Chicken and Mango Satay

What do you need:

4 large chicken breast
Salt and pepper
2 mango, ripe but firm
30 to 35 bamboo skewers or cocktail toothpicks
Thai Kitchen Peanut Satay Sauce
Garnish with fresh mint leaves



How to make:

Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked. Now cut into 30-35 x 1-inch sized pieces. Secondly peel mango and cut the flesh into same sized pieces.

On each skewer, place a mint leaf, with one piece of chicken and one piece of mango. Repeat this process with remaining mint, chicken and mango pieces and than place a small bowl of peanut satay sauce in the middle of a large plate.

Surround the bowl of sauce with the mini chicken and mango satay sticks. Enjoy the aromatic and exotic Thai chicken and mango satay which is a perfect appetizer.

Chicken Basil

Ingredients:

1/2 lb ground chicken
1 tbsp garlic properly minced
3 tbsp fish sauce
2 tbsp vegetable oil
4-7 minced Thai chilli pepper
1 tbsp sugar
1-2 packages of holy basil





Method:

Let's start with mincing the garlic and chilli pepper together. Now start cleaning the gra-pow or chicken basil leaves. The leaves will automatically shrink when cooked and this dish's flavour comes mainly from the leaves.

Now next step is fry the garlic and chilli pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken into the garlic. Stirring it constantly. Keep on stirring until all the juice is gone.

Next step is to add sugar and fish sauce and then add Thai basil. Mix the leaves with meat for few minutes and then remove from the heat and put the Thai 'Chicken Basil' in the serving bowl with rice.

Thai Green Curry Chiken

Ingredients:

3 tbsp fish sauce
4 kaffir lime leaves
1/4 cup green curry paste
350 grams chicken breast or thigh, cut in equal pieces
1 1/4 cups coconut milk
1/4 cup thai basil leaves
2 long purple eggplants, cut into small pieces.
1/2 cup chicken stock
2 tsp palm sugar




Prepration:

Take a pan and boil the coconut milk. Cook the milk over medium heat and keep it stirring for 3 to 5 minutes. Add green curry paste. Continue to cook and stir until the mixture becomes dry. Put off the gas and pour the mixture into a larger pot.

Now add the chicken and stir it for 1-2 minutes, add fish sauce, sugar and keep stirring for another minute then add the eggplant with the remaining coconut milk and chicken stock. Cook this over medium heat until the chicken is cooked properly and eggplant becomes tender.

Add kaffir lime leaves and Thai basil and again bring all this to a boil. Remove from heat and season it and serve and enjoy!!!

Red Curry Chicken

Ingredients:

2 fresh red chillies diagonally sliced
1/2 cup Thai sweet basil leaves
2 tbsp fish sauce
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves for garnishing
1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 tbsp red curry paste
2 cups coconut milk





Method:

Wash the chicken properly. After washing it slice the chicken diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots.

Pour 1 cup of coconut milk into a wok and bring it to a boil over medium high flame. Keep on stirring constantly. Add the curry paste, stir until red oil comes to the surface. After that add the chicken and saute until it turns white and is cooked through.

Now add the remaining coconut milk, follow with the bamboo shoots. Seasoning it with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with chillies, and sweet basil leaves. Turn off the gas. Pour the dish on a serving plate or bowl and garnish with sweet basil leaves before serving.

Lose yourself into the yummy taste of this Thai red curry chicken.

Thai Cashew Chicken

Ingredients:

1/4 can cornstarch
1 tsp sugar
2 tsp salt
1 1/2 tbsp dry sherry
2 egg whites
1 1/4 can cashew nuts finely chopped
2 whole chicken breasts, remove the skin boned and thinly sliced
2 cans of peanut or vegetable oil




Method:

Take a small bowl and add cornstarch, salt, sugar and sherry altogether and mix well. In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture in the beaten egg. Stir this mixture gently until blended.

Place chopped cashews on plate. Dip the chicken slices into egg mixture and coat them with cashews. Place on waxed paper. Pour oil into wok and place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.

Heat oil over medium to medium-high flame until it reaches 375 degrees. Now drop 5 or 6 slices of chicken carefully into hot oil and fry for 2 to 3 minutes until it turns golden brown. Remove the chicken from oil and place on tempura rack to drain and keep warm. Enjoy the Thai Cashew Chicken and this makes about 32 appetizers.