Sunday, January 1, 2012

Roasted Thai Chicken Recipes

Roasted Thai Chicken Recipes

Try this great Thai chicken recipe....roasted chicken...nice one !
Thai Chicken Recipes Ingredients:

* 6 chicken thighs
* 1/3 cup lime juice
* 2 stalks lemon grass, pounded
* 2 hot red chilies, seeded and chopped
* 3" piece ginger root, peeled and minced
* 1 onion, chopped
* 4 cloves garlic, minced
* 1/4 cup honey
* 1 tsp. salt
* 1/8 tsp. white pepper

Thai Chicken Recipes Instructions:
Place chicken pieces, skin side up, in baking dish. Cut several slashes across each piece with a sharp knife, cutting through the skin into the flesh.
In small bowl, combine lime juice, lemon grass, chilies, ginger, onion, garlic, honey, salt, and pepper and mix well to blend. Pour this mixture over chicken, making sure some of the mixture settles into the slits cut into the chicken. Cover and marinate for 1-8 hours.
When ready to eat, preheat oven to 400 degrees F. Place pan in oven and roast for 35-50 minutes until chicken is thoroughly cooked. The Thai chicken is ready to serves 4-6 people. Enjoy the Thai Chicken Recipe !

Thai chicken recipes: thai-chicken-salad.

Tuesday, December 6, 2011



  • 1 12-ounce can coconut milk, such as chaokoh
  • 1/4 lb chicken breast, cut into small chunks
  • juice and grated peel of 1 lime
  • 1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal
  • 3-4 slices of galanga (fresh ginger may be substituted)
  • hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
  • cilantro for garnish

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Enjoy !

Monday, December 5, 2011



  • approx 750 gms chicken thigh or breast fillets
  • 200 gms green beans
  • 1 cup (250 mls) coconut cream
Green Curry Paste:
  • 3 small fresh green chillies, chopped
  • 2 cloves garlic, chopped
  • 3 spring onions, chopped
  • 1/4 cup chopped fresh lemon grass
  • 1/4 cup chopped fresh coriander leaves
  • 2 tblspns oil
  • 2 tblspns water
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric

Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.

Sunday, December 4, 2011



  • 1 lb. skinned, boned chicken breasts
  • 4 cloves garlic, minced
  • 4 green onions, chopped
  • 2 tbs peanut or olive oil
  • 4 tiny green or red asian chili peppers, stemmed and finely chopped
  • 3/4 cup finely chopped fresh basil leaves
  • 2 tbs fish sauce

Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes. Add chili peppers and cook, stirring, about 1 minute more. Add chicken and stirfry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired.

Monday, December 1, 2008

Thai Chicken Satay

Thai Chicken Satay
....a great Thai chicken recipe...amazing satay to try !


* 1/2 cup canned coconut milk
* 1 1/2 teaspoons ground coriander
* 1 teaspoon yellow curry powder
* 1 teaspoon fish sauce
* 1/2 teaspoon chili oil
* 1 pound skinless, boneless chicken breast halves - cut into strips
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped unsalted peanuts
* 12 wooden skewers, soaked in water for 15 minutes
* 1 cup prepared Thai peanut sauce


1. In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
3. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with
peanut sauce for dipping. The Thai chicken recipe is ready to serve...enjoy the food with rice or "lontong" (rice roll). Great taste...!


Thai Grilled Chicken with Sweet Chile Dipping Sauce

Thai Grilled Chicken with Sweet Chile Dipping Sauce amazing Thai chicken recipe to try !


* 1/2 cup coconut milk
* 2 tablespoons fish sauce
* 2 tablespoons minced garlic
* 2 tablespoons chopped cilantro
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1/2 teaspoon white pepper
* 1/2 (3 pound) chicken, cut into pieces
* 6 tablespoons rice vinegar
* 4 tablespoons water
* 4 tablespoons white sugar
* 1 teaspoon minced garlic
* 1/2 teaspoon minced bird's eye chile
* 1/4 teaspoon salt


1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve
remaining sauce on the side for dipping. The Thai chicken recipe is ready for a great feasts...enjoy !


Thai Chicken Burgers

Thai Chicken Burgers ...a great Thai chicken recipe...delicious !


* 1 cup mayonnaise
* 1/4 cup flaked coconut, finely chopped
* 1 tablespoon chopped fresh mint
* 2 pounds ground chicken
* 2 1/2 cups panko bread crumbs
* 1/2 cup Thai peanut sauce
* 2 tablespoons red curry paste
* 2 tablespoons minced green onion
* 2 tablespoons minced fresh parsley
* 2 teaspoons soy sauce
* 3 cloves garlic, minced
* 2 teaspoons lemon juice
* 2 teaspoons lime juice
* 1 tablespoon hot pepper sauce
* 8 hamburger buns, split and toasted


1. In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
2. In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
3. Preheat the grill for medium-high heat.
4. Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise. The Thai chicken recipe is ready...great taste !