Menu Curry Chicken with Potatoes Food

This curry chicken recipe is my family's favorite. It's a classic yellow curry made with chunks of chicken and potatoes, and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you can, look for a good Madras curry powder at your local Asian or Indian food store - a Madras blend works well with Thai flavors, and will give you far better results than your average supermarket curry powder. ENJOY!

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

Ingredients:

•SERVES 4+
•1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
•2-3 potatoes, chopped into chunks (see photo)
•1/4 cup fresh coriander for garnish
•3 Tbsp. Madras curry powder or regular curry powder
•1 tsp. paprika
•1 bay leaf
•1 cinnamon stick OR 1 tsp. cinnamon
•1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
•2 shallots OR 1/2 cup purple onion, diced
•3 cloves garlic, minced
•1 thumb-size piece galangal OR ginger, grated
•1/2 cup chicken stock or broth
•1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
•1 can coconut milk
•2-4 Tbsp. fish sauce
•1 tsp. sugar
•1 Tbsp. lemon juice
•oil for stir-frying
•Optional: 2 whole kaffir lime leaves (available at Asian food stores)

Preparation:

 1.Preheat oven to 350 degrees.

2.Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
3.Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
4.Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
5.Add remaining stock plus ketchup, stirring well to combine.
6.Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added
later.
7.Transfer to a large covered casserole dish and bake 1 hour at 350 degrees.
8.Remove from oven. Add the lemon juice and give the curry a good stir.
9.Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
10.Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!

Menu Chicken Pad Thai Food

You asked for a simpler, one-page version of my Chicken Pad Thai Recipe - so here it is! A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. The key to perfect Pad Thai is in the cooking (or "not" cooking) of the noodles - learn how to get them chewy-perfect with this recipe. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutesYield: SERVES 2
Ingredients:

•8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
•1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
•4 cloves garlic, minced
•optional: 1-2 fresh red chilies, minced
•3 cups fresh bean sprouts
•3 spring (green) onions, sliced
•1/2 cup fresh coriander/cilantro
•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
•1/4 cup chicken stock
•1/8 tsp. ground white pepper
•vegetable oil for stir-frying, and wedges of lime
•PAD THAI SAUCE:
•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
•2 Tbsp. fish sauce, + more to taste
•1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
•3 Tbsp. brown sugar

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1.Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.

2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!

3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).

5.Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).

6.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

7.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!

8.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.

9.Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Menu Thai Cashew Chicken Recipe Food

Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast, shiitake mushrooms, plus suey choy, bok choy, or other Chinese greens. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious. Enjoy it with Thai jasmine-scented rice or Thai sticky rice (see recipe link below) for a nutritious and satisfying meal. 

Prep Time: 30 minutes

Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:

•SERVES 4

•2 chicken breasts, cut into bite-size pieces or strips
•1 cooking onion, sliced
•4 spring onions, cut into thirds
•5-8 large leaves suey choy (or other chinese cabbage), cut into square bite-size pieces
•1/2 cup cashews, dry roasted, unsalted
•1 cup shiitake mushrooms, sliced, fresh or dried (if dried, soak in hot water for at least 4 hours beforehand)
•1-2 red chillies, de-seeded and diced (omit if you like it mild, or if kids are involved)
•3 cloves garlic
•marinade: 2 tsp. arrowroot powder or cornstarch dissolved in 1 Tbsp. water and 2 Tbsp. soy sauce
•1/4 cup chicken broth or white wine (or white cooking wine or sherry)
•SAUCE:
•3 Tbsp. white cooking wine
•1 cup chicken broth
•2 Tbsp. soy sauce
•1 Tbsp. rice vinegar
•1/2 tsp. dark soy sauce
•1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 heaping Tbsp. brown sugar
•OTHER:
•1 Tbsp. arrowroot or cornstarch powder, dissolved in 3 Tbsp. water
•1-2 Tbsp. oil for stir-frying

Preparation:1.Place arrowroot or cornstarch powder (dissolved in water and soy sauce) in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

2.To make the stir-fry sauce, pound or process sliced lemongrass in pestle & morter or a food processor until fine.

3.Now combine all sauce ingredients in a bowl or large cup, stirring well. Set aside.

4.In a large wok or frying pan, fry the cooking onion, garlic, and chillies (if using) in oil over medium-high heat (1-2 minutes).

5.Add the chicken (with the soy sauce marinade) and mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes too dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

6.Add the rest of the vegetables and continue stir frying until they soften and turn bright green (about 1 minute).

7.Finally, add the sauce you made earlier, plus the cashews. Then add the arrowroot or cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

8.Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet).

9.If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.

10.Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!

Menu Thai Lime Roast Chicken Food

This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!

Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes

Ingredients:

•SERVES 4 + (Depending on the size of Your Chicken)
•1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
•LIME MARINADE/SAUCE:
•1/2 cup lime juice
•1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
•1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
•1/2 cup loosely packed brown sugar
•7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
•1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
•To Serve:
•3 sliced spring onions (scallions)
•optional: lime wedges

Preparation:
1.Preheat oven to 325 degrees (gas mark 3).
2.Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3.Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4.Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5.Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6.Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7.Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8.Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9.Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10.Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11.There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!