Tag: Thai
Lemongrass Shrimp
Lemongrass Shrimp
When making this recipe, be aware of the size of the shrimp that you are going to use. I used smaller shrimp that are 31/40 ct. These only take 4 minutes to cook. If you want to use larger ones like 16/20 ct, they will take twice as long to cook. Serve these shrimps with garlic noodles.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tbsp butter
- 3 tbsp lemongrass finely chopped
- 4 garlic cloves minced
- 1/4 cup shallots finely diced
Sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 1/2 tsp cracked black pepper
- 4 thai chilies finely chopped
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Melt butter in a large sauté pan over medium high heat. Add in the lemongrass, shallots, and garlic. Cook for 4 minutes.
- Add in the shrimp. Give them a quick a quick toss in the lemongrass mix. Arrange them in a single layer. Cook for 2 minutes.
- Stir in the sauce. Flip the shrimp to the other side and cook for 2 more minutes.
- Yes, this really only takes 10 minutes to make.
- Serve with garlic noodles.
Chicken Lettuce Wraps
Chicken Lettuce Wraps
Super simple appetizer ready in 15 minutes. This recipe also works good with ground pork. You typically see carrots used as one of the main vegetables along with water chestnuts. They person I was cooking for happened to be allergic to carrots, so I substituted diced green beans. They have a nice crunch to them. Sliced mushrooms would be a great addition to this appetizer.
Ingredients
Sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp soy sauce
- 1 tbsp tamarind juice
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp chili flakes
Chicken Lettuce Wrap Filling
- 1 lb ground chicken thigh
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 1/2 tsp 5 spice powder
- 1/2 cup water chestnuts diced
- 1/2 cup green beans, long beans, or carrots diced
- 1 tsp cornstarch
- 1 tsp black soy sauce
Chicken Lettuce Wraps
- 12 iceberg lettuce leaves washed
- hoisin sauce
- toasted sesame seeds
- 2 green onion diced
Instructions
- Mix the sauce ingredients together. Set aside.
- Add a tbsp of olive oil to a sauté pan over medium high heat. Sauté onions, garlic, and ginger for 2 minutes.
- Add in the 5 spice powder. Cook for 30 seconds.
- Add in the ground chicken thigh. Break up all of the clumps.
- Pour the sauce over the ground chicken. Cook for 8 minutes.
- Add. In the water chestnuts and diced green beans. Cook for 2 minutes.
- Mix together the cornstarch and black soy sauce. Add that to the ground chicken mix. Cook down until there is no liquid remaining.
- Turn off the heat and stir in the green onions.
- Take a large scoop of the ground chicken mix a put it in the center of the lettuce leaf. Put a little bit of hoisin sauce on the top with a sprinkle of toasted sesame.
Coconut Milk BBQ Chicken
Coconut Milk BBQ Chicken
This recipe is something else. While there are quite a lot of steps to make the bbq chicken, it is worth it in the end. That I can guarantee. The marinade is pretty much a red curry without lemongrass, galangal, and fish sauce. I then marinated bone in skinless thighs overnight with half of this curry marinade. Then I roasted the chicken for a half hour. Every 10 minutes for the next 30 minutes, I brush on layers of the other half of the marinade. This creates a thick kinda crust over the chicken, sealing in the juices of the chicken thighs.Chicken thighs work best for this recipe. The are more moist than the other parts on the chicken, allowing it to still be juicy after cooking them for an hour. This marinade is great if you want to have chicken skewers. Marinate boneless skinless breasts or thighs overnight in the marinade. Skewer up the chicken the next day. Broil or grill the skewers for 2 minutes a side. Then brush on multiple layers of the other half of the marinade, flipping every minute or so brushing on another layer, until both sides have had 3 coatings.This red curry marinade also works great with pork, salmon, catfish, and shrimp.
Equipment
- Spice grinder
- Blender or food processor
- gallon sized ziplock bag
- roasting rack
Ingredients
- 3 lbs bone in skinless chicken thighs
- 15 grams dried guajillo chilies
- 5 grams spicy dried chilies
- 6 garlic cloves
- 2/3 cup shallots
- 1 tsp coriander seed
- 1/4 tsp cumin seed
- 1/2 tsp cinnamon
- 1 cup coconut milk
- 2 tbsp coconut oil
- 3/4 cup water
- 40 grams palm sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 2 tbsp tamarind juice
Instructions
Coconut Milk BBQ Marinade
- Weigh out 15 grams of dried guajillo chilies and 5 grams of dried spicy chilies.
- Add the dried chilies, coriander, and cumin to a spice grinder.
- Grind!
- Add the ground spices, garlic, shallots, and shrimp paste to a blender or food processor.
- Blend until smooth. You might need to add a little water if the paste is too dry.
- Heat up coconut oil in a large sauce pan over medium high heat. Stir in the curry paste and fry for 3 minutes; deglazing with a little bit of coconut milk if the paste starts to stick.
- Stir in the rest of the coconut milk, water, palm sugar, salt, and tamarind juice. Simmer for 20 minutes until the marinade becomes thick.
- Let the marinade cool before using.
- Put the chicken thighs in a gallon sized ziplock bag. Add half of the marinade to the chicken. Marinate overnight for best results.
Coconut Milk BBQ Chicken
- Preheat the oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Bake for 30 minutes.
- Brush each of the chicken thighs with the other half of the saved marinade.
- Bake for 10 minutes.
- Brush with another layer of the marinade.
- Bake for 10 minutes.
- Brush with one more final layer of the marinade.
- Bake for a final 10 minutes. Let rest for 10 minutes before serving.
- Serve with stir fried pea tip leaves.
