Thai Red Curry BBQ Chicken

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I’m not one to shy away from elaborate recipes but everyone needs some quick and easy recipes as well in their arsenal. This is definitely one of mine. It’s not an authentic recipe at all and in fact was created from leftovers from other recipe videos I had been working on. The results are so good, I’ve been making this quite regularly.

In this recipe you get the flavor and essence of Thai Red Curry Chicken in a BBQ form. What’s not to love?

Thai Red Curry BBQ Chicken

Ingredients

  • 2 lbs boneless Chicken Thigh
  • 4 oz, 114 gms Red Curry paste(canned or freshly made)
  • 3 tbsps Fish sauce
  • 2 tbsps Coconut Milk
  • Optional Garnish - Mint, Thai Basil, Shallots, Red Chillies

Instructions

  1. Mix the red curry paste, fish sauce and coconut milk together
  2. Add the Chicken and marinate - 1 hr to overnight
  3. Once ready cook on your hot grill for 6-10 mins per side
  4. Serve as is or garnished
https://kravingsfoodadventures.com/thai-red-curry-bbq-chicken/

 

Pad Kaprow Gai – Thai Chicken Basil Stir fry

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Like all Thai food lovers, I’m obsessed. From Red to Green curry, Satay & Panang to Khao Soi, I’ve made and relished it all. When I heard of Pad Kaprow Gai or Pad Gra Pow, I was fascinated as I’m a huge fan of Basil. This dish compared to some of my other Thai dishes is very easy to put together and does not use a lot of ingredients.

Pad Kaprow Gai – Thai Chicken Basil Stir fry

Ingredients

  • 1 tsp white Peppercorns
  • 12 cloves of Garlic
  • 1 large red Finger Chilli
  • 5 red Thai Chillies
  • 1 tsp Salt
  • 1 lb (500 gms) boneless Chicken thigh
  • ¼ cup Oyster sauce
  • 2 tbsps light Soya sauce
  • ½ tbsp Fish sauce
  • 1 cup Thai Basil

Instructions

  1. Crush the peppercorns, garlic and red chillies in a mortar and pestle
  2. Cut the Chicken into a small dice
  3. Heat some oil in a wok and saute the crushed peppercorns, garlic and chilli
  4. Add the Chicken and saute till it’s nice and caramelized
  5. Add the oyster, soya and fish sauce
  6. Add the basil and serve with rice and a fried egg
https://kravingsfoodadventures.com/pad-kaprow-gai-thai-chicken-basil-stir-fry/

Chicken Khao Soi

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My love affair with Thai food never ends and last Christmas I visited my favorite restaurant Suko Thai with my coworkers and tried Khao Soi for the first time. Typically I will order a Pad Thai or a Green Curry, but someone mentioned that I should really try it, so I did. I was fascinated with the concept of a soupy gravy with noodles and topped with crispy noodles.

I did some extensive research online to find out everything about this dish. It’s origin is traced right up to Burma and was brought to Thailand, in particular the Ching Mai region by Chinese immigrants. The spices in this curry are very different from the typical Thai spice blends. Here black Cardamom, Coriander & Turmeric are key and everything is mellowed down with Coconut milk.

Although I’ve made this recipe with Chicken, it’s also made with Beef, Shrimp & even Tofu!

The recipe for the spice blend in this recipe is good for 4 times this recipe. I either store it in the fridge, or portion it out and freeze it.

Check out the recipe below as well as the video!

