Thai Recipes?

I want a recipe not to hot, with chicken being the meat. BY not hot i mean a spice which a 9 yr old could handleThai Recipes?
Thai Coconut Chicken



1 tablespoon curry powder

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

1/2 tablespoon peanut oil

2 cups sliced asparagus, cut into 1-inch pieces on the diagonal

1 cup fresh snow peas

1 large carrot, shredded

4 green onions, sliced

1 (14-ounce) can light coconut milk

Hot cooked rice for accompaniment



In a medium size bowl, combine chicken and curry powder; toss to coat.

Heat oil in wok or large skillet over high heat. Stir-fry chicken until golden brown. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and bring to a boil.

Serve over hot, cooked rice.



Makes 4 servings.



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Thai Bbq Chicken

Yield: 4 Servings



2 lb Chicken breasts and thighs,

-on the

=== MARINADE ===

2 Fresh lemon grass stalks

2 tb Chopped fresh ginger

2 tb Chopped cilantro

1 1/2 c Light soy sauce

1 tb Sugar

1 ts Freshly-ground black pepper

2 tb Red curry paste

=== SWEET AND SPICY SAUCE

-===

1 tb Finely-chopped chiles

1/2 c White vinegar

1 ts Salt

2 tb Sugar

1 ts Finely-chopped very fresh

-garlic



Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl.Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.



Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.

Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat,starting chicken skin-side down first. Then move chicken to a medium-hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with the Sweet and Spicy Sauce.

This recipe yields 4 to 6 servings.



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Thai Fried Rice



4 c cooked Rice

1/2 lb chicken, boned and diced

1 T Oil

1 large sweet Onion

2 Eggs

2 T soy sauce

2 T sweet soy sauce

Green Onions

Cucumbers

Lime Wedged

1 medium Tomato

1 clove Garlic

1 T fish sauce



Method: Dice chicken and marinate slightly while preparing rest of ingredients. Slice onion (not in rings but the opposite way into bigger chunks.) Dice tomato, chop garlic. Heat skillet or wok using oil. Add chicken, onion, chopped garlic and tomato. Stir in rice. Pour in soy sauces and fish sauce. Stir eggs slightly in bowl, then add to chicken mixture. Stir to cook eggs.

To Serve: Serve with slices of green onion, cucumber and lime wedges.

Comment: YOU CAN SUBSTITUTE SALT FOR FISH SAUCE AND MOLASSES FOR SOY SAUCE BUT IT'S MUCH BETTER WITH THE ORIGINAL. THESE TWO ITEMS CAN BE FOUND IN AN ORIENTAL STORE.



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Thai Tapioca Pudding



* 1/2 cup tapioca pearls (Look for "Sagou" or "Manioc" at your local Asian Food Store - it will most likely be imported from Thailand)

* 2 ripe mangos (mangos are ripe when fragrant, and you can easily indent them with your thumb) OR, if you cannot find fresh mangos, use 1 can of mango pieces

* 2 1/2 cups water

* 3 Tbsp. brown sugar

* 1/4 tsp. salt

* 1 can good-quality coconut milk

* fresh tropical fruit of your choice cut up into bite-size pieces (e.g. mango, papaya, banana, kiwi, starfruit, etc...).



Measure out 1/2 cup tapioca pearls and place in a cooking pot.



Measure 1/2 cup tapioca pearls. Place in a cooking pot.

Cook the Tapioca.

Cook tapioca until the pearls turn translucent.

Cut the mango for the mango nectar.

Make a slice on the other side of the stone.

Cut the mango into small cubes.

Add water and sugar to the mango in the blender.

Cut More Tropical Fruit for the Pudding.

To serve, scoop cooled tapioca into serving bowls and decorate with fruit.

Serve with a small pitcher of coconut milk and more of the mango nectar.Thai Recipes?
Hm. Most Thai recipes are majorly hot -- even the KFC joints there serve crazy hot chicken! But since you'll be throwing the meal together, I guess you can always tweak the spicy stuff.



My favorite is the BBQ Thai Chicken.



Ingredients:

Four Large chicken Leg/Thigh Pieces

One cup Sweet Dark Soy Sauce

4 TSP Powdered Ginger

2 TSP Turmeric Powder

One stalk lemon Grass, Bruised and thinly sliced



Directions:

Mix all sauce ingredients well

Pour 2/3 of mixture in sealable plastic bag with chicken,seal bag then roll around with your hands to mix sauce well into chicken

Place bag into your fridge with the covered extra sauce for four hours. (Overnight if possible)

When ready to BBQ, place chicken on your high heat grill for four or five minutes per side then turn your heat to low and cook an additional 8 to 10 minutes per side until reaching desired cooking level of doneness.

Baste each piece with the extra 1/3 cup of marinade. Do not use the sauce that was in the bag with the chicken due to possible raw/cooked contamination.



Find more chicken recipes here:



http://recipes.epicurean.com/combo_resul鈥?/a>



Hope that helps! Good luck!Thai Recipes?
Chicken Satay



2 boneless, skinless chicken breasts

1 teaspoon curry powder

1 teaspoon chinese 5-spice powder

1/2 teaspoon garlic powder

salt and pepper to taste



Peanut Dipping Sauce:



1 cup peanut butter, smooth or chunky

1/4 cup sesame oil

1 tablespoon soy sauce

1 teaspoon each curry powder and chinese 5-spice powder

splash of coconut milk, optional



Gently heat the peanut butter in a sauce pan on low. Stir in the rest of the ingredients and simmer a few minutes on low. Stir every few minutes to keep from burning. Remove from heat and let it cool just a bit before dipping. Enjoy!



Good luck!





Slice the chicken into long strips. Thread onto bamboo skewers that have been soaked in water. Combine the curry powder, chinese 5-spice powder, garlic powder, salt and pepper. Rub the chicken with the spice mixture. Bake the strips (for a healthier version) on 350 F for 15-20 minutes (or until done) or grill the strips on a stove top or outdoor grill. Serve with peanut dipping sauce.