Thai Chicken Coconut Curry

 Ingredients

• 2-3 tbsp coconut or olive oil
• 1 medium sweet Vidalia or yellow onion, diced small
• 1 lb boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2-3 tsp ground ginger /or/ 1 tbsp fresh ginger, finely chopped /or/ ginger paste measured with the heart
• 2 tsp ground coriander
• One 13-oz can coconut milk
• 1-1½ cups shredded carrots
• 1-3 tbsp Thai red curry paste (curry powder may be substituted)
• 1 tsp kosher salt
• ½ tsp black pepper
• about 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1-2 tbsp brown sugar (optional)
• ¼ cup fresh cilantro or basil, finely chopped (for garnish)
• rice, quinoa, or naan for serving

Steps/Directions

1. Heat oil in a large skillet. Add onion and sauté over medium-high heat until it begins to soften (about 5 minutes); stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach and lime juice and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Sprinkle with the cilantro or basil and serve immediately.

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Original recipe: Averie Cooks

Posted with enthusiasm by Piera

One Pot Wonder Thai-Style Peanut Pasta

INGREDIENTS

• 12 ounces linguine
• 4 cups vegetable broth
• 1/2 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, thinly sliced
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon rice vinegar or lime juice mixed with 1 tablespoon brown sugar)
• 1 tablespoon soy sauce (and/or fish sauce, if desired)
• 1/2 teaspoon red pepper flakes
• 2 inches of a ginger root, sliced into 1/4 inch slices
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 3 green onions, sliced in half lengthwise and then in 2 inch pieces
• 1 cup roasted salted peanuts, chopped
• 2 tablespoons peanut butter

Add at the end of cooking:

• One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
• Juice of one lime

Optional garnishes:

• Chopped peanuts
• Mung bean sprouts

INSTRUCTIONS

1. Place first chunk of ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
2. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
3. Stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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Original recipe: Apron Strings
Posted by Jasmine

Thai Scallop & Veggie Sauté with Spicy Peanut Sauce

Ingredients

• 2 cups basmati rice
• 32 oz chicken or vegetable broth
• 4 tsp extra virgin olive oil, divided
• 2 crowns broccoli, cut into bite-size florets
• 2 medium carrots, peeled and sliced
• 2 medium zucchini squash, sliced
• 2 medium yellow onions, sliced in half-rings
• 1½ lb sea or bay scallops
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp sesame seeds (optional)

For the peanut sauce:

• 1 lime (or 2 tbsp lime juice)
• 2 cloves garlic
• 2 one-inch pieces of ginger root (or 2 tsp ginger paste)
• ¼ cup natural peanut butter
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp crushed red pepper

Directions

1. Rice: Using a strainer, rinse the rice under cold water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
2. Veggies: Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer veggies to a medium bowl.
3. Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Return the (now empty) skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side. (If you're using bay scallops, you can just toss them all in the pan, ain't nobody got time.)
4. Sauce: Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice. Whisk in the peanut butter, soy sauce, water, and crushed red pepper.
5. To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds.

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Original recipe: Mealime

Posted by: Piera

Thai Sweet Chili Chicken

Ingredients:

• 2 lbs skinless, boneless chicken breast, cut into small pieces
• 1 tbsp oil
• 2 cloves garlic, minced
• 6 tbsp bottled Thai sweet chili sauce
• 2 tbsp lime juice
• 1/2 tbsp chopped cilantro leaves
• Pinch of salt
• Oil, for deep-frying (enough to immerse the chicken bits)
• White rice

Frying batter:

• 1 egg white
• 1/2 cup all-purpose flour, sifted
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup water, ice cold
• 1 tablespoon cooking oil
• Pinch of salt
  
  Note: did not need to increase batter amount when increased chicken amount

Directions:

1. Mix all the ingredients for the batter until well combined. 
2. Coat chicken with batter.
3. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. (Tip: do this in batches)
4. Empty oil from the wok/skillet and replace pan on low to medium heat. Add the 1 tbsp of cooking oil and saute garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
5. Dish out, garnish with the cilantro. Serve immediately over white rice.

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Original Recipe: Rasamalaysia

Posted by Emilee