My cookbook

5 Thai chile peppers

6 garlic cloves

3 tablespoons neutral oil, such as vegetable or canola, divided

1 pound ground chicken

2 tablespoons oyster sauce

3 tablespoons fish sauce

2 tablespoons sugar

1/4 cup holy basil leaves

4 eggs

8 cups cooked jasmine rice


Roughly chop Thai chilies and garlic before adding them to a mortar and pestle. Smash using an up and down motion with a pestle until combined (mixture doesn't have to be ground into a paste), about 1 minute.

Heat 1 tablespoon of the oil in wok over high heat until shimmering. Add chile mixture and stir-fry until fragrant, about 30 seconds.

Add ground chicken to wok, and stir-fry until meat turns opaque, about 5 minutes.

Stir in oyster sauce, fish sauce, and sugar and cook until liquids evaporate.

Turn off heat, transfer chicken mixture to a large bowl and immediately stir in basil leaves.

In the same wok, heat remaining 2 tablespoons of oil over medium-high heat until shimmering. Crack an egg into wok. As egg cooks, spoon oil over yolk. Cook egg until edges are crispy and whites are cooked through but yolk is still runny, about 1 minute.

Repeat with remaining eggs. Divide rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.


Источник: https://www.foodandwine.com/pad-krapow-basil-stir-fry-7485308?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=16994154-20250325&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=032525&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Очень вкусный соус! Просто потрясающий! Соевый соус не добавляла, только 1 ст. рыбного,поскольку в пасте соли достаточно. Рыбу порезала кусками и отдельно не обжарила. Обжарила перец и имбирь с 1 ст. л. thai red curry paste. После добавила все ингредиенты для соуса не добавляя соевого, покипятила 5 минут, добавила рыбу, сладкий горошек и молодой шпинат. Рисовые макароны отварила отдельно и все сервировала. Супер!

7 ounces pad thai noodles
1/4 cup peanut oil (1 ст.л.)
1 pound mahi mahi cut into cubes, or your favorite white meat fish (корвина)
2 cloves garlic minced or grated (не брала)
6 green onions chopped (имбирь)
1/4 cup thai red curry paste (1 ст. л.)
2 tablespoons soy sauce (не брала)
1 tablespoon fish sauce
1 tablespoon sambal oelek (вьетнамская перечно-чесночная)
2 tablespoons lime juice
2 tablespoons honey
2/3 cup canned coconut milk plus more if needed
8 ounces fresh sugar snap peas
1/2 cup fresh cilantro chopped
1 mango diced or sliced
1/2 cup roasted peanuts chopped
bean sprouts red chilies + lime wedges, for serving

Instructions

Prepare the pad thai noodles according to package directions (mine said to soak my noodles in hot water for 10 minutes and then drain).
Meanwhile heat a large high sided skillet over medium heat. Add a drizzle of peanut oil and once hot, add half the fish. Sear the fish until just cooked through, about 3-5 minutes depending on the thickness of your fish. Remove from the pan and place on a plate. Add another drizzle of oil to the pan and repeat with the remaining fish, again adding the fish to the plate once it is finished cooking.
Return the pan to medium heat and add another drizzle of peanut oil. Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant. Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk. Bring the mixture to a low boil and cook for 5 minutes. After five minutes, add the sugar snap peas and the fish to the sauce. Cook until the fish is warmed through and the sauce has thickened, about another 5 minutes. If desired, add more coconut milk to thin the sauce if it seem too thick for your liking.
Remove from the heat and sir in the cilantro.
To serve, divide the noodles among bowls and top with curry. Serve with peanuts, fresh mango slices, bean sprouts and lime wedges if desired.

Источник: https://www.halfbakedharvest.com/springtime-thai-red-fish-curry-noodles/

Мой муж очень любит тайскую кухню и все блюда такого плана. Листьев лайма и базилика у меня не было, поэтому добавила цедру лайма, а мелко порезанную куриную грудку превдарительно замореновала в авокадовом масле с добавлением итальянских сухих трав, острого перца, черного, соли и чеснока. Вместо болгарских перцев делала с брокколи.

