ISO:THAI RECIPES

Someone posted a recipe for me for Thai Chicken and rice; i made it this afternoon, and it was very good. Whomever did so, thanks!

Anyway, now im on the lookout for Thai Stir-fries, or any thai recipes that use meat. A Thai recipe that uses coconut milk sounds interesting. Thanks a bunch!

I love thai food, could you post the recipe?Thanks
Tina

Thai Beef with Noodles

1 lb. well-trimmed boneless beef top sirloin, cut 1 inch thick
1 tsp. each grated fresh ginger, minced garlic, and dark sesame oil
1/4 cup dry sherry
1-1/2 Tbs. soy sauce
1/4 to 1/2 tsp. crushed red pepper pods
2 cups cooked linguine
1/4 cup chopped green onion tops or fresh cilantro

Combine sherry, soy sauce, ginger, garlic, sesame oil, and pepper pods. Place beef steak in plastic bag; add marinade. Close bag securely and marinate 15 minutes. Pour off marinade; reserve. Heat nonstick skillet over medium heat, 5 minutes. Add steak and cook 12 to 15 minutes, turning once. Remove steak; keep warm. Pour off drippings. Dissolve 2 teaspoons cornstarch in 1/4 cup water and add to marinade; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion or cilantro.

I love Thai recipes!

Tasty Thai Peanut Chicken

2 boneless, skinless chicken breasts cut into bite size pieces (1 lb of grilled/sauteed tofu may be substituted)
1/2 cup Tasty Thai Peanut sauce
1/4 cup of bean sprouts
1/8 cup green onions
1/8 cup grated carrots
Grill, saute, or steam chicken pieces. Stir fry or steam vegetables. Mix the chicken and vegetables together. and Tasty Thai Peanut sauce and serve.

Fusion Wrap
Pacific Rim Noodle House Website

For a fusion taste mix Tasty Thai Peanut Sauce with rice add shredded carrots, cabbage, and green onions. Roll in a tortilla.

Chicken & Broccoli in Peanut Sauce
Thai Kitchen

You can prepare the simple sauce a day in advance. Just reheat before serving.


2 lbs. chicken breasts, boneless and skinless
1 Tbs. Thai Kitchen Red Curry Paste
2 tsp. fresh ginger, finely grated
1 tsp. garlic, crushed
½ cup Thai Kitchen Peanut Satay Sauce (Original Recipe or Spicy)
2 Tbs. Soy Sauce
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
4 cups broccoli florets
Optional garnish: 2 Tbs. basil, chopped and 1 Tbs. green onion, tops only, chopped

In a sealable plastic bag combine chicken, red curry paste, ginger and garlic. Massage bag until ingredients are well mixed and chicken is thoroughly coated. Refrigerate for 30 minutes. In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through. Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked. Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm. Arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion. Makes 6 servings.

Green Curry Vegetables
Thai Kitchen

A bright and colorful mix of vegetables makes this dish beautiful as well as savory.


1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1 cup vegetable stock or water
2 tsp. salt
2 Tbs. brown sugar
¼ cup basil leaves, chopped
2 cups assorted vegetables, cut into 1” pieces (try red bell pepper, zucchini, peas, or your favorite combination)
Thai Kitchen Jasmine Rice

Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender. Serve over cooked Thai Kitchen Jasmine Rice.

Spicy Broccoli
Thai Kitchen

This dish is gorgeous green and firecracker spicy. It’s delicious served hot or cold. Enjoy it tossed into your salad bowl with crisp lettuce, cherry tomatoes and sweet red peppers.


1 Tbs. vegetable oil
4 cups broccoli florets
¼ cup vegetable broth or water
½ tsp. salt
2 Tbs. Thai Kitchen Red Chili Dipping Sauce

In a hot wok or skillet, heat vegetable oil for 1 minute over medium high heat and then add broccoli. Toss until bright green; add vegetable broth and cover tightly. Reduce heat to medium and cook 2 to 3 minutes, until tender crisp. Uncover and add salt and the red chili dipping sauce, toss well and transfer to a serving dish. Makes 3 to 4 servings.

Tasty Thai Peanut Chicken
Pacific Rim Noodle House website

Tasty Thai Peanut Chicken

2 boneless, skinless chicken breasts cut into bite size pieces (1 lb of grilled/sauteed tofu may be substituted)
1/2 cup Tasty Thai Peanut sauce
1/4 cup of bean sprouts
1/8 cup green onions
1/8 cup grated carrots
Grill, saute, or steam chicken pieces. Stir fry or steam vegetables. Mix the chicken and vegetables together. and Tasty Thai Peanut sauce and serve.

Thai Broccoli
Thai Kitchens email response
4 tablespoons Thai Kitchen Peanut Satay Sauce (4-5)
2 tablespoons soy sauce (2-3)
1 red bell peppers -- cut into strips
3 cups broccoli florets
1 cup fresh Thai basil -- stems removed
green onions -- chopped
cilantro

Thai Cobb Salad
Thai Kitchen

A new and delightful twist on the famous salad. Perfect with leftover grilled or barbecued chicken.


2 chicken breasts, boned and skinned
1 (7 oz.) package Thai Kitchen Thin Rice Noodles
½ bunch basil
½ bunch fresh cilantro
10 cherry tomatoes, quartered
1 jar (8 oz.) Thai Kitchen Peanut Satay Sauce (Original Recipe or Spicy)
1 head Bibb or butter lettuce
Optional garnish: ¼ cup chopped peanuts

Heat oven to 350°F. Bake the chicken breasts for 20 to 30 minutes, until they are cooked through. Set aside to cool. Bring a large pot of water to a rolling boil. Break the noodles into small pieces, add them to the pot and boil for 2 minutes or until noodles are soft, but firm and not mushy. Stir noodles frequently while cooking to prevent clumping. Drain well with cold water. Cut the chicken into ½” pieces and put in a large mixing bowl. Coarsely chop the basil and cilantro and add to the mixing bowl. Add the noodles and quartered tomatoes and the peanut satay sauce. Toss the mixture until the dressing is evenly distributed. Divide the lettuce between 4 plates, and spoon equal portions of salad over the lettuce. Garnish with chopped peanuts and leftover cilantro.

I included all of my Thai recipes, even those without meat, for jsmom. A great site for Thai recipes is ThaiKitchen.com. If they don't have the recipe you want, they will email it to you. Hope you like some of these.

If I had a can of Coconut milk in the house I'd give you a website but I don't.. :(

One thing I do with coconut milk is make minute rice. Use half the amount of water than called for and use coconut milk for the other half of liquid. Finish making rice as normal. This makes a nice creamy rice.

I did find a website called ThaiTable.com that gives a lot of recipes and tips for newbies cooking asian food.
http://www.thaitable.com/

Personally my favorite Thai dish is ginger beef, unfortunately everyone makes it different.

Good luck
Pookey

THAI-PEANUT CHICKEN
1# boneless, skinless chicken breasts, sliced
1/4c. Catalina dressing, divided
1 can chicken broth
2 Tbsp. soy sauce
1 Tbpsp. peanut butter
1/4 of a 900gra. pkg. uncooked spaghetti
2c. broccoli florets
1c. thin carrot slices

Heat 2 Tbsp. of the dressing in a fry pan on medium. Add chicken and cook until cooked through. Add remaining dressing,1 1/2c. water, chicken broth, soy sauce and peanut butter. Bring to a boil and add spaghetti. Simmer for 5 minutes. Stir in veggies and simmer another 4-6 minutes til spaghetti is tender.

Sorry I don't have a recipe to share but, here's a bump for you anyways :0)

bump

for jen