ver medium-high heat. Cook chicken in oil 5 to 7
side.
To make Thai chicken: Cook the chicken in olive oil over
Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
Add water and bring it to the boil.
Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
Garnish with remaining slices of ginger and peanuts.
Serve with steaming rice.
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!
ver medium-high heat. Cook chicken and gingerroot in skillet, stirring
reat dipping sauce!
Stir chicken broth into peanut sauce; cook
In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
Bring 4 cups chicken stock, plus 1 cup water to boil.
Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
Keep leftovers, in the refrigerator .
n oil.
Put in chicken legs and toss in curry
edium-high heat, saute the chicken for 5-7 minutes or
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.
edium high heat.
Season chicken breast with paprika, lemon pepper
In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
ntil aromatic, then add the chicken meat into the wok. Use
emaining sauce.
Recipe courtesy of Quick and Easy Thai Food by Jean