Thai Green Chicken Curry

Ingredients

• Ground nut oil
• 8 chicken thighs, skin and bone removed, cut into large chunks
• 150g of mushrooms, halved
• 400ml tin of coconut milk
• 200ml chicken stock
• 6 kaffir lime leaves
• 2 tblspns Thai fish sauce
• Handful of basil, chopped
• Handful of coriander, chopped
• 150g green beans

Method

Brown the chicken in the oil and remove with a slotted spoon.

Brown the mushrooms in same pan.

Add the chicken back into the pan and stir in two heaped tablespoons of the curry paste. Stir to combine.

Add the coconut milk, stock, kaffir lime leaves, fish sauce and herbs. Stir well.

Bring to the boil, reduce heat and simmer for 15 mins.

Taste sauce regularly and add curry paste until the dish is perfectly hot.

Add the green beans and simmer for another 7 minutes.

Thai Corn Fritters - Tod Mun Kaopoad with thai dipping sauce

Ingredients

• 2 cups sliced (chopped) corn kernels
• 1 egg
• 1/4 cup thinly sliced green beans
• 1 TBS Garlic, pepper, and cilantro root pound together
• 1 TBS each Rice flour and all purpose flour
• 2 TBS light soy sauce
• 1 tsp salt
• Oil for frying

Method

Mix corn, egg, green beans, garlic, pepper and cilantro paste, salt and soy sauce together. Roll each fritter in flour mixture to lightly coat. Fry until golden brown.

Traditional Thai Dipping Sauce

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1/2 cup vinegar
• 2 chopped red chilli
• 1/4 cup chopped cucumber
• pinch of salt
• 1/4 cup chopped peanuts

Method

Mix 1/4 cup each of sugar, water, and regular vinegar in a pot. Add a pinch of salt, chopped red chili. Simmer until everything is dissolved and thickened into syrup. Let cool. Add chopped peanuts and small cubes of cucumber to the mixture before serving.

Thai Chicken Chowder

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups 1 1/2" cubed peeled sweet potato
• 1 1/4 cups chopped green onions, divided
• 1 cup chopped red bell pepper 1/2" pieces
• 3 tablespoons minced peeled fresh lemongrass
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 1/2 cups chicken broth
• 1 1/2 cups chopped cooked chicken breast
• 2 tablespoons fresh lime juice
• 1 teaspoon chili garlic sauce
• 14 ounce can light coconut milk
• 3 tablespoons chopped fresh cilantro

Method

Heat oil over medium heat. Stir in potatoes, 1 cup green onions and red pepper - cook for 6 minutes, stirring frequently. Stir in snow peas and cook for 2 more minutes. Add lemongrass, ginger and garlic - cook until fragrant, about 1 minute. Stir in broth - bring to a boil, cover, reduce heat and simmer 10 minutes. Stir in chicken, juice, chili garlic sauce and coconut milk - cook until thoroughly heated, about 1 to 2 minutes. Serve each bowl with a sprinkle of the remaining onions and a bit of the cilantro.

Thai Coconut Chicken Soup

Ingredients

• 1 quart chicken stock
• 2 cups beef stock
• 1 6-inch piece of thick lemongrass, cut into 4 pieces
• 3 kaffir lime leaves
• 1 Tbsp fish sauce
• 1 1/2 Tbsp lime juice
• 1 Tbsp seracha
• 1 Tbsp tom yum paste (optional, but strengthens the flavor)
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• 2/3 cup rice
• 1 chicken breast, sliced into thin strips
• 1 13.5 oz can light coconut milk
• 1 Tbsp pre-made basil pesto, preferably without the oil
• 1 large avocado , diced
• 2 large or 4 small scallions

Method

Combine stocks, lemongrass, lime leaves, fish sauce, lime juice, seracha, tom yum paste, sugar and seasoning in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Add rice and simmer until rice is cooked to al dente. Add chicken and simmer until it's cooked through and rice is tender. Remove from heat, remove lemongrass and lime leaves. Add coconut milk, pesto, avocado and scallions. Best when served immediately, although the lime juice in the soup does prevent the avocado from browning quickly.

Thai Beef Rolls With Sweet and Hot Chilli Sauce

Ingredients

---------------
For the Filling
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• 1 lb ground beef
• 1/4 c thinly sliced green onions
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped Thai chilies
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 bunch of Thai basil
• 12 wooden skewers, soaked in water for at least 30 minutes

---------------
For the Sauce
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• 3 tbsp granulated sugar
• 3 tbsp fresh lime juice
• 1 tbsp thinly sliced green onions
• 1 tbsp fish sauce
• 2 tsp chilli sauce

Method

Combine all the ingredients for the filling(except the basil) thoroughly. Scoop filling by the tablespoonful and shape it into a small log. Wrap each log in a leaf of basil, and skewer the wrapped log with a wooden skewer. Repeat until all of the filling has been wrapped and skewered.