Chicken Khao Soi

Ingredients

  • Spice blend
  • 20 dried Chillies
  • 6 black Cardamoms
  • 3 tbsps of Coriander seeds
  • 2 inch piece Ginger sliced
  • 1 inch piece fresh Turmeric sliced
  • 1/2 cup Shallots
  • ½ lime
  • 1 tbsp of Chilli oil or regular oil
  • 2 tbsps of Coconut Oil
  • 2 lbs of boneless Chicken
  • 200 ml of Coconut milk
  • 2 cups of Stock
  • 1 tsp of sugar
  • 3 tbsps of light Soya sauce
  • 300 gms Wanton noodles
  • Condiments
  • Lime wedges
  • Shallots
  • Sour pickled Mustard greens
  • Chilli Oil
  • ¼ cup of hot oil
  • ¼ cup of chilli flakes

Instructions

  1. Soak the dried chillies in boiling water overnight
  2. Remove the seeds from the cardamom
  3. Toast the cardamom and coriander seeds
  4. Toast the ginger, turmeric & shallots
  5. Grind the cardamom and coriander seeds, add the ginger, turmeric & shallots and grind again
  6. Add the juice of the lime and chilli oil and grind till smooth
  7. Prepare the Chilli oil by heating the oil with the chilli flakes or use store-bought
  8. In a saute pan, heat the coconut oil and add some of the prepared blend
  9. Add the chicken and on one side some of the coconut milk
  10. Allow the coconut milk to blend with the spice till the coconut milk releases oil and mix all together with the chicken
  11. Add the rest of the coconut milk and the stock and cook till the stock is reduced by half
  12. Taste and add the sugar and soya sauce
  13. Add the prepared chilli oil
  14. Once reduced leave aside
  15. Cook half the noodles in boiling water and drain
  16. Deep fry the other half
  17. Assemble the Khao Soi - curry, noodles & crispy noodles and serve with the condiments
https://kravingsfoodadventures.com/chicken-khao-soi/

Thai Massaman Beef Curry

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My obsession with Thai food is fairly recent but pretty intense. I always loved Chinese food, but Thai food combines ingredients like Coconut milk and spices like Cumin and Coriander which are very popular in Indian cuisine as well. I started mastering the basics like red and green curry and moved on to Massaman & Panang. Each spice base has someone the same ingredients but are very distinct in their taste.

 

The Massaman curry base is very unique – spices like fennel, cumin, coriander, cloves, cardamoms, cinnamon and black peppercorns are pounder together with the usual suspects, red chillies, shallots, lemongrass, ginger and galangal. And of course it’s finished off with fish sauce and shrimp paste. If you like to make a vegetarian or vegan version of the paste substitute light soya and spicy bean paste for the fish sauce and shrimp paste. I’ve used this to make a delicious Thai Massaman Noodle Salad and in a Peanut sauce and now I’m going to simmer chunks of meat in this blend of spices and creamy Coconut milk. This curry is hearty, cooked together with potatoes, studded with peanuts and served with some Jasmine rice, you gotta try it.

Thai Massaman Beef Curry

Ingredients

  • 2 lbs Beef cut into small cubes
  • 400 ml Coconut Milk (full fat is better)
  • 2 tbsps Massaman Curry paste
  • ¼ cup roasted Peanuts
  • 3-4 Bay leaves
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar
  • 1 or more tbsp fish sauce
  • 1 cup potatoes cubed
  • ½ cup onions cut in small quarters
  • Juice of ½ Lime
  • 2-3 tbsps chopped Coriander
  • 1 small red Chilli – 1 tsp finely chopped

Instructions

  1. In a wok heat up about 100 m of the coconut milk and heat it the oil separates from the solids
  2. Add the Massaman curry paste and mix with the separated Coconut Milk
  3. Add the Beef cubes and saute
  4. Add the rest of the Coconut milk
  5. Add the roasted Peanuts
  6. Add 1 tbsp Tamarind paste
  7. Add the Bay leaves and Palm sugar
  8. Add the Fish sauce and mix
  9. Add the cubed Potatoes and the quartered Onions
  10. Cook this low and slow for 40 – 60 mins
  11. Add additional Fish sauce if required
  12. Add the finely chopped red Chilli
  13. Add the Lime juice and fresh Coriander
https://kravingsfoodadventures.com/thai-massaman-beef-curry/

 

Thai Massaman Curry Noodle Salad

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This Easy Weeknight Meal salad is made with delicious Thai ingredients that smother gluten free glass noodles made with bean thread. It’s tossed together with Shrimp poached in Lemongrass and garlic water, and enhanced with fresh Basil and Coriander leaves. It’s also served with sugar snap peas and red pepper. The star here is the Massaman Curry paste that just ties everything together with it’s unique blend of spices, herbs and aromatics.