3 spring onions (sliced)
1 chili (red fresh, or 1 tsp. chili sauce add more or less according to your preference)
6-8 Makrut lime leaves (cut into strips with scissors (available frozen in Asian/Chinese food stores)
4 garlic cloves (minced)
2 tbsp. fish sauce
2 tbsp. lime juice
1/2 cup basil (fresh)
2 tbsp. coconut (canola, or other vegetable oil)
2 tbsp. soy sauce (regular)
1 tsp. dark soy sauce (or 1/2 tbsp. regular soy sauce)
1-2 tsp. sugar (brown)
For the Chicken:
3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
2 bell peppers (1 red, 1 green, chopped into bite-size pieces)
1 onion (small chopped or cut into thin wedges)
1 handful basil (fresh)
2 tbsp. vegetable oil

Steps to Make It

For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.

First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.

Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat.

Add the onions and chicken.

Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).

Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

Turn heat down to medium. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.

Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few tbsp. of chicken stock, coconut milk, or cream.

Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or Thai coconut rice.

Источник: https://www.thespruceeats.com/thai-lime-chicken-stir-fry-p2-3217452

Вчера сделала на ужин! Очень вкусно. У меня было темное мясо без костей, я его нарезала мелкими кусочками как для шашлычков и замариновала. Не обжаривала, а 20 минут запекала под грилем перевернув лишь однажды. Нам очень понравилось! Салат очен свежий, сочный и курица нежная, сладко-солено-острая. Для гостей такую курицу можно было бы нанизать на шпажки.

INGREDIENTS

1 1/2 tablespoons chopped cilantro, plus more for garnish

5 scallions, chopped, plus more thinly sliced for garnish

6 garlic cloves

1 jalapeño, stemmed and chopped

1 shallot, chopped

1 cup Asian fish sauce

1/2 cup plus 2 tablespoons light brown sugar

1 teaspoon kosher salt

8 skin-on, bone-in chicken thighs

2 tablespoons unsalted butter

2 tablespoons canola oil

3 tablespoons fresh lime juice

1 Thai chile, stemmed and thinly sliced

One 2 1/2-pound unripe papaya—peeled, seeded and julienned 
(8 cups)

1 large carrot, julienned

1 cup cherry tomatoes, halved

Chopped roasted salted peanuts, for garnish

Get Ingredients
HOW TO MAKE THIS RECIPE

In a blender, puree the 1 1/2 tablespoons of cilantro, the chopped scallions, garlic, jalapeño, shallot, 1/2 cup of the fish sauce and 1/2 cup of the sugar until smooth. Season with the salt. Put the chicken in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.


Preheat the oven to 400° and line 
a large rimmed baking sheet with foil. In 
a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken, skin side down, and 
cook over moderately high heat until the 
skin is brown and crispy, about 3 minutes. Reduce the heat to moderate if 
the chicken starts to brown too quickly. Transfer the chicken to the prepared baking sheet skin side up and repeat with the remaining butter, oil and chicken. Transfer the baking sheet to 
the oven and roast the chicken for 
about 25 minutes, until golden brown and cooked through. Let rest for 5 minutes.


Meanwhile, in a large bowl, whisk 
the lime juice with the Thai chile and the remaining 1/2 cup of fish sauce and 
2 tablespoons of sugar. Add the papaya, carrot and tomatoes and toss to coat.


Transfer the papaya salad to a large platter or plates and top with the roast
chicken thighs. Garnish with chopped 
cilantro, sliced scallions and peanuts; serve immediately.


Источник: http://www.foodandwine.com/recipes/crispy-chicken-thighs-green-papaya-salad

Вкусно. Я делала с каюустой и зеленым горошком. Думаю, что можно использовать любые овощи. Вполне универсальный рецепт stir fry. Курица получается очень нежная. На двоих брала 1 грудку, мариновала в полном маринаде, риса 1 чашку, соуса делала 1/2. Получилось 4 порции, хватило на следующий день на обед. Вино брала Мирин, орехов 1/2 чашки, лемонграс, зеленый лук и грибы не использовала.

