THAI CHICKEN AND COCONUT MILK SOUP (TOM KA GAI)

THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)

THAI CHICKEN RECIPES INGREDIENTS

• 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

THAI CHICKEN RECIPES INSTRUCTIONS
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 !

THAI GREEN CHICKEN CURRY

THAI GREEN CHICKEN CURRY

THAI CHICKEN RECIPES INGREDIENTS

• 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

THAI CHICKEN RECIPES INSTRUCTIONS
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.

THAI BASIL CHICKEN

THAI BASIL CHICKEN

THAI CHICKEN RECIPES INGREDIENTS

• 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

THAI CHICKEN RECIPES INSTRUCTIONS
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.