Articles filed under Thai

Thai Chicken Kabobs

Oct 31, 2021 4:13 PM - 2-2 1/2 pounds boneless, skinless chicken breasts, cut into about 30, 1 1/2-inch chunks3 large red or green bell peppers, cut into 1 1/2-inch pieces 1/4 cup canola oil 1/4 cup fresh lime juice2 tablespoons soy sauce2 cloves garlic, finely chopped2 tablespoons shredded fresh basil3 tablespoons shredded fresh cilantro 1 tablespoon packed light or dark brown sugarVegetable oil cooking spray6 (12-inch) metal skewersCombine the chicken and bell peppers in a shallow glass or ceramic dish.Combine the oil, lime juice, soy sauce, garlic, basil, cilantro and brown sugar in a small bowl, mixing well. Add to the chicken and bell peppers, tossing to coat. Cover and refrigerate for 30 minutes or up to 6 hours, letting the chicken come to room temperature before grilling.Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot.Thread the chicken and bell peppers onto skewers, beginning and ending with the peppers. Drizzle some marinade over the skewers and discard the rest. Grill, covered, for 10-12 minutes, turning several times with tongs, until the chicken is cooked through and the juices run clear when the meat is pierced with a small, sharp knife. Serve immediately.Serves six.Nutrition values per serving: 224 calories, 6 g fat (1 g saturated), 5 g carbohydrates, 1 g fiber, 35 g protein, 94 mg cholesterol, 129 mg sodium."Loebel's Prime Time Grilling" by Stanley, Leon, Evan,Mark and David Loebel (2007 Wiley, $27.95)

Thai-Style Pork Stew

Oct 31, 2021 4:01 PM - 2 pounds boneless pork loin, cut into 4 pieces, rimmed2 cups (1-by- 1/4-inch) julienne-cut red bell pepper 1/4 cup teriyaki sauce2 tablespoons rice vinegar or white wine vinegar1 teaspoon crushed red pepper2 garlic cloves, minced 1/4 cup creamy peanut butter6 cups hot cooked basmati rice 1/2 cup chopped green onions2 tablespoons chopped dry-roasted peanuts8 lime wedgesPlace pork, bell pepper, teriyaki sauce, vinegar, red pepper and garlic in a 4-quart electric slow cooker. Cover and cook on high 1 hour; reduce heat to low, and cook 6 hours. Remove pork from cooker and coarsely chop. Add peanut butter to cooking liquid in cooker; stir well. Stir in pork.Serve stew over rice in individual bowls, and top with onions and peanuts. Serve with lime wedges.Serves eight.Nutrition values per serving: 412 calories, 14 g fat (13.6 saturated), 42 g carbohydrates, 2 g fiber, 29 g protein, 64 mg cholesterol, 425 mg sodium."Cooking Light Slow Cooker" (2006 Oxmoor House, $17.95)

Grilled Thai Style Beef Salad

Nov 18, 2021 9:14 PM - Grilled Thai Style Beef SaladMarinade2 cloves garlic cloves, minced1 tablespoon fresh ginger peeled, minced1/4 cup sweet and hot chili sauce1/4 cup teriyaki sauce1/4 cup lime juice1/4 cup vegetable oilSalad1 1/2 pounds flank steak1 bag (10 ounces) hearts of romaine1 cucumber, seeded and sliced thin1 cup cherry tomatoes, halved1/3 cup cilantro leaves1/4 cup thinly sliced sweet onion1/2 cup sweet and hot chili sauceIn a small bowl, whisk together minced garlic and ginger, chili sauce, teriyaki sauce, lime juice and vegetable oil.Score the flank steak on both sides in a crosshatch pattern. Place steak in a large dish; pour half of marinade over steak, reserving the remaining marinade for dressing. Cover and marinate in the refrigerator for 1 to 2 hours, turning several times.Heat grill to high heat.Remove steak from marinade and grill over high to medium-high heat, covered, 4-6 minutes per side for medium-rare. Place on cutting board and cut steak in paper thin slices by holding the knife at a 45-degree angle to the top of the meat.In a large salad bowl combine romaine, cucumber, tomatoes, mint, cilantro and onion; add reserved dressing and toss. Place each serving on plate; top with sliced meat and drizzle with 2 tablespoons sweet and hot chili sauce.Serves four.San-J

