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/

 

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 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 Crab Noodle Salad

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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 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 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/