Thai Basil Chicken

(this was the most delicious dish of the whole cooking course - yummy!)

Thai Basil Chicken

Sauce:
1 can (15 oz) coconut milk
1 C. packed fresh Thai bail leaves
2 T. Thai fish sauce
1 T. red chili sauce with garlic (Rooster in the Farm brand)

Combine the basil, fish sauce, and chili sauce in a food processor. Pulse until the basil is coarsely chopped. Add the remaining coconut milk and process just until blended. Set aside for later use. 

1 T. sesame oil
4 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lb boneless skinless chicken breasts, cut into 3/4" cubes
2 red bell pepper, seeded and cut into bite size pieces
1 t. salt
1/2 t. freshly ground pepper

Heat the wok over medium heat, warm the sesame oil and swirl to coat the bottom of the pan. Add the garlic and cook until light tan. Add the onion - cook until it is golden brown. Add the chicken and cook about 3 minutes until chicken nearly cooked through. Add the bell peppers and coconut sauce, reduce the heat to low, cover and bring to gentle simmer for about 15 minutes. Uncover and cook 2 more minutes. Add the salt and pepper - stir well, then remove from heat. Serve immediately with steamed rice. **Adding potatoes and carrots are great with this dish!

Spicy Basil Beef

(this was the dish Matt and I made, and it was delicious!!)

Spicy Basil Beef
2 lbs sliced beef (top sirloin or flank steak)
2 T. cooking wine
3 T. soy sauce
2 T. cornstarch

Marinade the beef with all the ingredients above and set aside for later use. Add 2 T. oil to the meat mixture just before cooking, to prevent it from sticking together during cooking.

Sauce:
2 T. oyster sauce
2 T. sugar
3 T. fish sauce
1/2 t. black pepper
To make the sauce, mix all the above ingredients in a bowl together and set aside.

4 cloves garlic, minced
2 Thai chilies, chopped
1 small yellow onion, sliced
1 C. fresh Thai basil
2 T. canola oil

Heat the wok and add 2 T. oil to the pan. Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil. Cook until the meat is brown on both sides. Remove the cooked beef to the plate.
Heat the wok and add 2 tablespoons of oil to it, then add the onions and garlic to the oil. Stir-fry for 3 minutes on medium high heat; add the Thai chili pepper to the pan and mix all together. Add the cooked meat and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together. Then place in a serving dish. Serve warm with rice.

Shrimp Pad Thai

Shrimp Pad Thai

8 oz dried rice stick noodles
4 T. canola oil
2 cloves garlic, minced
1 lb raw shrimp
3 eggs, beaten
2 green onions, cut into 2" lengths
1 C. bean sprouts

Sauce:
1/4 C. fish sauce
1/4 C. sugar
1 T. paprika
2 T. soy sauce
1/4 C. water

1/4 C. roasted peanuts, chopped
cilantro
shredded carrots
lime sliced

Soak dry rice noodles in warm water for an hour or until soft. Heat the wok until hot: add the oil, garlic, shrimp; cook until shrimp are turning pink - about 3 minutes. Reduce the heat to medium. Add the drained noodles and beaten eggs to the shrimp mixture. Stir fry until noodles are soft, then add sauce, bean sprouts, and green onions. Combine thoroughly and transfer to serving plate. Sprinkle top with chopped peanuts. Serve noodles on the side with cilantro, lime sliced and shredded carrots is desired. So good!!

Coconut Custard

Coconut Custard

4 eggs
6 T. brown sugar
1 C. coconut milk
1 tsp. vanilla extract
powder sugar
fresh fruit - we used fresh mango (sprinkled with a little sugar)

Preheat oven to 300 degrees. Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla extract and whisk well.
Strain the mixture into a jug or pitcher; then pour it into lightly greased four individual heat proof glasses, ramekins or an oven proof dish.
Stand individual dishes in a roasting pan. Fill the pan with hot water to reach halfway up the sides of the dishes.
Bake for about 40 minutes or until the custards are set. Test with a fine skewer or toothpick.
Remove the roasting pan from the oven, lift out the dishes to cool.
If you like, turn the custards on to serving plates. Decorate the custard with a dusting of powder sugar, and serve with fresh fruit. 

Green Lemon Grass Chicken Curry

Matt and I took a Thai cooking class back in March and I never posted the recipes. . . 

well here they are

Green Lemon Grass Chicken Curry

4 green onions, trimmed and coarsely chopped
2 Thai green chili, seeded and coarsely chopped or use whole chili for spicy curry
3/4" thick fresh ginger, peeled and coarsely chopped
1 tender part lemon grass, chopped
2 cloves garlic, chopped
large bunch fresh cilantro, washed
2 t. fish sauce
3 T. water

Put the green onion, green chilies, ginger, lemon grass, garlic, cilantro, fish sauce and water in a food processor, process to a smooth paste.

4 T. canola oil, divided
3 skinless, boneless chicken breast, diced
1 green pepper, seeded and thinly sliced
1 can (19 oz) coconut milk
salt and pepper

Heat 2 T. oil in a large frying pan. Cook the diced chicken until evenly browned.
Transfer to a plate.
Heat the remaining oil in the pan. Add the green peppers and stir fry for 3 to 4 minutes; then add the chili and ginger paste. Stir fry for another 3 to 4 minutes until the mixture becomes very thick.
Return the chicken to the pan and add the coconut milk. Season with salt and pepper and bring to gentle boil. Reduce the heat, half cover the pan and simmer for 20-25 minutes or until the sauce is reduced to half.