Pad Thai : Stir-Fried Thai Noodles

Pad Thai (Stir-Fried Thai Noodles) is a dish of stir-fried rice noodles with eggs, prawn, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.

Thai Chicken Curry in Coconut Milk

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe.

Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans.

Vegetable oil 1tbsp
Red curry paste 4tsp
Boneless chicken breasts (skinned) 4
Onion, chopped 1Sweet red pepper, cut into stips 1
Grated rind of 1 lemon
Coconut milk 1 cup
Fish sauce (if unavailable, use soy sauce) 2 tbsp
Fresh lemon juice 1 tbsp

In a large pan or skillet, heat oil over high heat and stir fry curry paste for about 30 seconds. Add chicken and stir fry for approximately 3 minutes. Stir in onion and fry for a minute. Next, add the red pepper and the lemon rind and continue to stir fry for another minute, or until the onion is see through and soft. Then stir in your coconut milk, fish sauce and lemon juice and bring to a boil. Continue cooking for a few more minutes or until the liquid has reduced slightly. Garnish with chopped fresh coriander. Serves 4.

Additional information

1. It is almost always a good idea to have all of your ingredients cut up before hand, because of the quickness of cooking this dish. If you already have your ingredients cut up before hand you can just toss them in and not have to worry about burning anything

2. Since coconut milk is very high in fat, you can purchase light coconut milk as a substitute if you would prefer a lighter dish. However, if light coconut milk is unavailable, you can mix half a cup of coconut milk and half a cup of water together to make you own version of the light alternative. (It just might not taste as good!)

Per Serving (made with light coconut milk)
Calories 251
Protein 34g
Fat 9g
Carbohydrates 9g
Fiber 1g
Sodium 478mg

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About the Author
Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ http://www.yum-chicken-recipe.info and http://www.bbqchicken.info

Rice and Thai Food

For Thai food, rice is the staple diet. It produces carbohydrate as energy giving for the body. Rice also contains many vitamins and minerals. Rice comes in many different forms. There is long and short grain rice and the color is also different. It can be white, brown, red or black in color. Plain rice is eaten mostly in the central and southern Thailand. The glutinous or "sticky" rice is popular in the north and north-east of Thailand. However, sticky rice is also used mainly for snacks and sweets in Thaifood.

PLAIN RICE (LONG GRAIN) : To cook plain rice, for every single measure of rice you put two measures of water into a pan and bring the water to a boil. Boil the water until the rice is soft on the outside but still hard in the center for about 10-15 minutes. The time will vary depending on how much rice is being cooked. Put the lid on the pan, turn the heat right down and let the rice cook until the water has evaporated for about 5-10 minutes. If the rice on the top is cooked, then all the rice in the pan will be cooked as well. Once all the water has evaporated care must be taken not to burn the rice at the bottom of the pan.

STICKY or GLUTINOUS RICE (SHORT GRAIN) : Sticky rice is a different grain of rice from plain rice and it is eaten mainly in the north and north-east of Thailand. The sticky rice needs to be soaked in water for at least 3 hours and overnight before it is cooked.

Drain the water out of the sticky rice into the top part of a steamer. If the steamer has big holes in it, then put a muslin cloth in the steamer first, to stop the rice falling through the holes. Then bring the water in the bottom part of the steamer to the boil. Once the water is boiling, it will start to cook the rice. When you can see steam coming through the sticky rice then put the lid on the steamer for 5 minutes. Check the rice and if it is not hard in the middle it is cooked. If the middle of the rice is still hard then you need to replace the lid another few minutes.

Once it is cooked turn the heat off and put the sticky rice onto a tray or plate. Use a spoon to move the rice around to get rid of all the hot steam. If you do not do this, the sticky rice will go soggy. The sticky rice is then ready to be eaten. It can also be kept to eat later in the day.

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Thai cooking recipes collection. Metals from all over the world, more than 150 multi-menu 3000 menu if you love and love Thai food. Do not forget to own these books. (One quality from amazon.com). http://astore.amazon.com/cheap.thai.recipe-20

Cooking the best Thai Green Curry

The features of the best Thai Green Curry are prime chunks of tender chicken simmered in a homemade green curry sauce along with fresh, healthy vegetables. This recipe is made different by making the Green Curry paste yourself. The result is a gourmet-style aromatic Thai green curry and beautiful to serve. The key to a good green curry is in not only using the right ingredients, but knowing when to add them. Only use small pieces or cuts of chicken, this allows for faster cooking and the freshest possible taste. Preparation time is 25 minutes and cooking is about 20. SERVES 2-3

Ingredients:

1. 1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
2. 8 kaffir lime leaves (can be purchased at most Asian food stores)
3. A handful of fresh basil
4. 1 can coconut milk
5. 1 red bell pepper, de-seeded and cut into chunks
6. 1 cucumber, sliced lengthwise, then cut into chunks
7. 2 Tbsp. Sunflower oil

GREEN CURRY PASTE:
1. 4 small green Thai chillies

2. 1/4 cup shallot, diced
3. 4 cloves garlic, minced
4. 1/2 stalk lemongrass, sliced thinly
5. 1+1/2 tsp. ground coriander
6. 1/2 cup fresh coriander leaves and stems, chopped
7. 1 thumb-size piece galangal (Thai ginger), grated
8. 1 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
9. 1 Tbsp. soy sauce
10. 2 Tbsp. fish sauce, plus more to taste
11. 1 tsp. shrimp paste (or one extra Tbsp of fish sauce if unavailable)
12. 1 tsp. sugar

Preparation:

1. Prepare the chicken and chop the bell pepper and cucumber.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut the lime leaves into thin strips. Reserve.
3. Take the "Green Curry paste" ingredients and in a mortar and pestle, or food processor, make a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
4. Heat up a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the curry paste.
5. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk). Stir well to mix in.
6. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
7. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
8. Add the red bell pepper and cucumber, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
9. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
10. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

The above recipe is used at Manhattans Restaurant Wine Bar in Pattaya. The fresh, succulent seafood is also superb, using the treasures of the world’s oceans. The Executive Chef and partner, Mr. Steve Manning has created unique international cuisine. Our Thai food is the talk of the town, using only the freshest, top quality ingredients and spiced according to your palate. To compliment your meal, we offer an outstanding selection of international fine wines and an extensive Wine by the Glass Menu, unparalleled in Pattaya. Before or after you dine, why not enjoy a drink and relax in our luxurious cocktail lounge.
More information about our Thai Green Curry is available at www.manhattans-pattaya.com

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