Chicken with String Bean (Pad Prik King)
2 Tbsp. oil
3 Tbsp. Garlic minced
3 Kaffir lime leaves, sliced in half
1/2 lb. ground chicken
2 Tbsp. Roasted Red Chili Paste
2 Tbsp. Fish Sauce
2 Tbsp. Palm Sugar
1 small Thai chili sliced (optional)
1/2 lb. Green beans, sliced into 1-inch sections
1 tsp. water
Heat oil in a wok over high heat. Stir-fry garlic, kaffir lime leaves and chicken until browned. Add roasted red chili paste, fish sauce, sugar, chili, green beans and water. Stir-fry until meat is cooked and beans are tender. Serve with cooked Select Harvest Jasmine Rice.
Chicken with Chili & Basil (Gai Gra Pow)
4 tsp, vegetable oil
2 Tbsp garlic, minced
2 Tbsp chili, sliced
1 1/3 cup chicken, sliced
2 tsp Fish sauce
2 tsp Palm sugar
20 g. (4 tsp) soy sauce
60 g. (2 oz) chicken stock or water
10 g. (2 Tbsp) Thai sweet basil
garnish fresh basil and chili slices
1. In a wok or large frying pan, heat oil over high heat.
2. Sauté garlic and chili until fragrant.
3. Add chicken, fish sauce, sugar, soy sauce and chicken stock. Stir-fry until all ingredients are cooked.
4. Stir in fresh basil. Remove from heat.
5. Garnish with deep fried basil or fresh basil and chili slices
Chicken Fried Rice
2 Tbsp. Vegetable oil
1 cup red onion, sliced
½ cup corn, carrots, peas
2 cup cooked cooled Jasmine Rice
1 Tbsp. Palm sugar
1 to 2 Tbsp. Fish sauce
1 tsp. water
¾ cup cooked chicken, shredded
¼ cup green onions, chopped
Garnish: fresh cilantro and lime wedges
1. Heat oil in a wok or large skillet. Over medium heat, cook onion and vegetables until tender.
2. Add rice, sugar, fish sauce and water. Stir-fry for 2 to 3 minutes until rice is cooked.
3. Stir in chicken and green onions. Serve with cilantro and lime wedges as garnish.
Spicy Chicken Stir-Fry Rice Noodles with Basil - Makes 3 to 4 Servings
7 oz. Stir-Fry Rice Noodles
3 Tbsp. vegetable oil
2 cloves garlic, minced
1 green onions, minced
¼ cup carrots, julienne
3 Tbsp. fish sauce
2 Tbsp. sugar
1 small fresh chili, minced
pepper (a pinch)
1 cup cooked chicken, shredded
¼ cup fresh basil leaves
1. In a large pot, bring 8 cups of water to a boil. Turn off heat and soak rice noodles in hot water for 3 to 5 minutes until soft and cooked through. Drain well and rinse with cold water to cool. Set aside.
2. In a wok or large frying pan, heat oil. Add garlic, green onions, carrots and noodles. Stir-fry for 1 minute.
3. Add fish sauce, sugar, chili and pepper. Mix together for an additional 1 minute.
4. Stir in chicken and basil to combine.
Chicken & Broccoli in Peanut Sauce
2 lbs. chicken breasts, boneless and skinless
1 Tbs. Red Curry Paste
2 tsp. fresh ginger, finely grated
1 tsp. garlic, crushed
1/2 cup Peanut Satay Sauce
2 Tbs. fish sauce
1 (14 oz.) can 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.
Lemon Grass Chicken
1/3 cup fresh lemon grass, coarsely chopped
1 tsp. salt
2 cups yellow onion, coarsely chopped
1 chicken (3-4 lbs.), cut into pieces
1 lime, quartered
1 lemon, quartered
Thai Kitchen Red Chili Dipping Sauce
Preheat the oven to 375°F. Combine the lemon grass, salt, onion and chicken and toss well. Squeeze the lemon and lime quarters over the chicken and toss again to evenly coat the chicken. Place in a roasting pan and cook for 35-45 minutes, until the chicken is completely cooked. Turn the chicken once or twice while cooking and baste with any pan juices. Place the chicken on a serving platter. Reserve the pan juices (skim off any oil) for a dipping sauce or gravy. Serve with Red Chili Dipping Sauce on the side. Serves 4 to 6.
Coconut Chicken - Yields 4 servings
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 Tbsp. vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, finely minced
1 can (14 fl. oz.) Premium Coconut Milk
1/2 teaspoon crushed red pepper flakes (or more if you prefer a spicy sauce)
1. Sprinkle chicken breasts with salt and pepper
2. Heat oil in a large skillet. Lightly brown chicken on both sides in hot oil, about 3 to 5 minutes per side.
3. Remove chicken breasts from skillet and set aside.
4. In same skillet, sauté onions, bell peppers and garlic until onions are translucent, 5 to 8 minutes.
5. Stir in coconut milk and red pepper flakes. Simmer 5 minutes over medium heat.
6. Return chicken to pan, spoon sauce and vegetables over chicken and continue to cook, uncovered over medium meat 20 to 30 minutes longer or until chicken is cooked through and vegetables are tender.
7. Serve with cooked Select Harvest Jasmine Rice or cous cous to soak up the sauce.
Roast Chicken Curry
1 roasted chicken (about 3 lbs.)
1 Tbs. peanut or vegetable oil
1 tsp. fresh ginger, minced
4 kaffir lime leaves, minced
3 Tbs. Red Curry Paste
3 Tbs. tomato paste
1/2 cup chicken broth
1/2 cup Pure Coconut Milk (Regular or Lite)
2 Tbs. Peanut Satay Sauce
2 cups green beans, cut diagonally into 1” lengths
3 large tomatoes, cut into wedges
1 Tbs. chopped basil leaves
Thai Kitchen Jasmine Rice
Optional garnish: 10 whole basil leaves
To roast the duck: Set the oven at 350°F
Place duck in an uncovered roasting pan and roast about 1 hour, or until almost done. Remove duck from oven and cool. Strip off skin. Roasting the duck the day before can save you time. Also, a store bought lightly seasoned roast duck or chicken can be used.
Remove meat from duck and cut into bite-sized pieces. Set aside. In a wok or heavy skillet heat oil and briefly stir-fry ginger and kaffir lime leaves for 1 minute. Add red curry paste and tomato paste and stir-fry about 3 to 4 minutes or until deep red in color. Deglaze wok with chicken broth and add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to a boil, then reduce heat and simmer about 3 minutes. Add duck meat and continue to cook another 3 to 5 minutes or until duck is heated through. Be careful not to overcook. Stir in chopped basil and serve with cooked Jasmine Rice. Garnish with whole basil leaves. Makes 4 to 6 servings.