Thai Chicken Satay

Thai Chicken Satay Recipe By:STACEYLYNN0822 “The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.” Ingredients 1/2 cup canned coconut milk 1 1/2 teaspoons ground coriander 1 teaspoon yellow curry powder 1 teaspoon fish sauce 1/2 teaspoon chili oil 1 pound skinless, boneless chicken breast halves – cut into strips 1 tablespoon chopped fresh … Continue reading Thai Chicken Satay

Satay Sauce

Satay Sauce Recipe By:SMTUNE “This is a basic Malaysian/Thai Satay Sauce – Its wonderful!” Ingredients 1 (10 ounce) can coconut milk 1/2 cup crunchy peanut butter 1/2 small onion, grated 1 tablespoon dark soy sauce 2 teaspoons brown sugar 1/2 teaspoon red pepper flakes Directions In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm. Continue reading Satay Sauce

Slow Cooker Thai Pork with Peppers

Slow Cooker Thai Pork with Peppers Recipe By:fullerla “Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.” Ingredients 1 cup chicken broth 1/3 cup soy sauce 1/3 cup creamy peanut butter 3 tablespoons honey 6 cloves garlic, minced 2 tablespoons minced fresh ginger root 1 teaspoon crushed red pepper flakes 2 red bell peppers, thinly sliced and cut into bite-size lengths 1 pound boneless pork chops Directions Place the chicken broth, soy sauce, peanut butter, honey, … Continue reading Slow Cooker Thai Pork with Peppers

Pad Thai

Pad Thai Recipe By:TRANSMONICON “This is a traditional Pad Thai recipe used by a friend’s mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.” Ingredients 1 (12 ounce) package rice noodles 2 tablespoons butter 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces 1/4 cup vegetable oil 4 eggs 1 tablespoon white wine vinegar 2 tablespoons fish sauce 3 tablespoons white sugar 1/8 tablespoon crushed red pepper 2 cups bean sprouts 1/4 cup crushed peanuts 3 green onions, chopped 1 lemon, cut into … Continue reading Pad Thai

Thai Red Curry Paste

Thai Red Curry Paste Recipe By:Ajlake “Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.” Ingredients 5 dried red chile peppers, or to taste 2 onions, cut into chunks … Continue reading Thai Red Curry Paste

Yam Taeng (Spicy Cucumber Salad)

Yam Taeng (Spicy Cucumber Salad) Recipe By:wiley “This recipe is based on the same flavors as ‘Som Tam’ (green papaya salad). Packed with flavor; use this salad as a side dish and serve with Thai glutinous rice.” Ingredients 3 cucumbers – peeled, seeded, and grated 3 tablespoons crushed dried shrimp 2/3 pound long beans, sliced thin and mashed 5 cherry tomatoes, halved 5 Thai chilies, sliced thin 1 tablespoon palm sugar 2 tablespoons fish sauce juice of 1 lime, or more to taste 3 tablespoons roasted peanuts, chopped Directions Toss the cucumbers, dried shrimp, beans, and tomatoes together in a … Continue reading Yam Taeng (Spicy Cucumber Salad)

Khao Man Gai Thai Chicken and Rice (Healthy Version)

Khao Man Gai Thai Chicken and Rice (Healthy Version) Recipe By:CookingwithMomTomTom “Khao man gai or khao mun gai, literally meaning oily rice [with] chicken, is one of the most popular Thai dishes; it can be found everywhere in Thailand from streetfood stalls to restaurants. It is originally from Hainan, China. In Thailand, khao man gai is served with cucumbers, chicken blood tofu, coriander, and a bowl of soup. The heart of khao man gai is the sauce! This recipe is a healthy version of khao man gai; I used less oil and chicken breasts instead of the parts of chicken … Continue reading Khao Man Gai Thai Chicken and Rice (Healthy Version)

Slow Cooker Mussaman Curry

Slow Cooker Mussaman Curry Recipe By:noogie01 “Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a scented white rice and steamed veggies as a side.” Ingredients 2 potatoes, cut into large chunks 1 small onion, coarsely chopped 2 tablespoons butter 1 1/4 pounds beef chuck, cut into 1-inch cubes 3 cloves garlic, minced 1 (14 ounce) can coconut milk 1/4 cup peanut butter 3 tablespoons curry powder 3 tablespoons Thai fish sauce 3 … Continue reading Slow Cooker Mussaman Curry

Hatch Chile Relleno Casserole with Ranchero Sauce

Hatch Chile Relleno Casserole with Ranchero Sauce Recipe By:Baking Nana “Hatch chiles are New Mexico’s gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.” Ingredients 4 egg whites 1 cup evaporated milk 1/3 cup all-purpose flour 1 teaspoon salt 1 pound Oaxaca cheese, shredded 27 ounces canned Hatch chile peppers, sliced open Sauce: 2 tablespoons vegetable oil 1 medium white onion, diced 2 cloves garlic 3 tablespoons New Mexico chile powder 1 teaspoon salt 1/2 teaspoon cumin 1 red bell pepper, sliced … Continue reading Hatch Chile Relleno Casserole with Ranchero Sauce

Santa Fe Tuna Carpaccio

Santa Fe Tuna Carpaccio Recipe By:Lyndon “This is a recipe I had made after coming back from Cabo San Lucas. It’s a light and refreshing appetizer that you can’t get enough of.” Ingredients 1 (1 pound) loaf French bread 10 ounces ahi (yellowfin) tuna, sushi-grade – sliced 1 inch long and 1/8 inch thick 1/4 cup onion, cut into 1/8-inch dice 2 tablespoons capers, drained 3 ounces olive oil 3 tablespoons fresh lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Slice the French bread 1/4 inch thick, and set aside. Place the tuna slices in … Continue reading Santa Fe Tuna Carpaccio