edium-high heat. Add the chicken and cook until browned, stirring
Add onion and ginger. Cook for 1
ntil aromatic, then add the chicken meat into the wok. Use
Stir in the garlic and chicken; cook for 2 minutes. Add
garlic and sugar. Spread on chicken and marinate for at least
CHICKEN RECIPE: In a large bowl, combine
small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric
Place the cilantro, jalapenos, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
Heat the remaining oil in a large saucepan over medium heat.
Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
Add the reserved cilantro mixture, the remaining salt, and the chicken.
Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
Serve over the rice.
t room temperature) with the Thai Ginger-Lime Dipping Sauce.
aucepan over medium heat. Saute ginger and chili flakes for 2
killet with lid.
Add chicken breasts. Return broth to a
uickly brown (don't overcook) chicken thighs until golden and caramelized
Cook rice in boiling salted water according to package instructions. Drain.
Heat oil in a wok, saute chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.
boil, and add the chicken and coconut milk.
Bring
Mix chicken, sugar, fish sauce and white
Season the chicken with salt and pepper. Roast
br>Then immediately add sliced chicken meat
Stir
Add
auce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots
est and juice. Add the chicken, cover and chill for 1
~Rinse chicken and pat dry. Place in