Panang Chicken Curry 

  • By 7008672690
  • 31 Aug, 2017
Panang Chicken Curry

Popular with kids!

1/2 cup sliced onion
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1/2 cup fresh Thai Basil
1 1/2 cup coconut milk
1 cup sliced chicken breast
1 TBSP Panang Curry Paste
1 tsp oil
1 TBSP chunky peanut butter
1 TBSP sugar
½ TBSP fish sauce

In a pot on medium heat, sauté 1 TBSP panang curry paste and 1 tsp oil. Turn heat to high when mixture starts to sizzle and add ½ cup of white onions sauté until the natural juices come out. Add ½ cup green and red bell peppers and cook for 1 minute then add 1 cup of sliced chicken breast and sauté for 2-3 minutes. Add 1 ½ cup coconut milk, ½ TBSP fish sauce, 1 TBSP sugar, 1 TBSP chunky peanut butter mix and bring to a boil. Taste. Add more coconut milk if it is too spicy. Too bland add more fish sauce.
Just before you are about to plate add ½ cup of Thai Basil and do a quick stir and plate. You will not need to boil for long just until it bubbles.
Garnish with a fresh Thai Basil.
To spice this curry up you can add Fresno Chili peppers to taste.

Maile's Thai Bistro Blog

By 7008672690 04 Sep, 2017

Asparagus Beef Recipe

8OZ BEEF

2 TBLSPN OIL

1 CLOVE GARLIC MINCED

5OZ Asparagus

1 red bell pepper

Marinade:

1 tspn salt

1/2 tspn sugar

1 tspn cornstarch

1 tsp black pepper

1 tspn fish sauce

2 tblspn water

1 tblspn soy sauce

Sauce:

1 tblspn oyster sauce

1 tbl spn dark soy sauce

2 tsp shaoxing rice wine

1 tspn salt

2 tblspn cornstartch

1/2 cup water

 

Method:

Marinate beef with all ingredients in the marinade for 15 minutes. Combine all the ingredients in the sauce, stir and mix well. Heat up a wok with oil. Add beef and stir quickly until surface is slightly charred, then set aside. Re-oil wok and add garlic, Add asparagus, stir for a few minutes, then re-add the beef. Add sauce and sautee. Stir in bell peppers and enjoy!

By 7008672690 04 Sep, 2017

Evil Princess w/Chicken

 

Ingredients:

2 T cooking oil

1/2 cup round onion sliced

1 teaspoon peeled minced garlic

1 cup skinless and boned chicken breast cut in small pieces

1/4 cup ck stock

2 T red curry paste

1/2 cup long bean cut 1" pieces

1/2 cup bamboo shoots sliced thin

1 T oyster sauce

1 teaspoon fish sauce

1/3 T sugar

1/2 cup coconut milk

cornstarch mixture (2T  water + 1 T cornstarch)

1 cup Thai basil

 

Heat up wok, make sure your wok is smoking hot then add oil. Toss in onions, fry for 30 seconds, then toss in minced garlic (be careful not to burn the garlic). In order add chicken breast, long beans, bamboo shoots and chicken stock, toss for a minute. Then add red curry paste, oyster sauce, fish sauce and sugar. Stir. Then add coconut milk and a little bit of cornstarch to thicken. Simmer until bubbling then at the last moment toss in Thai basil and plate.

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By 7008672690 04 Sep, 2017

Szechuan Beef Recipe

Ingredients:

2 tablespoons oil

8 oz beef, cut into thin strips

 2 cloves garlic, minced

 1/4 small green bell pepper, cut into long strips

1/4 small red bell pepper, cut into long trips

1-2 baby carrots, cut into matchstick strips

1/2 teaspoon chili oil (bottled chili oil), optional

2 stalks scallions, cut into 2-inch strips

Marinade:

1 teaspoon cornstarch

1/2 teaspoon Shaoxing wine (Chinese rice wine)

1 teaspoon dark soy sauce Sauce:

1/2 heaping tablespoon oyster sauce

1/2 tablespoon chili garlic sauce

1 1/2 teaspoons soy sauce

2 teaspoons sugar

2 tablespoons water

1/2 teaspoon chili oil

1/2 teaspoon sesame oil

Method:

Marinate the beef with all the ingredients in the Marinade, for 15 minutes. Combine all the ingredients in the Sauce, stir and mix well, set aside. Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside. Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.


https://youtu.be/29f5BvdMZ9g

 

By 7008672690 31 Aug, 2017

Simple Soup that is good for the soul.

