Easy Recipe Finder
Recipe Feeder
500gm(1pound)boneless chicken thighs chunked
4 stalks Lemon Grass
3 tbsp Crushed Garlic
2-3 tbsp Fish sauce
2 tbsp Palm Sugar
3 clusters whole green Peppers- fresh
2 Dried red chilies - long type
1). Mixed ingredients except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot; add the chicken and other ingredients cook till dry.
3). Garnish and Serve.
Thai HUNG LAY CURRY
CURRY PASTE INGREDIENTS (You may Substitute CURRY PASTE INGREDIENTS with Panang or Red curry paste)
1 TBSP DICED GALANGAL
2 TBSP DICED LEMON GRASS
1 TSP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TSP CINNAMON POWDER
1 TSP STAR ANISE POWDER
1 TSP SHRIMP PASTE (OPTIONAL)
MARINATE INGREDIENTS
2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)
1/4 CUP CURRY POWDER
1 TSP TURMERIC POWDER
2 TBSP SWEET BLACK BEAN SAUCE
1/4 CUP OLIVE OR VEGETABLE OIL
1/4 CUP RED CURRY OR PANANG CURRY PASTE
2-3 CUPS VEGETABLE STOCK OR FRESH WATER
3/4 CUP TAMARIND JUICE
3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
4 TBSP THAI FISH SAUCE SEASONING
1 CUP UNSALTED RAW PEANUT (OPTIONAL)
16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
1/4 CUP THINLY SLICED GINGER
Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or Panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduce heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.
4 stalks Lemon Grass
3 tbsp Crushed Garlic
2-3 tbsp Fish sauce
2 tbsp Palm Sugar
3 clusters whole green Peppers- fresh
2 Dried red chilies - long type
1). Mixed ingredients except chicken and let stand 1 hour.
2). Heat 5 tablespoons oil in pan when hot; add the chicken and other ingredients cook till dry.
3). Garnish and Serve.
Thai HUNG LAY CURRY
CURRY PASTE INGREDIENTS (You may Substitute CURRY PASTE INGREDIENTS with Panang or Red curry paste)
1 TBSP DICED GALANGAL
2 TBSP DICED LEMON GRASS
1 TSP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TSP CINNAMON POWDER
1 TSP STAR ANISE POWDER
1 TSP SHRIMP PASTE (OPTIONAL)
MARINATE INGREDIENTS
2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)
1/4 CUP CURRY POWDER
1 TSP TURMERIC POWDER
2 TBSP SWEET BLACK BEAN SAUCE
1/4 CUP OLIVE OR VEGETABLE OIL
1/4 CUP RED CURRY OR PANANG CURRY PASTE
2-3 CUPS VEGETABLE STOCK OR FRESH WATER
3/4 CUP TAMARIND JUICE
3 TBSP PALM SUGAR, BROWN SUGAR, HONEY
4 TBSP THAI FISH SAUCE SEASONING
1 CUP UNSALTED RAW PEANUT (OPTIONAL)
16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)
1/4 CUP THINLY SLICED GINGER
Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or Panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduce heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.