Char-grilled Mushroom Satay

Nov 18, 2021 9:14 PM - Char-grilled Mushroom Satay2 large portobello mushroomsHoney balsamic dressing ½ cup store-bought balsamic vinaigrette1 1/2 teaspoons honeyRosemary dipping sauce 1/2 cup grated ginger ¼ ounce fresh rosemary1 1/2 Thai chiles, seeded and diced 1 ounce soy sauce ¼ cup sherry vinegar ¼ cup honey ½ grape seed oilCut mushrooms in half lengthwise and put on a skewers.Combine balsamic vinaigrette and honey in small bowl and whisk to combine. Season with salt and fresh-cracked pepper if desired. Brush dressing on each mushroom and grill each side of mushroom until tender, about 2 minutes.For the sauce: Combine ginger, rosemary, chopped chile, soy sauce, vinegar, honey and grape seed oil in a medium bowl and whisk until well combined. This makes more than you will need; store extra in refrigerator for another use. Serve with sauce.Serves four.Adapted from VTK, Chicago

Thai Grilled Chicken Breasts with Spicy, Sweet and Sour Dipping Sauce

Nov 18, 2021 9:14 PM - Thai Grilled Chicken Breasts with Spicy, Sweet and Sour Dipping Sauce Chicken and Brine ½ cup sugar ¼ cup table salt 2 whole chicken breasts, bone-in, skin-on, split to make 4 halves (10-12 ounces each) Dipping Sauce ½ cup sugar ¼ cup distilled white vinegar ¼ cup juice from 4 limes 2 tablespoons fish sauce 3 small garlic cloves, minced or pressed through a garlic press (about 1¨ teaspoons) 1 teaspoon red pepper flakes Rub 2/3 cup chopped fresh cilantro leaves ¼ cup juice from 4 limes 12 medium garlic cloves, minced or pressed through a garlic press (about ¼ cup) 2 tablespoons minced fresh ginger 2 tablespoons ground black pepper 2 tablespoons ground coriander 2 tablespoons vegetable oil, plus more for the cooking grateTo brine the chicken: Dissolve the sugar and salt in 2 quarts of cold water in a large container. Submerge the chicken in the brine, cover, and refrigerate at least 30 minutes but not longer than 1 hour. Rinse the chicken under cool running water and pat dry with paper towels.For the dipping sauce: Whisk the ingredients in a small bowl until the sugar dissolves. Let stand 1 hour at room temperature to allow the flavors to meld.To make and apply the rub: Combine all the rub ingredients in a small bowl; work the mixture with your fingers to thoroughly combine. Slide your fingers between the skin and meat of one chicken piece to loosen the skin, taking care not to detach the skin. Rub about 2 tablespoons of the mixture under the skin. Thoroughly rub an even layer of the mixture onto all exterior surfaces, including the bottom and sides. Repeat with the remaining chicken pieces.Place the chicken in a medium bowl, cover with plastic wrap, and refrigerate while preparing the grill.To grill the chicken: Light a large chimney starter filled with charcoal briquettes (6 quarts) and burn until all the charcoal is covered with a layer of fine gray ash, about 15 minutes. Build a modified two-level fire by arranging the coals to cover one half of the grill, piling tiers about 3 briquettes high. Position the cooking grate over the coals, cover the grill, and let the grate heat up, about 5 minutes.Use a grill brush to scrape the cooking grate clean; the grill is ready when you have a medium-hot fire. Using long-handled grill tongs, dip a wad of paper towels in vegetable oil and wipe the cooking grate.Place the chicken, skin-side down, on the hotter side of the grill and cook until browned, about 3 minutes. Using tongs, flip the chicken breasts and cook until browned on the second side, about 3 minutes longer. Move the chicken, skin-side up, to the cooler side of the grill and cover with a disposable aluminum roasting pan; continue to cook until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) registers 160 degrees, 10-15 minutes longer. Transfer the chicken to a platter and let rest 10 minutes. Serve, passing the sauce separately.Serves four.?Grilling and Barbecue? by the Editors of Cook?s Illustrated (2005 America?s Test Kitchen, $35)

