TEA RECIPE: Choose 3-4 smaller fig leaves and wash. Cover in a saucepan with 8oz of water and simmer for 10 minutes. Remove the leaves and sweeten with agave. Serve hot or chilled.
CURRY: 1 jar of red curry paste, coconut milk, chicken breast, brown sugar, fish sauce, 2 large fig leaves, red chili peppers, green peppers, 1/4 cup basil leaves.
simply sauté chicken cut in cubes in a bit of oil, add the jar of curry paste till warm, then add the fig leaves, green peppers (sliced) and the coconut milk. Boil for 10 minutes. Remove the fig leaves and add brown sugar and 2 Tablespoons fish sauce. Garnish with sliced red chili peppers and basil leaves before serving