Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.
To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pass a vinegar-chili sauce of your choice as a dip for the beef.
Serves 4
Cinnamon is not a spice we Westerners typically use in savory dishes, but it is great at balancing spice or salt.
7
Chicken Dishes
Siamese Roast Chicken
Tamarind Stir-Fried Chicken with Mushrooms
Chili-Fried Chicken
Thai-Style Green Curry Chicken
Ginger Chicken
Red Chili Chicken
Basil Chicken
Fragrant Roast Chicken
Sweet-and-Sour Chicken
Thai Cashew Chicken
Lemongrass Chicken Skewers
Brandied Chicken
Thai Glazed Chicken
Chicken with Black Pepper and Garlic
Jungle Chicken
Siamese Roast Chicken
2 stalks lemongrass, thinly sliced (tender inner core only)
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon (or to taste) dried red pepper flakes
1 tablespoon fish sauce
1 whole roasting chicken
Salt and pepper to taste
Vegetable oil
To prepare the marinade, place the lemongrass, onion, garlic, red pepper, and fish sauce in a food processor. Process until a thick paste is formed. Refrigerate for at least 30 minutes, overnight if possible.
Spread the marinade throughout the chicken cavity and then sprinkle the cavity with salt and pepper. Rub the outside of the bird with a bit of vegetable oil (or butter if you prefer) and season with salt and pepper. Place the bird in a roasting pan, and cover it with plastic wrap. Refrigerate for a few hours to marinate, if possible. Remove the chicken from the refrigerator approximately 30 minutes before roasting.
Preheat the oven to 500 degrees. Remove the plastic wrap and place the bird in the oven, legs first, and roast for 50 to 60 minutes or until the juices run clear.
Using Pan Drippings
Pan drippings from any roasted poultry or meat make a great “sauce” for pouring over potatoes or noodles. After you have removed the roast from the pan, pour off any fat. Place the roasting pan on a burner over medium-high heat. Add approximately ½ cup of liquid — water, stock, wine — and bring to a boil. Scrape up the browned bits off the bottom of the roaster. Cook until the liquid is reduced by about half. Remove from heat and check seasonings; adjust if necessary.
Serves 2–4
The longer you let the bird take on the flavor nuances of the spice rub, the more aromatic your roast chicken will be. So if you can plan ahead, do so. It will be well worth the wait.
Tamarind Stir-Fried Chicken with Mushrooms
2 tablespoons vegetable oil
1–2 whole boneless, skinless chicken breasts, cut into bite-sized cubes
Salt and freshly ground black pepper
1 teaspoon sugar
4 ounces domestic mushrooms, sliced
½ cup sliced onions
1 clove garlic, minced
2 tablespoons Tamarind Concentrate (see recipe on page 18)
2 tablespoons water
1 cup bean sprouts
1 small jalapeño, seeded and minced
¼ cup chopped basil
Heat the vegetable oil in a large sauté pan or wok over high heat. Season the chicken with the salt, pepper, and sugar.
Add the chicken to the pan and stir-fry for 2 minutes. Add the mushrooms, onions, and garlic; continue to cook for an additional 2 to 3 minutes. Add the tamarind and water; stir.
Add the remaining ingredients. Adjust seasonings to taste and serve.
Serves 1–2
This recipe calls for domestic mushrooms and it's great as is. But don't hesitate to experiment — try portobellos, creminis, shitakes, or morels. Just cut them into bite-sized pieces and go for it!
Chili-Fried Chicken
3 tablespoons Tamarind Concentrate (see recipe on page 18)
Pinch of turmeric
½ teaspoon ground coriander
1½ teaspoons salt, divided
½ teaspoon white pepper
3 pounds chicken pieces, rinsed and patted dry
2 tablespoons vegetable oil
8 large red chilies, seeded and chopped
2 small onions, thinly sliced
Vegetable oil for deep-frying
In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.
Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.
In a small sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; sauté for 5 minutes. Set aside to cool slightly.
Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.
Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.
Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.
Serves 4–6
Like the colonel's version, this fried chicken is good hot, at room temperature, or cold.
Thai-Style Green Curry Chicken
¼ cup vegetable oil
3 whole boneless, skinless chicken breasts, cut into bite-sized pieces
¼ cup Green Curry Paste (see recipes in Chapter 1)
2 cups coconut milk
3 tablespoons fish sauce
¼ cup (or to taste) chopped cilantro leaves
Steamed white rice
Heat 2 tablespoons of vegetable oil in a large sauté pan or wok over medium heat. Add the chicken and sauté until lightly browned on all sizes. Remove the chicken and set aside.
