Thai Northern Grilled Chicken

Thai Northern Grilled Chicken

1 chicken, cut into serving
pieces, OR 4 leg quarters

12 large or 16 medium cloves garlic, chopped

16 coriander roots (see note)

1/2 tsp. freshly ground black pepper

1 tsp EACH salt, sugar, and turmeric

2 TBS coconut milk (unsweetened, OK
to use lite)

Vegetable oil

In a food processor or blender, process
garlic, coriander roots, pepper, salt,
sugar and turmeric until just smooth.

Add small amount of oil, if necessary,
to assist in processing.

Stir in coconut milk until well combined.

Massage chicken pieces with marinade.

Work some under the skin.

Place in a ziplock and marinate overnight.

Preheat grill or broiler and arrange chicken
4 inches from heat.

Broil or grill until done, 10 to 12 minutes
per side, turning often, until cooked through.

Barbecued Thai Chicken Salad

Barbecued Thai Chicken Salad



1 whole broiler-fryer chicken
1 can (14 ounces) unsweetened coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
1 tablespoon fish sauce
3 cloves garlic, minced
1/4 cup chopped cilantro leaves
2 tablespoons brown sugar
12 red lettuce leaves
1 medium head lettuce, shredded
1 large red bell pepper, cut in strips
1/2 cup torn mint leaves
Sweet and Sour Cilantro Dressing (recipe follows)
1/3 cup finely chopped peanuts

Cut chicken in half with sharp knife.
In large bowl, place coconut milk and whisk in curry powder. Add lime
juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken,
turning to coat. Cover and refrigerate at least 4 hours or overnight.

On prepared grill (or in oven broiler), place chicken, skin side
down. Cook about l0 minutes, turn and continue cooking until fork can
be inserted in chicken with ease, about 30 minutes. Cool chicken
slightly and cut into strips.

On 6 individual plates, arrange red lettuce leaves. Mix together
shredded lettuce, bell pepper and mint; portion equally onto red
lettuce. Place chicken strips on top. Sprinkle with peanuts and serve
with Sweet and Sour Cilantro Dressing.
Makes 6 servings.

Sweet and Sour Cilantro Dressing:
In medium bowl, mix together 2/3 cup rice vinegar, 1/4 cup sugar, 1/4
cup minced cilantro, 1/4 teaspoon salt, 1/2 teaspoon chili paste and
1/3 cup canola oil. Stir until sugar dissolves.

Pan Grilled Spicy Thai Chicken

Pan Grilled Spicy Thai Chicken

4 broiler fryer chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers

In glass dish, place chicken and sprinkle with garlic powder; set aside. In
saucepan, make marinade by mixing together water, vinegar,
wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes
or until sugar has dissolved. Remove from heat and add
cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken.
Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade
for dipping sauce. Remove chicken from marinade and sprinkle grated lime
peel evenly over both sides. In fry pan, place oil and heat to medium high
temperature. Add chicken and cook, turning, about 6 minutes or until brown
on both sides. Add remaining 1/4 cup marinade
and cook about 3 minutes or until sauce thickens. To serve, place chicken on
platter and sprinkle with grated coconut. Garnish with lime slices, cilantro
and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl
for dipping. Makes 4 servings.

Thai Ham and Chicken Salad

Thai Ham and Chicken Salad


Yield: 4 servings

--------DRESSINGS---------

1/2 Chinese cabbage, shredded
2 Carrots, grated
1 Capsicum pepper, cut into thin strips
2/3 lb Cooked chicken meat, Shredded
3 1/2 oz Ham, finely sliced
1 Birdseye chile, finely chopped
2 cl garlic crushed
2 TBS Lime (or lemon), juice
2 tb Dark soya sauce
1/2 c Flaked almonds, lightly Toasted


Bring a large pot of water to the boil and have
ready a sink full of icey-cold water.

Plunge the shredded cabbage into the boiling
water for one minute then scoop it out and
into the cold water.

Drain and dry the cabbage and arrange it and
the other vegetables in sections or concentric
rings for maximum decorative value on a large
serving dish.

Fill the centre of the arrangement with chicken
and ham.

Decorate the dish with bright red chilli
"flowers" (optional).

Pass the dressing separately.

