Posts Tagged ‘thai recipes’

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Chicken: Inspired

August 13, 2012

“Chicken is so boring!” That mantra is something not only uttered by certain 5-year-olds who reside at the MHK, but also by plenty of adults out there. We feel sorry for anyone who feels that way – yes, a plain cooked piece of unseasoned, skinless chicken is boring, agreed. But honestly, if that’s the kind of chicken you’re eating, you have no right to hyperbolize chicken and its excitement factor. We submit that even the pickiest chicken eaters out there will go nuts – peanuts – for this recipe. This dish, presented by the Hannaford Supermarket magazine, is made with common Thai ingredients like coconut milk, curry powder, ginger, fish sauce, and peanuts, but it’s not really something you’d see on a Thai restaurant menu. Regardless, it’s frickin’ delicious. The sweetness of the coconut milk and peanut butter is balanced by the kick of the garlic and ginger, the salty fish sauce, and the aromatic curry powder, and the turmeric adds some earthiness and bright color. We served this with a salad made with a cilantro-basil dressing. Add some rice for a complete and healthy meal that tastes fantastic. Enjoy!

Thai-Inspired Chicken Thighs

(serves 4)

1 tablespoon light coconut milk

1 tablespoon peanut butter

2 teaspoons reduced-sodium soy sauce

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

2 teaspoons turmeric

1 teaspoon curry powder

1 teaspoon sugar

1 teaspoon Asian fish sauce

1 ½ to 2 lb. boneless chicken thighs

1 tbsp. chopped roasted peanuts

Preheat grill to medium high. In a large bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, garlic, turmeric, curry, sugar, and fish sauce until evenly blended. Pat the mixture all over the chicken thighs. Let marinate at room temperature for about 10 minutes. Brush hot grill with vegetable oil. Place thighs on the grill and cook for 5 to 6 minutes, or until well marked. Turn and continue to grill until done, about 5 to 6 minutes more. Divide on to plates, sprinkle with chopped peanuts. Eat!

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Som Tum is Yum

August 7, 2012

We’ve espoused enough about our love for Thai food on this blog, so I’ll save the back story and get straight into the food. Som tum, the fantastically fresh and spicy papaya salad from Northern Thailand, is something we’ve wanted to make for a while but for some reason never got around to it…until now. We based this recipe on one from www.thaitable.com; as far as the flavors go, it was a complete success. As far as the texture goes, it was not up to our standards. The problem was with the papaya – it’s a very juicy, moist fruit, and if you don’t get that moisture out of there, it turns very soggy; sweet and delicious, but soggy. That was the failing of the dish – somehow we will extract the moisture better next time. But the sweet tomatoes, the crunchy bean sprouts, the hot and spicy chili peppers, the salty fish sauce (which can be substituted with soy sauce to go vegetarian), the tangy lime juice, and the cilantro and peanuts create a vibrant ménage of flavors that is very refreshing. You can certainly remove the seeds and veins from the peppers if you don’t like it spicy, but it’s the spiciness that really brings the dish together (otherwise it’s a lot of just sweet and salty). We even used spicy peanuts, but we are kind of insane about spicy food. We used Fresno chili peppers – if you can find Thai chilis that would be ideal, but serranos would work just as well (get an extra one or two though since they are small). We served this with a quick and delicious Thai omelet (traditional Thai street food made with fish sauce and black pepper in the eggs, with cilantro and Sriracha on top – really tasty!). It was like Bangkok in our kitchen; almost as humid too, but with no underage prostitutes…that we know of. Enjoy!

Som Tum (Thai Papaya Salad)

(serves 2)

2 tomatoes, diced

1 cup bean sprouts

2 red chili peppers, stemmed and chopped

1 ½ tablespoons fish sauce

1 clove garlic, minced

2 scallions, coarsely chopped

2 cups shredded green papaya

1 lime

1 ½ tablespoons sugar

¼ cup cilantro, chopped

2 tablespoons chopped peanuts

Combine the garlic, tomatoes, chili peppers, and bean sprouts in a large bowl; add fish sauce, lime juice and sugar. Add the papaya and mix well. Add the scallions and 1 tbsp. of the peanuts; stir to combine. Top the salad with the remaining peanuts and the cilantro. Eat!

