Thai Red Curry Chicken Meatballs

Watch my step-by-step video

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ThaiRedCurryMeatballs_H6I love love love a good Thai Red Curry. If you’re going to a Thai restaurant, the chances are pretty high that you’re going to order a Red Curry of some sort. I’m always thinking of ways to transform the flavors of popular dishes and turn them into appetizer possibilities. These Thai Red Curry Chicken Meatballs are the perfect appetizer to serve your guests, they scream Red Curry but in a portable form that your guests can just pick up, pop into their mouths and transport themselves to Thailand!

We need to inject  some serious flavor into the meatballs. I’ve got 1 lb of ground chicken and to this I’m going to add 1/2 cup of fresh breadcrumbs. Fresh breadcrumbs are simply day old bread that’s been crumbled by hand or thrown into the food processor. I’m using ground chicken that has been made from Chicken thigh so there’s a lot of fat mixed in that makes it juicy but also difficult to form in meatballs. The breadcrumbs makes it nice and sturdy. I’m going to add 2 tsps of finely diced Coriander stems, and 3 tbsps of finely diced Shallots. Coriander stems are often thrown away. The stems have a great flavor and also a great texture. I never throw these away. Chopped up fine, they are great in anything. If you’re grinding Coriander to make a paste, the stems are great there too!

Red Curry paste is packed with exotic ingredients like Lemon grass, Galangal, red chillies, white pepper, Kaffir Lime peel & leaves. A typical Thai paste will also contain fish sauce and a shrimp or seafood paste. If you have a seafood allergy, you need to look for a Vegetarian Red Curry paste. You can use store bought Red Curry paste or make your own that’s way more flavorful. I will throw the link to a red curry paste you can make by yourself at the end of this video and in the description. Fold everything in and let it sit together for at least 1/2 an hour.

Using a ice cream scoop drop morsels onto a plate lined with all purpose flour. The flour helps to roll the meatballs. Drop these into hot oil and cook them for about 5-7 mins. If you prefer, these can be baked for about 12 minutes. Once cooked, remove from the heat and leave to drain on some kitchen towel. These meatballs are delicious just the way they are but a dipping sauce would make them spectacular! Now I know someone is going to ask this question, yes you can bake these in a 350 degree oven for about 12 mins, don’t forget to turn them over, I also like to lightly spray them with cooking oil so they get nice and brown all over.

In a sauté pan heat about 1 tbsp of coconut oil and add 1 tbsp of finely diced shallots. Add 1Ž2 cup of Coconut milk and just let that cook down. Add 2 tsps of  Red Curry paste, and 1-2 tsps of Fish sauce and mix everything together well. Toss in some chiffonade of Thai Basil and serve it with your meatballs to dunk in. A chiffonade is simply leaves that have been stacked, rolled together and sliced. Taste for salt, you can just add more fish sauce or even regular salt if needed. Although this is a great app, it’s also a great main just increase the dipping sauce quantities and simmer the meatballs in it before serving. These meatballs also freeze really well, infact this batch is going straight into the freezer for my son to enjoy later at University.

 

Thai Red Curry Chicken Meatballs

Ingredients

  • 1 lb ground chicken
  • 1/2 cup bread crumbs
  • Flour
  • 3 tbsps Red Curry paste
  • 2 tbsps Coriander stems
  • 3 tbsps finely diced Shallots
  • 1 tsp Coconut Oil
  • 1 tsp finely chopped shallots
  • 2 tbsps red curry paste
  • 3 tbsps Coconut milk
  • Thai Basil leaves

Instructions

  1. Add the ground Chicken to a bowl and add the fresh breadcrumbs, Coriander stems, Shallots and 3 tbsps Red Curry paste with some salt to taste
  2. Mix well and drop into all purpose flour, using this to help form these into meatball shapes
  3. Either drop in hot oil(5-7 mins) or bake(12 mins)
  4. Make the dipping sauce by heating the Coconut oil and sautéing 1 tsp of finely diced Shallots and adding the Coconut milk
  5. Allow the milk to thicken before adding 2 tbsps of Red Curry paste
  6. Add fish sauce and some chiffonade of Basil leaves
https://kravingsfoodadventures.com/thai-red-curry-chicken-meatballs/