Heat your grill according to the grills instructions. Make sure your grill grate is clean and well oiled. Place the skewered beef rolls on the preheated and oiled grill and cook for about 7 minutes, turning once. While the beef rolls are grilling combine all of the ingredients for the chili sauce until the sugar is completely dissolved and set it aside. Carefully remove the beef rolls from the grill when they're done and serve alongside the chili sauce.

Thai Shrimp Curry

Ingredients

• 1 tablespoon peanut oil
• 1 onion thinly sliced
• 1 tablespoon Thai green curry paste
• 1 14-ounce canned unsweetened coconut milk
• 1 cup low-salt chicken broth
• 3 tablespoons Thai fish sauce
• 2 teaspoons sugar
• 1 cup diced plum tomatoes
• 1 pound uncooked large shrimp, peeled, deveined
• chopped fresh cilantro
• lime wedges

Method

Heat peanut oil in heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium.

Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes.

Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.

Transfer curry to large shallow bowl. Garnish with cilantro. Serve passing lime wedges separately.

Omelette Soup

Ingredients

• 1 egg
• 15 ml/1 tablespoon groundnut (peanut) oil
• 900 ml/1.5 pints vegetable stock
• 2 large carrots, finely diced
• 4 outer leaves Savoy cabbage, shredded
• 30 ml/2 tablespoons soy sauce
• 2.5 ml/0.5 teaspoon granulated sugar
• 2.5 ml/0.5 teaspoon ground black pepper
• Fresh coriander (cilantro) leaves, to garnish

Method

1) Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking as it would be too hot. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5 mm/0.25 in rounds and set aside for the garnish.

2) Put the stock into a large pan. Add the carrots and cabbage and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.

3) Stir well, then pour into warmed bowls. Lay a few omelet rounds on the surface of each portion and complete the garnish with the coriander leaves.

Curried Chickpeas

Ingredients

• 1 cup dried chickpeas, washed, soaked for a few hours and then cooked until tender (or use 2 cups of canned chickpeas, drained and washed)
• 2 tbsp red Thai Curry Paste (recipe follows)
• 1 medium onion, chopped
• 4-5 cloves garlic, minced
• 1/4 cup coconut milk
• 2 tsp tamari sauce (use regular soy sauce if you can't find this)
• 1 medium tomato, diced
• Juice of half a lime
• 1 tbsp sugar
• 10-15 basil leaves, cut into strips (use cilantro/coriander leaves if you can't find these)
• 1 tbsp canola or other vegetable oil

Method

Heat the oil in a skillet and add the onions. Stir-fry until they brown.

Add the garlic and 1 tbsp of the red curry paste. Stir until the paste has dissolved into the oil.Add the chickpeas, tamari/soy sauce, sugar, lime juice and tomatoes. If the mixture is dry, add about 1/2 cup of water.

When it comes to a boil, turn down the heat and simmer another two-three minutes. Add the coconut milk and warm through without bringing to a boil.

Add the remaining 1 tbsp of red curry paste and stir in.Check if you need salt. Add the basil leaves and turn off the heat.

Thai Red Curry Paste

Ingredients

• 1/2 onion, diced
• 3 red chillies
• 1-inch piece of galangal, sliced thinly (use ginger as a substitute)
• 1 stalk of lemongrass. Trim off the top and the hard outer leaves and slice finely
• 1 tbsp lime juice + zest of one lime
• 1 tbsp Thai hot sauce,
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground black or white pepper
• 2 tbsp tamari or soy sauce
• 1 tsp sugar
• Up to 1/4 cup of canola or other flavorless vegetable oil

Method

Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.

Freeze any remaining paste after use in an airtight container and thaw before using again.

Coconut Rice

Ingredients

• 1 1/2 cups long-grain rice like Jasmine or Basmati
• 1 1/2 cups coconut milk + 1 1/2 cups water
• 1 tbsp coconut oil
• Salt to taste

Method

Heat the oil in a saucepan.

Add the rice and stir for a couple of minutes until the grains start to turn opaque.

Add the coconut milk, water, and salt to taste. Bring to a boil, cover tightly with a lid, and simmer until done for 15 minutes. Leave the lid on for at least another 10 minutes after cooking before you handle the rice.

With a fork, gently fluff up and mix the grains with any of the coconut-milk solids that might have separated to the top.

Garlic Basil Chicken

Ingredients

• Vegetable oil - 2 tbsp
• Minced garlic - 2 tbsp
• Onion-1 large cut into 1" strips
• Red bell pepper - cut into 1 " pieces
• Chicken - 1 1/2 lb boneless skinless chicken breast-cut into 1" chunks
• Soy sauce - 7 tbsp
• Sugar -1 tbsp
• Fresh basil leaves,roughly chopped-1 to 1 1/2 cups

Method

Heat oil in a nonstick pan over medium heat.

Add garlic,onion and pepper and toss for 2 mins

Add chicken pieces and saute,stirring frequently until it starts to brown on all sides but is not fully cooked , for about 3-5 mins.

Add soy sauce (use lower salt soy sauce if possible) and sugar.

Cook uncovered ,tossing occasionally,until chicken is just cooked through about 2-3 mins

Add basil and toss well and remove chicken from heat .

Cover until ready to serve to blend in the flavors