Showing posts with label Thai Food. Show all posts
Showing posts with label Thai Food. Show all posts

Thai Grilled Chicken

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Ingredients:

Serves: 2,
Yield:

2
chicken breasts
  • 2 boneless chicken breast halves
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons minced garlic (the bottled kind)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice

Directions:

Prep Time: 15 mins
Total Time: 25 mins
  1. 1 Prepare grill. Preheat on medium heat.
  2. 2 Combine soy sauce, garlic, and pepper flakes in measuring cup.
  3. 3 Place chicken in shallow baking dish. Pour soy sauce mix over chicken, coating both sides. Let stand for 10 minutes.
  4. 4 Combine honey and lime juice in small bowl until well blended and set aside.
  5. 5 Place chicken on grill. Brush with marinade and grill, covered, for 5 minutes. Brush both sides again with honey mixture. Grill for 5 minutes more or until chicken is cooked through. Enjoy!
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Supatra's Thai Chicken (gai Yang)

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Ingredients:

Servings:

4
  • 2 lbs fryer chickens (breast, drumstick, thigh and wing)
  • 1/3 cup thai oyster sauce
  • 6 cloves garlic (minced)
  • 1 teaspoon black pepper
  • 1 tablespoon thai soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1/4 cup minced lemongrass (optional)

Directions:

Prep Time: 15 mins
Total Time: 55 mins
  1. 1 Thoroughly wash the chicken and pat dry with a paper towel.
  2. 2 Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
  3. 3 Mix ingredients together thoroughly and apply as a marinade to the chicken.
  4. 4 Refrigerate for at least 15-20 minutes.
  5. 5 Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
  6. 6 (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
  7. 7 Remove from grill and serve with chili sauce for chicken
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Thai Grilled Chicken (Gai Yahng)

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Ingredients:

Servings:

4-6

Cilantro Pesto

  • 2 teaspoons wholewhite peppercorns or 2 teaspoons black peppercorns
  • 1/4 cup coarsely chopped cilantro leaf, with stems
  • 1/4 cup coarsely chopped garlic

Sweet-Hot Garlic Sauce

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 2 tablespoons finely minced garlic
  • 1 teaspoon salt, if desired
  • 1 tablespoon chili-garlic sauce (available in the Asian section of your grocery-I like Huy Phong brand, a.k.a. Rooster brand)

Chicken

  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 4 lbs chicken pieces
  • hot cooked long-grain rice or jasmine rice

Directions:

Prep Time: 2 1/2 hrs
Total Time: 3 1/4 hrs
  1. 1 To make pesto, crush or grind the peppercorns with a mortar and pestle or in a spice or pepper grinder (empty grinder first, then pour in the measured peppercorns and grind until empty). Combine pepper, cilantro, and garlic and work into a smooth paste with a mortar and pestle or in a food processor. Add a little oil or water if needed to facilitate the grinding.
  2. 2 To make sauce, combine sugar, water, vinegar, garlic, and salt in a small, non-reactive saucepan. Bring to a rolling boil over medium heat (Beware of the fumes! It will taste much, much better than it smells at this stage--vinegar fumes will make your nose itch and eyes water!). Stir to dissolve sugar and reduce heat to low. Simmer until slightly reduced and thickened to a light syrup consistency, about 20 minutes. Remove from heat and stir in chili-garlic sauce. Cool to room temperature; if not using right away, transfer to a jar and seal tightly (can be stored at room temp for 2-3 days).
  3. 3 In a 1-gallon ziplock bag, combine 1/3 cup of the pesto (save remainder for another use), the soy sauce and the salt, if desired. Add chicken pieces and shake until coated. Cover and chill 1-2 hours, turning over now and then.
  4. 4 Prepare a hot coal fire or preheat a gas grill. Arrange chicken on grill and cook for about 45 minutes-1 hour (depending on size of pieces), turning now and then to cook evenly.
  5. 5 When chicken is done, transfer to a platter and serve with the sauce and some rice.


