Thai Chicken Recipe : Easy Thai Chicken Curry

A simple Easy Thai red chicken curry recipe for you to cook a great meal for family or friends.This curry chicken recipe is a classic yellow curry made with chicken pieces and chunks of potato plus a hint of tomato. Enjoy this easy thai chicken curry recipe...

Ingredients:

•     1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
•     2-3 potatoes, chopped into chunks
•     1-2 medium tomatoes, chopped into chunks
•     1/4 cup fresh coriander
•     2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
•     1 bay leaf
•     optional: 1 cinnamon stick
•     1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
•     2 shallots OR 1/2 cup purple onion, diced
•     4-5 cloves garlic, minced
•     1 thumb-size piece galangal OR ginger, grated
•     1/2 cup chicken stock
•     1+1/2 Tbsp. ketchup OR sweet tomato puree
•     1 can coconut milk
•     3 Tbsp. fish sauce
•     optional: 1/2 tsp. sugar
•     2-3 Tbsp. vegetable oil

Preparation:

    1. Place a wok or large frying pan over medium-high heat. Add curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

    2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock, just enough to keep ingredient frying nicely. Stir-fry 1 minute, then add chicken and potatoes, stir-frying 1 minute to coat with the spices.

    3. Add remaining stock plus ketchup/tomato puree, stirring well to combine.

    4. Add coconut milk, fish sauce, sugar and cinnamon stick (if using). Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from cooking).

    5. When chicken is cooked to tender, taste-test the sauce for saltiness/flavor, adding more fish sauce as needed until desired flavor level is achieved. Also add more cayenne or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt/sour cream. Add a little more sugar if too sour for your taste.

    6. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice.

• What is an E-Book ? Why should I buy an E-book?
• NO Waiting after Order
• Instant Download
• NO Shipping charges
• NO delivery charges
• NO storage space required
• Quick Search of any Recipe
• Convenient to read anywhere
• Convenience of carrying around
• And many More !

Thai Dessert : Beautiful Exotic Fruit Salad

Another Thai Dessert Recipe..Enjoy the recipe of  Beautiful Exotic Fruit Salad....

Ingredients:

• 2 fresh ripe mangos
• 2 cups pineapple chunks, fresh or canned
• 1 banana, sliced
• 1-2 cups fresh papaya, sliced into cubes
• 2 kiwi fruit, sliced into cubes
• 1 dragon fruit (see link for buying/prep. tips), OR substitute 1 pear, sliced into cubes
• 2 cups fresh red seedless grapes, sliced in half
• optional: handful fresh raspberries, strawberries, OR dried cranberries (for contrasting color)
• 1/4 cup coconut milk 
• 2 Tbsp. freshly-squeezed lime juice
• 3-4 Tbsp. white sugar, depending on the sweetness/ripeness of your fruit

Preparation:

1. Slice up all the fruit - except the contrasting red fruit (raspberries, strawberries, or dried cranberries) - and place in a mixing bowl.
2. Drizzle over the lime juice and gently stir to combine. Then sprinkle over the sugar, stirring to combine. Set in the refrigerator for at least 30 minutes, or until you plan on serving your salad.
3. Before serving, pour over the coconut milk and stir once again. Taste-test the salad for sweetness, adding more sugar if desired. If too sweet for your taste, squeeze over some more lime juice. Portion up into bowls and top with some of the red contrasting fruit - raspberries, strawberries or dried cranberries (the latter are very nice for Christmas). ENJOY!

Thai Dessert : Mango Pudding

Now you can make Thai Dessert at your home any time.Here some Thai Dessert Recipe for you.What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or evaporated milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding.

Ingredients:

• SERVES 3-4
• 2 medium to large ripe mangoes (for tips on buying fresh mangoes, see below)
• 1 packet gelatine (3 tsp.)
• 1/2 cup hot water
• 1/3 cup white sugar
• 1 cup good-quality coconut milk (*see below for substitutions)

Preparation:

1. Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
2. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
5. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.

 

 

Thai Recipe : Thai Iced Tea

Tea is our most favorite drink.But here we learn how to make Iced Tea.Enjoy the easy Thai Iced Tea Recipe. To make Thai tea you only need water, sugar, condensed milk and Thai Tea Set which contains authentic Thai Tea Powder and Cotton tea sock (tea filter).

Thai Recipe : Shrimp Pad Thai Noodles

 Enjoy thai Noodles Recipe.Its easy to make and eating tasty..For you ingredients and preparation is given below with video...

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: SERVES 2-3

Ingredients:

• 8 oz. Thai rice noodles (linguini width), or enough for 2 people
• 12-15 small to medium raw shrimp, shells removed
• 1 boneless chicken breast or 1-2 thighs*, chopped up into small pieces
• 1 Tbsp. soy sauce
• 4 green onions, sliced (keep white separate from green)
• 3-4 cloves garlic, minced
• 1 tsp. grated galangal OR ginger
• 1-2 fresh red or green chilies (or as much or little as you like), finely sliced
• 1 egg
• 2-3 cups bean sprouts
• handful fresh coriander/cilantro
• 1/3 cup dry roasted unsalted peanuts, chopped
• 2-3 Tbsp. vegetable oil for stir-frying (e.g. coconut, peanut, corn, sunflower, etc...)
• lime wedges for serving
• PAD THAI SAUCE:
• 1 to 1+1/2 Tbsp. tamarind paste, to taste (available at Asian/Indian food stores)
• 1/4 cup chicken stock
• 3 Tbsp. fish sauce
• 1 Tbsp. soy sauce
• 1/2 to 1 tsp. chili sauce, OR 1/3 to 3/4 tsp. cayenne pepper, to taste
• 1/8 tsp. ground white pepper
• 3-4 Tbsp. palm sugar OR brown sugar

 

Preparation:

1. Bring a large pot of water to boil, then switch off heat. Dunk in noodles and soak 3-4 minutes, or until noodles are limp but still firm and a little "crunchy". Tip:The noodles must remain 'undercooked' at this stage, as they will be fried later. This is the key to chewy 'al dente' rice noodles. Drain and rinse thoroughly with cold water. Set aside.
2. Toss sliced chicken in 1 Tbsp. soy sauce and set aside.
3. In a small bowl or cup, combine all 'Pad Thai Sauce' ingredients (note that if your tamarind paste is very thick, only add 1 Tbsp; if thin/runny, add 1+1/2 Tbsp). Taste-test the sauce, looking for a very strong-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
4. Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, galangal/ginger, and chili. Stir-fry 1 minute.
5. Add chicken and stir-fry 2 minutes, or until opaque when cut through. Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump.
6. Push ingredients aside, making room in the center of your wok/pan and crack in the egg. Stir-fry quickly to scramble (30 seconds to 1 minute).
7. Add the noodles and drizzle over 1/3 of the pad Thai sauce. Using 2 utensils and a gentle turning motion, stir-fry everything together. Keep heat between medium and high - you want it hot enough to cook the noodles, but not so hot that they'll burn. Add more sauce every 30 seconds to 1 minute as the pan/wok dries out. Continue stir-frying until sauce is gone and noodles begin to get sticky and 'glossy' and taste chewy ('al dente' (5 to 7 minutes).
8. Turn off heat. Fold in bean sprouts and taste-test. If not flavorful or salty enough, add more fish sauce. If too salty or sweet, add a drizzle more tamarind or a good squeeze of lime. If not spicy enough, add more chili sauce or fresh-cut chilies.
9. Sprinkle over the green onion, nuts, and coriander, and garnish with lime wedges (to be squeezed over before eating). Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!