Tom Kha Gai - Chicken in Coconut Milk
Ingredients:
100 gms Chicken Stock
2 stalks Lemongrass, Finely Sliced
30 gms Galangal Root, Sliced
2 pcs Kaffirlime Leaves
500 gms Chicken Breast, Sliced
80 gms Straw Mushrooms, Quartered
3 tbs Fish Sauce
3 tbs Lime Juice
3 pcs Bird Chillies, Crushed
400 gms Coconut Milk
Preparation:
- Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves.
- Pour in the coconut milk, add chicken and mushrooms and flavour with fish sauce, lime juice and chillies.
- Simmer for a few minutes until the chicken meat is done then serve with steamed rice.
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A beguilingly simple and attractive-looking soup with a clear stock base
Ingredient
Make 4 bowls
> 4 small green chillies
> 2 coriander roots and stems
> 600ml/1 pint/21¼2 cups chicken stock
> 12 thin slivers galangal
> 2 stems lemongrass, finely chopped
> 4 kaffir lime leaves
> 8 small button mushrooms, quartered
> 8 king prawns, shelled, deveined and headless but with tail attached
> 2tbsp fish sauce
> 11¼2tbsp lemon juice
> 1¼2tbsp Nam Prik Phao
Vatch's Thai Street Food
Ingredients
- 1 lb. boneless chicken
- 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
- 2 cups, or 1 can coconut milk
- 2-3 Tbs. red curry paste
- Fish sauce to desired saltiness
- 1-2 tsp. palm or coconut sugar
- 2 kaffir lime leaves
- Slivered chillies to desired hotness
- 1 cup fresh Thai sweet basil leaves and flowers
Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.
A Thai food recipe from Thailand for 4 Persons
Ingredients:
- 400 gms Mixed Vegetables, Sliced
- 4 Garlic Cloves, Crushed
- 3 tbs Cooking Oil
- 6 tbs Chicken Stock
- 6 tbs Oyster Sauce
- 2 tbs Sugar
- 1 tbs White Soy Sauce
Preparation :
- Boil the harder type of vegetables (carrot, cauliflower) for 10 seconds in water and drain.
- Heat the oil in a wok; stir-fry all vegetables together with the garlic.
Ingredient
Makes 1 serving
FOR THE MARINADE
> 1 clove garlic, peeled
> 1¼2tsp light soy sauce
> 2 pinches ground white pepper
> 11¼2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick slices
> 2tbsp chicken stock
> 20g/3¼4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11¼4in long, cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered
Serves 1
- 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
- 1 Tbsp. vegetable oil, like canola
- 1/2 Tbsp. fish sauce(nam pla)
- 1 clove garlic, smashed with the side of a cleaver or knife
- 2 1/2 Tbsp. vegetable oil
- 2 cups cooked jasmine rice, at room temperature or from the refrigerator
- 1 egg, lightly beaten with 1/2 tsp. water
- 1 tsp. light soy sauce(Kikkoman or "Dragonfly brand" thin soy sauce)
- 1/2 tsp. fish sauce
- 1/4 tsp. ground black or white pepper
Ingredients
- 4 cups coconut milk (about 2 cans)
- Homemade curry paste (see below)
- 1-2 Tbs. palm or coconut sugar, to taste
- 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
- 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
- 2-3 kaffir lime leaves; tear each into 2-3 pieces
- 1-2 green jalapeno peppers, each cut into 6-8 long slivers
Masaman Curry is an Indian influenced dish that is very popular here in the US.
2-3 Servings
- 2 tablespoons sugar
- 1/2 tablespoon salt
- 1 cup potato
- 1 tablespoon curry paste - masaman
- 1/2 cup coconut milk
- 1/2 lb beef
- 1 tablespoon tamarind (Optional)
- 1 cinnamon - stick (Optional)
- 1/4 cup cashew (Optional)
- 2 pinches cardamom (Optional)
- 2 leaves bay leaf (Optional)