Sunday, January 9, 2011

Thai Food!

Since we never really got to do International Food Week, we decided to make Thai food this week!  So here are the recipes:

Chicken Satay

1 cup coconut milk
1 Tbsp sugar
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp salt
dash of pepper
2-3 lbs chicken breasts, cut against the grain into   
       1/8-inch-thick slices
12 long bamboo skewers, or other skewers

Mix all ingredients except the chicken in a small bowl until the sugar is dissolved.  Put sliced chicken in a ziploc bag, pour in sauce, seal bag, and massage until the chicken is coated.  Refrigerate at least 2 hours.

Heat your grill or prepare a stovetop grill pan.  Thread 4-6 pieces of chicken on each skewer, keeping the chicken bunched toward the bottom of the skewer.  Grill the chicken, turning frequently, until crisp - about 2 minutes per side.  Serve with peanut sauce for dipping.  Serves 6-8

Chicken Satay recipe from

(Yes, it did say to massage the chicken.)

Peanut Sauce 

1/2 cup peanut butter
1/2 cup+ coconut milk
1 Tbsp soy sauce
1 tsp chili flakes
1 tsp freshly grated ginger
1 clove garlic, minced or crushed

Combine all ingredients in a small bowl.  If sauce is too thick, add more coconut milk to desired consistency.

Tom Kha Gai

1 can coconut milk
1 can chicken broth
1 chicken breast, cooked and cubed or shredded
Lemongrass or green onions cut into 1 inch pieces
1 cup fresh mushrooms, cut in half or quarters
1 tomato (optional) diced
Fresh ginger, cut into large chunks
1-2 serrano chilis, cut into large pieces
Cilantro, chopped, to garnish

Combine coconut milk and chicken broth, and heat through.  Add chicken, vegetables, etc. and heat through, stirring occasionally.  Before serving, remove the chunks of ginger and, if you want it less spicy, the pieces of chilis.  Top with cilantro and serve.  Serves 4

*We added carrots as well - long really thin strips (we used a potato peeler).  You can also add chicken.  We also didn't add the cilantro 1) because Mom doesn't like it and 2) because we forgot to buy it.  Oops!

Mango Sticky Rice

1 cup rice
2 cups water
1 cup coconut milk
1/2 cup sugar
1/8 tsp salt
2-3 medium mangos, sliced
1 Tbsp sesame seeds

Cook rice according to directions on the package, but stir occasionally to make it sticky. 
In a small saucepan, combine coconut milk, sugar, and salt.  Bring to a boil, then mix with hot rice.  Scoop rice into bowls and top with mang slices and sesame seeds.  Serves 6

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