Creamy Peanut Chicken

currybunny's Note:

I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut ch ...

Ingredients:

1 tablespoon peanut oil
1 tablespoon red curry paste 1 teaspoon sambal oelek or 1 teaspoon other chili sauce
1 lb chicken breast (cut into small cubes or strips)
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar 3 tablespoons crunchy peanut butter
1 lemon, cut into wedges, to serve (optional)

Directions:

1 Heat oil in wok.
2 Add curry paste and sambal oelek and fry for one minute.
3 Add chicken and stir fry for around 4 minutes, or til golden.
4 Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
5 Serve on a bed of rice with lemon wedges and roti bread.
6 (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
source:http://www.food.com

Spicy Thai Chicken And Coconut Soup

1 1/2 Tablespoons chile oil
1 onion — diced
2 Stalks lemongrass — very thinly sliced
1/2 red bell pepper — cut julienne
1/2 green bell pepper — cut julienne
1/2 yellow bell pepper — cut julienne
2 habanero chiles — stemmed, finely chop
1 jalapeno chile — stemmed, finely chop
4 Thai chiles — stemmed, finely chop
2 serrano chiles — stemmed, finely chop
1 poblano chile — stemmed, finely chop
1 green New Mexican chile — stemmed, finely chop
2 tablespoons ginger — freshly grated
1/2 head garlic — minced
1/4 pound shitake mushrooms — thinly sliced
1/4 pound crimini mushrooms — thinly sliced
2 1/2 cups coconut milk
2 1/2 cups chicken stock
1/2 pound chicken breast, skinless, boneless — cut in 1/2″
2 tablespoons rice wine vinegar
1 cup whole kernel corn or baby corn — sliced
1/2 bunch fresh cilantro, stems removed — chopped
1/2 lemon — juice and zest
Salt — to taste
Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock, and chicken. Heat very lowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve.

Thai Spicy Thai Vinaigrette

1 Whole Garlic ,Clove ,Raw — Finely chopped
1/4 Teaspoon Ginger ,Fresh Slices — Finely chopped
3 Tablespoons Vinegar, Rice
1 Teaspoon Brown Sugar
1 Teaspoon Soy Sauce
1/4 Cup Oil
1/2 Teaspoon Oil ,Sesame
1/4 Teaspoon Pepper ,Red, Crushed
Onions ,Red (optional
Orange, Mandarin (optional)
Jicama ,Raw ,Sliced (optional)
Combine all ingredients and mix well. Pour over mixed lettuces, toss and
serve.

Thai Bbq Chicken Appetizer

3 Lb Chicken Wings
1/4 C Garlic — Chopped
1 Tbsp Cilantro — Chopped
1 Tsp Tumeric — Ground
1 1/2 Tsp Chiles — Dried and ground
1 Tbsp Sugar
1/4 Tsp Salt
3 Tbsp Nouc Mam
1/2 C Coconut Milk
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of dipping sauce.

Thai Mee Krob

1 2-in piece of tamarind pulp
Peanut or corn oil (for deep-frying)
1/4 Pound Dried rice stick noodles
6 Ounces Med shrimp- shelled and deveined
1 Whole boned chicken breast- cut into slices
4 Shallots — minced
1 Tablespoon Minced garlic
2 sm Serrano chilies – finely minced
1 Lime (zest only)
3 1/2 Tablespoon Tomato paste
4 tablespoon Sugar
1/4 Cup Thai fish sauce (nam pla)
3 Tablespoon Fresh lime juice
4 Green onions; trimmed – cut into 1-in lengths – blanched
3 Tablespoon Fresh coriander leaves
1/2 Pound Bean sprouts — tails removed – (for garnish)
CRISPY EGG LACE
Oil for deep-frying
2 Eggs; lightly beaten
1/4 ts Salt
Cover tamarind with 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds.Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through.Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat.Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.
CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

Fried Curried Rice – Khao Pad Pong Kari

2 Tablespoons Oil
1 Garlic clove — finely chopped
2 Cups Plain boiled rice
1 Sm Potato — diced small
1 Sm Onion — diced small
1/4 Cup Peas
3 Tablespoons Light soy sauce
1/2 Teaspoon Sugar
1 Teaspoon Curry powder
1/2 Teaspoon Ground white pepper
1 Piece of cucumber (1-inch) — thinly sliced into rounds Coriander leaves In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander.

