THAI MINCED CHICKEN & PRAWN DIP
Tried this at a Thai restaurant once and fell instantly in love with it! Serve this as an appetiser with rice or prawn crackers! Tastes as good without the prawns. Note that minced chicken can be substituted with minced pork too.
Provided by Cook Food Mood
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat coconut milk in saucepan, stirring constantly to prevent curdling.
- Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
- Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
- Serve with rice crackers.
Nutrition Facts : Calories 110.8, Fat 6.7, SaturatedFat 5.1, Cholesterol 58.8, Sodium 290.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.7, Protein 11.2
PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
THAI MINCED CHICKEN SALAD
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Yield Serves 4 as a light meal or starter
Number Of Ingredients 17
Steps:
- Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
- Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
- Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.
Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium
KING PRAWNS WITH THAI DIPPING SAUCE
From Women & Home magazine. The prawns can be pre-cooked and served cold. The dipping sauce can be made up to a week in advance.
Provided by ksenko
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place fish sauce, vinegar and caster sugar in a saucepan with 4.5 fl oz water and bring gently to boiling point. Allow to cool and stir in lime juice.
- Heat a frying pan and add the oil. When hot, add prawns and toss gently for 2-3 minutes, until they are completely pink. Dish on to a large plate and scatter with mint leaves and some sea salt.
- Serve with the dipping sauce.
Nutrition Facts : Calories 132.1, Fat 4.4, SaturatedFat 0.6, Cholesterol 126, Sodium 1626.1, Carbohydrate 8.3, Sugar 6.9, Protein 14.3
THAI-STYLE PRAWNS
Ideal for the BBQ, either on skewers or foil-wrapped
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.
Nutrition Facts : Calories 132 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.97 milligram of sodium
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