Amy of Park City Girl is doing a Recipe Swap and I thought I would add my two cents to the list.
I love love love Thai food and stir-frys. I'm always hitting up my friend Lily (who's from Thailand) for interesting new recipes. Here is one of my favorites.
Chicken Basil (Gai Pad Gra Pow) This recipe was put together from info from both Lily and Thaifoods.com
Ingredients:
2 Tbsp oil
4-7 Thai chili peppers (minced or crushed)
1 Tbsp. sugar
1-2 pkgs fresh Thai Basil
1/2 lb. ground chicken (or bite-sized chunks of chicken)
1 Tbsp minced garlic
3Tbsp fish sauce
Method:
Mince garlic and chili peppers together. Clean and pick basil from its stems. It may appear like a lot of leaves, but they will shrink when cooked and this dish's flavor comes from the leaves. Fry garlic and chili in oil over high heat. When garlic starts to turn brown, add ground chicken. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add the basil. Quickly turn over a few times to mix the leaves with the meat and then remove from the heat and put in serving bowl. Serve with hot rice.
Notes:
You can substitute ground turkey or pork for the ground chicken. Some people like the meat cut up in bite sizes pieces rather than ground. You can also add Sliced green peppers and onions just before adding the sugar and fish sauce.
PS: If you haven't tried the Thai Basil, you really should. It is much milder and more flavorful than the regular 'italian' basil that we tend to use here in the US. I've also done eggrolls and Coconut Chicken soup and you can get those recipes by clicking here.
Enjoy!
Showing posts with label Thai Food. Show all posts
Showing posts with label Thai Food. Show all posts
Friday, November 6, 2009
Sunday, February 22, 2009
Eggrolls and Coconut Chicken Soup
On Friday, I drove over to my friend Lily's house. Where she taught me how to make authentic Thai Eggrolls and Coconut Chicken Soup. It had so much fun and it turned out to be a lot easier that I expected.
I took lots of notes and photos. Those I will upload later.
Basic Eggroll Recipe by Lily Davis.
8 cups finely shredded cabbage
4 cups shredded carrots
8 cups cooked rice noodles, cut into 2"-3" lengths
1 cup sugar
3-4 tsp salt
liberal amounts of black pepper
3 packages of eggroll wrappers (we only used about 2 1/2 pkgs)
Mix the all your filling ingredients together and let them set to marinate. Lily said the longer you let them set the better the flavor will be, but we on a time limit, so ours only set for 1/2 hour or so. Next, you have to get all the liquid out of the filing mixture. Take a cotton towl and lay it in the sink. Put a double handful of the filling mixture on it, wrap it up and begin squeezing all the moisture out. This step is important otherwise your wrappers will get soggy. Repeat until you until you are done.
Lay out the eggroll wrapper on the diagonal. Place a pile of the filling in that corner. Pull the point up and over the filling. Keep it tight. Roll the eggroll to the center of the wrapper. Then fold in each side corner. However at this point you want to pull them in enough and at an angle the last point is slightly skinnier that the eggroll itself. It won't absorb as much oil that way. Repeat, Deep fry and enjoy!
Edited 2/24/09: I found a blog mentioning baked egg rolls and I plan I trying that on the 10 I have in the freezer. Preheat oven to 425 degrees. Spray a cookie sheet with non-stick spray. Cook 6-7 minutes on each side until they are brown and crisp.
Coconut Chicken Soup by Lily Davis:
1 can coconut milk
1 can water
2 cans mushrooms or fresh if you prefer
1 chicken breast, thinly sliced
Lime Leaf: 2-3 if fresh or 3-5 if frozen
6-8" piece of lemon grass cut on the diagonal
3 Red Thai peppers
1/2 cup sugar
fish sauce (2-3 Tbsp/ to taste)
Juice of 1 Lime
Cilantro
Mix coconut milk, water, pepper, lime leaf, lemon grass, sugar in a pan over medium heat. Be careful, coconut milk can skald just like regular milk. Once it is hot, add chicken and fish sauce. Simmer to cook the chicken and bring out the flavor of the lime leaf and lemongrass. Add the mushrooms, simmer a little longer. Once you turn off the heat, add the lime juice. Adding it while cooking will make it bitter. Serve with cilantro on top.
NOTE: I found a recipe in my Everything Thai cookbook for this also, however it adds red curry powder or paste. I think the Cambodian Thai restaurant that I go to does this and it is very good.
Eggroll dipping sauce:
Ok, we didn't make this, but Lily told me what was in it and I tried to make it at home. Mine tastes good, but isn't as thick as Lily's. So I think I added too much water.
Chili peppers, simple syrup (water/sugar), garlic and white vinegar.
These all tasted very good and I hope you try one.
I took lots of notes and photos. Those I will upload later.
Basic Eggroll Recipe by Lily Davis.
