Spicy Chicken with Thai Basil

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Makes 1 Serving

Ingredients:
8 oz. thinly Sliced Chicken
2 oz. fresh chopped Thai Basil leaves
fish sauce tot taste
3 oz. sliced white onions
3 oz. sliced bell peppers
1.5 oz. Chili Sauce

Directions:
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, add the Vegetables along with the Thai Basil, cook for another 45 seconds. Season with the Chili Sauce and Fish Sauce. De-glaze the wok with 3 oz. of stock and serve.

Recipe from Keo's Thai Cuisine by Keo Sananikone. Wonderful Thai chicken dish with lots of basil. Or substitute the chicken with mixed vegetables- choose from among bell peppers, string beans, water chestnuts,tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,Japanese eggplant, and mushrooms.
Serves 2-3.

Thai BBQ Chicken

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Ingredients:
2 lb Chicken parts

2 cups Coconut milk

3 tbsp Galangal chop fine

3 tbsp Garlic chop fine

1 tbsp Lemon grass chop fine

3 tbsp Golden mountain sauce

3 tbsp Oyster sauce

1 tbsp Curry powder (Thai Yellow)

1 tbsp Sesame oil

1 tbsp Palm sugar

1/2 tsp White pepper ground

Directions:
Mix coconut milk, galangal, garlic, lemon grass, golden mountain sauce, oyster sauce, curry powder, sesame oil, palm sugar and pepper.
Pour over chikcen parts, mix to coat, marinate overnight.

Preheat oven to 500F.

Place chicken on rack over drip pan in oven, reduce heat to 350F, bake 1 to 1-1/2 hours, until golden brown.

Yield - 12 pieces approximately

Chicken in Peanut Sauce

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Ingredients:
1 lb Chicken breasts 1/2" x 1/2" strips

1/4 cup Green onions chop coarse

2 tbsp Curry powder/paste (Thai Red)

1 tbsp Garlic chop fine

1 tbsp Ginger chop fine

1 tbsp Lemon grass chop fine

1 tbsp Galangal chop fine

1 tsp Chili paste

Peanut oil

1 cup Coconut milk

2 tbsp Peanut butter

2 tbsp Roasted peanuts crushed

1 tbsp Fish sauce

1/2 tbsp Palm sugar

2 cups Snow peas or Brocolli florets

Directions:
Cut chicken into strips
Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to coat. Set aside for 20 minutes.

If using brocolli, blanch 2 minutes.

Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.

Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce begins to thicken.

If using snow peas, add and simmer until color changes.
If using brocolli, add and simmer until heated through.


Serve over rice.

Yield - 4 cups

Green Curry with Pork

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Ingredients:
Peanut oil
1/4 cup Shallots chopped fine
1 tbsp Garlic chopped fine
1 tbsp Galangal chopped fine
1 tbsp Lemon Grass chopped fine
1/4 cup Coriander leaves chop fine
1-1/2 lb Pork cut into 1" cubes
1-1/2 cup Coconut milk

2 tbsp Curry paste (Thai Green)

1 tbsp Lime zest
1 tbsp Lime leaves shredded
2 tbsp Thai basil shredded
Fish sauce to taste

1 tsp Chili paste (green)
2 cups Peas

Directions:
First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.

Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.

Add peas, simmer 5 minutes until tender.

Yield - 4 cups

Kao Soi Chiang Mai Curry Noodles

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Ingredients:
4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon phom kari
a pinch of turmeric powder 2 tablespoons of fish sauce
a pinch of sugar
a teaspoon lime juice

Directions:
Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges

Gaeng Daeng (Red Curry)

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Ingredients:
2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 cups in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)
1/2 t salt (more or less to taste) or Fish sauce
1/2 red bell pepper, cut into matchstick-size strips

Directions:
Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

Gaeng Gari Gai (Thai Chicken Curry)

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Ingredients:
12 oz. Sliced Chicken Breast
1 16 oz. can of coconut milk
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar (optional)
Fish Sauce to taste (or a dash of salt to taste)
4 - 5 Thai Basil Leafs
2 oz. Yellow Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)!

Directions:
Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeez

Nasi Lemak Singapore Style

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Ingredients:
1 kg rice (siam)
45 oz (1035 ml) coconut milk - 2 no. coconut
4 nos. pandan leaf
1 stalk lemon grass
2 inch ginger
1 tbsp salt

Directions:
Wash the rice, and place it into the pot. Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry

Sweet Eggplant Stew

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Ingredients:
1 lb. eggplant
4 Tbs. vegetable oil
1 Tbs. shallots
1 clove garlic, sliced
½ cup water
1 Tbs. sweet soy sauce
½ tsp. pepper
¼ tsp. nutmeg
1 tsp. vinegar
½ tsp. salt
1 tsp. sugar

Directions:
Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside.
Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

Makes 4 servings.

White Curry Jackfruit

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Ingredients:
1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
100 g melinjo leaves
4 bay leaves
1 cm fresh galangale (lengkuas), bruised
750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
10 small shallots
7 small cloves garlic
10 candlenuts
1 tbs. coriander seeds
salt to taste
a pinch of sugar

Directions:
Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.