Add the remaining vegetable oil to the sauté pan. Stir in the curry paste and cook for 2 to 3 minutes. Add the coconut milk and continue to cook for 5 minutes. Add the reserved chicken and fish sauce. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.
Serve with steamed white rice.
Reducing Chili Fire
Roasting chilies is another way to tone down their heat, as is soaking them in ice water for an hour.
Serves 4–6
Vegetables can easily be added to this dish if you like: Stir in snow peas 5 minutes before the curry is done cooking and a handful of baby spinach leaves just at the last moment.
Ginger Chicken
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3 tablespoons vegetable oil
1 tablespoon chopped garlic
1 whole boneless, skinless chicken breast, cut into bite-sized pieces
1 cup sliced domestic mushrooms
3 tablespoons grated ginger
Pinch of sugar
3 tablespoons chopped onion
2–3 habanero or bird's eye chilis
Jasmine rice, cooked according to package directions
3 green onions, trimmed and cut into 1-inch pieces
Cilantro
In a small bowl combine the fish, soy, and oyster sauces; set aside.
Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.
Add the reserved sauce and cook until it begins to simmer, stirring constantly.
Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minut
es.
To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.
Poultry Protection
Be careful with raw poultry. It often contains bacteria that can cause food-borne illness. Keep it refrigerated at all times, even when thawing it, in a leak-proof container. Thoroughly clean all utensils and cutting boards. Sanitize them in a dishwasher or with a bleach solution. Thoroughly wash your hands with hot water and soap after handling raw poultry.
Serves 2
Ginger is one of the most well-known of all of the Asian flavoring agents. Its bright, clean, slightly sweet, slightly hot flavor is found in everything from savory stir-fries like this one to desserts to beverages.
Red Chili Chicken
1 tablespoon vegetable oil
1–3 tablespoons Red Curry Paste (see recipes in Chapter 1)
½ cup coconut milk
1 whole boneless, skinless chicken breast, cut into bite-sized pieces
2 kaffir lime leaves or 2 (2-inch-long, ½–inch wide) pieces of lime zest
1 tablespoon basil leaves
2 tablespoons fish sauce
1 tablespoon brown sugar
4 ounces Thai eggplant (green peas can be substituted)
In a large skillet or wok, heat the oil over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute.
Reduce the heat to medium-low and add the coconut milk. Stirring constantly, cook until a thin film of oil develops on the surface.
Add all of the remaining ingredients except the eggplant. Bring to a boil, reduce heat, and simmer until the chicken begins to turn opaque, about 5 minutes.
Add the eggplant and continue to cook until the chicken is done to your liking, about 3 minutes more.
Is a Thai Eggplant the Same as a Japanese Eggplant?
No. A Japanese eggplant is long and narrow, almost the shape and size of a large banana, but with a deep purple color. They have a mild flavor and a smooth texture. Thai eggplants, on the other hand, are green and shaped like small cherries. They have a firmer bite than the Japanese variety and can be very difficult to find. Green peas make a fine substitute.
Serves 2
This relatively mild curry is a perfect example of basic Thai cooking — simple ingredients and simple cooking methods leading to a flavorpacked result. No wonder Thai cooking is becoming so popular!
Basil Chicken
2 tablespoons fish sauce
1½ tablespoons soy sauce
1 tablespoon water
1½ teaspoons sugar
2 whole boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, cut into thin slices
3 Thai chilies, seeded and thinly sliced
3 cloves garlic, minced
1½ cups chopped basil leaves, divided
In a medium-sized bowl, combine the fish sauce, the soy sauce, water, and sugar. Add the chicken cubes and stir to coat. Let marinate for 10 minutes.
In a large skillet or wok, heat oil over medium-high heat. Add the onion and stir-fry for 2 to 3 minutes. Add the chilies and garlic and continue to cook for an additional 30 seconds.
Using a slotted spoon, remove the chicken from the marinade and add it to the skillet (reserve the marinade.) Stir-fry until almost cooked through, about 3 minutes.
Add the reserved marinade and cook for an additional 30 seconds. Remove the skillet from the heat and stir in 1 cup of the basil.
Garnish with the remaining basil, and serve with rice.
