HOW TO MAKE THAI CHICKEN

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Monday, December 1, 2008

Thai Chicken Satay












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

INGREDIENTS

* 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


INSTRUCTIONS

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...!

best-ever-bbq-thai-chicken-recipe.

Thai Grilled Chicken with Sweet Chile Dipping Sauce












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

INGREDIENTS

* 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

INSTRUCTIONS

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-bar-b-que-chicken-recipe
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Thai Chicken Burgers











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


INGREDIENTS

* 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

DIRECTIONS

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 !

thai-chicken-satay-recipe.

Barbequed Thai Style Chicken










Barbequed Thai Style Chicken
...a great traditional Thai chicken recipe to try...great taste !

INGREDIENTS

* 1 bunch fresh cilantro with roots
* 3 cloves garlic, peeled
* 3 small red hot chile peppers, seeded and chopped
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1 tablespoon white sugar
* 1 pinch salt
* 3 tablespoons fish sauce
* 1 (3 pound) chicken, cut into pieces
* 1/4 cup coconut milk

INSTRUCTIONS

1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric,
curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear. The Thai chicken recipe barbequed is ready to serve....enjoy the meal....nice one !
thai-chicken-skewers.

Thai Chicken Balls











Thai Chicken recipe Balls


INGREDIENTS

* 2 pounds ground chicken
* 1 cup dry bread crumbs
* 4 green onions, sliced
* 1 tablespoon ground coriander seed
* 1 cup chopped fresh cilantro
* 1/4 cup sweet chili sauce
* 2 tablespoons fresh lemon juice
* oil for frying

INSTRUCTIONS

1. In a large bowl, mix together the chicken and bread crumbs.
Season with green onion, ground coriander, cilantro, chili sauce andlemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls thatare either small enough to eat with your fingers, or large enough touse as burgers.
3. Heat oil in a large skillet over medium heat. Fry the Thai chicken recipe of balls in batches until well browned all over. The Thai chicken recipe is ready to serve...Enjoy it !
thai-chicken-burgers.

Thai Chicken with Basil Stir Fry

Thai Chicken Recipe with Basil Stir Fry

A nice Thai chicken recipe to try !
INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 3/4 cup coconut milk
* 3 tablespoons soy sauce
* 3 tablespoons rice wine vinegar
* 1 1/2 tablespoons fish sauce
* 3/4 teaspoon red pepper flakes
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 2 tablespoons fresh ginger root, minced
* 3 cloves garlic, minced
* 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 3 shiitake mushrooms, sliced
* 5 green onions, chopped
* 1 1/2 cups chopped fresh basil leaves

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. The Thai chicken recipe is ready to serve over the cooked rice. Enjoy it !

Thai-chicken-salad.

Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry Recipe

INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 1/4 cup red curry paste
* 2 (13.5 ounce) cans coconut milk
* 2 skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons fish sauce
* 1/4 cup white sugar
* 1 1/2 cups sliced bamboo shoots, drained
* 1/2 red bell pepper, julienned
* 1/2 green bell pepper, julienned
* 1/2 small onion, chopped
* 1 cup pineapple chunks, drained

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice. The Thai Chicken recipe is ready to serve..! Enjoy !
thai-chicken-with-basil-stir-fry.

Curried Coconut Thai Chicken Recipe

Curried Coconut Thai Chicken Recipe

INGREDIENTS

* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar

INSTRUCTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. The Thai chicken recipe is ready...enjoy it !

THAI CHICKEN SKEWERS

THAI CHICKEN SKEWERS

INGREDIENTS
  • 1/4 cup creamy peanut butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons soy sauce
  • 1 clove garlic, finely chopped
  • 1 teaspoon pepper sauce
  • 1/2 teaspoon ground coriander
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • wooden skewers

INSTRUCTIONS
Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight.
Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.)Serve warm on skewers. The Thai chicken recipe of skewers is ready to serve...enjoy the meal ! Nice !

THAI CHICKEN SALAD

THAI CHICKEN SALAD

Try this Thai Chicken recipe !
INGREDIENTS
  • 3 cups vegetable oil, for frying
  • 20 won ton skins, cut into 1/4 inch strips
  • 8 cups shredded mixed salad greens
  • 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
  • 1 cup bean sprouts
  • 1 large yellow bell pepper, cut into thin julienne
  • 1/2 european seedless cucumber (about 8 oz), cut into thin julienne
  • 6 tblsp fresh lime juice
  • 1/4 cup fish sauce (nuoc mam)
  • 1/4 cup (packed) light brown sugar
  • 4 serrano chiles, seeded and minced
  • 1/2 tsp freshly grated nutmeg
  • 1 tblsp finely minced fresh lemon grass (optional)
  • 1 tblsp finely minced fresh ginger
  • 1/4 cup minced fresh mint
  • 3 tblsp minced fresh basil
  • 1/4 cup dry-roasted unsalted peanuts, coarsely chopped

INSTRUCTIONS
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. The Thai chicken recipe is ready to serve...!

CHICKEN PAD THAI NOODLE









CHICKEN PAD THAI NOODLE ...a great Thai chicken recipe to try ! Nice one !

INGREDIENTS
  • 1 pack noodle (soaked in warm water)
  • 4 cups sliced choices of meat recommend chicken, pork or shrimp
  • 4 tablespoons por kwan pad thai sauce
  • 2 eggs
  • 1/3 cups tofu cut into small cubes
  • 1 tablespoon pickled white radish
  • 2 tablespoon dried shrimp
  • 1/2 cup vegetable oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped onion
  • 1 tablespoon ground dry red chili
  • 4 tablespoons plam sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons tamarind juice
  • ½ cup bean sprout
  • 1/3 cup green onion
  • 1 lime (garnishing)
  • 2 tablespoons roasted peanut

INSTRUCTIONS
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion. The Thai chicken recipe is ready to serve. Enjoy !

thai-chicken-satay-recipe.