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The Sriracha Cookbook is 2 for 2!

January 12, 2012

The MHK was gifted what looked like it would be a fantastic cookbook for Christmas this year: the Sriracha Cookbook. If you love spicy food, then just the title of that book should make you drool. Sriracha, or “rooster sauce” as it’s fondly termed because of the drawing of that combed fowl on every bottle, is Thai and Vietnamese in origin, and packs a nice, flavorful wallop to many dishes. We’ve made two recipes from the book so far, and both were really tasty. Today’s is the Thai chicken coconut soup, and the broth is so good you’ll want to plug it intravenously into your vein. Tangy lime, sweet coconut milk, and a healthy dose of Sriracha combine in a beautiful and fiery way. It’s very easy to make, and the chicken could certainly be switched with tofu (and use vegetable broth in place of chicken broth) for non-carnivores. Adjust the Sriracha to your taste; the amount in the recipe is quite spicy, but in a great way if that’s your thing. And remove the lemongrass and ginger before serving. Enjoy!

Thai Chicken-Coconut Soup

(makes 4 large cups or 2 large bowls)

3 cups chicken stock

2 tbsp. fish sauce

1 stalk lemongrass, white part only

1 small knob ginger

1 tbsp. lime zest

14 oz. coconut milk

1/3 cup Sriracha

1/2 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

Juice of one lime

Cilantro, chopped, for garnish

In a medium stockpot over high heat, combine the stock, fish sauce, ginger, lemongrass, and lime zest and bring to a boil. Lower the heat and simmer for 10 minutes. Increase heat to high, add the coconut milk, Sriracha, and chicken, and return to a boil. Lower the heat again and simmer until the chicken is cooked through, about 5 minutes. Turn off the heat and add the lime juice. Ladle soup into bowls, garnish with cilantro. Eat!

 

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That’s-a Spicy…Noodle

August 8, 2011

Fast, easy, and flavorful – if that’s how you like your food, then today’s recipe, courtesy of Woman’s Day Magazine, is for you. The noodles absorb the pungent sauce, which is balanced by the fresh veggies and mint. We used pork as the recipe calls for, but you can certainly use beef, chicken, shrimp, tofu, or omit the protein altogether and serve it as a side dish. The serrano pepper adds some good heat, but a little hot chili sauce will go a long way for those of us who really like spicy food. The tomatoes add great acidity and a touch of sweetness; it’s a full-bodied dish. Enjoy!

Spicy Thai Noodles with Pork and Mint

(serves 4)

16 oz. rice noodles

¼ cup fish sauce

¼ cup rice vinegar

3 tbsp. sugar

2 ½ tbsp. vegetable or peanut oil

1 ½ tbsp. light soy sauce

8-10 oz. pork tenderloin, thinly sliced crosswise, slices cut in half

1 ½ tbsp. minced garlic

1 ½ tbsp. grated ginger

1 tbsp. minced serrano chiles

¾ cup halved grape tomatoes

¾ cup shredded carrots

¾ cup sliced scallions

¾ cup slivered fresh mint

Soak noodles in warm water to cover 20 minutes until pliable. Drain. Meanwhile in a small bowl mix fish sauce, vinegar, sugar, 1 1⁄2 tbsp oil, the soy sauce and 1⁄3 cup water. Heat 1 tsp. oil in a large nonstick skillet over high heat. Add pork; stir-fry 2 minutes until lightly browned and cooked through. Remove to a plate with a slotted spoon. Heat remaining oil in skillet. Add garlic, ginger and chiles; stir-fry 30 seconds until fragrant. Add fish sauce mixture and noodles. Cook, stirring, 2 minutes or until noodles soften and wilt. Remove from heat; add pork, tomatoes, carrots, scallions and mint. Toss to mix. Eat!