Satay Sauce:
Pour peanut oil
side.
To make Thai chicken: Cook the chicken in olive oil over
For the chicken: In a large bowl, combine
ver medium-high heat. Cook chicken in oil 5 to 7
and chili oil. Add the chicken breast strips, and stir to
Cut the chicken in 1 in pieces.
Cut chicken breasts into 2 inch long
arge resealable plastic bag, toss chicken strips with marinade. Refrigerate for
at and tendons from chicken.
Slice chicken into strips about 3
Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180\u00b0C (350\u00b0F) for about 50 minutes until chicken is cooked.
Serve with rice.
Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
Cook in pan with coriander, cumin and turmeric for 2-3mins.
Add chicken and little more oil if needed and cook 2-3mins.
Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
Stir in coconut cream and heat through then stir in coriander.
requently.
Add in shredded chicken; stir to combine.
Remove
Heat oil in pan and then brown ground chicken and onion with salt and pepper over medium-high heat.
Add raisins and peanuts.
Stir in Thai Chili Sauce. Heat for a few minutes, stirring occasionally.
Remove from heat and stir in cilantro, if using.
Pull off washed lettuce leaves and fill with Thai chicken mixture.
Enjoy!
In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice
In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
oil and sugar.
Cut chicken into 36 thin strips and
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Combine curry paste, fish sauce, and sugar with 2 teaspoons water in a large bowl. Add chicken and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands, form mixture into patties about 3 inches in diameter and 1/4-inch-thick.
Heat oil in a large skillet on high. Cook patties in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel. Serve with steamed rice, lemon wedges and satay sauce.
o keep warm.
Thread chicken onto 12 skewers. Place in
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.