Thai Chicken recipes
I found this really really good Thai green curry sauce at Trader Joes...I usually just mix it with some shredded rotisserie chicken and grilled veggies and it's wonderful.
Serving Size is 1/4 cup - 60 cal, 4.5 g fat, 4 g carbs, 1g protein
I'll tell you that I am super picky about store bought Thai sauces as most of them are soo far from authentic tasting and most are just gross - but i LOVE this sauce.
Serving Size is 1/4 cup - 60 cal, 4.5 g fat, 4 g carbs, 1g protein
I'll tell you that I am super picky about store bought Thai sauces as most of them are soo far from authentic tasting and most are just gross - but i LOVE this sauce.
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on 10/23/12 9:50 pm, edited 10/23/12 9:52 pm
on 10/23/12 9:50 pm, edited 10/23/12 9:52 pm
If U have a Chinese grocery store near you you can find ready-made Thai curry mixes that are virtually fat free and totally authentic tasting . U also need some sour paste to make the curry taste right ... thats called Tom Yum . buy a small jar of that and keep in the refrigerator .
Here is my recipe for chicken breast with green curry ... fat free version. ( noone ever knows the difference )
Garlic and fresh ginger sliced or chopped ... about a tablespoon each ... in the pan with organic free range chicken broth on high . Toast a bit , then add one sliced small/medium onion, and about a tablespoon of the green curry mix, half that much if U or someone in Ur family doesn't like "spicy" .
Add sliced chicken breast and keep adding enough chicken broth to coat chicken . Add fresh vegetables at this time.too .. string beans, red pepper slices ... anything U like . Also add one taspoon or half a teaspoon tom yum.
Prepare Ur fat free coconut milk substitute by mixing either powdered milk with water or using fatfree half and half . Add a few drops of coconut extract to this to give the flavor of coconut milk .
When chicken and veggies are done ( you're sauteeing on high now ) in a couple of minutes , add the " cream" and taste ... whole dish takes less than ten minutes to cook .
red curry , panang curry are made exactly the same way .
Incidentally some fancier grocerystores also carry little bottles of red and green curry mix in the ethnic aisle .. the brand is " thai taste " . Exactlly the same spice mix U find in the Chinese grocery store and still reasonably priced .
Here is my recipe for chicken breast with green curry ... fat free version. ( noone ever knows the difference )
Garlic and fresh ginger sliced or chopped ... about a tablespoon each ... in the pan with organic free range chicken broth on high . Toast a bit , then add one sliced small/medium onion, and about a tablespoon of the green curry mix, half that much if U or someone in Ur family doesn't like "spicy" .
Add sliced chicken breast and keep adding enough chicken broth to coat chicken . Add fresh vegetables at this time.too .. string beans, red pepper slices ... anything U like . Also add one taspoon or half a teaspoon tom yum.
Prepare Ur fat free coconut milk substitute by mixing either powdered milk with water or using fatfree half and half . Add a few drops of coconut extract to this to give the flavor of coconut milk .
When chicken and veggies are done ( you're sauteeing on high now ) in a couple of minutes , add the " cream" and taste ... whole dish takes less than ten minutes to cook .
red curry , panang curry are made exactly the same way .
Incidentally some fancier grocerystores also carry little bottles of red and green curry mix in the ethnic aisle .. the brand is " thai taste " . Exactlly the same spice mix U find in the Chinese grocery store and still reasonably priced .
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