Ingredients

3-4 chicken thighs OR 2 chicken breasts, cut into bite-size pieces or strips
1/4 cup white onion, diced
3 green onions, cut into segments
3-4 cloves garlic, minced
1-2 red chilies, sliced, OR 1/8 to 1/2 tsp. dried chili flakes (забыла)
1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
2 'heads' baby bok choy, roughly chopped
1/2 cup cashews, dry roasted, unsalted
handful shiitake mushrooms, sliced
1/4 cup white wine (or white cooking wine or sherry)
2 Tbsp. oil for stir-frying
MARINADE: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
SAUCE:
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce
2 heaping Tbsp. brown sugar

Источник: http://thaifood.about.com/od/thairecipes/r/cashewchicken.htm

8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
1 to 1 1/2 cups chopped chicken breast or thigh
Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
4 cloves garlic, minced
optional: 1-2 fresh red chilies, minced
3 cups fresh bean sprouts
3 green onions, sliced
1/2 cup fresh coriander/cilantro
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1/4 cup chicken stock
vegetable oil for stir-frying, and wedges of lime
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce, + more to taste
1-3 tsp. chili sauce, OR 1/2 tsp. or more dried crushed chili or cayenne, to taste
3 Tbsp. brown sugar

Bring a large pot of pot to boil and dunk in rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.

Make the sauce by combining sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 3 weeks.

Источник: http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm

Вадиму очень понравилось, мне меньше, но все съели с удовольствием.

4 chicken thighs, OR 2 chicken breasts, sliced into bite-size pieces
6-8 fresh shiitake mushrooms, sliced, or your own choice of mushrooms to equal 1-2 cups
1/4 cup chopped shallots or purple onion
2 thumb-size pieces galangal or ginger, sliced into matchstick-like pieces
3-4 cloves garlic, minced
1-2 fresh red or green chilies, or 1/4 to 3/4 tsp. chili flakes (1/4 tsp. = mild)
1 tsp. cornstarch powder dissolved in 3 Tbsp. soy sauce
2 Tbsp. sherry
handful fresh basil (or substitute fresh coriander)
TAMARIND SAUCE:
2 tsp. tamarind paste (Note: if you can't find this at Asian stores, look for it at an Indian food store)
1/3 cup chicken stock
2+1/2 Tbsp. fish sauce
2 Tbsp. sugar

Place sliced chicken in a bowl and pour over the cornstarch and soy sauce mixture. Stir well to saturate chicken with the sauce. Set near the stove to marinate while you make the tamarind sauce.
Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce. If your paste is very thick, you may want to heat up the stock to help dissolve it). Also set near the stove.

Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2-3 Tbsp. oil, then add the garlic, ginger, and chicken (together with its cornstarch/soy sauce marinade).
Stir-fry about 2-3 minutes, or until chicken is opaque when sliced through. Add a little sherry (1 Tbsp. at a time) as you stir-fry, whenever the pan starts to become dry.
Add the mushrooms, plus start adding the tamarind sauce 2-3 Tbsp. at a time. Continue stir-frying in this way until all the sauce has been added and the chicken/mushrooms are cooked (4-5 minutes).
Remove from heat. Now, very importantly, you need to taste-test and adjust the seasonings. What you're looking for is a taste similar to "sweet & sour" - a pleasantly tangy flavor. You may have to add up to 1 Tbsp. fish sauce (instead of salt) and another Tbsp. or two of sugar in order to take the sour edge off the tamarind flavor, which is very strong, but excellent once balanced with sweet and salty flavors! This is a very individual kind of preference - if you like "sour", you may not need to add more sugar. If the dish isn't spicy enough for you, add a little more fresh chili (or chili sauce). If it turns out too salty, add a squeeze of fresh lime or lemon juice. Note that the sourness factor also depends on how thick or strong your tamarind paste is.

Serve with plenty of Thai jasmine rice and fresh basil sprinkled over. ENJOY!!

Источник: http://thaifood.about.com/od/thairecipes/r/tamarindchicken.htm

Очень и очень вкусное блюдо. Я вчера сделала на ужин и была просто в полном восторге. Готовила с мелкими морскими гребешками, но так же будет вкусно и с омаром и с морским чертом (monkfish) и с креветками. Процесс значительно упростила: отварила рис и сделала соус по рецепту, после чего обжарила минуту морские гребешки в сливочном масле, закинула в готовый соус, через минуту туда рис и изюм, все перемешала, посыпала жареным арахисом и кинзой, сервировала с игристым. Просто АХ!

