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.

Best Ever BBQ Thai Chicken Recipe

Another great Thai chicken recipe....a must try one ! Nice !

Ingredients:

• Four Large chicken Leg/Thigh Pieces
• One cup Sweet Dark Soy Sauce
• 4 TSP Powdered Ginger
• 2 TSP Turmeric Powder
• One stalk lemon Grass, Bruised and thinly sliced

Directions:
Mix all sauce ingredients well
Pour 2/3 of mixture in sealable plastic bag with chicken,seal bag then roll around with your hands to mix sauce well into chicken
Place bag into your fridge with the covered extra sauce for four hours. (Overnight if possible)
When ready to BBQ, place chicken on your high heat grill for four or five minutes per side then turn your heat to low and cook an additional 8 to 10 minutes per side until reaching desired cooking level of doneness.
Baste each piece with the extra 1/3 cup of marinade. Do not use the sauce that was in the bag with the chicken due to possible raw/cooked contamination. Enjoy this Thai chicken recipe of BBQ ...great taste ! Enjoy it !

thai barbeque chicken-recipe

Thai Chicken Satay Recipe

Try this traditional Thai chicken recipe....a classic SE Asian cuisine...nice !
Ingredients:

• 2 lbs. white meat chicken, cut in 1" strips
• Sm. bamboo satay sticks

MARINADE:

• 2 cloves garlic
• 1 tbsp. curry powder
• 1 tsp. coriander powder
• 1 tsp. salt
• 1 tsp. butter
• 3 tbsp. light cream
• 1/2 c. coconut milk

SAUCE:

• 1 tbsp. sugar
• 2 tbsp. peanut butter
• 1 1/2 c. coconut milk or cream
• 1 tsp. lemon juice
• 1/2 tbsp. curry powder
• Dash chili hot sauce

Directions:
Mix marinade ingredients. Add chicken to mixture. Marinate at least two hours. Thread chicken pieces on one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.
SAUCE: Mix ingredients yogether. Should have a sweet/hot peanut taste.
Enjoy with rice or packed rice (lontong)....excellent ! The Thai chicken recipe with lontong is ready to serve...amazingly nice !

Thai Bar-B-Que Chicken Recipe

Try this nice Thai chicken recipe....barbequed ! Nice one !

Ingredients:

• 2 whole young chickens
• 4 stalks fresh lemon grass
• 1 tablespoon coarsely chopped ginger
• 1 ounce garlic, finely chopped (about 6 large cloves)
• 4 shallots
• 1/2 cup coarsely chopped Chinese parsley roots
• 3 tablespoons brown sugar
• 1/2 cup coconut milk
• 1 to 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons oil
• Hot sticky rice
• Garnish: Chinese parsley sprigs, cut into 2-inch lengths
• Red chili peppers (optional)

Directions:
Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon
grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for one hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. The Thai chicken recipe is ready to serve....nice tasting bbq chicken. Enjoy !

chicken-pad-thai-noodle.