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Thai Crab Noodle Salad

 Watch my step-by-step video(coming soon)

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I love noodles, and my new fave thing to use are rice noodles. Not only are they gluten free and better for you than regular noodles, they are also really easy to prepare. My son just moved away to University and these are just some of the easy recipes he can prepare for himself and his roomies. This recipe for Thai style Crab Noodle salad uses imitation crab, the long strands in this prepared product come apart easily and look great in the salad. Now let me warn you this may be the hardest part of preparing this dish as it does take some time, I usually will prop myself in front of the TV to complete this task or better still, I pay my younger son to do this for me 🙂
Let’s prepare the noodles by immersing them in hot water for x mins. I’m making two more recipes today using these noodles a Chinese style Noodle Salad and Kani a Japanese Salad. You will find the links to these recipes at the end of the video. After the noodles are soaked, drain them and run them under cold water. When fill drained, add them to a bowl and leave to cool. I like to add 1 tsp of chilli oil just to make sure they don’t stick together.
Prepare the dressing by combining 100 ml of Lime juice with 100 ml of Fish sauce. Add 1 tsp of honey together with 1 tsp of chilli paste for hea. Also add 1 tsp of Chilli oil and mix. Add 1/4 cup each of chopped coriander and thai basil leaves to the bowl, 1 cup of sliced green Peppers and top with the dressing. Stir well to coat and enjoy the flavours –sweet, salty, sour and spicy all in one bite. I love to eat this salad as a meal and take leftovers for lunch, it’s the perfect cold salad and beats lining up at the microwave at work. Don’t go away just yet, check out my other noodle salads right here, a Chinese style noodle salad and Kani a Japanese Crab salad.
Thai Crab Noodle Salad

Ingredients

  • 150 Rice noodles cooked
  • 150 gms Crab sticks
  • 3 Spring Onions
  • 1/4 cup Cilantro
  • 1/4 cup Thai basil
  • 1 cup green pepper sliced
  • Dressing
  • 100 m Lime juice
  • 100 ml fish sauce
  • 1 tsp honey
  • 1 tsp chilli paste
  • 2 tsps Chilli oil

Instructions

  1. Make the dressing by combining the Lime juice, Fish sauce, Honey and Chilli paste.
  2. Pour this over the noodles and add all the rest of the ingredients
https://kravingsfoodadventures.com/thai-crab-noodle-salad/

Thai Red Curry Paste

View my step-by-step videoThumbThaiRedCurryPasteH2

When you make your own batch of Thai Red Curry paste the flavour and aroma is unmatched to any store bought product on the market. Make a batch and freeze it so you have it on hand to flavor a soup, curry or stir fry.
Watch the video link to see all the ingredients in detail. The use of a mortar and pestle is traditional however I’m using my food processor to save time.
Thai Red Curry Paste

Ingredients

  • 20 dried red chillies soaked overnight in water
  • Coarse salt
  • 4 cloves of garlic roughly chopped
  • 1 2x2 inch piece of Galangal finely chopped
  • 2 lemon grass stalks, cleaned and chopped
  • 3 shallots sliced
  • 3 tsps of fish sauce
  • 2 lime leaves cut
  • 3 corriander roots chopped
  • 1 tsp white pepper powder
  • 1 tsp fish, shrimp or crab paste

Instructions

  1. Drain the chillies and grind together with some salt. This acts as an abrasive ingredient
  2. Add the garlic, lemon grass, galangal and shallots and the fish sauce and grind
  3. Add the lime leaves, coriander roots, white pepper and a tsp of crab paste(my preference) and grind again
https://kravingsfoodadventures.com/thai-red-curry-paste/

Thai Chicken Soup

 View my step-by-step videoThaiChickenSoup_PosterNoText

Right by my office at my local Loblaws they make and serve a mean Thai Chicken soup. I love Thai flavors and this soup does not dissapoint. The main ingredient is Thai red curry paste that is mellowed down but not dorwned out by a delicious and creamy coconut milk. After paying about 7 dollars each time I had a Thai soup craving, I decided to experiment with different variations of the recipe till I finally got it just right. I added rice and veggies to this to make it very hearty.