 

I’ve been making Thai food for a while now. It’s amazing how authentic your dishes can taste when you follow the instructions of great YouTubers like Pailin from Hot Thai Kitchen and Jamie Oliver’s Food Tube star Poo. We’re also very lucky in Toronto to easily find great ingredients like fresh Lemongrass and Galangal.

 

In many ways, Thai food is very similar to Indian food and yet very very different. This salad is wonderful as you can eat it cold and save leftovers for lunch. It’s also potluck perfect!

Thai Massaman Curry Noodle Salad

Ingredients

  • 320 gms Bean noodles or thread
  • Oil
  • 1 cup Sugar snap peas
  • 1 stick Lemongrass
  • 1 tsp + 2 tbsps Fish sauce
  • ½ cup +2-3 leaves Thai Basil
  • 1 Garlic clove
  • 10 oz, 300 gms tail on, Shrimp
  • 1 tsp Sugar
  • Juice of 1 lime
  • 1 tbsp Chilli Oil
  • 1 tsp Massaman Curry paste
  • 1 tbsp slices Shallots
  • 2 tsps minced Garlic
  • 1 tsp Coriander stems
  • 1 cup Sugar Snap Peas
  • ¼ cup Julienne of Carrots
  • 1 cup julienne of red Pepper
  • ½ cup fresh Coriander leaves

Instructions

  1. Soak the bean noodles in some hot water for a few minutes, then drain and add some oil so they don’t stick
  2. Using a scissor cut them into 2 – 3 inch lengths
  3. Boil some water and blanch the peas for a few minutes
  4. Remove the peas and in the same water, add the lemongrass, 2-3 Basil leaves and clove of garlic
  5. Bring to the boil, then turn the heat down and reduce to a simmer
  6. Add the shelled and deveined tail on shrimp and put the lid back on and leave for 10 minutes
  7. Drain and leave aside to cool
  8. To make the dressing mix together the sugar, fish sauce, chilli oil, massaman curry paste, shallots, minced garlic and coriander stems
  9. Add this over the noodles and mix
  10. Add the peas, carrots, red pepper, basil and coriander leaves and toss
  11. Top with cooked shrimp and serve!
https://kravingsfoodadventures.com/thai-massaman-curry-noodle-salad/

Thai Chicken Satay

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Thai Chicken Satay

Ingredients

  • 1 tsp Coriander seeds
  • 1 tsp cumin seeds
  • 6 cloves
  • 1 tsp white peppercorns
  • 6 dried chillies
  • ½ tsp of Turmeric
  • Juice of 1 Lime
  • 3 tbsps of fish sauce
  • 1 tsp of palm sugar
  • 5 cloves garlic (2 tbsps
  • 2 tbsps Shallots
  • ¼ cup Galangal
  • 2 tbsps Lemongrass5 cloves garlic this will yield roughly 2 tbsps and the same amount of Shallots
  • ¼ cup Galangal – chopped to process easily
  • 2 tbsps Lemongrass
  • 2 tbsps Coriander stems
  • 5 tbsps chilli oil
  • 2 tbsps Coriander roots
  • 5 tbsps chilli oil
  • 2 lbs (approx. 1 kg) Chicken breasts
  • Bamboo skewers
  • Salt
  • 1 tsp black sesame seeds
  • 1 tbsp Peanut butter
  • 200 ml Coconut milk
  • 1 tsp Massaman Curry paste
  • 1 tsp Tamarind paste