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Chicken Rama in Thai Peanut Sauce

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Ingredients:

Servings:

4-6
  • 13 1/2 ounces coconut milk
  • 1 teaspoon ground ginger
  • 1 -1 1/2 lb boneless skinless chicken, cut in 1/2 inch pieces
  • 2 -2 1/2 teaspoons creamy peanut butter
  • 1 tablespoon red curry paste
  • 1/4 cup fish sauce
  • 3 1/2 tablespoons brown sugar
  • 1/2 cup finely chopped roasted peanuts
  • 1 bunch spinach leaves

Directions:

Prep Time: 15 mins
Total Time: 30 mins
  1. 1 Add coconut and ginger to a medium saucepan, and stir until well blended. Cook it over medium heat and bring it to a boil.
  2. 2 Add the chicken pieces to the saucepan. Reduce the heat and let it simmer 5-7 minutes or until the chicken is cooked through (i.e., no pink remains).
  3. 3 With a slotted spoon, remove the chicken and transfer to a bowl; cover and set aside. If any coconut milk accumulates at the bottom of the bowl, just pour it back into the saucepan.
  4. 4 To the saved coconut milk, add the peanut butter, red curry paste, fish sauce, brown sugar, and chopped peanuts. Continue cooking over medium heat, stirring constantly, for 10 minutes or until the sauce is creamy and not grainy in appearance.
  5. 5 Add the chicken, and heat for another 2 minutes.
  6. 6 Arrange the spinach on plates.
  7. 7 Spoon the chicken and peanut sauce over the spinach leaves,.
  8. 8 Classic side dishes to accompany this dish are steamed white rice (calrose rice is especially fitting) and pad Thai noodles.
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Broiled Thai Chicken With Mango Coleslaw

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Ingredients:

Servings:

6
  • 6 boneless skinless chicken breast halves

For the Slaw

  • 2 tablespoons honey
  • 2 tablespoons vegetable oil (do NOT use olive oil!)
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded red cabbage
  • 2 cups shredded savoy cabbage
  • 1 cup carrot, peeled and julienned
  • 1 rip mango, peeled, seeded and cut into 1/2-inch pieces

For the Peanut Sauce

  • 4 tablespoons creamy peanut butter
  • 2 tablespoons water
  • 2 tablespoons honey
  • 4 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon hot red pepper flakes

Garnish

  • 3 tablespoons chopped scallions
  • 3 tablespoons chopped peanuts

Directions:

Prep Time: 25 mins
Total Time: 40 mins
  1. 1 Preheat broiler to LOW.
  2. 2 Pound chicken with your fists to flatten slightly.
  3. 3 Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender.
  4. 4 In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper.
  5. 5 In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix.
  6. 6 Add honey-lime mixture and mango to cabbage and toss getnly to mix.
  7. 7 Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts.
  8. 8 Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.
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Thai Chicken Lettuce Cups

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Ingredients:

Servings:

6
  • 1 1/2 lbs boneless chicken breasts, coarsley chopped
  • 3 tablespoons fat-free chicken broth
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 cup chopped water chestnut
  • 1/4 cup chopped red onion
  • 1/4 cup sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar (or splenda)
  • 2 tablespoons fish sauce
  • 1/8 teaspoon salt
  • 1 head bibb lettuce (leaves separated)
  • 1/4 cup chopped peanuts
  • 4 teaspoons sliced serrano chilies (about 2)

Directions:

Prep Time: 45 mins
Total Time: 55 mins
  1. 1 Place chicken in food processor; pulse until coarsely ground.
  2. 2 Heat a large nonstick skillet over medium heat.
  3. 3 Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
  4. 4 Drain well, transfer to a large bowl.
  5. 5 Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
  6. 6 Place 1/3 c chicken mixture into each lettuce leaf.
  7. 7 Serve with peanuts and serrano.
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Thai Red Curry / Coconut Sauce (For Salmon)

