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 Satay

Ingredients:

1/2 tsp turmeric
1 tsp sugar
1 lb pork
1 pinch ground pepper
1/2 tsp cumin
1/2 cup coconut milk
Bamboo skewer
1 tsp sweet condensed milk (Optional)




Method:

Soak bamboo skewers for half an hour to keep the ends from burning when being grilled. Slice the pork into thin strips that will fit onto the skewers. Ground cumin and black pepper and add cumin, black pepper, turmeric, sugar, sweet condensed milk and coconut milk to the sliced pork.

To coat the pork with the marinade mix the ingredients with the pork well. Marinade for half and hour or overnight. But for shorter marinade time, just coat all the seasonings into the sliced pork for a couple minutes.

Thread the pork onto the bamboo skewers. The 'Thai Satay' is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. Finally, grill and serve satay with peanut sauce and cucumber in vinegar.

You can barbecue the satay, or grill on an indoor grill, or you can also broil it in the oven or baking sheet. The satay will cook in 10 to 20 minutes if the pork slices are thin.

Beef Panang

Ingredients:

1 cup coconut milk
1 lb beef, properly sliced
2 tbsp sugar
4 kaffir lime leaves, sliced thinly
2 tbsp fish sauce
1 1/2 tbsp red curry paste





Method:

Pour half of the coconut milk in a pan over medium heat and bring it to a boil. Add curry paste and break it up to mix it with coconut milk. Stir it properly as to prevent it from sticking.

If required put the gas on lower heat. Simmer until red oil appears. Now add the beef and stir to mix the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk.

Let it cook on lower flame until the beef is tender and the liquid turns into thick sauce. Add water if the beef is still tough and let the liquid reduce.

Sprinkle the sliced kaffir lime leaves on top. Serve hot. Enjoy the delicious mouth watering Thai Beef Panang with rice.

Thai Coconut Ice-Cream

Ingredients:

1 1/4 cups heavy whip cream
3/4 cup sugar
2 3/4 cups coconut milk
2 large eggs




Method:


Take a saucepan and add the coconut milk, cream and sugar altogether and bring them to a boil. As soon as the boil comes remove from heat and let it cool.
Beat the eggs well in a separate bowl.

With the help of a small measuring cup, slowly add the coconut mixture to the eggs while constantly whisking the eggs. Don't add the hot coconut mixture too quickly, it will cripple the eggs.

Continue adding the coconut mixture until half of it is been added to the eggs. After that you can add the rest of the coconut mixture while whisking the eggs.

Now cool the mixture completely. Once cooled, chill in refrigerator. If you don't have an ice cream maker pour the chilled mixture into a small loaf pan and cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout.

As soon as you are done with this, remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth.
Pour it back into the pan and put the cling wrap back over the pan, again removing any air, and freeze several hours.

This Thai coconut ice cream sets up very hard. Lastly before serving the ice cream you can put it into the refrigerator so as to soften it a bit.