked squid into 1-inch pieces and serve with the dipping sauce.

Thai Coconut Red Curry

1/2 to 1 tbsp. curry paste
1 can coconut milk (low-fat not recommended!)
1/4 c. fresh basil
3 tbsp. fish sauce
2 tbsp. brown sugar
1/3 c. vegetable broth
vegetables (we use broccoli or green cabbage, red bell pepper, zucchini, lots of mushrooms, green beans, etc.)
shrimp or other meat

Simmer curry paste and coconut milk in a medium saucepan for five minutes. Add basil (or wait until end--Casey and I differ on this), fish sauce, sugar and vegetable broth. Add vegetables and meat, in order depending on how slowly they will cook. Fastest cooking goes in last. Duh. Try not to overcook the veggies, but make sure the meat will cook completely.

Serve over rice.