You can use store bought Red Thai Curry paste, but there’s magic if you make your own and I have a recipe right here for you if you want an authentic taste. This soup will leave you KRAVING for more.

Thai Chicken Soup

Ingredients

  • 3 tsps Thai Red Curry paste - http://kravingsfoodadventures.com/thai-red-curry-paste/
  • 1/2 red onion
  • 1 chicken breast – butterflied
  • 6 mushrooms
  • 1 red pepper cut in strips
  • 2 cups warmed chicken stock
  • 2 kaffir lime leaves
  • 200 – 400 ml canned coconut milk
  • Salt to taste
  • 1/4 cup pre cooked parboiled rice
  • Coriander

Instructions

  1. Smear the chicken breast with one tsp of the paste, sauté and cut in cubes
  2. Cook the rice and keep aside
  3. In a pot, heat some oil and sauté the onion
  4. Add the mushrooms and cook for a minute
  5. Add the red pepper and only cook for a few seconds and we do not want it to turn into mush
  6. Add the chicken and then two tsps of the curry paste and mix well
  7. Add the warm stock and throw in the lime leaves and bring to a boil
  8. Add the coconut milk and salt to taste
  9. Add the rice
  10. Add the coriander just before serving
https://kravingsfoodadventures.com/thai-chicken-soup/

Thai Basil Chicken

Watch to view step-by-step instructions

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Thai food is one of my FAVORITE things to make. Earlier this year I started making a red curry and my obsession with Thai food was well on it’s way.

There’s something intriguing about chicken mixed with chilli and garlic and delicately flavored with the liquorice flavor of Thai basil.

This recipe is super super easy to make, grab your ingredients and let’s get started!

Thai Basil Chicken

Ingredients

  • 7-8 small red fresh Thai red chillies
  • 7-8 cloves of fresh garlic
  • 3 sliced shallots
  • 1 lb boneless chicken thigh meat cut in small pieces
  • 3 tbsps hoisin sauce
  • 3 tbsps light soya sauce
  • 3 tbsps dark soya sauce
  • 1 cup Thai basil or Holy basil leaves

Instructions

  1. Coarsely slice the garlic and chillies and pound together in a mortar and pestle
  2. Heat some oil in a wok and sauté the chilli garlic mixture
  3. Add the shallots and sauté
  4. Add the chicken and cook till done
  5. Add the sauces and stir well
  6. Finally add the basil and serve
https://kravingsfoodadventures.com/thai-basil-chicken/

Thai Green Curry Paste

View my step-by-step video

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A great Thai Green curry recipe starts with fresh and fragrant ingredients. Store bought curry paste can’t hold a candle to the taste of a fresh green curry paste. Hi everyone, I m going to show you how easy it is to prepare your own Green Curry paste. Traditionally Thai ingredients are pounded in a mortar and pestle, but I really don’t have the time nor a pestle big enough, nor the patience to be honest so everything gets thrown into a food processor.

In this recipe whole spices like white pepper, cumin and coriander are lightly roasted and combined with aromatics like Galangal(from the Ginger family), Lemongrass, Chillies, Garlic and Shallots. I also cram in Coriander stems that are so unique, with Kaffir lime peel, some shrimp paste, fish sauce and salt. I like my Thai Green Curry paste to take on a beautiful natural green colour so I add in some Coriander and Basil leaves as well. Once ground, this is the most aromatic paste you have ever experienced. The freshness of the ingredients really stand out. This must be bottled and refrigerated and is good for a few days or can be frozen for use later.

