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Jerk Chicken Legs

4 whole chicken legs, backs removed and trimmed of excess fat
1 heaping tbsp Nyam Gway Jerk Seasoning (use more for extra spice)

1. Preheat oven to 400 F.
2. Place chicken legs in a large mixing bowl and add Jerk Seasoning. Rub in with your hands until the chicken is evenly coated.
3. Arrange chicken on a large baking sheet in a single layer, so that no pieces are touching.
4. Bake for 35-45 minutes in the middle of the oven, turning once to ensure even cooking. Remove when skin is slightly crispy and internal temperature is 180 F.

Panang Curry

12 oz (3/4 lb) beef
4 tbsp ground peanuts or cashews
1 tbsp oil
4 tbsp Nyam Gway Curry Powder
2 cups coconut milk
1 red chili, thinly sliced
2 tbsp palm sugar
2 tbsp fish sauce
3 kaffir lime leaves
1/2 cup fresh thai basil leaves

1. Chill beef in freezer for 5-10 minutes to firm up. Remove before it becomes frozen and thinly slice into strips.
2. Dry roast peanuts in the oven or on the stove, watching closely so they don’t burn.
3. Heat oil in a wok or deep-sided skillet over medium heat. Add curry powder and fry for a minute or two, being careful not to burn it.
4. Add the beef and fry in the curry paste until the outside is browned. Add 1 cup of coconut milk and stir to combine with curry paste.
5. Add remaining coconut milk, peanuts, red chili, palm sugar, fish sauce, and kaffir lime leaves. Bring to a simmer and cook until beef is tender.
6. Serve over rice and garnish with fresh basil leaves.

Singapore Noodles

1 package rice noodles (thin vermicelli works best)
1 small onion
1 red bell pepper
1 carrot
2 green onions
2 tbsp oil
2 eggs, whisked
1/4 lb shrimp, shelled and tails removed
2 garlic cloves, roughly chopped
4 tbsp Nyam Gway curry powder
2 tsp salt

1. Soak rice noodles in cold water while prepping other ingredients. Thinly slice onion, pepper, and carrots into 2-inch strips. Thinly slice the white ends of the green onions and roughly chop the green ends on a diagonal.
2. Cook the rice noodles according to the directions on the package.
3. In a large wok or skillet, heat 1/2 tbsp oil on high. Pour egg into pan and let sit for 10 seconds. Break up the egg with a spatula and continue to cook until firm. Break into pieces and remove from pan.
4. Heat another 1/2 tbsp of oil in the pan and add shrimp. Cook for 30 seconds while stirring. Add onion, pepper, carrots, garlic and the whites of the green onions. Cook while stirring for another 30 seconds.
5. Add 1 tbsp curry powder and stir until ingredients are evenly coated. When shrimp is cooked through, remove all ingredients from pan.
6. Heat 1 tbsp of oil in pan and add cooked rice noodles. Add remaining curry powder and salt. Stir until curry is evenly distributed. Return other ingredients to the pan and stir to combine. Garnish with green onion and serve.

Beef Satay Skewers

10 lbs beef sirloin
1/4 cup grated galangal or ginger
1/4 cup raw sugar
1/4 cup shallot puree
3 tbsp Nyam Gway Curry Powder
1 tbsp shrimp paste (optional)
1 tsp salt
2 tbsp oil
60 bamboo skewers

1. Place skewers in a pan and cover with water. Set aside.
2. Cut beef into long, thin strips or 1-inch cubes. Place in a large mixing bowl.
3. Add all remaining ingredients and mix by hand to evenly coat beef.
4. Cover and marinate in the refrigerator overnight, or for at least 4 hours.
5. Skewer beef and grill over high heat. If cooking in the oven, place skewers on a rack over a baking sheet and bake at 400 F.
6. Serve with cucumber and peanut sauce.

West Indian Curry Chicken

2 lbs bone-in chicken legs
4 tbsp Nyam Gway curry powder
2 tsp salt
1 medium onion, diced
2 garlic cloves, finely minced
1 tbsp vinegar
4 tbsp oil
1/2 cup water
1 large potato, cut into large chunks
A few sprigs of thyme

1. Chop chicken with cleaver or heavy knife into large pieces. Rinse with cold water and place in a large mixing bowl.
2. Add 2 tbsp curry powder, salt, and vinegar. Rub into chicken until completely covered in curry paste.
3. Heat oil in a large pot over medium-high heat. Add remaining curry powder and cook until curry changes colour.
4. Add onion and garlic to the pot and stir to combine with curry. Add chicken and let brown for 1 minute. Add potatoes and water. Reduce heat to medium and cover.
5. After 20 minutes taste the sauce and season with salt if necessary. Add thyme and allow to simmer until chicken has reached an internal temperature of 190 F.
6. Remove meat from pot and continue to cook potatoes uncovered until sauce has reduced and thickened to desired consistency. Serve over rice.