want to make some type exotic curry or asian dish for valentines for my hubby!?!

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Sweet & Sour Thai Noodle Bowl
Salt
1 lb. whole wheat or whole grain spaghetti
3 T. vegetable oil
3/4 lb. chicken or pork cutlets, very thinly sliced
2 leeks, thinly sliced and thoroughly cleaned
2 handfuls shitake mushrooms, remove stems/slice thin
3-4 cloves garlic, finely chopped
2” ginger root, grated
1/3 cup Tamari
2 T. agave syrup or honey
2 limes, zest/juice of 1, the other cut in wedges
Sriracha or other hot sauce, to taste
2 cups shredded romaine or iceberg lettuce
Cilantro or basil, chopped, for garnish
Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente. When the pasta goes into the water, heat the oil in a large skillet over high heat. Add chicken or pork, brown and transfer to a plate. Add leeks and mushrooms to the skillet and stir-fry 2 mins. Add garlic and ginger, and cook a min more. Stir in Tamari, agave syrup or honey, lime zest and juice, and hot sauce to taste. In a large serving bowl, toss veggies with the meat, noodles and lettuce to combine. Garnish with cilantro or basil, with lime wedges. Serves 4.

Filipino Hawaiian Adobo
1 lb. chicken or pork, cubed
1 lg. onion (sliced)
4 cloves garlic (Sliced)
2 bay leaves
4 t. soy sauce
3 t. vinegar or cooking wine
2 t. brown sugar
1 t. salt dash of Tabasco sauce (optional)
1 t. black pepper
1 1/4 t. cornstarch
1 can each bamboo shoots and water chestnuts (sliced)
6 shiitake mushrooms (sliced)
1 t. water hot cooked rice
Saute the onion, garlic and bay leaves in a large pot. When the onion is translucent add the meat. Brown the meat for 5 mins. Cover and stir occasionally. Add the soy sauce, vinegar/cooking wine, Tabasco sauce and brown sugar. Stir over medium heat. After mixing well, cover. Lower the heat and simmer for 10 mins. Check occasionally to stir and add a little water if dry. After 10 mins, add the sliced bamboo shoots, water chestnuts, and shiitake mushrooms. Dissolve the cornstarch in 1 t. water and add to the pot to thicken the sauce. Add salt and black pepper to taste. Simmer for 10 more mins or until mushrooms are tender. Serve over a bed of hot rice.

Meat Curry
2 1/2 lb. good quality beef
2 mounded t. paprika
1 t. ground cumin
2 t. coriander
2 1/4 t. turmeric
2 t. white mustard
2 t. ground ginger
2 t. Garam Masala (found in Gourmet sections)
2 1/2 t. garlic powder
1 t. chili powder
2 bouillon cubes
2 large onions
4 T. butter
2 cloves garlic, minced
Salt and pepper to taste
2 bay leaves
3 t. cornstarch
Cut meat into 1” cubes. Mix spices (the ingredients listed from paprika up to and including bouillon cubes) in a bowl with water until mix is runny. Cut onions into quarters and fry with butter until tender. Add garlic and cook for a few secs. Add spices to onion and garlic and cook for 10 mins. Add meat and mix well. Add salt and pepper and cook for 5 mins. Pour boiling water to just below level of meat and cover and simmer for at least four hours. Add 2 bay leaves 2 hrs. before eating. Mix cornstarch with warm water and add to curry about 1/2 hr. before eating to thicken sauce. The Skinny: Use lean beef. The remaining ingredients are just mostly spices, onion and garlic.

Thai Mango Sticky Rice Pudding
There was no more space to add the recipe for this one.

Thai Green Curry and Flan.