uickly brown (don't overcook) chicken thighs until golden and caramelized
an. Working in batches, cook chicken until browned all over. Set
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.
rown sugar. Set the pad Thai sauce aside.
In a
Heat coconut milk and curry paste until it turns creamy.
Add chicken; cook for 5-7 minutes.
Add eggplants and sweet basil; cook for further 5 minutes.
Finish with Thai chili and kaffir lime leaves.
Boil spaghetti for 10 minutes and serve hot with curry.
ggs to rice.
Grind Thai chile peppers and garlic together
ntil aromatic, then add the chicken meat into the wok. Use
n high heat. Stir-fry chicken, in batches, until browned.
est and juice. Slash the chicken breasts, place in a shallow
garlic and sugar. Spread on chicken and marinate for at least
xcess fat and skin from chicken (don't be overly diligent
ood processor bowl.
Pulse chicken and 1 tablespoon fish sauce
Mix chicken, sugar, fish sauce and white
Remove from wok. Stir-fry chicken, in batches, until browned and
br>Then immediately add sliced chicken meat
Stir
Add
1.\tSaute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white.
2.\tAdd all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release.
3.\tStir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid.
4. Serve hot with cilantro.
econds or until fragrant. Add chicken, carrots and green onions; stir
fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots
immer.
Add in the chicken, chopped basil, and bamboo shoots
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.