Hot To Go Thai Salad

Hot To Go Thai Salad

3/4 lb sirloin steak
1/3 cup vegetable oil, divided
1/3 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1 fresh jalapeno or serrano pepper, finely chopped, divided
2 cloves garlic, minced
1 tbsp minced fresh gingerroot
1/4 tsp red pepper flakes
1 (9 oz) pkg French-style green beans, thawed and drained
2 carrots, thinly sliced and halved
1 cucumber, peeled, seeded and sliced
4 cups cooked brown rice
chopped fresh mint leaves (optional)

Partially freeze steak; slice across grain into 1/2 inch strips. Place
in large bowl. Combine all but 1 tbsp oil, vinegar, soy sauce, 1/2 of
the jalapeno, garlic, gingerroot and pepper flakes in small bowl. Pour
mixture over beef; marinate 1 hour.

Drain beef; discard marinade. Heat remaining 1 tbsp vegetable oil in
large skillet over medium-high heat until hot. Add beef and remaining
jalapeno; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid
from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat.
Sprinkle with mint, if desired.

Serves 6
296 Calories;18g Protein;8g Fat;38g Carbs;3g Fiber;38mg Chol;565mg Sodium

Stir Fry Vegetarian Phad Thai

Stir Fry Vegetarian Phad Thai

Ingredients

225g/8oz flat dried rice noodles
50g/2oz shallots
100g/4oz onions
4 spring onions
3 fresh red chillies (or green ones if you want a hotter dish)
2 tbsp groundnut (peanut) oil
3 tbsp coarsely chopped garlic
3 tbsp fish sauce or light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp light soy sauce
salt
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
225g/8oz fresh bean sprouts
handful fresh coriander sprigs
3 tbsp coarsely chopped roasted peanuts for garnish


Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.
2. While the noodles are soaking, prepare the vegetables. Peel and
thinly slice the shallots and onion. Slice the spring onions at a slight
angle into 2.5cm/1in lengths. Seed and finely chop the chillies.
3. When the noodles have soaked for 25 minutes, drain well in a colander
or sieve. Discard the water.
4. Heat a wok over high heat. When it is hot, add the oil. When it is
very hot and slightly smoking, add the shallots, onion, spring onions,
chillies and garlic, and stir-fry for one minute.
5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry,
lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and
continue to stir-fry for two minutes, mixing well.
6. Add the bean sprouts and continue to stir-fry for four minutes.
7. Finally, add the coriander and stir-fry briskly for 30 seconds.
8. Turn onto a warm platter, sprinkle with the peanuts and serve at once

Thai Fish Cakes with Green Beans

Thai Fish Cakes with Green Beans

Ingredients

450g/1lb ling or coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 kaffir lime leaf or 1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander (leaves and stalks)
1 egg
1 tsp palm sugar or muscovado sugar
½ tsp salt
40g/1½oz French beans, sliced thinly into rounds
150ml/5fl oz groundnut or sunflower oil

For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red birdseye chillies, sliced thinly

Method

1. For the sauce, gently heat the vinegar, sugar and water in a small
pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave
to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour
into four small dipping saucers or ramekins and set aside.
4. For the fish cakes, put the fish in a food processor with the fish
sauce, curry paste, kaffir lime leaf or lime zest, chopped coriander,
egg, sugar and salt. Process until smooth, then stir in the sliced green
beans.
5. Divide the mixture into 16 pieces. Roll each one into a ball and then
flatten into a 6cm/2½in disc.
6. Heat the oil in a large frying pan and fry the fish cakes in batches
for 1 minute on each side, until golden brown. Lift out and drain on
kitchen paper, then serve with the sweet and sour cucumber sauce

Thai Red Seafood

Thai Red Seafood

Ingredients

1 cooked lobster, weighing about 450g/1lb
1 cooked crab, weighing about 750g/1½lb
225g/8oz prepared squid
1 red mullet, weighing about 350g/12oz, filleted
3 tbsp sunflower oil
1 quantity of red curry paste
1.2L/2pt chicken stock
100g/4oz creamed coconut
3 tbsp Thai fish sauce (nam pla)
2 limes, zest and juice
3 fresh or dried kaffir lime leaves
12 large, raw, unshelled prawns
24 large mussels, cleaned
1 small bunch of fresh basil, shredded finely

For the garnishes:
4 red birdseye chillies, sliced thinly
85ml/3fl oz rice vinegar or white wine vinegar
290ml/½ pint sunflower oil
4 shallots, sliced thinly
50g/2oz cashew nuts, split in half