8 cups finely shredded cabbage
4 cups shredded carrots
8 cups cooked rice noodles, cut into 2"-3" lengths
1 cup sugar
3-4 tsp salt
liberal amounts of black pepper
3 packages of eggroll wrappers (we only used about 2 1/2 pkgs)
Mix the all your filling ingredients together and let them set to marinate. Lily said the longer you let them set the better the flavor will be, but we on a time limit, so ours only set for 1/2 hour or so. Next, you have to get all the liquid out of the filing mixture. Take a cotton towl and lay it in the sink. Put a double handful of the filling mixture on it, wrap it up and begin squeezing all the moisture out. This step is important otherwise your wrappers will get soggy. Repeat until you until you are done.
Lay out the eggroll wrapper on the diagonal. Place a pile of the filling in that corner. Pull the point up and over the filling. Keep it tight. Roll the eggroll to the center of the wrapper. Then fold in each side corner. However at this point you want to pull them in enough and at an angle the last point is slightly skinnier that the eggroll itself. It won't absorb as much oil that way. Repeat, Deep fry and enjoy!
Edited 2/24/09: I found a blog mentioning baked egg rolls and I plan I trying that on the 10 I have in the freezer. Preheat oven to 425 degrees. Spray a cookie sheet with non-stick spray. Cook 6-7 minutes on each side until they are brown and crisp.
Coconut Chicken Soup by Lily Davis:
1 can coconut milk
1 can water
2 cans mushrooms or fresh if you prefer
1 chicken breast, thinly sliced
Lime Leaf: 2-3 if fresh or 3-5 if frozen
6-8" piece of lemon grass cut on the diagonal
3 Red Thai peppers
1/2 cup sugar
fish sauce (2-3 Tbsp/ to taste)
Juice of 1 Lime
Cilantro
Mix coconut milk, water, pepper, lime leaf, lemon grass, sugar in a pan over medium heat. Be careful, coconut milk can skald just like regular milk. Once it is hot, add chicken and fish sauce. Simmer to cook the chicken and bring out the flavor of the lime leaf and lemongrass. Add the mushrooms, simmer a little longer. Once you turn off the heat, add the lime juice. Adding it while cooking will make it bitter. Serve with cilantro on top.
NOTE: I found a recipe in my Everything Thai cookbook for this also, however it adds red curry powder or paste. I think the Cambodian Thai restaurant that I go to does this and it is very good.
Eggroll dipping sauce:
Ok, we didn't make this, but Lily told me what was in it and I tried to make it at home. Mine tastes good, but isn't as thick as Lily's. So I think I added too much water.
Chili peppers, simple syrup (water/sugar), garlic and white vinegar.
These all tasted very good and I hope you try one.
Tuesday, August 26, 2008
Yummy New Dish
I got one of those emails from Borders, that said "take our survey and we'll give you a 30% off coupon." So I took their 4 question survey. Then I went to Borders last night and bought myself a new Thai cookbook. It is called "That Everything Thai Cookbook" by Jennifer Kotylo. I have been looking for a good cookbook with some curry recipes in it. I was also looking for a Coconut Chicken Soup recipe. This book had both.
It had one curry recipe (Red Curry Beef) that I had all the ingredients for except peanuts. So I since I had to go to the store anyway, I bought my peanuts and went home to cook the curry dish. I made a few mods to the recipe as I was making it. I added more coconut milk, so it wasn't 'dry' like the recipe said it was going to be. I didn't want to waste a half a can of coconut milk. Then I added more peppers (green bell, red bell and a sweet banana pepper), some minced fresh garlic and fresh button mushrooms. As it was cooking, I tasted it a few times. At first, I was worried I wouldn't like the recipe, because it was tasting pretty flat. But once I added the fish sauce and sugar it got better. When it was done and I put it over rice, it was yummy! I almost added hot peppers, but thought "no, I'll wait to see." I can always added some thai hot pepper sauce to it that I have in the fridge. I'm glad I didn't, because it had a slow burn to it. You know, it doesn't appear very hot until you start eating more and more. Then the heat starts building.
It turned out very good. Can't wait to try another recipe.
It had one curry recipe (Red Curry Beef) that I had all the ingredients for except peanuts. So I since I had to go to the store anyway, I bought my peanuts and went home to cook the curry dish. I made a few mods to the recipe as I was making it. I added more coconut milk, so it wasn't 'dry' like the recipe said it was going to be. I didn't want to waste a half a can of coconut milk. Then I added more peppers (green bell, red bell and a sweet banana pepper), some minced fresh garlic and fresh button mushrooms. As it was cooking, I tasted it a few times. At first, I was worried I wouldn't like the recipe, because it was tasting pretty flat. But once I added the fish sauce and sugar it got better. When it was done and I put it over rice, it was yummy! I almost added hot peppers, but thought "no, I'll wait to see." I can always added some thai hot pepper sauce to it that I have in the fridge. I'm glad I didn't, because it had a slow burn to it. You know, it doesn't appear very hot until you start eating more and more. Then the heat starts building.
It turned out very good. Can't wait to try another recipe.
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