Thai Green Curry Paste

Ingredients

  • 1 tsp each White Pepper, Cumin seeds, Coriander seeds – roasted and ground
  • 2 Shallots sliced
  • 4 cloves of garlic roughly chopped
  • 20 smal Thai green chillies
  • 1 thumb size piece of Galangal – 2 tbsps
  • 1 stick of lemongrass – 4 tbsps
  • Peel of a Kafir lime – 1 tbsp
  • Coriander root – 6 tbsps
  • 1 tsp Shrimp paste
  • 3 tbsps Fish sauce
  • Salt
  • 1/2 cup fresh Coriander leaves
  • 1/4 cup Basil leaves

Instructions

  1. Grind everything except the leaves to a fine paste, adding water only if required
  2. Add the Coriander and Basil leaves and continue to grind to a fine paste
https://kravingsfoodadventures.com/thai-green-curry-paste/

Thai Green Curry Chicken

View my step-by-step video

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The freshness of a Thai Green Curry paste really sing together with creamy coconut milk in this recipe. When I want to learn how to make an authentic Thai dish, I always rely on the experts – I have been a subscriber of fellow Canadian Pailin’s Hot Thai Kitchen for a long time and I appreciate her very informative and straightforward approach to Thai food.  I’m going to show you my version of her recipe for Thai Green Curry Chicken. This recipe is very popular globally for many reasons, the combination of a fragrant Thai green Curry paste fused with coconut milk, Chicken and other aromatics is simply out of this world. ThaiGreenPaste_H

Typically Thai food is made by reducing coconut milk down till the oil separates from the solids and that oil is used to cook the Chicken. With commercial store bought canned coconut milk, the stabilizers sometimes prevent the oil from separating. Try to find coconut milk that has a higher fat content. There are a few brands that I like to use, Arroy is one of them. Typically when you buy coconut milk in a can, you shake it before you open it. In this case I would reccoment you not do that. When you open the can, the cream and thicker solids float to the top, leaving the thinner milk at the bottom. This works well in this recipe as I need the thicker cream for the first part of the recipe and the thinner part for the end. I also like to use boneless Chicken thigh meat, this is so succulent and much more inexpensive than breast meat.

Before you read the recipe I want to add a disclaimer that although the base recipe is very authentic, I have made small tweaks to it to my taste. The end result is spectacular. This recipe definitely has a bite, if you use the store bought Green paste, depending on the brand it may not pack as much heat. If you’re using my spice paste recipe and want a mild curry, reduce the amount of chillies by half.

Thai Green Curry Chicken

Ingredients

  • 1 tsp Coconut oil
  • 2 cups coconut milk(400 ml can)
  • 3 Red chillies sliced
  • 4 tsps Thai Green Curry paste http://kravingsfoodadventures.com/thai-green-curry-paste/ ?
  • 2 tbsps Fish sauce
  • 1 tbsp Palm Sugar(can sub light brown Sugar)
  • 3-4 Lime leaves
  • 1 lb boneless Chicken cubes
  • 1 cup Chicken stock
  • Fresh Basil leaves
  • 2 small Thai eggplant cut in slices (can sub regular eggplant)
  • 1/4 cup canned and drained Bamboo strips

Instructions

  1. Heat the Coconut oil in a wok add the red chillies and lightly brown the Chicken and keep aside. Note: Chicken is not typically sautéed in Thai cuisine – you can skip this step and cook the Chicken later
  2. Add 1 cup of the heavies part of the Coconut milk to the hot wok and cook down till oil starts to separate or the milk reduces by half
  3. Add the curry paste and mix in
  4. Add the Fish sauce and Palm Sugar
  5. Add the Lime leaves
  6. Add another cup of Coconut milk and a cup of Chicken stock and bring to the boil
  7. Add the sautéed Chicken back in and cook for about 5 – 7 mins. If skipping the sautéing step, cook the chicken for at least 7 – 15 mins
  8. Add the Thai eggplant slices and allow to cook for a minute before adding the Bamboo strips and Thai Basil leaves
  9. Serve with Jasmine rice
https://kravingsfoodadventures.com/thai-green-curry-chicken/

Thai Red Curry Chicken

Watch my step by step video

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Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.

