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

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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

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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

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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

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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.

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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

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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

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Shrimp and Butternut Squash in Coconut Milk Broth

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp.

Ingredients

• ¾ cup fat-free low-sodium chicken broth
• 1 ½ tsp of brown sugar
• 1 tsp of salt
• 2 tsp of tomato paste
• ¼ tsp of crushed red pepper flakes
• ¼ tsp of fresh ground black pepper
• 1 can light coconut milk
• 2 cups butternut squash, 3/4-inch cubes
• 1 cup red bell pepper, julienned
• 1 lb large shrimp, peeled, deveined and halved lengthwise
• 2 cups hot cooked basmati rice
• ¼ cup fresh lime juice
• 3 tbsp of minced fresh cilantro

Directions:

Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk

Stir in squash and bell peppers

Bring to a boil

Reduce heat and simmer for about 10 minutes or until squash is tender

Stir in shrimp

Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally

Stir in rice, lime juice, and cilantro

Heat for 2 minutes

Serve immediately

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Spicy Thai Noodles with Vegetables

This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish.

Ingredients

• 16 ounces rice noodles or rice vermicelli
• 2 cups Mung bean sprouts
• 1 cup slivered carrot
• 8 scallions, cut into 1 inch pieces
• 1 yellow bell pepper , seeded and chopped
• 1 red bell pepper , seeded and chopped
• 1 stalk lemongrass , white part only, sliced thin
• 10 Thai chilies , stemmed and split
• Cooking oil
• ¼ cup chopped peanuts
• 2 tbsp of chopped cilantro (coriander)
• ♥♦♥♦For the Sauce: 2⁄3 cup creamy peanut butter
• 4 tbsp of brown sugar
• 6 tbsp of soy sauce
• 4 tbsp of fish sauce
• ¼ tsp of ground cayenne pepper
• 1 tsp of grated fresh ginger
• 2 limes

Directions:

Cook noodles in boiling water until tender then drain

Mix ingredients for sauce in a bowl with a whisk until smooth then set aside

Heat 2 tablespoons cooking oil in a wok or large skillet over high heat

Add lemongrass and Thai chilies and cook until fragrant

Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender

Add bean sprouts and cook 1-2 minutes more

Add drained noodles to the pan and pour sauce over noodles

Using two utensils; lift vegetables from bottom to integrate throughout noodles and mix well

Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce

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Spicy Shrimp in Coconut Milk

Coconut and cilantro are a popular duo. The herb is a favorite in Thailand and India.

Ingredients

• ¼ cup oil
• 1 cup chopped onion
• 1 tbsp of minced garlic
• 2 tsp of minced fresh ginger
• 2 tbsp of coriander
• ¼ tsp of cumin
• ¼ Tsp of cinnamon
• 1⁄8 tsp of cayenne
• 1⁄8 tsp of turmeric
• 1 cup drained canned tomato
• 2 ½ cups unsweetened coconut milk
• ½ cup water
• 1 tsp of salt
• 1 ½ lbs large shrimp, peeled and cleaned
• ¾ cup fresh cilantro
• lime wedge, for serving

Directions:

Heat oil in a skillet on med-hi heat

Add onions and stir cook for 3 minutes

Add garlic and ginger, cook 2 minutes

Add next 5 spices, cook 1 minute

Add tomatoes, cook 1 minute

Add coconut milk, water, and salt, and bring to a simmer

Simmer until thickened 5-10 minutes

Add shrimp, simmer, stirring for 5 minutes

Stir in cilantro

Serve with white rice and lime wedges

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Sticky Coconut Chicken with Chili Glaze and Coconut Rice

It is not best to use “light” coconut milk or creme de coconut in this recipe. Chicken thighs can be optional.

Ingredients

• Chicken: 6 boneless skinless chicken breasts
• ¼ cup coconut milk
• 1 tbsp od minced fresh ginger
• 1 tsp of fresh ground black pepper
• 1 tsp of hot chili flakes
• 4 green onions
• Glaze: ¾ cup rice vinegar
• ½ cup sugar
• 3 tbsp of soy sauce
• 1 tsp of crushed red pepper flakes
• Coconut Rice: ¾ cup light coconut milk
• 1 ½ cups water
• 2 garlic cloves, minced
• ½ tsp of salt
• 1 cup basmati rice
• ½ cup chopped pineapple
• 2 tbsp of fresh Thai basil Chiffonade

Directions:

For Chicken:

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes.

Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

Prepare Glaze.

(Start rice when you start the grill or the broiler)

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill.

Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

For Glaze:

In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes.

Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot.

If making glaze up to 1 week ahead, cover and chill; reheat before serving.

For Rice:

Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes.

When rice is done, stir in reserved coconut milk, pineapple and basil.

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