Tag Archives: Chicken

Thai Green Curry

Authentic Thai Green Curry

Thai-green-curry

Ingredients:

  • 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
  • 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
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  • sm bunch small egg-plant ( optional) Pea-like size in above Picture.
  • 5/6 stems of Thai sweet basil (pick of leaves)
  • Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
  • 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired   I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
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Serve with steamed rice or noodles.

 

Beer Butt Chicken…

 

Beer Butt Chicken

I have seen this recipe many times over the years but never tasted it until my son gave me a demo…It was lovely and moist and even the kids and they are good eaters demolished it like there was no tomorrow.

He tweaked the recipe as it would have been too hot for the little ones and served the sauce separate rather than basting the chicken at the end with it…But for all, you die-hard spicy food lovers go ahead…

  • A medium sized chicken
  • A large can of beer..he used Heineken.
  • I tbsp of chilli powder
  • 1 tbsp of garlic granules or powder( not salt) unless you want too.
  • I tbsp of sugar
  • I tbsp of salt
  • 1 tbsp smoked paprika powder.

Rub all this over the chicken it gets messy guys.

Open your preferred can of beer….drink half…

Then sit your chicken on the beer can and take a picture…lol

Beer butt chicken (4)

We concurred and agreed that drinking half gave room in the can for the steam to rise, cook the chicken and keep it moist from the inside and also prevented a nasty explosion…mmmm

Put it in a preheated oven at 200 degrees and cook..timing depends on the size of your chook and ours took I hour 25 minutes.

5 minutes before the end of cooking take 100ml of your favourite spicy sauce and heat with 50gm butter until butter has melted pour over the chook and cook for a further 5-10 minutes.

beer butt chicken 2

As I said before because we were cooking for children as well and they do eat a certain amount of spice even the little one( 5 yrs) her favourite being Beef Salad( Yum Nua) and she eats it saying “ped” (hot) with tears running down her face but still eating because she likes it…typical Thai 🙂

We then heated the sauce, we used Siracha with the 50gms of butter and also added the meat juices and used it as a dipping sauce. It was nice but meant the chicken was not too spicy. Just nice…

I hope you enjoyed reading this and will come back again for more recipes.

Enjoy!

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Have a lovely week xx

 

 

Recipe: Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)

I love the sound of this and all the fresh vegetables …

After living in Vietnam, specifically Ho Chi Minh City, for about 3 years, my family and I fell in love with Vietnamese food. It is a common sight to see piles of fresh vegetables and herbs on top of a bowl of noodles or rice.

One of such healthy dishes is of course the Vietnamese Noodles with Lemongrass Chicken!! Low in fat, loaded with lots of fresh salads, and showered with the Nuoc Cham dressing. The zingy complex flavour from the fish sauce and lime makes the dish so appetising and awesome!!

One of the key ingredients in Vietnamese cooking is the Vietnamese Fish Sauce, so try to invest in a good bottle as it comes in handy. If you love this dish, you may wish to try some of our other Vietnamese Recipes.

This is easy to prepare and a good dish to consider when you are cooking…

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Some like it hot! We like it hotter!

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Courtesy of my friend Mamik this is one hot curry… A post from a while ago but for those of you who missed it..prepare for the morning after eating this…

For this week only a reblog of a favourite an Indonesian Curry and a beautiful Thai Salad..your taste buds will sing and dance…

Next week I will be back at Sally’s with my cookery column and the lovely Sally who will I am sure have plenty of tales to tell us about her birthday celebrations…We missed you Sally xx

 

via Smorgasbord Blog Magazine – The Food Column by Carol Taylor – For all you Hot Curry Lovers.

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Ajaico… A Colombian Chicken Soup.

My second post on my food column hosted by the one and only Sally on Smorgasbord…..I hope you enjoy and if you do please share…Have a lovely day x

Smorgasbord Blog Magazine

Ajaico… A Colombian Chicken Soup.

Thank you very much for your lovely responses to my first post on my food column..It has been much harder to think of what to write about this week but I have shelved the exotic fruits until your weather warms up somewhat and am bringing to you another soup this time from Columbia.

The recipe was given to me by a good friend when I was in Phuket and it is a lovely Chicken and Potato soup which originated many moons ago in Columbia and it is now a well-known national dish. When the gales are blowing and it is a snowy, blustery winters night when the wind chill goes right down to your toes and even your wee freezes then this is just what you need.

She told me that her grandmother used to keep a pot simmering on her stove ready for when…

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Fish Friday…Thai shrimp cakes and Thai sweet chilli sauce recipe.

It’s Friday and as a child, we always had fish on Fridays and I know that many people in the UK still follow that tradition of fish on Fridays  …

Which made me think and  I am going to give you a fish dish on a Friday it was always battered fish and chips for us but there are so many lovely recipes using fish that I am sure I can find many varied fish dishes for you and if you have a favourite one that maybe you have eaten somewhere and don’t have a recipe..just a name or the fish and what it was cooked with then let me find that recipe for you…

Now that could be a challenge could it not???

These little fish cakes are called prawn or shrimp cakes and vary somewhat but very popular in Thailand. They are generally eaten as a starter or as part of a meal which would consist of other dishes maybe a curry, some stir-fried morning glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and  sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…

Let’s Cook!

Thai Shrimp Cakes.

Thai Prawn Cakes (2)

This makes about 20 small cakes/patties or 10 larger ones.

Ingredients:

  • 400gm of fresh prawns deveined/peeled and finely chopped.
  • 100gm chicken meat( we used half a breast) finely chopped.
  • 6/8 very finely sliced lime leaves.
  • 2/3 tsp red curry paste.
  • 2 tsp fish sauce.
  • A tiny splash of coconut milk.
  • 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
  • Coconut oil or oil of your choice to fry the cakes.

Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.

But of course, if you want to use your food processor then that’s fine, to be honest, I don’t  get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.

But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.

Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.

Drain on some kitchen paper.

Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.

Thai Sweet Chilli Sauce:

Thai sweet chilli sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

N.B. 

MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.

Until next Friday when I will have another fish dish for you stay safe, have a lovely weekend and laugh a lot as laughter is the best medicine you can get and it’s FREE.

If you have missed any of my recipes which I have done in a collaboration with Sally from Smorgasbord Health 2017 then here is the link https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/ these are published every Wednesday and full of health benefits from Sally and recipes from our chosen theme by moi (Carol)