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August 2018
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Green Coconut Thai Curry Chicken

Yummy Thai goodness, I made this a while back and loved it.  I used store bought curry paste even though my original thought was to make the paste from scratch but all the research I did basically said that most Thai’s don’t  make their own at home so I went the easy way with no regrets. Maybe I will try it on some other post.

4-5 carrots, cut into ¼ to ½ inch rounds 1 medium white onion diced 2 cloves of garlic minced 1 4-ounce can or jar green curry paste 1 can (14oz or so) coconut milk

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Thai Chicken Fried Rice

This is a pretty basic Thai fried rice recipe, there are a lot of other options you could do with this recipe but this is a good starting point!  Use as a main course or a great starter.

2 cups of leftover rice – Jasmine rice is recommended (slightly dry is best) 1 lb of chicken breast or tenders cut into chunks (may use leftover meat too) 1 Tbls. soy sauce (low sodium) 1 tsp. fish sauce (optional) ½ onion sliced or 1 shallot sliced 2 cloves garlic minced 1-2 carrots diced or in match sticks 2-3 scallions sliced

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Thai Style Chicken Soup

One of the things I really love cooking is Soup. You can use leftovers, adding some bits and pieces from a quick trip to the Farmers Market. Truly the sky is the limit when it comes to your options whilst making Soup. I have a quart of Home Made Chicken Stock from poaching some Chicken Breast a few posts ago. The Stock is really quite condensed, so I am going to use a couple of quarts of water too.

I’ve started by cutting in 1/2 about 8 oz. of Snow Pea Pods, cutting into pieces one large Red Bell

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