Ингредиенты:
(на две порции)

- 1 ананас
- 150-200г замороженных хвостов лангустов
- 1/2 чашки сухого длиннозерого риса (индийского Басмати или тайского Жасмин)

- 100г свежего ананасового пюре
- 30мл рыбного соуса (Red Boat)
- 25г красной карри-пасты (Mae Ploy Thai Red Curry Paste)
- 250мл кокосового молока (100% Coconut Milk - 8.5 oz packages (6-pack) by Aroy-D)
- белый перец по вкусу
- горстка жареного кешью по вкусу
- горстка изюма по вкусу
- 2 ст.л. рубленной кинзы
- 2-4 листика каффир лайма

Приготовление:

1. Сварить рис. Я заливаю его холодной водой на 30 минут. Сливаю воду и заливаю свежей водой (3/4 чашки воды). Ставлю на сильный огонь и даю воде закипеть. Посыпаю щепоткой соли, кладу кусочек масла, перемешиваю, снижаю огонь до минимума, закрываю крышкой и оставляю на 10 минут. Снимаю с огня, и даю пропариться еще 10 минут не открывая крышки. Снимаю крышку, взрыхляю вилкой и оставляю остывать.
2. Подготовить ананас, отмерить 100г мякоти для пюре.
3. Пюрировать с помощью блендера ананасовое пюре, рыбный соус и пасту карри. Вылить смесь на холодную сковороду и постоянно помешивая довести до кипения, выпарить жидкость до получения густого сиропа. Влить сразу все кокосовое молоко (оно резко снизит температуру сковороды) и снова довести до кипения. Постоянно помешивая выпарить половину жидкости до состояния густого сиропа. Выправить вкус.
4. Смешать рис, соус и замороженных лангустов. Замороженные лангусты немедленно охладят смесь до комнатной температуры. Вмешать рубленную кинзу, орехи и изюм.
5. Уложить на дно ананаса листики каффир лайма. Поверх выложить рисовую смесь. Поверх уложить лист каффир лайма и ломтик ананаса. Если теперь подготовленные порции завернуть в пищевую пленку или фольгу, то их можно хранить в холодильнике до 24 часов до горячей подачи.
6. Разогреть духовку до 450F. Поставить в духовку противень с ананасами и прикрыть их листом фольги. Нам нужно, чтобы все полностью прогрелось, но при этом не подгорела поверхность. Прогревать около 25 минут (проверить внутреннюю температуру смеси градусником, она должна достичь 135F), снять фольгу и дать карамелизоваться тому, что на поверхности.

Источник: http://lyukum.livejournal.com/299262.html

Очень свежий, здоровый и приятный салатик. Подавала с белым вином на днях с Креветки Пад Тай: http://the-cooking-mom.dreamwidth.org/30077.html#cutid1. Источник: http://thaifood.about.com/od/thaisnacks/r/greenmangosalad.htm.

Ingredients:

2 firm unripe mangoes (mangoes may be green or red-orange in color)
1/4 cup dry shredded unsweetend coconut (the kind you use for baking)
2 cups bean sprouts
1/2 cup chopped fresh coriander
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped
1/3 cup fresh basil
Optional: 1 cup cooked chicken or shrimp, or fried tofu if vegetarian/vegan (cut into small cubes)
Optional: 1 fresh-cut red chili
SALAD DRESSING:
3 Tbsp. fish sauce, OR 4 Tbsp.soy sauce if vegetarian/vegan
1/4 cup freshly-squeezed lime juice
2 Tbsp. brown sugar, or more to taste
1-2 tsp. Thai chili sauce, OR substitute 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

Preparation:
For a Step-by-Step version of this recipe, go to: Easy Green Mango Salad Recipe - Step by Step (with pictures).

Place coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
Using a sharp pairing knife, peel skin from mangoes. The flesh of the mango should be firm and light yellow-orange (note: the photo above was taken in direct sunlight and is brighter than usual).
Using a medium to large-size grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili, plus half the toasted coconut. Toss well to combine.
Add the dressing and toss again. Do a taste-test. Add more fish sauce or soy sauce instead of salt. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
Place on a serving platter. Sprinkle the nuts over top plus the basil and remaining toasted coconut. Enjoy!