Instructions

  1. Heat all the whole spices and red chillies
  2. Stir to distribute the heat and to make sure your spices are not burning, remove from the heat and keep aside.
  3. Add the cooled spices to a food processor and process to a powder
  4. Add the Turmeric, this is what will give the Satay that beautiful yellow color
  5. Add the Lime juice
  6. Add the fish sauce, palm sugar, garlic, shalloys, galangal, lemongrass, coriander roots and chilli oil and process till smooth
  7. Remove the Chicken tenders cut the breasts into strips and cut each strip horizontally
  8. Flatten each strip with a meat hammer
  9. Scrape all that gorgeous marinade on top of the prepared strips, add 200 ml of coconut milk and mix everything together
  10. Mix everything well and leave it to marinate for 1 hr to overnight in your fridge.
  11. Skewer on soaked bamboo skewers
  12. To make the peanut sauce, just dry toast 1 tsp of black sesame seeds
  13. Add 1 tbsp of Peanut butter, followed by 200 ml of Coconut milk, mix it and allow the peanut butter to melt and blend into the coconut milk
  14. Bring it to the boil and add 1 tsp of Massaman Curry paste
  15. Add 1 tsp of tamarind paste Mix it in, taste for salt and add salt as required
  16. BBQ the Chicken, basting with additional Chilli oil and serve with peanut sauce
  17. Watch the video for process and a great way to present the skewers
https://kravingsfoodadventures.com/thai-chicken-satay/

Massaman Curry Paste

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Over the last couple of years I’ve experimented with various Thai flavours and have become very familiar with it’s Sweet, Sour and Salty trilogy. From Red & Green curry pastes to Pad Thai, I’ve made it all and loved it and now it is time to perfect the Massaman curry paste blend. In a lot of ways as one of my subscribers pointed out, Thai cooking is very similar to Indian. Spices & Chillies are roasted for this blend and then  ground together with Garlic, Lemongrass, Galangal & Shallots with Lime Juice and either bean paste or shrimp paste to make a delicious blend.

This will store in your fridge for a few weeks and you could also freeze it. It’s great in a Massaman Curry obviously, but I also use it in a Peanut sauce to accompany my Satay and in a Massaman Noodle Salad.

Massaman Curry Paste

Ingredients

  • 1 tsp each Fennel seeds, Coriander seeds, Cloves, Cardamoms, White Peppercorns, Black peppercorns & Cinnamom sticks
  • 6 dried Red Chillies
  • 2 tbsps each Garlic, Galangal, Lemongrass and Shallots
  • Juice of 1 lime
  • 2 -3 tbsps Chilli bean paste or Shrimp paste
  • 4 – 6 tbsps Chilli Oil

Instructions

  1. Lightly toast all the dry spices and chillies and grind to a powder
  2. Add the Garlic, Galangal, Lemongrass and Shallots, Chilli bean paste or Shrimp paste & Chilli Oil and grind it in your food processor to a smooth paste
  3. If using a mortar and pestle, remove the shells from the Cardamom.
https://kravingsfoodadventures.com/massaman-curry-paste/

 

THAI GREEN CURRY Mussels

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I don’t cook Mussels all that often but my husband just purchased a lovely batch of Mussels from Prince Edward Island and I decided to treat them to some Thai Treatment with in this delicious recipe of Thai Green Curry Mussels. These shells are going to cook up in a delicious Thai Green Paste and they will open up with the heat and inherit those unique Thai flavors!

 

He bought about  2 lbs and 12 oz and they need to be cleaned and inspected. I’m going to scrub all the crud off with some steel wool and discard any shells that are open or cracked. Some of them will have something that looks like a beard, just tug on them to remove them. It’s typical to lose a few ounces in shells that are cracked or open. It’s great if you have the luxury to hand pick your mussels, mine just came in a package and I’m left with about 2 lbs of useable shells.

 

In my wok, I’m going to add 1 tbsp of Coconut oil and saute 1 ½ cup of shallots. Next add some Thai Red chilies and follow that with 4 tbsps of Thai Green Curry paste. Please note that both my chillies and my Green Curry paste were previously frozen. You know how I always tell you that you can make extra and freeze it or throw leftovers in your freezer? This is where I get a chance to practice what I preach. The green curry paste does get slightly darker once frozen, but the aroma as it hits the oil is incredible! And of course you can also use store bought paste.

