Thai Basil Chicken

Chicken Basil, or Gai Pad Gapow, is one of the classics of Thai food. Not only is it a cheap dish to make, it’s incredibly satisfying, and takes almost no time to make.

Ingredients

• 1 medium Bok Choy , sliced 1-inch wide, whites and greens separated
• ½ onion, sliced
• ½ red bell pepper, sliced
• 12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
• 1 tsp of chopped garlic
• ½ tsp of red pepper flakes
• ¼ cup shredded basil
• Peanut oil
• ♥♦♥♦Sauce 1: 2 tbsp of fish sauce
• 2 tsp of sugar
• 2 tbsp of soy sauce
• ♥♦♥♦Sauce 2: 2 tbsp of oyster sauce
• 4 tbsp of water
• 1 tsp of chili paste
• ♥♦♥♦Sauce 3: 1 tsp of cornstarch
• 2 tbsp of water

Directions:

Heat oil in wok

Stir-fry onions, peppers, and white part of Bok Choy until crisp tender

Remove and keep warm

Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done

Add sauces in order, stirring between each addition to coat

Add cooked vegetables back and stir to coat

Add green part of Bok Choy and basil, stirring just until hot-crisp, and beginning to wilt

Serve immediately

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Thai Basil Vegetables

The Thai basil has greenish leaves but the stems, new leaves and flowers have a purple color.  It infuses such a wonderful aroma in your food.

Ingredients

• 2 medium zucchini, quartered and chopped
• 2 cups sliced mushrooms
• ½ cup slivered carrot
• ½ cup chopped fresh basil
• ¼ cup chopped cilantro
• 2 tbsp of soy sauce
• 2 tbsp of fish sauce
• ½ fresh lime, juice of
• ½ tbsp of minced ginger
• ½ tbsp of minced garlic
• 2 tsp of sugar
• ½-2 tbsp of sambal oelek chili paste
• 1 tbsp of cornstarch
• 1 ½ tbsp of vegetable oil

Directions:

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce then set aside

The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp of cornstarch to your sauce, but it won’t affect the flavor either way

Heat oil in wok or large skillet over medium-high heat

Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes

Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender

Stir in herbs and serve

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Thai Beef Pitas

This is a tasty under 30 minute meal perfect for a busy day and made with ingredients usually on hand. The recipe serves the meat mixture in pitas, but flour tortillas or lettuce wraps would be a good choice too.

Ingredients

• 1 lb lean ground beef
• 2 red bell peppers, seeded and thinly sliced
• 2 tbsp of fresh ginger, minced
• 3 garlic cloves, minced
• 1 tsp of red pepper flakes
• ½ cup cilantro
• 3 tbsp of peanut butter
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• 1 lime, juice of
• 2 green onions, sliced thin including green tops to garnish
• 4 pita pockets, whole
• Romaine lettuce leaf

Directions:

Crumble beef into large nonstick skillet and cook over medium heat

Stir occasionally until browned, about 5-6 minutes then drain well

Add peppers, ginger, garlic, and red pepper flakes to skillet

Cook until peppers are crisp tender

Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil

Stir into beef and pepper mixture

Cut pitas in half and line with lettuce leave

Fill each with about 1/2 cup of the meat mixture

Sprinkle with green onions and serve immediately

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Thai Chicken Cakes with Sweet Chili Sauce

A light and healthy supper that’s a great variation on the chicken theme.

Ingredients

• 2 chicken breasts, cubed
• 1 garlic clove, roughly chopped
• 1 cm finely chopped fresh gingerroot , knob, roughly chopped
• 1 small onion, chopped
• 2 tbsp of coriander, chopped
• 1 green chilies, chopped
• Sweet Chili Sauce, for dipping
• 1 pinch salt & freshly ground black pepper
• 2 tbsp olive oil

Directions:

Place the chicken, garlic, ginger, onion and coriander in a food processor with the chili and season to taste

Shape the chicken mixture into small cakes

Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden

Serve immediately, with sweet chili sauce and sliced spring onion

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Thai Chicken Pizza

It’s good to use the Italian pizza crust (Boboli) because it is quick, but you could also adapt it to use your own favorite pizza crust.

Ingredients

• 1 Italian pizza dough
• 3 ½ tbsp of peanut butter
• 2 tbsp of rice vinegar
• 2 tbsp of soy sauce
• 2 Tsp of chili oil
• 1 tbsp of ginger, minced
• 2 tsp of honey
• ½ tsp of sesame oil
• 2 tbsp of sesame seeds, toasted
• 1⁄8 cup green onion, sliced thin
• ½ lb chicken breast
• Salt
• Cayenne pepper
• 2 tbsp of olive oil
• ½ cup mozzarella cheese, shredded
• ½ cup Monterey jack cheese, shredded
• 1 medium carrot, shredded
• ¼ cup cilantro, chopped

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Thai Fried Rice

In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. Often, the Thais like their fried rice with fried egg.

