Lemon grass fried with chicken

Lemon grass is often used in big pieces for flavoring dishes, but for this Thai recipe it's heavily bruised so it can be eaten along with the chicken. Both the lemon grass and garlic become darkly caramelized and richly flavored during cooking. Thai treat your family and friends (including the kids!) will absolutely love!

Ingredients:
- 2 stalks fresh lemon grass
- 1 lb chicken thighs, boneless and skinless is preferred; wash thoroughly and cut thighs in half)
- 3 cloves garlic (minced)
- 1/4 tsp freshly-ground black pepper
- 1/2 tsp ground Red Curry Paste (prik haeng)
- 2 tbsp palm sugar
- 1 tsp sea salt
- 2 tbsp Thai fish sauce
- 4 tbsp peanut oil

Lemon grass fried with chicken

Preparation:
- Cut off the woody tops and bottoms of the lemon grass.

- Remove the outer 2-3 layers of the stalk and cut the tender middle section into 1 inch lengths.

- Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.

- Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl.

- Mix thoroughly and refrigerate for 1-2 hours.

- Heat a wok over medium-high heat and add the peanut oil, swirling to coat the entire surface.

- Heat the oil for 1 minute and add the marinated chicken mixture.

- Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelized).

Chicken stir-fried with holy basil

Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies.

Chicken stir-fried with holy basil

Ingredients:

- 450 grams chicken thighs, cut into bite-size pieces
- 5 cloves garlic, finely chopped
- ½ cup onion, sliced
- 2 tablespoons vegetable oil
- 2 teaspoons black soy sauce
- 2 tablespoons fish sauce
- 1 cup fresh holy basil
- 7 chillies, chopped and pounded coarsely
- Dash of ground white pepper
- 1 cup of bamboo shoots, sliced




How to Cook:
1. Heat a wok until the oil is hot, then stir in the garlic, and then add chillies.

2. Stir another few seconds before adding the chicken and bamboo shoots

3. Continue Stir-frying until chicken is cooked throughly.

4. and sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

5. Then add fresh basil leaves and fish sauce to taste. Stir and mix well.

6. Sprinkle with white pepper. Stir and transfer to a serving dish. Normally, Thai people love to eat this dish with steamed rice and fried egg

Stuffed chicken wings

Stuffed chicken wings are a Thai favorite . The recipe are great for picnics and parties. For stuffed you can use any ingredient.

Ingredients:
- 1 kg chicken wings

- 250 g minced pork

- 2 tbsp fish sauce

- 2 spring onions (scallions), finely chopped

Stuffed chicken wings

- 1 tbsp chopped coriander

- 1 large clove garlic

- 1 tsp sugar

- 1 tsp black pepper

- 1 fresh kaffir lime leaf, finely shredded

- rice flour or plain (all-purpose) flour for coating

- oil for frying

Preparations:
1. Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip. With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out.

2. Put pork in a food processor with the fish sauce, spring onions and coriander.

3. Crush garlic to a paste with the sugar and add together with the black pepper and shreds of lime leaf. Process until well mixed.

4. Fill each chicken wing with mixture but do not overfill or they will burst when steamed.

5 Secure tops with small poultry skewers or cocktail sticks.

6. Place the wings on heatproof plates and steam over boiling water for about 7 minutes.

7. Leave to cool. Roll in rice flour or wheat flour and dust off excess.

8. Heat oil in a wok and deep-fry the wings until they are golden brown.

9. Drain on paper towels and serve with a dipping sauce or bottled chili sauce.

Chicken and basil fried rice

Method

1. Heat a wok over medium-high heat. Lightly spray onion with oil. Stir-fry for 1 minute. Add chicken and carrot. Stir-fry for 1 to 2 minutes or until heated through.

2. Add rice, snow peas and beansprouts. Stir-fry for 1 to 2 minutes or until heated through. Add soy sauce and garlic. Stir to combine. Remove from heat. Add basil and stir to combine. Serve.