Serves 4
The basil is just barely cooked so that it retains its lively character and color, so make sure to find absolutely fresh leaves for this recipe — nothing limp or beginning to brown. Don't use stems either.
Fragrant Roast Chicken
For the marinade:
½ cup fish sauce
½ cup sweet dark soy sauce
2 tablespoons crushed garlic
2 tablespoons freshly grated gingerroot
1 tablespoon freshly ground black pepper
For the stuffing:
½ cup freshly grated ginger
½ cup fresh grated galangal
½ cup sliced bruised lemongrass stalks
½ cup chopped cilantro
½ cup chopped mushrooms
1 roasting chicken, cleaned and patted dry
Combine all of the marinade ingredients in a plastic bag large enough to hold the whole chicken. Add the chicken, making sure to coat the whole bird with the marinade. Place the chicken in the refrigerator and leave overnight.
Remove the chicken from the plastic bag, reserving the marinade.
Place all of the stuffing ingredients in a large mixing bowl. Stir in the reserved marinade.
Stuff the bird's cavity and place it breast side up in a roasting pan. Place the roasting pan in a preheated 400 degree oven and roast for 50 to 60 minutes, or until the juices run clear.
Picking Lemongrass
To choose fresh lemongrass, look for stalks that are firm, full, and pale green. The color indicates freshness. Bend the stalk slightly and smell it. It should be very fragrant.
Serves 2–4
The stuffing in this recipe is certainly edible, but is really used for the flavor it will give to the chicken.
Sweet-and-Sour Chicken
2 tablespoons soy sauce
2 cloves garlic, minced
1 (1-inch) piece of ginger, peeled and minced
1–2 tablespoons prepared chili sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 green and 1 red bell pepper, seeded and cut into 1-inch pieces
8 ounces canned pineapple pieces, drained
4–6 tablespoons prepared Plum Sauce (see recipe on page 25)
Jasmine rice, cooked according to package directions
In a small bowl, combine the soy sauce, garlic, ginger, and chili sauce. Add the chicken pieces, stirring to coat. Set aside to marinate for at least 20 minutes.
Heat the oil in a wok or large skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes.
Add the chicken mixture and continue to cook for another 3 to 5 minutes.
Add the bell peppers, the pineapple, and plum sauce. Cook for an additional 5 minutes or until the chicken is cooked through.
Serve over lots of fluffy Jasmine rice.
Serves 4
A classic Asian dish that we have all tried at one time or another. The green and red peppers complement the sweetness of the pineapple. The chili sauce offsets the plum sauce.
Thai Cashew Chicken
3 tablespoons vegetable oil
5–10 dried Thai chilies
5–10 cloves garlic, mashed
1 large whole boneless, skinless chicken breast, cut into thin strips
4 green onions, trimmed and cut into 1-inch lengths
1 small onion, thinly sliced
2–3 teaspoons Chili Tamarind Paste (see recipe on page 8)
¼ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 tablespoons sugar
¾ cup whole cashews
In a wok or large skillet, heat the oil over medium-high heat until hot.
Add the chilies and stir-fry briefly until they darken in color. Transfer the chilies to a paper towel to drain; set aside.
Add the garlic to the wok and stir-fry until just beginning to turn golden.
Raise the heat to high and add the chicken. Cook, stirring constantly, for approximately 1 minute.
Add the green onions and onion slices and cook for 30 seconds.
Add the Chili Tamarind Paste, broth, oyster sauce, fish sauce, and sugar. Continue to stir-fry for 30 more seconds.
Add the reserved chilies and the cashews; stir-fry for 1 more minute or until the chicken is cooked t
hrough and the onions are tender.
Chili Nutrition
Fresh chilies are rich in vitamins A, C, and E. Red chilies (i.e., ripe) have the most nutritional value. Cooking chilies lessens their vitamin levels and drying them destroys most of their vitamins.
Serves 2–4
This is a rather pungent curry. To tone it down, reduce the number of chilies and garlic, and warn guests not to eat the dried chilies.
Lemongrass Chicken Skewers
5 stalks lemongrass, trimmed
12 large cubes chicken breast meat, a little over 1 ounce each
Black pepper
2 tablespoons vegetable oil, divided
Pinch of dried red pepper flakes
Juice of 1 lime
2 teaspoons fish sauce
Pinch of sugar
Sea salt to taste
Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
THE EVERYTHING® THAI COOKBOOK Page 10