Thai Style Stir Fry Chicken With Basil & Tomatoes

This is one of the most stir fry chicken dish opted to cook in my kitchen. It has slightly sharp flavor. It hot, sweet and sour with a hint of taste of basil. .

Ingredients:
300g ground chicken
2 cloves garlic, coarsely chopped
1 or 2 birds eye red chili, chopped
1½ tbsp palm sugar or brown sugar
4 tbsp tamarind puree
½ squeeze of lime juice
4 tbsp fish sauce
1 tbsp red curry paste
20pcs red cherry tomatoes, halves
1 handful of Asean basil leaves
1 spring onion, chopped
grape seed oil or vegetable oil

Preparations:

1. Combine the sugar, tamarind puree, lime juice in mix bowl, still well until the sugar begin to dissolve in the liquid.

2. Heat the with 3 tbsp of cooking oil. When the oil is hot. Add the garlic then followed by curry paste. Stir fry over medium heat until fragrant. Add the chicken and stir fry until lightly cook.

3. Add the mix tamarind puree and stir, then followed by chili and stir once again.

4. Add the fish sauce and stir fry for a few seconds. Then cover with a lid and cooked until the chicken is totally cook for about 5 minutes.

5.Add the spring onion, tomatoes. Stir or stir the pan using your hands. Then stir with the basil leaves. Taste, then adjust the seasoning or add more fish sauce if desired.

6. Spoon into a serving dish and serve with plenty of rice.

Thai Chicken Red Curry

This coconut milk based red curry paste make an irresistible sauce. Flavored with both fresh and dried kaffir lime leaves it is a harmonious chicken dish with carrot, potato and mushroom. Finish the cooking with the addition of fish sauce to taste and serve with steamed fragrant rice. We just love to eat this curry dish along with fresh, spicy and sweet lime juice is made of lime juice, garlic, chili, sugar, fish sauce and chopped coriander. And to cut the creaminess of coconut sauce.

Ingredients:

1 whole chicken cut into pieces
200g button white mushrooms
200g potato cut into cubes
1 medium carrot cut into cubes
5 or 7 tbsp red curry paste
3 cups coconut milk
5 tbsp fish sauce
1 lime juice

12 fresh or dry lime kaffir leaves
3 red chilies
cooking oil
2 tbsp sugar or palm sugar if any
Preparation:

1. Put the coconut milk in casserole pan or wok and simmer over medium heat.

2. Meanwhile heat the pan with 2 tbsp cooking oil and fry the chicken and working with batches into pan until skin turns brown on both sides just enough to crisp the outer skin of the chicken.

3. Then fry the potato, mushrooms and carrot into pan and until start to brown, set aside.

4. When the coconut milk start its boiling. Add the red curry paste, sugar, lime juice, fish sauce.

5. Stir well to combine the flavor or until red oil comes to the surface. 

6. Add the chicken and sauteed carrot, mushrooms, potato.

7. Follow by lime leaves, chilies into the pan.

8. Cover with the lid bring to a boil until the chicken is fully cooked. By the way adjust the heat into medium low heat.

9. Turn off the gas, taste then adjust the seasoning if necessary. Transfer to a serving bowl and sprinkle with fresh chopped coriander.
Thai Red Curry Paste
4 dried long red chilies
10 fresh small red chilies
2 lemon grass stalks,
1 inches galangal,
1 teaspoon finely chopped lime kaffir leaves
5 garlic cloves, chopped
5 shallots, chopped
6 coriander roots, chopped
2 teaspoon Thai shrimp paste
Blend all together in food processor or mortal and pestle until the ingredients forms a smooth paste. Refrigerate or freeze and use as required. To avoid thawing the whole quantity, freezing could be done in small packs required for one use each. Note: Just double the quantity of the ingredients to make extra curry paste.

Stir Fry Shrimp in Tamarind Sauce

This zesty stir fry savory seafood dish its combination of sweet, sour, and spicy will satisfy for a quick weeknight dinner. Served with hot steaming fragrant jasmine rice or any white rice.
Ingredients:
500g king prawn
4 garlic cloves, minced
1 red chili, deseeded and finely chopped
50g shallots, finely chopped
10 tbsp water
30g tamarind paste
1½ tbsp sugar
vegetable oil
spring of cilantro
Preparation:

1. Rinse the prawns, remove and discard the shell and de-vein the black part of the prawm using a sharp knife. Heat a wok over high or medium-high heat.  Drizzle in 2 tbsp. oil, then saute the garlic and shallots, stir for about 2 minutes or until fragrant.

2. Add the shrimp into the wok.

3. Now add the chili, sugar and tamarind, then stir gently for awhile.

4. Then pour the water immediately, bring to the boil. Lower the heat and simmer until pink. Remove from the heat, transfer to a serving plate and  garnish with fresh cilantro.

Som Tam (Green Papaya Salad)

We always order this salad a lot when we go to the Thai town restaurant. I try to replicate this dish and making it at home with this recipe it was just as good as in the restaurant. Remember the simplest ingredients made a  killer dish that was sweet, sour, hot, and tangy refreshing salad. By the way soak the dried shrimps in hot boiling water for few minutes (if desired) before adding them to the papaya salad to kill any bacteria.