Chicken and basil fried rice  

Ingredients
- olive oil cooking spray
- 1 large red onion, cut into thin wedges
- 3 1/2 cups skinless shredded barbecued chicken (see note)
- 2 medium (300g) carrots, peeled, cut into matchsticks
- 3 cups cooked, cooled doongara long-grain rice
- 100g snow peas, trimmed, thinly sliced lengthways
- 1 1/2 cups beansprouts, trimmed
- 2 tablespoons soy sauce
- 1/3 cup shredded fresh basil leaves

Tom Kha Kai

Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal)
One of the main ingredients utilized in many Thai Soup Recipes is coconut milk which is hardly surprising as Thailand has some of the biggest coconut plantations in the world due to it's location in the tropics. The recipes that I will share with you on this page are primarily chicken based and flavoured with lemongrass stalks, kaffir lime leaves, galangal and nam pla fish paste.

Instructions
1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

Tom Kha Kai

2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

INGREDIENTS
- 4 cups chicken stock
- 1/4 cup Thai fish sauce
- Juice of 1 lime
- 2 crushed wild lime leaves
- 2-inch section lemongrass
- 1 inch section galangal
- 1/4 pound chicken breast, cut into bite-sized pieces
- 1 13.5-ounce can coconut milk
- 2 to 10 (to taste) small red chiles, slightly crushed
- Cilantro leaves for garnish

Chicken stock

Preparations
- Wash the chiken bones under running water for 10 minutes.
- Place all the vegetables, herbs, spices and oil in a stock pot and fry very gently for 5 minutes.
- Add the chicken bones and cook for another 5 minutes. Now add the water and bring to the boil, then reduce heat and simmer slowly for about 2 hours.
- Skim off any surface foam that accumulates during cooking.
- Remove from the heat, leave to rest for 10 minutes, then strain the stock through a fine-mesh sieve.
- Allow to cool completely and then store in the refrigerator.
- Chicken stock will keep well in the refrigerator for a few days. it can also be stored frozen.

Chicken stock

Ingredients
- 1 oninon, unpeeled, cut in half and charred on a hot plate
- 150g celery stalks, cut into cubes
- 150g carrots, peeled and cut into cubes
- 100g leek, cut into cubes
- 3 big tomatoes, cut into quarters
- 20 parsley sprigs
- 5 garlic cloves, flattened
- 1 bay leaf
- 2 whole cloves
- 1/2 teaspoon crushed white peppercorns
- 50ml vegetable oil
- 1.5kg. chicken bones and wing
- 2 litres water

Kai Thod Krathiem prik Thai recipe (Stir-fried chicken with garlic)

Kai Thod Krathiem prik Thai recipe (Stir-fried chicken with garlic)

This is my all-time favorite grilled chicken recipe. Everyone I've ever made it for has raved about it's flavor and how moist it is. I usually cut the breasts in halves or thirds which allows them to absorb more flavor, and my guests can easily have just one more piece without blowing their diets.

Stir-fried chicken with garlic

Ingredients
- 1 1/2 lbs of Sliced Chicken Breast
- 5 tbs Cooking Oil
- 6 pcs Chopped Garlic
- 2 tbs Black Peppers
- 3 pcs sliced Coriander Roots
- 2 tbs Sugar
- 3 tbs Fish Sauce
- 2 tbs Oyster Sauce
- 2 tbs Black Soy Sauce
- 1/2 oz Coriander Leaves

Preparation
- Heat cooking oil in a pan or wok, until you start to see smoke.
- Add the chicken meat and stir fry until the meat is almost done.
- Remove the chicken and place it aside.
- Put the garlic, pepper and corianderroot and stir fry.
- Add sugar, the fish sauce, the oyster sauce and the soy sauce to personal taste.
- Add the meat and simmer on a medium heat until it's done.
- Sprinkle with the coriander and it's ready to be served.

Larb-Kai (Spicy Chicken Salad)

Larb or Spicy Chicken Salad is a Northeastern dish. It is one of the most popular Thai salad dishes. The most common meats are ground chicken and ground pork. It is also common to add chicken livers. This salad is a common street food. Some street vendors specialize in Northeastern dishes and only offer salad dishes like Laab, Som Tum and Num Tok. However, it can also be part of the communual meal. When eating this salad, steamed sticky rice and fresh vegetables like cabbage are accompaniments.

