Thai cooking help me ?

have you got some good thai recipesThai cooking help me ?
Curried Coconut Chicken





"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."











INGREDIENTS



2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks

1 teaspoon salt and pepper, or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar











Method



1.Season chicken pieces with salt and pepper.





2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.





3.Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.



















and this one



















Thai Pineapple Chicken Curry







"This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste."













INGREDIENTS



2 cups uncooked jasmine rice

1 quart water

1/4 cup red curry paste

2 (13.5 ounce) cans coconut milk

2 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons fish sauce

1/4 cup white sugar

1 1/2 cups sliced bamboo shoots, drained

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained













Method



1.Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.





2.In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.





3.Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.



















and this



















Peanut Butter Noodles





"This is Thai best noodles. Can also be made with spaghetti pasta."









INGREDIENTS



1/2 cup chicken broth

1 1/2 tablespoons minced fresh ginger root

3 tablespoons soy sauce

3 tablespoons peanut butter

1 1/2 tablespoons honey

2 teaspoons hot chile paste (optional)

3 cloves garlic, minced

8 ounces Udon noodles

1/4 cup chopped green onions

1/4 cup chopped peanuts









Method



1.Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.







2.Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.Thai cooking help me ?
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Asian Greens with Sesame Dressing Asian Grilled Chicken

Asian Grilled-Beef Salad



[Reset] Keys : Bbq Barbequed Barbecued Beef Grilling Main Dish Salads Dressings Meats Barbecue Thai Thailand Asian Oriental

Ingredients :



STEAK AND MARINADE

1 x flank steak - (abt 1 1/4 lbs)

4 x garlic cloves minced

1 tbl minced peeled fresh ginger

3 x scallions, white part only sliced

2 x Thai chilies - (to 4) seeded, minced

(or use jalapeno peppers)

3 tbl sugar

1/3 cup soy sauce

1/3 cup lime juice

2 tbl Asian (dark) sesame oil

SALAD

1 oz Asian rice noodles

1 head Boston, bibb or red-leaf lettuce broken into leaves,

washed, and spun dry

1 sm sweet onion thinly sliced

1 x cucumber seeded, and

thinly sliced

1 pt cherry tomatoes halved

1/3 cup fresh mint leaves plus

Mint sprigs for garnish

1/3 cup fresh cilantro leaves

1/3 cup fresh basil leaves

1/4 cup chopped dry-roasted peanuts



Method :

Score the steak on both sides. Arrange on a nonreactive baking dish just large enough to hold it.

Place the garlic, ginger, scallion whites, chilies and sugar in a large nonreactive bowl and mash to a paste with the back of a spoon. Add soy sauce, lime juice, sesame oil and 3 tablespoons of water and stir until sugar is dissolved.

Pour half the marinade over the steak and marinate for 1 to 2 hours in the refrigerator, covered, turning several times to ensure even marinating. Reserve the rest of the marinade as a salad dressing.

Cover the noodles in cold water and soak for 1 hour. Taste. If tender, drain well. If tough, cook in boiling water 1 to 3 minutes. Drain, rinse in cold water, and drain well.

Set up grill for direct grilling and preheat to high.

Line salad plates with large lettuce leaves. Tear smaller leaves to 2 inches. Place the lettuce pieces, onion, cucumber, tomatoes, mint, cilantro and basil in mixing bowl with reserved dressing, but do not mix.

When fire is ready, brush and oil the grate. Place the steak on hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare).

Transfer to cutting board and let rest for 3 minutes. Cut steak into paper-thin slices at a 45-degree angle.

Toss the salad and loosely mound on lettuce-lined plates. Place a mound of rice noodles in center. Arrange beef slices on top. Sprinkle with peanuts and place a mint sprig on each salad. Serve at once.

This recipe yields 4 servings.





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Pickled Fish Chili Sauce - Pla Rah Lohn

























Pla rah lohn is one of the chili sauce dishes that many Thai people enjoy at home with their family. It is one of my favourite dishes because I love the variety of fresh vegetables that can go with it.



There are many recipes to make pla rah lohn. Some calls for garlic, kaffir lime zest, galangal, lemon grass and other ingredients. My mother tried them all and we decided: Grandma's recipe was the simplest and the best.

4 Servings



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2-3 shallots

2 tablespoons pickled fish

1/3 mudfish, grilled

1 lime

1/2 cup coconut milk

5-7 chili peppers

Tips and substitutions

One of my favorite vegetables to go with this dish are pak paew (the green leaves with the purple stems you see in the right of the picture above) that is frequently available at Oriental markets. It is a widely used vegetable in Vietnam.



You can use mudfish or catfish. I grill mine first or grill it a day ahead. The aroma from the charcoal gives the fish a wonderful distinct flavor. Remove the bones and skin from the fish. In a mortar, pound the grilled fish and shallots together until the shallots are no longer recognizable. This is a good time to remove any bones that might have escaped your eyes from the first round. Add chili peppers and pound lightly if you don't like it hot, otherwise, go for it.



Over a low heat, add the coconut milk into a sauce pan or small pot. Add pickled fish to the pot. Let boil and stir for 2-4 minutes. Turn off the heat. Add the pounded mixture to the pot. Squeeze lime juice in. You might need more or less lime depending on your taste. We like it sour in our house, so I use the whole lime. Stir the mixture together.



Serve i