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Thai Thighs

HAPPY NEW YEAR TO  EVERYONE!

My in life, real friend Angela has this fantastic recipe for Thai Chicken (or as she calls it, Thai Thighs) that mixes up a whole mess of flavorful items that is poured over chicken and baked. Simple, easy….and fabulous. Like Angela. See?? Here she is…..

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Thai Thighs

from Angela’s Kitchen
6 servings

3 1/2 lbs chicken thighs
6 cloves garlic, minced
5 tablespoons GFCF hoisin sauce (such as Dynasty)
4 1/2 tablespoons peanut butter
1 1/2 tablespoons fresh ginger, finely grated
1 1/2 tablespoons GFCF soy sauce
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons lemon juice
1 teaspoon GFCF hot pepper sauce
3 tablespoons fresh cilantro, chopped
1/2 cup green onions, sliced thinly

In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce. Remove skin and fat from thighs. Rinse. Arrange chicken thighs in a 9×13 baking dish. Spoon sauce over the chicken, coating all sides of the chicken with the sauce. Bake at 375F degrees for 45-50 minutes or until cooked through.

RECIPE NOTES: Of course, if you don’t have a gluten intolerance, or celiac disease, than use any old sauces you have on hand. We enjoy subbing in lime juice for the lemon in the recipe; I don’t know….it just adds ZING! We use chili garlic sauce for the hot pepper sauce since we keep it on hand, and then we cut the garlic back. I have also used commercially prepared peanut sauce in place of the peanut butter with excellent results. Don’t skip on using fresh ginger!

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Dan Dan Noodles (from Food and Wine Magazine, Jan 2007)


¼ c. peanut oil

½ c. peanuts

Heat oil in sauté pan, sauté peanuts over moderate heat until golden brown, about 8 minutes. Allow to cool.

Place peanuts and oil in food processor with:

1 small jalapeno, seeded, diced and cut into small pieces; 1 clove garlic, cut in half; One ¼-inch chunk of fresh ginger root, peeled and chopped

Process until finely chopped, scraping sides if necessary. Add in:

2 ½ T. soy sauce; 2 T. water; 1 ½ T. rice vinegar; 1 T. sriracha chile sauce; 1 T. sugar; 1 t. sesame oil

Process until smooth, scraping sides as needed. Salt to taste.

Mix sauce over cooked noodles, either soft chow mein, rice sticks, thin spaghetti or other noodle of choice. Toss to coat. Garnish with cucumber sticks, chopped green onions, sesame seeds and cilantro if desired.

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Thai Cashew Chicken

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves – cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3/4 cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Beef Curry with Peanuts and Fresh Basil

3 T. vegetable oil
2 T. red curry paste
1 lb. thinly sliced beef (flank or sirloin works well)
1 14-oz can light coconut milk
2 T. fish sauce
1 T. brown sugar
1/4 t. salt
14 c. dry roasted peanuts, chopped fine
1/2 red bell pepper, cut into thin strips
Fresh Basil Sprigs

In a large saute pan over medium heat, combine oil and curry paste, stirring to mix. Cook 3-4 minutes, adjusting heat to keep it sizzling gently without spattering, while mashing and scraping pan to soften and warm. Add beef and cook 2-3 minutes, separating pieces to coat with paste and brown evenly. Stir coconut milk well to mix, and add 1 c. to pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting heat to keep it simmering. Add remaining coconut milk, fish sauce, sugar, salt and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add pepper strips and stir into curry. Taste and adjust seasonings. Transfer to small bowl and garnish with basil. Serve over rice if desired

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