I’m also going to add a tbsp of fish sauce and dump all the Mussels in. I love to watch them open up with the heat at this stage. Add 200 ml of Coconut Milk and stir. Taste for salt and add more fish sauce if required. I’m going to stir this a few times to ensure the mussles take in all those Thai flavours and cook for about 7 – 10 mins. Enhance the flavor with some fresh Thai Basil leaves and this is ready to devour and shellabrate!

THAI GREEN CURRY Mussels

Ingredients

  • 2 lbs cleaned Mussels
  • ½ cup sliced Shallots
  • 3-4 Thai Red Chillies
  • 4 tbsps Green Curry Paste
  • 1 tbsp Fish sauce
  • 200 ml Coconut milk
  • ½ cup Thai Basil leaves

Instructions

  1. Saute the Shallots & red Chillies
  2. Add the Thai Green Curry paste and saute
  3. Add the fish sauce
  4. Add the Mussels and stir to coat
  5. The Mussels will start to open up
  6. Cook for 10 - 15 mins
  7. Add Coconut Milk & more fish sauce if required
  8. Add Thai Basil leaves
https://kravingsfoodadventures.com/thai-green-curry-mussels/

TOM YUM Goong – Thai Soup with SHRIMP

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It’s been almost 20 years since I’ve been living in Canada and it wasn’t until a subscriber reminded me, that I remembered how much I love Tom Yum soup. Now although I have been to Thailand, my memories of Tom Yum actually come from Dubai in the Middle East. This may seem strange, but Dubai is very similar to Toronto in it’s culinary diversity. While developing this recipe I ate bowl after bowl of Tom Yum from different restaurants to make sure I captured all of flavors that make this perfect in one bowl. While this soup may seem like it has a lot of ingredients, it’s really simple to put together and its combination of sweet, salty, spicy and salty is second to none. Like with many other recipes, there are different versions of this soup Shrimp, Chicken & Vegetarian and the ingredients for the different proteins differ slightly. I LOVE Shrimp, so my first preference would be to make Tom Yum Goong – Tom means to boil, Yum refers to ingredients used in a Thai Salad and Goon means Shrimp or Prawn.

 

 

 

 

 

 

Toronto is a melting pot of cultures and it’s easy to find ingredients like Lemongrass, Galangal, Thai Chillies, Lime leaves and many others. I always freeze leftover ingredients so I have those on hand if fresh is not available. Since I’m making a Shrimp Tom Yum, I use with 4 .5 cups of my homemade Shrimp stock. This is made my sautéing Shrimp shells and then letting them boil in water to extract the flavor. You can also use store-bought stock. The Shrimp stock INMHO is one of the most important ingredients to get this soup rocking. This is then infused with Lemongrass, Galangal, Lime leaves and Thai Chilies. I also add Shrimp paste, Coriander stem, Mushrooms, Button and Enoki, fish sauce, Palm sugar and Coconut milk and once the broth is perfect, Shrimp is poached in this liquid and cooked till perfect. The sour comes from a squeeze of fresh Lime and I also use whole head on Shrimp together with Coriander & Lime leaves and Thai Chilies as garnish.

Watch how I clean the Shrimp while leaving the head and shell on below.


TOM YUM Goong – Thai Soup with SHRIMP

Ingredients

  • 4.5 cups Shrimp stock
  • 1 stick Lemongrass
  • 1 thumb size piece Galangal
  • 4- 5 Kaffir Lime leaves, extra for garnish
  • 2 -3 Thai Red Chillies, extra for garnish
  • 3 tbsps Fish sauce
  • 1 tsp Palm Sugar
  • 2 tsps Shrimp paste
  • 1 tsp Coriander stems chopped
  • 4- 5 Button Mushrooms
  • ½ cup Enoki Mushrooms
  • 1-2 tbsps Coconut milk
  • 300 – 500 gms cleaned and deveined Tiger Shrimp
  • 6 – 8 whole Tiger Shrimp, deveined, head and shell on as garnish, optional
  • Juice of ½ Lime