Thai Sauce

Nov 18, 2021 9:12 PM - Thai Sauce 3 ounces prepared garlic chili paste3 ounces rice wine vinegar1 ounce oyster sauce2 ounces sesame oilCombine chile paste, vinegar, oyster sauce and sesame oil. Refrigerate until use.Steve Schiele, Arlington Park

Shrimp and Mussel Thai Curry

Nov 18, 2021 9:12 PM - Shrimp and Mussel Thai Curry1 tablespoon olive oil16 large shrimp, peeled and deveined 4 shallots, chopped4 cloves garlic, chopped1 2-inch piece of ginger root, peeled and chopped1 stalk lemon grass, chopped fine2 red Thai (bird) chiles, seeded and diced3 pounds mussels, cleaned1 cup white wine 1/2 cup cream 1/2 cup coconut milk7 ounces Asian noodles, such as rice vermicelli, cooked and drainedGarnishes Cilantro, chopped Green onions, chopped Basil, choppedPour olive oil in large, deep pan over medium heat and add shrimp, shallots, garlic, ginger, lemon grass and chiles and sweat for about 2 minutes. Add mussels and white wine. Mussels will start to open almost immediately.After 1 minute add the cream, coconut milk and cooked noodles and cook 1 more minute. Discard any mussels that do not open.Divide the shrimp, mussels, noodles and liquid among four serving bowls and garnish with chopped cilantro, spring onions and basil.Serves four. Chef Ulrich Koberstein, The American Club

Wannabe Thai Beef Salad

Nov 18, 2021 9:11 PM - Wannabe Thai Beef SaladMarinade2 tablespoons soy sauce2 tablespoons vinegar4 tablespoons sesame oil2 tablespoons olive oilAbout 4 pounds New York strip steakDressing 3/4 cup fish sauce3 limes, juiced1 lemon, juiced1 generous tablespoon brown sugar1 tablespoon garlic, mincedBlack pepper to taste1 fresh Thai chile or jalapeno, chopped, or ground red pepper or Thai chile powder to tasteSalad1 head iceberg lettuce, torn 1 bunch red leaf lettuce, torn1 bunch green leaf lettuce, torn1 bag spring greens1 long, seedless cucumber, sliced, not peeled20-25 cherry tomatoes1 red onion, sliced3 green onions, sliced1 stem lemon grass, sliced 1/3 bunch cilantro, choppedFor the marinade: Combine soy sauce, vinegar, sesame oil and olive oil. Place steak in marinating dish and pour marinade over. Refrigerate at least 1 hour, overnight ideally.For the dressing: At least one hour before serving combine fish sauce, lime and lemon juices, brown sugar, garlic, black pepper and chile or red pepper if desired. Set aside to allow flavors to mingle.Heat grill to medium-high. Remove beef from marinade (discard marinade) and grill, covered, for 5 to 6 minutes. Turn over, reduce heat to low, cover and cook 3 to 4 minutes. Let rest 5 to 10 minutes. Thinly slice.For the salad: On a very large platter toss together the greens, cucumber, tomatoes, red and green onions, lemon grass and cilantro. Top with sliced beef and pour dressing over.Serves 20.Nutrition values per serving: 41 calories, 1 g fat (trace saturated), 6 g carbohydrates, 2 g fiber, 2 g protein, 0 cholesterol, 872 mg sodium.