Grilled Thai Thighs

The sweet and spicy are a great combination. There is also an oven method of cooking.

Ingredients

• 12 skinless chicken thighs boned
• 1 tbsp of onion powder
• ½ cup honey
• ½ cup Dijon mustard
• 2 tbsp of soy sauce
• ½ cup Sriracha sauce (Thai chili sauce)

Directions:

Combine all ingredients in a zip lock bag and marinate overnight in refrigerator

Grill

Alternatively can cook in oven

Preheat oven to 350 degrees

Cook 20 minutes

Turn over thighs

Cook an additional 25 minutes

Turn off oven can leave in an additional ten minutes if needed

Serve with rice or noodles

Visit us here for more!

Kai Meung (Steamed Eggs)

You won’t really tell the difference between this and regular hard boiled eggs.

Ingredients

• 2 medium eggs
• water for steaming

Prepare a steamer over relatively high heat so you are getting plenty of steam

If eggs have been refrigerated leave them out a while until they reach room temperature

Steam eggs for 12 minutes

Allow to cool then serve

Visit us here for more! 

Kai Pad Bai Kaprow (Ground Chicken Stir Fried)

This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty!

Ingredients

• 3 tbsp of vegetable oil
• 1 medium white onion , chopped
• ½ cup chopped fresh basil
• 5 cloves garlic
• 2 green onions , chopped
• 2 Thai red chili peppers , seeded and cut into strips
• 1 tsp of freshly grated ginger
• 1 lb ground chicken or turkey
• 5 tsp of fish sauce
• 1 ½ tsp of dark brown sugar

Directions:

In oil over medium-high heat, sauté onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft

Add ground chicken and sauté until browned

Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat

Sauté for another 3 to 4 minutes

Serve with rice

Visit us here for more! 

Kao Pad Krapao (Thai Chicken Fried Rice with Basil)

Another delicious way to enjoy fried rice, fragrant with the heady aroma of basil!

Ingredients

• 2 tbsp of vegetable oil
• 3 cloves garlic , minced
• 1 tbsp of chopped fresh Thai red chili pepper
• 8 ounces boneless skinless chicken breasts , cut into bite-size pieces
• 2 cups cold cooked rice
• 1 tbsp of sugar
• 1 tbsp of fish sauce
• 1 Tbsp of soy sauce
• 2 tbsp of chopped shallots
• 1⁄3 cup Thai holy basil
• 1 tbsp of chopped fresh cilantro

Directions:

In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked

Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently

When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve

Serve with lime wedges, chili sauce, fish sauce, or soy sauce

Visit us here for more! 

Mamuang Kao Nieo (Thai Mango with Sticky Rice)

A sweet taste of Southeast Asia, combining sweet rice, coconut milk, and mangoes. Serve with hot spiced tea. Best if made with very ripe mangoes.

Ingredients

• 1 ½ cups glutinous rice
• 6 tbsp of thick coconut cream
• 1 cup thick coconut milk
• 5 tbsp of sugar
• ½ tsp of salt
• 3 large sweet mangoes , sliced into large strips

Directions:

To make the sticky rice:

Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time.

Drain the rice, rinse and spread out on a wet cloth inside a steamer.

Cook over boiling water for 40 minutes, until rice is tender.

To make the mango recipe and glutinous rice together:

Season the coconut cream with some salt and refrigerate it

Dissolve sugar and salt in coconut milk

Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 minutes

To serve: place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.

Visit us here for more!

Red Curry Chicken and Eggplant

This is another dish of Thai Curry. It goes perfectly with steamed rice and it can be made with red or green curry paste.

Ingredients

• 1 can coconut milk or 1 can coconut cream
• 3 tbsp of red curry paste
• 1 lb boneless skinless chicken thighs, cubed
• 2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
• 2 tbsp of fish sauce
• 4 Kaffir lime leaves, torn into pieces
• ½ lime, juice of
• 2 fresh red chilies , cut into very thin strips
• ½ cup Thai basil or ½ cup sweet basil , chopped

Directions:

Heat a heavy sauté pan over medium high heat

Add 1/4 can of the thicker coconut milk

When it bubbles, add curry paste and cook for 2 minutes, stirring constantly

Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate

Add chicken and stir to coat well

Cook for about 4 minutes until the chicken has changed color and firmed up

Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked

Stir in fish sauce and lime leaves

Cook at a low simmer for 5 minutes

Just before serving, stir in lime juice, chilies and basil

Visit us here for more!

Sesame Ginger Pasta with Shrimps and Scallops

This a healthy, low sodium recipe that’s very tasty.

Ingredients

• ¼ cup honey
• ¼ cup unseasoned rice vinegar
• 2 tsp of fresh ginger , minced
• 2 tsp of soy sauce
• 2 tsp of chili paste
• 1 tsp of oriental sesame oil
• 1 tsp of orange zest
• 2 tbsp of fresh cilantro
• 2 tbsp of fresh mint
• 2 -3 packages Udan Asian noodles
• ½ lb shrimps
• ½ lb scallops

Directions:

Combine all ingredients (except shrimp and scallops) and stir gently

You can make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well

Cook shrimp and scallops in sauce for about 10 minutes

Mix sauce with noodles and serve

Visit us here for more!