Archive for Thai Recipes
Another beautiful classic Thai recipe from our new favorite chef Jet Tila: A Chicken Satay with Peanut Sauce, served with skewers and the classic dipping sauce featuring creamy peanut butter, spicy curry, and rich coconut milk.
Chicken Satay, Chef Jet Tila
For the Chicken:
1 tablespoon curry powder
1 tablespoon salt
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon freshly ground white or black pepper
1/4 cup coconut cream (from one 14-ounce can)
2 pounds boneless skinless chicken breasts
12 to 16 bamboo skewers, soaked in water for 30 minutes
For the Peanut Sauce:
1 14-ounce can coconut milk, unstirred
11/2 teaspoons red curry paste, or more to taste
2 tablespoons chunky peanut butter, or more to taste
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 tablespoon sugar, or more to taste
For the chicken: Mix the curry powder, salt, sugar, garlic powder, and pepper in a baking dish. Mix in the coconut cream. Set the marinade aside.
Slice the chicken breasts at an angle and against the grain into 1 1/2-inch-wide slices. Add the chicken to the marinade and stir to coat evenly. Insert 1 skewer through the center of each slice of chicken (do not weave the chicken on the skewer), covering the top half of each skewer. Cover and refrigerate for at least 1 hour and up to 1 day.
Meanwhile, to make the peanut sauce: Spoon 4 tablespoons of the coconut cream from atop the coconut milk in the can. Heat the coconut cream in a small saucepan over medium-high heat. Bring the cream to a simmer. Add the curry paste and stir to blend well. Cook until the mixture thickens slightly and is aromatic, about 1 minute.
Stir in 3/4 cup of coconut milk and the peanut butter (reserve any remaining coconut milk for another use). Stir constantly until the mixture is well blended and the sauce simmers, about 3 minutes. Reduce the heat to medium-low.
Add the fish sauce, rice vinegar, and sugar, to taste. Simmer gently, stirring constantly, about 1 minute longer. Remove from the heat. If any oil rises to the top, skim it off with a spoon.
Preheat a heavy large grill pan over high heat or prepared a barbecue for high heat. Grill the chicken satays just until the chicken is cooked through and grill marks appear, about 3 minutes per side.
Transfer the chicken satays to a platter and serve the peanut sauce on the side.
We just moved after traveling and are unpacking once again, sigh. And…after 3 months of no television, we just connected to a new provider, and discovered the channel Veria Tv. It’s a refreshing change from the typical trash cable programming, with yoga classes, wellness education, and best of all cooking class videos with Chef Jet Tila, in a great show “Chasing the Yum”. Chef Jet is a renowned chef specializing in Asian cuisine, whose passion began as a child at the Bangkok Market. In addition to Veria, his many recent featured tv appearances include the Food Network, No Reservations with Anthony Bourdain, Take Home Chef on TLC, and Smart Solutions on HGTV. His Pan Asian restaurant Wazuzu at the Encore resort in Las Vegas is based on a balance of four flavors: hot, salty, sour, and sweet, with the perfect midpoint between them, a Thai word called “Yum”. What we like best about him is that he is a phenomenal teacher, using straightforward basic techniques to help you create restaurant quality food at home.
Today’s featured video recipe with Chef Jet Tila teaches you how to cook a healthy Thai staple , Chicken Larb, which is a ground or finely chopped meat, in this case chicken, served with Thai spices, red onion, and mint.
Chicken Larb Gai,
Chef Jet Tila, Wazuzu Restaurant
1 Tbsp. Tamarind Paste
1 Tbsp. Vegetable Oil
3 to 4 Garlic Cloves, minced
1 Large Shallot, sliced
2 Lbs. Ground Chicken Breast (or finely chopped)
1/2 – 3/4 cup Red Onion, thinly sliced
1/2 Cup Mint leaf
1 -2 tsp Thai chili powder
2 1/2 oz Fresh Lime Juice
2 oz. Fish Sauce
½ Cup. Palm Sugar or brown Sugar
¼ Cup Roasted Rice Powder (purchase or see below to make yourself from Jasmine Rice)
3 – 4 Green Onions (scallions) , chopped
Add tamarind paste to ground chicken and let stand for 15 minutes.
Heat a medium pan to medium an add oil. Sauté garlic and shallot until translucent, about 2 minutes.
Stir in the chicken to the pan, stir-fry until chicken is cooked through, about 3 to 4 minutes.
Reduce heat to low, stir in fish sauce, lime, sugar, and chili powder then mix well. Adjust ingredients as necessary.
Add Mint, onion, and roasted rice powder. Give it a good toss and sand remove from heat.
Serve with sliced carrots, lettuce, and or cabbage.
(Roasted rice powder can be bought in the store, but making it yourself is fun and easy. Take 3 to 4 tablespoons of jasmine rice and roast it in a dry pan. Keep stirring as the rice cooks. Once the rice is dark brown and fragrant, put it into a blender or food processor. Grind until a coarse powder is formed. Rice powder makes a great topping for Larb and any other salad.)
A refreshing vegetarian pad thai video by Chef Jay from his restaurant Thai on the River in London.If you wish to make this with meat, add, shrimp, chicken, or pork. If you like a very peanuty sauce flavor, you can add melted peanut butter, either crunchy or smooth, whichever you prefer, to the sauce.
A lettuce leaf
1/4 red onion
A sprig of parsley
1 tbsp salted peanuts
1 spring onion
100 g or 3.5 oz tofu
2 tbsp or 30 cc vegetable oil
500 gm or 18 oz rice noodles
2 tbsp or 30 cc tomato sauce
1.5 tbsp or 23 cc chili sauce
1 tbsp or 15 cc sugar
1 tbsp of fish oil