Taste.Of.Thai.Chicken.Recipes, cooking
[ Pobierz całość w formacie PDF ]Chicken in Panang Curry Ginger Sauce
Serve with Jasmine Rice for a quick & complete Thai dish.
Chicken Satay
A Thai restaurant favorite that is easy to make at home.
Coconut Ginger Chicken Soup
The Favorite Thai Soup
Galloping Horses (Ma Ho)
Ma Ho, a popular Thai hors d'oeuvre, is a spicy meat mixture
usually served in tangerine segments. We made it into easier
finger food by filling endive leaves.
Pad Thai
Red Curry Chicken With Basil
Serve this classic curry over jasmine rice for a traditional Thai
meal.
Spicy Thai Peanut Baked Chicken
The wonderful peanut flavor of this chicken will leave family
and friends begging for more.
Thai Chicken with Green Beans
A quick, low-fat curry. Serve with rice noodles or jasmine rice.
Chicken in Panang Curry
Ginger Sauce
Directions:
1
If serving with rice, start rice to cook
while preparing rest of meal.
2
Slice chicken into thin
strips, cutting against the
grain so it will remain
tender. Set aside.
Serve with Jasmine Rice for a quick &
complete Thai dish.
3
In a small bowl , mix together the lime
juice, fish sauce and brown sugar. Set
aside.
4
In skillet over medium
high heat, add Curry Paste
with 1/2 can of the coconut
milk. Stir frequently, until
Curry Paste is dissolved
and mixture is bubbling.
5
Add the rest of the
coconut milk, onions and
bell pepper. Bring to a boil,
then simmer for 2 minutes.
Yield:
Serves 6
Time:
25 minutes
Ingredients:
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6
Add the lime juice
mixture and sliced chicken.
Bring to a boil, then reduce
heat to medium and
simmer for 5 minutes,
stirring occasionally.
7
Add the cilantro and ginger. Stir and
cook 1 to 2 minutes more or until the
chicken is cooked.
8
Serve over rice
More recipes at: www.atasteofthai.com
1 & 1/2 lbs ( 680 g ) chicken breasts
(boneless, skinless)
2 Tbsp lime juice
2 Tbsp
Fish Sauce
, or salt to taste
1 Tbsp brown sugar
1 Tbsp
Panang Curry Paste
*
1 can
Coconut Milk,
or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro (coriander leaf)
or basil
2 Tbsp peeled & thinly sliced ginger
*or try with our Green or Red Curry Pastes
Equipment:
Large skillet
Chicken Satay
Directions:
1
Cut chicken into thin, bite size pieces.
2
Pour packet (both inner envelopes) of
Spicy Peanut Bake into a gallon size
zip-lock bag.
3
Add chicken and shake until evenly
coated. Refrigerate for 1 to 6 hours, or
overnight. Soak bamboo skewers in water
2 hours before grilling to prevent skewers
from burning.
4
Thread chicken onto skewers.
5
Preheat grill to a medium high heat.
Rub grill racks with oil before grilling for
carefree turning of chicken.
6
Grill chicken 3 minutes each side or
until done.
Note: For an authentic dipping sauce,
prepare our A Taste of Thai Peanut Sauce
Mix according to directions and enjoy the
raves! It takes a mere 4 minutes to make
this popular, spicy / sweet sauce.
More recipes at: www.atasteofthai.com
A Thai restaurant favorite that is easy to
make at home.
Yield:
30 - 35 satays
Time:
Assembly time: 20 minutes
Marinating time: 1 - 6 hours
Grilling time: 6 minutes
Ingredients:
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1 & 1/2 lbs (625g) boneless, skinless
chicken breast
1 packet
Spicy Peanut Bake
30-35, 6" bamboo skewers
Coconut Ginger Chicken Soup
Directions:
1
In medium saucepan over medium high
heat, combine Coconut Ginger Soup Base
and Coconut Milk. Bring to a boil.
2
Add chicken. Lower heat and cook until
chicken is cooked, about 10 minutes.
3
Add Fish Sauce, lime juice and water or
chicken broth. Stir together to incorporate
all ingredients well.
4
Return to a boil, stirring occasionally.
Serve hot.
More recipes at: www.atasteofthai.com
The Favorite Thai Soup
Yield:
4 Servings
Ingredients:
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2 Tbsp
Coconut Ginger Soup Base
1 can
Coconut Milk
1 lb ( 454 g ) skinless boneless chicken
breasts, cut into 1" cubes
1/2 tsp
Fish Sauce
1 tsp lime juice
2 cups water or chicken broth
Galloping Horses (Ma Ho)
Directions:
1
Heat oil in a large non-stick skillet over
a medium-high heat. Add onion and garlic.
Cook 1-2 minutes. Add Red Curry Paste
and stir until dissolved and fragrant.
2
Drain pineapple well, reserving juice.
Whisk cornstarch into juice until dissolved
and set aside.
3
Add pork or turkey, Fish Sauce, sugar
and pineapple to skillet. Stir-fry until meat
is cooked through and no longer pink,
about 6 minutes. Stir in peanuts, cilantro
and reserved juice. Sauté 1-2 minutes, or
until combined and sauce is thickened.
Remove from heat.
4
Fill endive leaves with meat and
pineapple mixture. Garnish with extra
chopped peanuts and cilantro if desired,
and serve immediately.
More recipes at: www.atasteofthai.com
Ma Ho, a popular Thai hors d'oeuvre, is a
spicy meat mixture usually served in
tangerine segments. We made it into
easier finger food by filling endive leaves.
Yield:
22-26 pieces, depending on size of endive
leaves
Time:
20 minutes
Ingredients:
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1 Tbsp canola or olive oil
1/2 cup minced onion
4 large cloves garlic, minced
1 Tbsp & 1 tsp
Red Curry Paste
1 lb lean ground pork or turkey
1 Tbsp
Fish Sauce
1 Tbsp light brown sugar
1 (8 oz / 227g) can crushed pineapple (in
it's own juice)
1 tsp cornstarch
1/2 cup dry roasted peanuts, roughly
chopped (extra for garnish)
2 Tbsp minced cilantro (extra for garnish)
2 or 3 large endives, leaves separated
and washed
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