Pineapple-Fish Noodles – Ka Nom Jeen Sour Nam

3 tbsp. vegetable oil
2 lb. fish fillets, cut into bite-sized pieces
1 clove garlic, finely chopped
1 tsp. grated fresh ginger
1 20-oz. can crushed pineapple, drained thoroughly
1 c. coconut milk
2 tsp. fish sauce
1/8 tsp. pepper
1 tsp. sugar
1/8 tsp. cayenne pepper
hot rice noodles
fresh mint and cilantro for garnish (optional)
1. In a large skillet or wok, heat oil over high heat for 1 minute.
2. Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.
3. Add pineapple, coconut milk, fish sauce, pepper, sugar, and cayenne pepper and stir well. Cook, stirring constantly, for 2 minutes, or until fish flakes easily.
4. Serve over hot rice noodles. Garnish with fresh mint and cilantro

Thai Stir-Fried Meat with Basil – Nua Bye Ga Pon

3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1 clove garlic, finely chopped
1/2 medium onion, peeled and sliced
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
2 jalapeno peppers, seeded and cut into quarters
1 tbsp. fish sauce
1 tsp. sugar
1/2 to 1 cup coarsely chopped fresh basil leaves
1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.
2. Wash skillet or wok and dry thoroughly.
3. Heat remaining oil in skillet or wok over high heat for 1 minute. Add garlic, onion, mushrooms, and peppers and stir well. Cook, stirring frequently, for 1 minute, or until mushrooms and peppers are soft.
4. Add meat, fish sauce, and sugar and stir well. Cook, stirring constantly, over medium heat for 2 minutes, or until heated through.
5. Add basil, stir-fry just until leaves wilt (about 10 seconds).
6. Serve hot over rice.

Thai Mini Spring Rolls

THAI SPRING ROLL:
2 Ounces Bean thread noodles- (MUNG bean)
1/4 Cup Dried tree ears
6 Dried Chinese blk mushrooms
1/2 Teaspoon Whole black peppercorns
3 Garlic cloves
1 Tablespoon Fresh coriander roots – (coarsely chopped)
3/4 Pound Fresh ground pork
1/4 Pound Shrimp -shelled — deveined & chopped
-=OR=-
1/4 Pound-Fresh crab meat — flaked
1 Tablespoon Thai fish sauce
2 Teaspoon Sugar
4 Shallots — finely chopped
1 Carrot; peeled — grated
1/4 Pound Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves- (as an accompaniment)
Fresh mint leaves- (as an accompaniment)

THAI SPRING ROLL DIP:
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves -(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce

Thai Shrimp With Asparagus

3/4 Pound Large shrimp
1 Teaspoon Salt
1 Pound Fresh asparagus
1/2 Cup Whole straw mushrooms -Fresh or Canned
4 Green onions
2 Tablespoons Vegetable or peanut oil
3 Garlic cloves — chopped
1 Teaspoon Sugar
1/2 Teaspoon Ground black pepper
1 Tablespoon Thai fish sauce (nam pla)
1 Tablespoon Oyster sauce
1/4 Cup Chicken stock
SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot
of water to a boil. Drop the asparagus into the water and blanch for a few
seconds or until it turns bright green. Remove and shower with cold water
to stop the cooking. If using canned mushrooms, drain and rinse them with
cold water; set aside. Cut the green onions, including part of the green
tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot
add the oil and garlic; toss until lightly brown. Turn the heat to high
and add the green onions and shrimp to the wok; stir-fry together until
the shrimp turn bright orange and feel firm to the touch, about 30 seconds
to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce,
oyster sauce and chicken stock; stir-fry together until the mixture is
heated through and sauce has a light cream consistency. This should take
no more than a few seconds.