2 cups Chicken Broth

1 TBSP Pantai Chili Sauce

2 TBSP Fish Sauce

1 ½ TBSP Lemon or Lime Juice

2 tsp Sugar

1 stalk of Galangal (Thai Ginger)

1 stalk of chopped up 1 pieces of Lemongrass

6 peeled and deveined Tiger Shrimp with Tail

2 Kaffir Lime Leaves

1 Cherry Tomato

½ cup straw mushrooms

 

In a soup pot heat the Chicken Stock to boil.  Add Galangal, Lemongrass, Kaffir Lime leaves and let simmer.

While the soup is simmering, in a bowl mix Pantai chili sauce, fish sauce, sugar, lime juice and mix together.

Pour mixture in soup add straw mushrooms. Bring to boil.

Add Tiger Shrimp and sliced cherry tomato. Boil for one minute.

Serve and top with cilantro.

Serves 2-4 depending on how big of a portion.

By 7008672690 31 Aug, 2017

1/2 clove of garlic

1 1/2 TBSP fish sauce

1 TBSP sugar

1/2 Lime

1 cherry tomato

2 cups of shredded papaya, peeled and julienned or shredded

1/8 cabbage

½ Birds eye chili pepper

1 tsp roughly chopped peanuts

In the mortar, muddle ½ clove garlic and TBSP sugar and ½ of a birds eye chili pepper*, you should have a nicely mixed pulp.  Then add 2 cups of shredded green papaya and 1 sliced cherry tomato.  Squeeze half of a limes juice on it and add 1 ½ TBSP fish sauce, muddle and fold for about 2 minutes.  It's best to muddle with a large spoon so that you can mix all the ingredients in the mortar.

Taste.  Add more lime juice or fish sauce to your taste.  Use a large piece of romaine lettuce on a plate.  Serve papaya salad on the lettuce leaf.  Garnish with a teaspoon of roughly chopped peanuts and 1/8 cabbage.  Cut the cabbage in half and quarter the half.

Go to Chinatown and get a large mortar and pestle set.  Otherwise, after muddling, you can massage all the ingredients together in a stainless steel bowl and gloves.  Also in Chinatown they sell green papaya that is peeled and shredded.

*To determine how much chili pepper to use, try this guide.  It will also depend on how spicy your chili pepper is.

Mild - none

Medium heat  ½ birds eye chili pepper

Hot 3 birds eye chili pepper

Thai Hot 6 birds eye chili pepper

Lao Hot 7 birds eye chili pepper

By 7008672690 31 Aug, 2017
1/2 cup sliced onion
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1/2 cup fresh Thai Basil
1 1/2 cup coconut milk
1 cup sliced chicken breast
1 TBSP Panang Curry Paste
1 tsp oil
1 TBSP chunky peanut butter
1 TBSP sugar
½ TBSP fish sauce

In a pot on medium heat, sauté 1 TBSP panang curry paste and 1 tsp oil. Turn heat to high when mixture starts to sizzle and add ½ cup of white onions sauté until the natural juices come out. Add ½ cup green and red bell peppers and cook for 1 minute then add 1 cup of sliced chicken breast and sauté for 2-3 minutes. Add 1 ½ cup coconut milk, ½ TBSP fish sauce, 1 TBSP sugar, 1 TBSP chunky peanut butter mix and bring to a boil. Taste. Add more coconut milk if it is too spicy. Too bland add more fish sauce.
Just before you are about to plate add ½ cup of Thai Basil and do a quick stir and plate. You will not need to boil for long just until it bubbles.
Garnish with a fresh Thai Basil.
To spice this curry up you can add Fresno Chili peppers to taste.
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