Thai Recipes
Thai Chicken Recipes
CHICKEN SATAY
| For the satay sticks | For the satay sauce | ||
| 2 tsp | lemon juice | 1/2 cup | roasted peanuts |
| 2 Tbs | fresh ginger, peeled and roughly chopped | 1 tsp | coriander seed |
| 1 tsp | coriander seed | 1 tsp | cumin seed |
| ½ cup | parsley leaves | 2 Tbs | fresh ginger, peeled and finely chopped |
| 1 lb | chicken breas, roughly chopped | 3 | shallots, chopped |
| 1 Tbs | dark soy sauce | 3 cloves | garlic, peeled |
| 1 | chili, de-seeded and chopped | ||
| 1 Tbs | brown sugar | ||
| 1½ cup | coconut milk | ||
| 2 Tbs | fish sauce | ||
Satay sticks
Place the lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor.
Pulse until the ingredients are mixed together and the chicken is coarsely chopped.
Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight.
Divide the mixture into 8-10 portions and shape them into a flattened sausage form along the skewers.
Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear.
Serve with the satay sacue, jasmine rice, and romaine lettuce.
Yield: 8 sticks
Satay Sauce
Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken.
Cooking Tips
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available.
If using wooden skewers, remember to soak them for 30 minutes in cold water before.
The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes.
Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.
Recipe Source: All Foods Natural
THAI GREEN CHICKEN CURRY
| 1 | eggplant, peeled and diced | 1 tsp | salt |
| 2 tsp | olive oil | 4 | shallots, peeled and quartered |
| 1 tsp | green curry paste | 1 Tbs | fish sauce |
| 1 tsp | minced garlic | 1½ cup | coconut milk |
| 1 Tbs | lime juice | 1 lb | skinless chicken breast, cubed |
| 1 c | fine green beans, halved | 3 Tbs | chopped fresh basil |
Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring ocasionally.
Add the rest fo the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.
Yield: 4 for a main dish.
Cooking Tips
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The gree curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
One of the most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.
Recipe Source: All Foods Natural
