Basil Ground Chicken [Thai]

Ingredients:
10 oz boneless and skinless chicken thighs or chicken breast (ground) 4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers 2 dashes ground white pepper
2 tablespoons oil
Method:
Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately. 

Stir-fried Wide Rice Noodles with Chicken [Thai]

Ingredients
300 g. chicken meat
3 eggs
1 package fresh wide rice noodles (680 g.) 2 Tbsp preserve radish
3 cloves fresh garlic
2 tsp thin soy sauce
1 Tbsp seasoning soy sauce
1 Tbsp sugar
1 Tbsp vegetable oil
2 sprigs green onion
3-4 leaves green lettuce
Ingredients for marinated chicken 1 Tbsp thin soy sauce
2 tsp seasoning soy sauce
2 Tbsp oyster sauce
1 tsp ground black pepper 2 tsp sugar
1 tsp sesame soil
Preparation

1. Clean chicken and cut into small pieces
   
2. Put cut chicken in a mixing bowl, add marinated ingredients, mix thoroughly and marinate for 2-3
   hours
   
3. Peel garlic, cut green onion roots, wash dirt and pat dry. Mince garlic, chop preserved radish and slice
   green onion, then set aside
   
4. Place wide rice noodles on a plate, heat in microwave about 3 minutes, and separate clumped noodles
   into single strips
   
5. Heat oil in a wok on medium heat. When oil is hot, add minced garlic and chopped preserved radish,
   fry until fragrant, then add marinated chicken
   
6. Stir-fry until the chicken is getting cook, make room for eggs in the middle, scramble with spatula, and
   spread eggs in a thin layer
   
7. Season with thin soy sauce. When the eggs are cooked, turn to another side, and then add separated
   wide rice noodles
   
8. Stir-fry thoroughly, season with seasoning soy sauce and sugar
   
9. Stir-fry until all ingredients mix well, taste for your own flavor, then add sliced green onion, stir-fry
   quickly and remove from heat
   
10. Arrangegreenlettuceleavesonaplate,putstir-friedwidericenoodleswithchickenonthem,sprinkle
    with sliced green onion and ground pepper. Serve immediately 
    

BBQ Pork on a Skewer – Mu Ping [Thai]

Ingredients
600 g. pork collar
5-6 cloves garlic
1 Tbsp whole peppercorn
3 Tbsp thin soy sauce (or fish sauce) 2 Tbsp seasoning soy sauce
3 Tbsp palm sugar
1/3 cup coconut cream
Preparation

1. Wash pork collar, pat dry and cut into 2 inches width, 3 mm. thick.
   
2. Peel garlic, wash dirt, cut into small pieces and well pound with whole peppercorn
   
3. In a mixing bowl, mix cut pork with pounded garlic and pepper. Then, season with thin soy sauce (or
   fish sauce), seasoning soy sauce, palm sugar, and 3 Tbsp coconut cream. Mix all ingredients thoroughly,
   refrigerate, and allow marinating for 3 hours or overnight
   
4. After marinated time, thread 3-4 pieces of pork onto a bamboo skewer. (Place 8 inches long bamboo
   skewers in enough water to cover for at least 30 minutes to prevent burning.) Meanwhile, turn on
   oven at 350° F
   
5. Place the skewers on grill rack, brush remaining coconut cream all over each pork skewer and put in a
   oven
   
6. Grill in the oven for 15 minutes, turn the skewers over, brush coconut cream again and continue
   grilling about 15 minutes. Turn the skewers over, brush with coconut cream and continue grilling about 5 minutes or until the pork is browned on all sides, remove from oven 
   

Vegetarian Fried Tofu with Garlic and Pepper – [Thai]

Ingredients
3 cloves garlic, smash gently with the side of a knife or cleaver to peel
2-3 shallots, peeled
1 tsp whole white or black peppercorns
2 tbls Thai soy sauce or Golden Mt. Seasoning Sauce
1/2 tsp sugar
4 tblsp vegetable oil (not olive oil)
8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles (8 altogether) Garnish: thinly sliced shallots, cucumber slices, coriander leaves, tomatoes 

Preparation
1. In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste.
2. Remove to a small bowl. Add soy sauce and sugar and stir to combine.
3. Spread the tofu out on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight.
4. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired with thinly sliced shallots, cucumber, coriander and tomato slices. 

