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Thai food is known for its spice and bold big flavors. You know the saying, “Go big or go home? and this could not be truer in Thailand. From the spicy hot to the sweet and sour, Thai cuisine is nothing short of spectacular. Most of us love this amazing food, but usually go out to a restaurant to eat it. Here are a few traditional Thai recipes that you can prepare in your own kitchen.
Don’t let the ingredients intimidate you. You may be unfamiliar with some of the ingredients but they can all be purchased at your local supermarket. In addition, many communities have local Thai grocery markets. If you want your meal to taste as good as your local Thai eateries just stick to the recipe and get all the ingredients you need before creating your Thai feast. Ingredients you may not recognize: • Lemongrass: A stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. Lemongrass provides a zesty lemon flavor and aroma to many Thai dishes. • Fish Sauce: One of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color and is used in just about every Thai dish. It is high in sodium so we have reduced the amount in the recipes. • Coconut milk: A sweet, milky white cooking base derived from the meat of a mature coconut. We recommend using light coconut milk to reduce calories and fat. • Curry Paste: A moist blend of ground or pounded herbs and/or spices and other seasonings with the addition of red chili peppers. • Tamarind Paste: The pure concentrate form of the fruit from the tamarind tree. This fruit is found in the form of thin brown pods with each pod containing 3-12 seeds that are surrounded by the fleshy tamarind fruit. When the tamarind fruit is ripe (colored brown or reddish-brown) it can be made into a paste. With these few simple ingredients you too can make your favorite Thai dishes in your very own kitchen. Thai food can keep up to three days refrigerated, and like all other cuisine, freezing leftovers is a matter of preference and will affect the integrity of the food when reheated. These recipes are higher in sodium than our usual recipes even though we have reduced the amount of the high sodium ingredient, fish sauce. If you omit the fish sauce, you will not get the flavor of the traditional recipe. Cook Smart… Chef Dave Fouts Chicken Satay 1 pound boneless, skinless chicken breast cut into ¼-inch thin strips
1 tsp sugar substitute ½ tsp salt 2 tbsp curry powder ½ cup light coconut milk 8 bamboo skewers (soaked in water) Directions: 1. Soak bamboo skewers at least 30 minutes so that the ends do not burn on the grill. 2. Place all ingredients into a plastic resealable and marinade for hours. 3. Remove chicken from marinade and divide the chicken into 8 equal portions and thread the chicken breast onto the bamboo skewers. 4. Place onto grill over medium coals (gas grill medium heat). 5. Cook for 2 minutes each side and internal temperature reaches 165F degrees. 6. Serve with peanut sauce. Per serving: 70 calories, 13g protein, 1g fat (0.5g saturated), 35mg cholesterol, 1g carbohydrate,0g fiber, 0g sugar, 110mg sodium Peanut Sauce ¾ cup light coconut milk Mushroom Tom Yum Soup ½ lb fresh oyster mushrooms
1 blade lemon grass, crushed 3 cups water 4 lime slices 2 kaffir lime leaves 1 tsp chili peppers, crushed 4 tsp chopped cilantro 4 tsp fish sauce Directions: 1. Wash the mushrooms and set them aside. 2. Crush the lemon grass with a meat tenderizer. 3. Next tie the lemon grass into a knot and drop it into medium pot of water. 4. Bring the lemon grass broth to a boil then add the oyster mushrooms and add the kaffir lime leaves. Let simmer for 5 minutes. 5. In each bowl add ¼ teaspoon crushed chili peppers,1 teaspoon chopped cilantro, 1 tbsp fish sauce and 1 lime slice and place them in a serving bowl. 6. Pour 1 cup soup into each bowl and serve hot. Per serving: 30 calories, 2g protein, 0g fat (0g saturated), 0mg cholesterol, 4g carbohydrate,1g fiber,1g sugar, 480mg sodium Cucumber In Vinegar ⅓ cup water Green Bean and Shrimp Pad Prig King 1 tbsp canola oil Tapioca Pudding with Coconut-Saku Paiak Maprow 2 cups water
1/2 cup small pearl tapioca 1/4 cup sugar substitute 1/3 cup unsweetened shredded coconut 1/8 tsp salt 1/3 cup light coconut milk Directions: 1. Boil tapioca in water. Stir constantly to keep the bottom from sticking. The tapioca is done when it is nearly all clear (no more white balls). 2. Add sugar substitute to the boiling tapioca. Add the coconut, stir and bring it back up to a boil then turn the heat off. 3. In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second. Don’t let the coconut milk boil. 4. Scoop up the tapioca pudding into a small bowl. Add a few tablespoons of milk mixture on top and serve hot. Per serving: 130 calories, 0g protein, 5g fat (5g saturated), 0mg cholesterol, 21g carbohydrate,1g fiber, 2g sugar, 85mg sodium I'm going to be at every OH event this year and I'd love to meet you personally! Use code "ChefDave" for a discount on your ticket. Click here to get yours today!
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Batwingsman · 0 replies · 276 views
Batwingsman · 0 replies · 276 views