Ingredients

• 4 cups cooked cold jasmine rice
• 3 tbsp of peanut oil
• 4 cloves freshly minced garlic
• 1 ½ cups boneless skinless chicken breasts or 1 ½ cups lean pork or 1 ½ cups beef, thinly sliced
• 2 eggs
• 4 green onions, sliced thin
• 2 tsp of palm sugar
• 3 tbsp of Thai fish sauce
• 1 tbsp of oyster sauce
• ¾ cup frozen peas
• 1 cucumber, sliced
• 2 limes, cut into wedges

Directions:

Heat peanut oil in a wok or large skillet over medium high heat

While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps

Add the garlic to the heated wok, and toss until fragrant and slightly golden

Add chicken, beef, or pork and stir fry for about 1 minute

Push the meat and garlic up the sides making a well in the middle and add eggs

Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute

Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes

You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking

If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly

Sprinkle in the sugar and add the fish sauce and oyster sauce

Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined

Transfer to serving platter

Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired

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Thai Noodles with Spicy Peanut Sauce

It can also stand alone as a main dish. It’s quick and easy and full of flavor!

Ingredients

• Noodles: 12 ounces linguine
• 4 tbsp of sesame oil
• Sauce: ½ cup green onion, chopped
• 1 cup finely shredded carrot
• 2 cups frozen stir fry vegetables
• 3 tbsp of minced fresh garlic
• ½ tbsp of ground ginger or 1 tbsp of fresh ginger, minced
• ¼ cup honey
• ¼ cup creamy peanut butter
• ¼ cup soy sauce
• ½ tbsp of chili-garlic sauce
• 3 tbsp of rice vinegar

Directions:

Cook pasta in a large pot of salted water according to package directions

Drain and return to pot

Add 2 tbsp of sesame oil and toss to coat

Set aside

Heat remaining 2 tbsp of sesame oil in heavy pot over medium-high heat

Add green onions, carrots, stir-fry veggies, garlic and ginger

Sauté until vegetables soften, about 4 minutes

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well

Simmer sauce 2 minutes

Pour sauce over pasta and toss well

Transfer to platter and serve warm

Garnish with additional green onions, if desired

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Thai Peanut Stir-Fry Sauce

The Thai Peanut Stir-Fry Sauce can be used with vegetables or any meat of your choice.

Ingredients

• 2 tbsp of creamy peanut butter
• 2 tbsp of rice wine vinegar
• 1 tbsp of brown sugar
• 2 tbsp of soy sauce
• 1 tsp of garlic powder
• 1⁄8 tsp of ground ginger
• Cayenne pepper

Directions:

Combine above ingredients and stir until creamy

Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly

Serve with white rice

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Thai Pumpkin Soup

In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees.

Ingredients

• 1 tbsp of canola oil
• 1 large onion, chopped
• 2 stalks celery, diced
• 2 ½ tbsp of Thai red curry paste
• 1 ripe tomato, diced
• 1 ½ kg pumpkin, skin and seeds removed and diced into 1 cm, 1/2" cubes
• 4 cups vegetable stock or 4 cups chicken stock
• 1 cup coconut milk or 1 cup coconut cream
• 1 tbsp of salt
• ¼ cup coconut cream (extra) or ¼ cup heavy cream
• 8 sprigs fresh coriander (cilantro)

Directions:

Heat oil in a very large saucepan or stockpot

Add onion and celery and cook, stirring, over a medium heat until soft, but not brown

Add curry paste, stir to combine and cook for 1 minute

Add tomato and cook, stirring, for another couple of minutes

Add pumpkin and mix well to combine

Add stock

Cover saucepan and bring soup to the boil

Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender

Remove saucepan from heat, and allow the mixture to cool slightly

Using a hand blender, food processor or blender, puree soup

Return soup to saucepan and taste

Add salt, a teaspoon at a time, tasting after each addition

Add coconut milk or cream, mix well and taste again

Add more salt if necessary

Reheat soup to serve

Garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander

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Thai Red Curry with Vegetables

Red curry makes a great base for whatever is fresh and seasonal.

Ingredients

• 1 can Thai kitchen pure coconut milk
• 1 -4 tbsp of Thai kitchen red curry paste
• 2 -3 tbsp of Thai kitchen premium fish sauce
• 2 tbsp of brown sugar
• 1 ½ cups assorted fresh vegetables , cut into 1 inch pieces; cauliflower, red bell pepper, onions,
• eggplant, mushrooms, zucchini, peas
• 1 can bamboo shoots, rinsed and drained

Directions:

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil

Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender

Serve over steamed jasmine rice

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Thai Rice Noodles with Chicken and Asparagus

This is an easy, healthy and  inexpensive meal.

Ingredients

• 1/2 lb rice noodles
• 2 tablespoons oil
• 6 garlic cloves, minced
• 1 lb boneless skinless chicken, thinly sliced
• 1 tablespoon chili-garlic sauce
• 1 tablespoon fish sauce or 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 lb asparagus spear, cut into 2 inch pieces

Directions:

Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.

Heat oil in large skillet over medium high heat.

Add garlic and stir fry until golden.

Add fish sauce or salt and chicken.

Stir fry until done.

Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.

Drain noodles and add to skillet along with asparagus.

Stir fry noodles until firm but tender.

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