Larb-Kai (Spicy Chicken Salad)

Ingredients
- 1 cup Ground chicken
- 1 1/2 tablespoons Roasted sticky rice powder
- 3/4 tablespoon Roasted chili powder
- 2-3 tablespoons Lime juice
- 1-2 tablespoons Fish sauce
- 1 Shallot
- 2 tablespoons Chopped coriander
- 2 tablespoons Chopped green onion
- 2 tablespoons Chopped mint
- 4-6 Mint leaves (optional)
- A pinch of Sugar
- 1/2 cup Water

1. In a pan over medium-low heat, toast the raw sticky rice until golden brown. Keep flipping the rice every few seconds to avoid burning.

2. Pound the toasted rice in a mortar until powdered. Or grind it with a food processor.

3. In a sauce pan, add ground chicken. Break apart and stir until cooked, add a little bit of water if needed. Set aside in a mixing bowl.

4. Add toasted rice powder, chili powder, lime juice, fish sauce and sugar into the mixing bowl. Toss to mix. If desired, taste and adjust the taste to your preference.

5. Add prepared shallot, green onion, coriander, and mint into the mixing bowl. Toss to mix again.

6. Serve on a plate with cabbage. If desired, garnish with mint leaves.

Khao Man Gai Tod

The rice steamed with chicken
Previously, I had already presented you with the Khao Man Gai (chicken with rice) recipe. And then I got a comment asking about how to make Khao Man Gai Tod (Fried Chicken with Rice). Therefore, I went to search for the recipe for you all to try, to make and to eat. Ingredients and how to make Khao Man Gai Tod (Fried Chicken with Rice) are simple as follows.

How to do
1. Wash the chicken breasts with water thoroughly. If the chicken is very thick, then cut chicken into pieces lengthwise about 1.5 – 2 cm thick and then put them in a mixing bowl.

Khao Man Gai Tod 

2. Add soy sauce, seasoning sauce, oyster sauce, sugar, pepper, garlic powder, coriander powder, and red pepper into the mixing bowl. Mix well. Then put the marinated chicken in the fridge for an hour. If you have more time you can let it sit overnight (the mixture will absorb into the meat more).

3. Crack the egg into a bowl, then beat to rise. Before frying, dredge the marinated chicken in the all purpose flour. Lightly pat the excess flour off. Then dip the chicken into the beaten egg. Finally dredge the breasts in the breadcrumbs thoroughly.

4. Place the wok with oil in it over medium heat. Wait until the oil is hot enough to put the chicken down to fry. Fry about 10-14 minutes until chicken is cooked, browned and floating. Then take them out and drain the oil. Wait to serve with rice and the sauce.

Ingredients
- 2 pieces chicken breasts (using the boneless ones)
- 1 cup all purpose flour
- 1 cup breadcrumb
- 1 egg
- ½ Tbsp soy sauce
- ½ Tbsp seasoning sauce
- ½ Tbsp oyster sauce
- 1 tsp sugar
- ½ tsp ground pepper
- A pinch of garlic powder
- A pinch of coriander powder
- A pinch of ground red pepper
- Vegetable oil to fry

Gai Pad Prik Khing (Chicken stir chili)

Chicken stir chili
This Pad Prik Khing dish is different from Pad Ped in which pad prik khing uses Prik Khing curry paste. In contrast, pad ped uses red curry paste. Both dishes are very similar in presentation but not in aroma and taste. Pad prik khing has an aroma from fresh kaffir lime leaves and ginger which indulges the appetite even more. The crunchiness and freshness from the long beans not only help boost the color of the dish but also enhance the sense of texture. The warm steamed rice served with the hot and spicy stir-fry is a quick and easy one-dish meal. Otherwise serving this dish in a communual meal is a fine choice that can go with many other dishes.

Gai Pad Prik Khing (Chicken stir chili)

Prepare

- slice chicken inti thinly sliced.
- cut long beans into 1 inch pieces.
- stire-fried dry kaffir lime leaves.
- peel of ginger skin, clean and stired-fried dry shred the ginger



1.Heat oil in a pan. On medium-high heat, add prik khing curry paste in the pan. Stir fry until it turns fragrant, about 2-3 minutes.

2.Add ginger. Stir for about 1 minute.

3.Add chicken. Stir frequently for about 4-5 minutes or until chicken is cooked.

4.Add long beans. Mix and stir well for about 1 minute.

5.Add shredded kaffir lime leaves, sugar and fish sauce. Mix and stir well. Remove from heat.

6.Serve on plate.