theme: Thai

Posted on » by Dino » Theme:

Chicken Satay with Peanut Sauce

Notes

Recipe taken from Damn Delicious.

Ingredients

  • ¼ cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 ½ teaspoons yellow curry powder
  • 1 ½ teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Directions

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2–3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 12–15 minutes.
  7. Serve immediately with peanut sauce.
Posted on » by Dana & Nancy » Theme:

Green Mango Salad

Thai Cooking
Darlene Anne Schmidt

3 Green Onions
3/4 Cup Fresh Coriander
1/4 Cup Dry Shredded Coconut
3 Cups Bean Sprouts
2 Firm Green Mangoes
1/3 Cup Fresh Basil
1/3 Cup Peanuts or Cashews

Salad Dressing:
3 T Fish Sauce
3T Lime Juice
2T Brown Sugar
1-2tsp Thai Chili Sauce

Mix all the salad dressing ingredients together in a small bowl, stirring well to dissolve the sugar. Set aside.

Slice the green onions into matchstick-like pieces and place into a large salad bowl. Roughly chop the coriander and add to the bowl. Add the bean sprouts.

Place the coconut in a dry frying pan over medium-high heat. Stirring continually, “dry-fry” the coconut 3-5 minutes, or until it turns light golden-brown and is fragrant. Tip the toasted coconut onto a plate to cool. When slightly cool, add half the toasted coconut to the bowl.

Peel the green mangoes and grate using a medium to large-size grater. Add the grated mango to the bowl. Pour the dressing over and toss well.

Top with the basil, nuts, and remaining toasted coconut.

Posted on » by Ashley » Theme:

Spicy Thai Shrimp with Mint Raita

Spicy Thai Shrimp with Mint Raita
SELF April 2005

Raita
1 cup nonfat yogurt
1/4 cup peeled, seeded and diced cucumber
1/4 cup thinly sliced green onions
1/4 cup mint leaves, minced
2 tsp lemon zest

Shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and deveined
1/4 cup Thai red chile paste (at Asian grocery stores)
Juice of 2 lemons
2 tbsp snipped fresh chives

In a bowl, combine all raita ingredients and set aside.
Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.