Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Thai peanut sauce #2

Ingredients

3/4 cup raw peanuts
1 1/2 cups coconut milk
1 small dried red chili pepper, finely chopped
2 tbsp tamarind liquid (sam ma kham) or fresh lime juice.
1 tsp fish sauce
1/2 tsp ground lemon grass
1/4 to 1/2 cup water
2 to 4 tbsp sugar

How to prepare

Roast peanuts in an oven preheated to 325

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Spicy thai style ground chicken with basil

Ingredients

1.5 tbsp vegetable oil
12 oz ground chicken, turkey, or beef
3 green onions, chopped
juice of 1/2 lime
2 cloves garlic, minced
1-2 hot peppers (seeded if prefer that the dish isn’t too hot), minced

1 tbsp fish sauce
1 tbsp chili paste with garlic, or to taste
1 tsp sugar
1/2 cup fresh basil leaves, chopped
cooked rice

How to prepare

Heat oil in wok on high. Add chicken and stir fry 45 sec. Add garlic and hot pepper. Cook until the chicken is no longer pink, ~2-3 min. Add green onions, lime juice, fish sauce, chili paste, & sugar. Stir fry 30 sec. Add basil immediately before removing from heat. Serve over rice serves 2

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Chicken satedo

Ingredients

1 large boneless and skinless chicken breast, cut into thin strips
2 tbsp low-sodium soy sauce
2 tbsp water
2 tsp brown sugar
1/4 tsp dried red pepper flakes
1 med clove garlic, pressed
Sauce:
1/2 cup low-sodium chicken broth
2 tbsp peanut butter, either regular or crunchy
2 tsp lime juice
1 tsp grated fresh ginger
1/8-1/4 tsp hot chili oil

1 tsp low-sodium soy sauce
1 tsp cornstarch plus 2 tsp water

How to prepare

Cook’s notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut

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Thai Food: Thai Recipes: Thai Cooking Recipe: How To Make Thai Green Chicken Curry

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The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/…

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Thai Food: Thai Recipes: Thai Cooking Recipe: How To Make Thai Green Chicken Curry

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Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) – Thai Recipes

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Get all the details for this Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) right here: http://wp.me/p4a4F7-24u Alright everyone, I’ve been receiv…

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Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) – Thai Recipes

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Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

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Cooking Recipe: Chicken Satay with Peanut Sauce (Thai Food) from Lobo.

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How to cook Chicken Satay with Cucumber Salad Easily Ingredients: -Chicken -Coconut milk -Satay Saauce -Vinegar -Cucumber, chilli and red onion

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Cooking Recipe: Chicken Satay with Peanut Sauce (Thai Food) from Lobo.

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