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What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.
Thai Red Curry Chicken

Ingredients

  • Ingredients
  • 1 can coconut milk
  • 4 tbsps red curry paste
  • 1 lb boneless chicken
  • 4 – 5 lime leaves
  • 2 tbsps fish sauce
  • 1 tsp palm sugar
  • Salt and white pepper to taste
  • 1/2 cup blanched snow peas

Instructions

  1. Process
  2. In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate
  3. Add 4 tbsps of red curry paste and cook
  4. Add the chicken, coat well in the paste and cook till till done
  5. Add the rest of the coconut milk and bring to a boil till it reduces down
  6. Add the limes leaves
  7. Add the fish sauce and palm sugar
  8. Add salt and sugar to taste
https://kravingsfoodadventures.com/thai-red-curry-chicken/

Schezwan Stir Fried Noodles

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I love meat, chicken and seafood, but since our family is vegetarian for the 40 days of lent, I have been pushing the veggie envelope to try and make sure we’re getting great tasting meals. Since we all LOVE Schezwan anything, this stir fry was a no brainer. The key of course is my delicious Schezwan paste which you can find the recipe for here. You can switch up the veggies, add meat, chicken or seafood and totally make it your own.

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Remember whenever you prep your meals always have everything ready ahead of time, but more so with Chinese cuisine that is cooked quickly on a high heat. Slice and dice all your veggies and get all your marinades and sauces ready before you hit the wok!

Schezwan Stir Fried Noodles

Ingredients

  • Ingredients
  • 8 oz Chowmein noodles cooked, cooled and mixed with a little oil
  • Peppers - 1 each green, red and orange sliced
  • 4- 5 mushrooms
  • 1 Chinese celery stick cut
  • 4-5 broccoli crowns, precooked
  • 1/2 cup bean sprouts
  • Julienne of carrots
  • 1 tsp each ginger and garlic paste
  • 2 shallots sliced
  • 4 tsps Schezwan paste
  • 2 tsps light soya sauce

Instructions

  1. Process
  2. In a hot wok, heat some oil and add the shallots
  3. Add 1 tsps each of ginger and garlic paste and cook till the raw taste is gone
  4. Add all the veggies starting with the ones that need a longer cooking time - peppers, mushrooms, celery, bean sprouts, carrots and broccoli and saute till cooked.
  5. Make a well in the middle and add 4 tsps of Schezwan paste
  6. Mix well with the veggies
  7. Add the precooked noodles and mix
  8. Season with 2 tsps of light soya sauce
https://kravingsfoodadventures.com/schezwan-stir-fried-noodles/

Thai Vegetable Curry

View my step by step videoThaiVeggieCurry_HNT

Thai food has always fascinated me and since I have taken a 40 day oath to be vegetarian, this recipe seemed to be the perfect option to get all my veggies packed in some super outstanding flavours. The key to this is using a great Red curry paste, I always make my own and they almost always contain fish sauce and a crab or shrimp paste. To make a pure vegetarian version, leave out the fish sauce and crab paste and subtitle it with a soy pean paste for that umami element.

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I’ve used about a cup of seasonal veggies – I’m lucky as where I live even if something is not in season, it is imported from all over the world for us to enjoy.

Get your family to eat all their veggies by preparing this simple and delicious meal. Peppers, Mushrooms, Bok Choy, Broccoli and Sugar Snap peas are sauteed in my homemade red curry paste and then finished off with coconut milk.

Thai Vegetable Curry

Ingredients

  • Ingredients
  • 3 cups Seasonal Veggies - Bok, Choy, Carrots, Sugar Snap peas, Mushrooms, Broccoli, Red and Green peppers
  • 2 sliced Shallots
  • 3 cloves of sliced garlic
  • 3- 4 Kaffir Lime leaves
  • 4 tsps Red Curry paste
  • 1 cup coconut milk
  • 1/2 vegetable stock

Instructions

  1. Process
  2. In a large wok, heat some oil and saute the shallots and garlic
  3. Add all the veggies and saute well for a few minutes
  4. Add 4 tsps of red curry paste in a well in the centre, cook briefly and mix in with the veggies
  5. Stir fry for a few minutes before adding some salt, one cup of coconut milk and a half cup of vegetable stock.
  6. Serve with Sticky rice.
https://kravingsfoodadventures.com/thai-vegetable-curry/