Green Curry with Pork – [Thai]

Ingredients

1. Peanut oil
   
2. 1/4 cup Shallots chopped fine
   
3. 1 tbsp Garlic chopped fine
   
4. 1 tbsp Galangal chopped fine
   
5. 1 tbsp Lemon Grass chopped fine
   
6. 1/4 cup Coriander leaves chop fine
   
7. 1-1/2 lb Pork cut into 1" cubes
   
8. 1-1/2 cup Coconut milk
   

x 2 tbsp Curry paste (Thai Green) x 1 tbsp Lime zest
x 1 tbsp Lime leaves shredded
x 2 tbsp Thai basil shredded
x Fish sauce to taste
x 1 tsp Chili paste (green) x 2 cups Peas


Directions
First, prepare the curry paste and coconut milk
separately. Add the paste with some of the 'cream'
form the coconut milk and heat until the oil starts
to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.
Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.
Add peas, simmer 5 minutes until tender.
Yield - 4 cups 

Chicken in Coconut Milk – [Thai]

Ingredients
x 2 Tablespoons Siamese ginger, sliced
x 1 stalk lemon grass, cut into, 1" pieces
x 1 1/2 Tablespoons hot pepper, chopped
x 1/3 cup mint leaves
x 4 cups coconut milk
x 3 - 4 Kaffir lime leaves
x 1 1/2 cups chicken breast, slices x 3 1/2 Tablespoons fish sauce
x 2 Tablespoons lime juice
x 2 green onions, cut into 1" pieces


Directions
Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.
Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves. 

Ginger Chicken – [Thai]

Ingredients


x 3 tablespoons of peanut oil x 1 tablespoon chopped garlic x 1 cup chicken, cut into bite
sized pieces
x 1 cup mushroom, sliced
x 3 tablespoons grated ginger
x 2 tablespoons fish sauce
x 2 tablespoons dark soy sauce
x 2 tablespoons oyster sauce
x a pinch of sugar
x 3 tablespoons chopped onion
x 2-3 Thai Chile peppers
x 3 tablespoons scallion/green onion, cut into 1" pieces
x Thai pepper powder
x optionally you can add a cup of jalapeno peppers
x The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish 

Directions
Mix the fish sauce, soy and oyster sauce ready for use,
Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).
Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marinate to be added to the cooking.
Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. 

Red Curry

This curry can be made with any meat or seafood Ingredients


x 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent x 3 T vegetable oil
x 3/4 lb boneless chicken meat, cut into 3/4-inch pieces
x 2 cans (unsweetened) coconut milk (approx. 3 cups in all)
x 1 c water or chicken broth
x 1/2 c baby corns
x 1/2 c straw mushrooms (or substitute other mushroom of your choice) x 1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty --
shelf of the Asian market; they look like dried, curled-up leaves) x 1/2 t salt (more or less to taste) or Fish sauce
x 1/2 red bell pepper, cut into matchstick-size strips


Directions
Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and sauté for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. 

Red Chicken Curry - Gaeng Daeng Gai

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.




Ingredients
x 1 lb boneless chicken breast x 1 can bamboo shoots, sliced x 3 tbsp red curry paste
x 2 cups coconut milk
x 2 fresh red chili, sliced diagonally
x 1/2 cup Thai sweet basil leaves (bai horapah), torn x 2 tbsp fish sauce (nam pla)
x 1/4 tsp sea salt
x 1 1/2 tsp palm sugar
x Thai sweet basil leaves (bai horapah) for garnish


Directions
Preparation: Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste; stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
Add the remaining coconut milk, follow
with the bamboo shoots. Season with
fish sauce, sugar, and salt and bring
back to a boil. Sprinkle with kaffir lime
leaves, chilies, and sweet basil leaves.
Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. 


Serves 5.    

Chicken in Peanut Sauce

  
Ingredients
x 1 lb Chicken breasts 1/2" x
1/2" strips
x 1/4 cup Green onions chop
coarse
x 2 tbsp Curry powder/paste
(Thai Red)
x 1 tbsp Garlic chop fine
x 1 tbsp Ginger chop fine
x 1 tbsp Lemon grass chop fine
x 1 tbsp Galangal chop fine
x 1 tsp Chili paste
x Peanut oil
x 1 tbsp Fish sauce
x 1 cup Coconut milk
x 2 tbsp Peanut butter
x 2 tbsp Roasted peanuts crushed
x 1/2 tbsp Palm sugar
x 2 cups Snow peas or Broccoli florets


Directions
Cut chicken into strips
Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to coat. Set aside for 20 minutes. If using broccoli, blanch 2 minutes.
Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.
Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken. If using snow peas, add and simmer until color changes.
If using broccoli, add and simmer until heated through.
Serve over rice.