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Ingredients:

Servings:

4-6
  • 1 cup unsweetened coconut milk
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons fresh lime juice
  • 1 pinch salt
  • 2 teaspoons cornstarch
  • 8 fresh basil leaves

Directions:

Prep Time: 5 mins
Total Time: 10 mins
  1. 1 Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  2. 2 Taste and adjust to your preferences.
  3. 3 Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  4. 4 Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  5. 5 Keep sauce warm but be careful not to simmer for a long time.
  6. 6 Serve sauce over the fish with Jasmine or Basmati rice.


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Broiled Tilapia With Thai Coconut- Curry Sauce

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Ingredients:

Servings:

4
  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onion
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14 ounce) can light coconut milk (I used regular)
  • 2 tablespoons chopped fresh cilantro
  • 4 (6 ounce) tilapia fillets
  • 3 cups hot cooked basmati rice
  • 1 lime (cut in 4 wedges)
    • Change Measurements: US | Metric

Directions:

Prep Time: 30 mins
Total Time: 30 mins
  1. 1 Preheat broiler.
  2. 2 Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
  3. 3 Add ginger and garlic; cook 1 minute.
  4. 4 Add peppers and onions; cook 1 minute.
  5. 5 Stir in curry powder, curry paste, and cumin; cook 1 minute.
  6. 6 Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
  7. 7 Remove from heat and stir in cilantro.
  8. 8 Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
  9. 9 Broil 7 minutes or until fish flakes easily when tested with a fork.
  10. 10 Serve fish with sauce, rice, and lime wedges.
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Thai Chicken Fried Rice with Basil - Kao Pad Krapao

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Ingredients:

Servings:

2-3
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh Thai red chili pepper
  • 8 ounces boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups cold cooked rice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped shallots
  • 1/3 cup Thai holy basil (regular basil ok)
  • 1 tablespoon chopped fresh cilantro

Directions:

Prep Time: 10 mins
Total Time: 20 mins
  1. 1 In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
  2. 2 Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
  3. 3 When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
  4. 4 If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
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Thailand Marinade

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 Ingredients:

Yield:

1
batch

Dry Mix


To Marinade

Directions:

Prep Time: 0 mins
Total Time: 2 hrs
  1. 1 Mix all dry ingredients well.
  2. 2 Store in an airtight container.
  3. 3 To use:.
  4. 4 Mix 1/4 cup of dry mix, 1/4 cup of soy sauce and 1 cup water.
  5. 5 Soak at least 2 hours.
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Chicken and Coconut Soup (Thailand)

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Ingredients:
Servings: 4

  • 1 quart coconut milk
  • 1 cup chicken stock
  • 1 lb chicken breast, boneless, skinless, cut into 1-inch strips
  • 3 lemongrass, stalks trimmed, smashed, cut into 2-inch lengths
  • 3/4 inch fresh ginger, cut into 10 slices
  • 1 teaspoon red pepper flakes
  • 4 fresh lime leaves, fresh, roughly chopped
  • 1 cup button mushroom, sliced
  • 3 tablespoons fish sauce (nam pla)
  • 3 tablespoons lime juice, fresh
  • 1 teaspoon granulated sugar
  • 1 dash salt
  • 1 dash pepper
  • 1/4 cup fresh cilantro leaves, chopped (optional)

Directions:

Prep Time: 10 mins
Total Time: 45 mins
  1. 1 In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through. Remove chicken with a slotted spoon & set aside.
  2. 2 Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
  3. 3 Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
  4. 4 Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.

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Larb (Laab) Thai Meat Salad With Mint and Lemongrass

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Ingredients:

Servings:

4-6

Directions:

Prep Time: 15 mins
Total Time: 30 mins
  1. 1 Combine the first four ingredients in a medium bowl. Save this sauce for later.
  2. 2 Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
  3. 3 You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.



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