Thai Chicken Salad

3 Cups Vegetable Oil
20 Wonton Skins — 1/4 -in strips
8 Cups Mixed Salad Greens — Shredded
4 Cups Roast Chicken — Bite-size
1 Cup Bean Sprouts, Raw
1 Large Yellow Pepper, Strips — Julienne
1/2 Cucumber, Seedless — Julienne
6 Tablespoons Lime Juice, Fresh
1/4 Cup Nuoc Mam
1/4 Cup Sugar, Brown, Pressed Down
4 Chiles, Serrano — Seed and Mince
1/2 Teaspoon Nutmeg — Freshly grated
1 Tablespoon Lemon Grass — Finely minced
1 Tablespoon Ginger, Fresh Slices — Finely minced
1/4 Cup Mint, Fresh — Finely minced
3 Tablespoons Basil, Fresh — Finely minced
1/4 Cup Peanut, Dry-roasted, unsalted — Coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chilies, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

Thai Pork Satay

1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or
longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turnover, brush with coconut cream and grill until cooked. Serve with Spicy
Peanut Sauce.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Thai Yam Gai

3 1/2 Ounces Wun Sen (cellophane noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves — chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black peppercorns
1 Leaf lettuce
1/4 Cup Fresh coriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoon Nam pla (fish sauce)
1 European cucumber
1 1/4 Pound Boneless chicken breast
1 Tablespoon Roasted peanuts — chopped
4 Cup Chicken stock
1 Lime — thinly sliced

Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns, and 2 T coriander. Blend to a paste. Scrape the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the broiler. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into 4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min. until browned. In a small bowl, stir together sugar, lime juice, 1 T soy sauce, and 1 T nam pla. Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber. Arrange the chicken, and pour the dressing over. Sprinkle with remaining coriander and peanuts. Garnish with lime slices.

Thai Panang Curry (Panang Neua)

Ingredients
3/4 lb (400 grams) beef
3 tbsp Panang curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup ground roasted peanuts
1/4 tsp salt
3 tbsp palm sugar
2 1/2 tbsp fish sauce
slices of fresh red chili for garnish

Method:
1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
4. Transfer to a serving dish, garnish with red chilies. Serve hot.
Cook’s notes: Serve over spaghetti instead of jasmine rice for a fusion dish. Roti bread is another possible accompaniment for this rich Indian-type curry. Or for a very Thai taste, serve with boiled salted eggs. For a festive occasion serve in crispy golden cups, called Krathong Thong, topping with kaffir lime leaf shreds and red chilies.

Thai Pad Kee Mao ‘Drunken Stir Fry’

Ingredients
2 cups minced chicken breast or tenderloins
15 cloves chopped garlic
4 chopped coriander roots (or substitute bottom stems)
1/2 cup fresh holy basil
1 red spur chill, sliced diagonally (mild red chili pepper, optional)
1 tsp white sugar
2 tbsp Thai fish sauce
2 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp cooking oil (not olive oil)
Crisp-fried holy basil leaves for garnish

Method:
1. Pound the chili, garlic and coriander roots well to obtain a smooth paste.
2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
3. Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. Serves four.

Thai Yam Neua

1 1/2 Pounds Beef tenderloin — room temp.
1/4 Cup Fresh lime juice
1/4 Cup Fresh coriander — chopped
1 Leaf lettuce head
2 Tablespoons Fresh mint — chopped
2 Tomato — thinly sliced
1 Jalapeno pepper — minced
1 Small red onion — thin sliced
3 Garlic cloves — crushed
1 Small cucumber
2 Tablespoon Nam Pla (fish sauce)
Fresh ground black pepper
2 Tablespoon Palm (brown) sugar
1 Lime — thin wedges
Preheat oven to 500F. Set beef in small baking dish and roast for 20 min. until rare. Let cool for 30 min, then refrigerate until cold, approx. 2 hr Slice against grain into 0.25 in. by 0.25 in pieces. In a large bowl, combine meat strips, coriander, mint, jalapeno and toss. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice – mix well. Pour this dressing over the meat and toss to coat. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those. Remove the meat from the dressing and mound in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hr and up to 4 hrs. Before serving, sprinkle with black pepper, and garnish with lime wedges.

Thai : Rice / Kow

2 c. extra-long-grain rice
2 1/2 c. water
1.In a deep saucepan, bring rice and water to a boil over high heat. Boil, uncovered, for 2 to 3 minutes.
2.Cover pan and reduce heat to low. Simmer rice 20 to 25 minutes, or until all water is absorbed.
3.Remove pan from heat. Keep covered and let rice steam for 10 minutes.
4.Fluff rice with a fork and serve hot