Ingredients:
1 green papaya, make 3 cups of shredded papaya
3 tbsp palm sugar
2 red hot red chilis
2 tbsp dried shrimp
2 garlic cloves, chopped
1 long beans, cut into pieces
2-3 tbsp fish sauce
15 cherry tomatoes,  sliced into halves
3 tbsp toasted peanuts
1 lime (squeeze)
Preparation: 

1. Wash and peel the green papaya shred the flesh on top layer into a bowl using a shredder, cheese grater or food processor. If you don't have a suitable implement for the purpose. It can be chopped up into strips with your knife may work.

2. Use the pestle to pound the papaya, pounding a few times just enough to bruise the shredded papaya flesh. However, if you have a big enough mortar and pestle you can crush the papaya together with all ingredients, or you can make the salad in separate batches.

3. Using a mortar and pestle, smash the garlic and chilis first until they're broken up.

4. Add the long beans and roasted peanuts, pound a few times just to bruise the beans and roughly crushed the peanuts so that most are ground fairly fine, but there are some larger pieces.

5. Add tomatoes ,fish sauce,lime juice, dried shrimp and palm sugar.

6. Lightly pound together until thoroughly mixed or until it picks up all the flavorings. This dish should taste sweet, sour, and a little bit salty. So taste taste taste and adjust as needed with more sugar, lime juice or palm sugar to your desire flavor combination.

7. In a bowl, combine the shredded papaya and tomatoes salad dressing. Toss together, making sure the peanut is well distributed.  Serve in salad plate and sprinkle with peanuts.

Thai Yellow Curry Chicken With Basil

The aromas and flavors of this Thai yellow curry are a delight to the senses and deliciously creamy, hearty dish. Its quick and easy to make, you won't believe how good it tastes! 
Ingredients:
700g or 4 pcs. skinless and boneless chicken breast, slice into bite-sized pieces.
2 cups coconut cream
2 tbsp coconut oil
5g dried galagal, fresh if available
½ tsp tumeric powder
3 small yellow chillies, crushed
3 tbsp Thai yellow curry paste
2 tbsp palm sugar
7 dried kaffir lime leaves, fresh if available
2 tbsp fish sauce
12 fresh  asean basil leaves
Preparation:

1. Heat the oil in a copper vegetable pan or any saute pan and stir fry the curry over medium-low heat until fragrant.

2. Add the chicken pieces and stir fry for 5 minutes.

3. Add the galagal, leaves, tumeric and saute until it becomes fragrant.

4. Then add the coconut cream and stir.

5. Cover and ring to a boil maybe around 5 minutes and because i'm using copper pan and it heated through.

6. Add the palm sugar, chilis and fish sauce, mix well and cover then simmer for another 5 minutes or until the consistency of the curry sauce is what you prefer.

7. Switch off the flame and stir the basil leaves. Adjust seasonings with fish sauce and sugar to taste, if necessary.

8. Spoon into serving bowl, garnish it with basil leaves and serve with jasmine rice.

Marinated Roasted Chicken With Cucumber Relish

This is a very simple and easy recipe of a roasted chicken is more flavorful with the mix of Thai ingredients. This dish goes great with ajat or cucumber relish salad. This sweet and tangy medley will be a hit and it is tasty and very addictive!  Add more fish sauce on this dish if needed and depending on your taste and season.
Ingredients:
1.5lbs whole chicken, butterflied and pressed flat
10 tbsp tamarind puree
5 garlic cloves, peeled
2 red hot chilies or 1 long red chili, chopped and seeded
3 tbsp palm sugar
1 tsp crushed lemon grass powder
2 tbsp roasted peanut powder
2 tbsp red curry paste
3-5 tbsp fish sauce
Preparation:

1. Pound chopped chili and garlic in the stone mortar and pestle.

2. Combine the remaining ingredients including the crushed garlic and chili in a large pan. 

3. Mix everything together and that’s your rub for the chicken.

4. Take the chicken, who has been clean backbone cut away and discarded. Rub the marinade all over both sides of the chicken, making sure everything is fully covered. Put on rubber gloves when handling the marinate sauce it can be sting, burn, and irritate skin.

5. Wrap with plastic wrapper or lid and let it chill overnight in the fridge.

6. Preheat the oven to 200°C. Meanwhile, heat the cast iron grill pan for five minutes over medium-high heat and spray some cooking oil. Place the chicken skin side down in the grill pan and cook it around 5-7 minutes.

7. After 7 minutes you will need to flip the chicken over and it had a few grill marks.

8. Pour the rest of sauce all over the chicken this is going to give your chicken a nice flavor. Bake in the oven for about 30-40 minutes and leave it uncovered, so the chicken gets nice and roasted.

9. After 30 or 40 minutes, take the chicken out of the oven, set aside for a few minutes.

10. Transfer the chicken to a chopping board then cut into pieces and serve with Ajat and steamed rice.  

Cucumber Relish (Ajat)
Ingredients
4 small cucumber
160ml rice vinegar
50ml granulated sugar
1 small red chili, seeded and minced
1 large garlic clove, finely chopped
3 tbsp roasted peanut powder
2 tbsp fish sauce
Preparation:

1. Combine the sugar, fish sauce and vinegar in a sauce pan, bring to a boil and stir well until sugar is completely dissolved and the sauce should coat the back of a spoon easily. Set aside to cool, then stir in the chili and garlic.

2. Using a vegetable peeler, shave the cucumber flesh into long thin strips or any cut you want then pour the sauce.

3. Add the peanut into shaved cucumber.

4. Mix well together and serve immediately.