RED SPICY CANDY RECIPES

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.