Instructions

  1. Bring the Shrimp or Veggie stock to the boil and add in the Lemongrass, Galangal, Kaffir Lime leaves and Thai Red Chillies
  2. Cover and let the flavors infuse for 5 minutes. Discard all of the Lemongrass, Galangal, Kaffir Lime leaves and Thai Red Chillies
  3. Add the fish sauce, palm sugar and shrimp paste
  4. Add the Coriander stems and mushrooms and bring everything to the boil
  5. Turn the heat off and add the Shrimp, cover and let the Shrimp poach in the residual heat for 10 minutes
  6. Squeeze some Lime juice for s sour freshness and garnish with coriander & lime leaves, thai chillies and the whole head on Shrimp
https://kravingsfoodadventures.com/tom-yum-goong-thai-soup-shrimp/

THAI RED CURRY Chicken CRISPY Springrolls

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This recipe is far from authentic, but it is packed with Thai flavours and is party perfect. When I develop recipes for large crowds, I’m always thinking about flavor, impact and stretching the budget. A chicken spring roll is soooo boring but offer a Thai Red Curry Chicken Spring roll and you have them begging for more. Using bean noodles or glass noodles in this recipe really stretches the filling to make this appetizer economical.

The stars are the authentic Thai flavours  – Lemongrass, Galangal, red Chillies, Garlic. The first thing we need in this recipe is a great red curry paste, you can either use store bought paste or try my incredibly fragrant and delicious blend. Click here This red curry paste is going to enhance the filling to give it an authentic Thai flavour.

One word of warning – the moisture from the filling can seep into the wrappers making them soggy and cause them to break. Do not leave this on your counter top for too long. Either fry or freeze them immediately to avoid a disaster. During the making of this video/post with all the behind the scene delays, my spring rolls were a tad soggy. Frying these caused them to burst, spilling the contents into the oil. To save the spring rolls I already rolled, I simply double wrapped them and they were perfect!

Make these today, I guarantee that you will love them!

THAT RED CURRY Chicken CRISPY Springrolls

Ingredients

  • 1/2 cup shallots
  • 2 tsps of Chilli oil
  • 3 tbsps of red Curry paste
  • 1 lb of ground Chicken
  • 150 gms of bean noodles
  • 1 tbsp of fish sauce
  • 1/2 cup diced red peppers
  • 1/2 cup diced carrots
  • Optional chopped peanuts.
  • 1/2 cup of Coriander or Cilantro leaves
  • Flour paste

Instructions

  1. In a large wok, sauté 1/2 cup shallots in 2 tsps of Chilli oil
  2. Add 3 tbsps of red curry paste and 1 lb of ground Chicken
  3. Prepare 150 gms of bean noodles, these are also known as glass noodles and they just need to be soaked in some hot water
  4. Clip them with some scissors and throw them into the sautéed chicken
  5. You want the noodles to be at no longer than 2-3 inches or they will be difficult to fill the spring roll wrappers
  6. Add 1 tbsp of fish sauce, 1/2 cup diced red peppers and 1/2 cup diced
  7. Throw in some chopped peanuts, but this is totally optional
  8. Finish with a squeeze of lime, give it a good mix and leave it in the fridge to chill
  9. Once this is chilled, add a 1/2 cup of Coriander or Cilantro leaves
  10. Separate the Spring roll wrappers on the board
  11. Add some filling to the top, roll, fold over, add flour paste to secure, roll and finish with more flour paste
  12. Once you have a whole batch ready, you’re ready to deep fry them till golden brown
  13. Serve them with a nice Thai sweet Chilli sauce
  14. You can make these ahead, line them on some parchment paper in a line without touching and freeze them. Once frozen they can be bagged and stored in the freezer and cooked straight from frozen. You would just need to adjust the cooking time so they heat up all the way through.
https://kravingsfoodadventures.com/red-curry-chicken-crispy-springrolls/

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