Method

1. Pull the claws off the lobster, break them into 3 and lightly crack
the shells with a rolling pin.
2. Detach the head and legs from the tail section and discard (or save
for shellfish stock).
3. Cut the tail into 3 sections through the shell.
4. Detach the legs and claws from the crab, break them into 3 and
lightly crack the shells. Remove the body from the back shell.
5. Scoop the brown meat out of the back shell and set aside, discarding
the shell. Remove the dead man's fingers from the body and then cut the
body section into quarters.
6. Slice the squid across into rings and each red mullet fillet into 3
pieces.
7. For the garnishes, mix the chillies with the vinegar in a small bowl.
Heat the oil in a frying pan, add the shallots, garlic and cashew nuts
and fry for about 3 minutes, until crisp and golden.
8. Lift out with a slotted spoon, drain on kitchen paper and then spoon
into another small bowl. Set aside.
9. Heat the oil in a large pan, add the red curry paste and fry for 2
minutes, until the paste starts to separate from the oil.
10. Add the stock, creamed coconut and fish sauce and heat gently until
the coconut dissolves.
11. Meanwhile, pare 2 strips of zest from 1 lime and cut them across
into very fine shreds. Squeeze out the juice from both limes.
12. Add the zest and juice to the pan with the dried kaffir lime leaves,
if using, and simmer everything together for 2 minutes.
13. Add the lobster and crab pieces to the pan and simmer for 2 minutes.
Add the prawns and simmer for 1 minute. Add the squid and red mullet and
simmer for 2 mintues. Add the mussels, cover and simmer for 2 minutes
until they have opened. Discard any that remain closed.
14. Stir in the basil and the fresh kaffir lime leaves, if using, then
transfer everything to a large shallow serving platter and serve with
the little bowls of prepared garnishes and baked rice made with Thai
jasmine rice

Shrimp with Thai Red Curry and Yogurt

Shrimp with Thai Red Curry and Yogurt

Yield: 4 Servings

1 Tbsp Red Curry Base
1 cup plain, low-fat yogurt, divided
1 tsp Fish Sauce
1 lb large shrimp, peeled and deveined
(Optional) Cooked Jasmine rice and chopped cilantro

1 Combine Red Curry Base, 1/4 cup of the yogurt and Fish Sauce in a small
sauce pan. Over a medium heat whisk until curry is dissolved into yogurt.
2 Remove pan from heat and add remaining 3/4 cup yogurt. Stir until combined
and cool.
3 Add curry marinade and shrimp to a zip-lock type bag. Squeeze out air and
close. Press bag from both sides until shrimp is evenly coated with marinade.
Refrigerate for 30 minutes, turning occasionally.
4 Set oven rack in second position from top. Preheat oven to broil. Spray
broiler top with non-stick spray or lightly oil.
5 Remove shrimp from marinade and place in a single layer on broiler top,
discard remaining marinade. Broil shrimp 2 minutes on each side or until just
pink. Serve with cooked Jasmine rice and sprinkle with chopped cilantro.

KAEN RON - THAI SOUP

Thai Cooking

KAEN RON - THAI SOUP


4 oz pork tenderloin or lean boneless shoulder
1/2 breast of chicken, 4 oz
1 qt Chicken stock
8 dried mushrooms about 1/4 cup
1/2 cup water
1 large onion, thinly sliced
4 cloves garlic, minced
1 tsp anchovy paste
2 tsp soy sauce
2-3 oz soy bean threads, aka
ceillophane noodles
4 oz raw shrimp, cleaned
1/2 cups cubed cucumbers
2 eggs
2-3 TBS chopped fresh coriander or parsley

The original version of this recipe calls
for a fish sauce called Nam Pla.

You may be able to obtain this in gourmet
specialty shops or by mail order.

In this recipe we've substituted anchovy
paste and soy sauce, which works well.

Soak the dried mushrooms in water for
about 20 minutes prior to cooking.

Cut up the chicken and and the pork ten-
derloin into 1/2 inch cubes.

Add the meat to your chicken stock in a soup pot.

Bring to a simmer.

Thinly slice the soaked mushrooms.

Add the mushrooms and water to the soup along
with the onions, garlic, anchovy paste, and
soy auce.

Simmer gently until the meat becomes tender
approximately 20 minutes - do not allow to boil.

At this point, add the raw shrimp, soy bean
threads, and cucumber.

Continue to simmer until the shrimp are cooked
(they will no longer appear translucent).

Stir in the beaten eggs, one after another.

When the eggs have coagulated, pour the soup
into a serving bowl or soup tureen and serve
with steamed rice as a side dish.

Garnish with freshly chopped parsley or cilantro.