Thai food...woo hoo! Both of these recipes turned out really well.

BRAISED CHICKEN WITH GARLIC AND SPICES
4 garlic cloves, chopped
half a small sweet onion, chopped
1/2 to 1 jalapeño pepper, minced
1 large lemon grass stalk, minced
2 Tbs. fresh cilantro, chopped
1/2 tsp. ground cinnamon (Ceylon cinnamon if you've got it)
1 Tbs. tamarind paste
2 Tbs. peanut oil
6 to 8 mixed chicken legs and thighs
1 1/4 c. chicken stock
1 Tbs. fish sauce
1 Tbs. smooth peanut butter
4 oz. Chinese noodles
4 Tbs. chopped roasted peanuts

Place the garlic, onion, jalapeño, lemon grass, cilantro, tamarind paste, and cinnamon in the food processor. Whirl a few times, scraping down the sides frequently.
Heat the oil on medium-high to high heat in a wok or wok-style pan. Add the chicken and fry, turning often, until golden-brown on all sides. Remove chicken from wok and pour off extra fat.
Turn down the heat to medium. Add the spice paste to the wok and stir for a minute or two. Add stock and chicken and bring to a rolling boil. Cover, reduce heat, and simmer for 30 minutes, turning chicken occasionally, until chicken is tender and thoroughly cooked.
Stir in peanut butter and fish sauce and simmer gently, uncovered, for 10 minutes.
Meanwhile, boil some water and cook the noodles for 3 to 4 minutes, until tender. Drain. Mix a little of the meat sauce into the noodles.
Serve the chicken on a nest of saucy noodles. Brush a little more sauce on top and sprinkle with peanuts.

THAI GREEN SALAD
2 c. torn romaine lettuce
half a small sweet onion, sliced
1 small or 1/2 large cucumber, peeled and shaved into long strips with the peeler
1 c. cabbage, sliced very thin
small handful of cilantro leaves
small handful of mint leaves
small handful of basil leaves
4 Tbs. fresh lime juice
2 Tbs. fish sauce
a little bit of minced jalapeño pepper
1 scant Tbs. sugar

Arrange the lettuce, onion, cucumber, cabbage, and herbs in a salad bowl.
In a jar, whisk the lime juice, fish sauce, jalapeño, and sugar until they're very well combined. Pour over salad.