Tag: thai

Sweet and Spicy Thai Chili Chicken.

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This is an easy and delicious recipe with the right amount of sweet to spicy ratio. Serve at gatherings as it is sure to impress your guests.

Ingredients

Chicken 

  • 2 lbs boneless skinless chicken thighs cut into cubes
  • 3 tbsp cornstarch
  • ¼ cup vegetable oil plus 2 tbsp or more as needed

Vegetables

  • 2 bell peppers sliced
  • 1 cup green beans
  • 3 garlic cloves minced
  • 1 tsp ginger

Seasonings

  • 1 tsp garlic powder (add more for taste)
  • 1 tsp crushed red pepper
  • ⅛ tsp sesame oil
  • 1/2 cup of honey
  • 2-3 Tbsp of chili sauce

Instructions

  1. In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
  2. In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Take all the chicken out of the pan and set aside.
  3. Add the bell peppers and green beans to the pan and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, honey, chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

Enjoy!

Thai Yellow Curry

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This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian.

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 1 large russet potato, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 3-4 Tbsp. yellow curry paste
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 13.5 oz. cans coconut milk, full fat
  • 1 tsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 1 Tbsp. peanut butter (optional)
  • 1/2 tsp. salt
  1. Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
  2. Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
  3. Add chicken and yellow curry paste and sauté for a few minutes.
  4. Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
  5. Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
  6. Remove from heat and serve over rice, noodles, or alone.

Enjoy!

Thai Basil Eggplant

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I can not say it enough… I LOVE Thai food! So much flavour and so many different things to eat! This is one of my favourite dishes when I get take out it’s spicy, refreshing and most importantly delicious.

Ingredients

  • 2 Chinese eggplants, cut in to 2 inch length
  • 1 tbsp Soy Sauce
  • 1 tbsp chili bean paste
  • 2 tbsp of oil
  • 1 bunch Thai basil leaves
  • 1 tsp sugar
  • 1 tbsp vinegar or lemon juice
  • 1 tbsp salt

Instructions

Slice eggplants in to 1 to 2 inch length.

Place eggplants in a bowl and fill with water. Add 1 tbsp of salt and either vinegar or lemon juice, and mix well. Allow it to soak for about 15 minutes. This helps keep the eggplants from browning and helps keep it more ‘purple’.

Remove from water, and pat dry with paper towel.

In a pan, add eggplants and soy sauce, chili bean paste, and sugar, and stir fry for about 5 minutes or until eggplants are cooked thoroughly.

At the very end, add the basil, and turn off the heat. Stir to mix well. This helps keep it green.

Add onto of rice or eat by its self!

Enjoy!

Thai Peanut Skewers with Quick Pickled Veggies.

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Thai food is my absolute favourite and the one food I never get sick of. This dish is the perfect balance of sweet, spicy and a little salty. Here’s an amazing recipe for a hot summers day if you are looking to BBQ or just for something refreshing.

Sauce Ingredients:

1/2 Cup of Peanut Butter

1/4 Cup of Soy Sauce

2 Tbsp of Sesame Oil

1 Tbsp of Ginger

2 minced cloves of garlic

1 Tbsp Vinegar

1/2 tsp of Sriracha

Chili Flakes to taste

2 Tbsp Water to thin it out

Mix all ingredients together and take 1/3 of the mixture for the chicken marinade and the rest set aside.

Quick Pickled Veggies

1 Red Pepper sliced in thin strips

1 Cucumber cut into match sticks about 3 inches

2 Shallots thinly Sliced

2 Tbsps of White Vinegar

1 Tbsp of Honey

1/2 Tbsp of Sesame Oil

Add all to a bowl and mix until it’s evenly coated and put in the fridge until you are ready to plate.

Take 4 chopped Chicken thighs and toss with 1/3 of the sauce mixture. Make 6 skewers and grill until cooked through.

Make noodles or chop lettuce on the side, add the pickled veggies and skewers on top. Drizzle with extra sauce. Optional top with fresh basil and cilantro.

Enjoy!