Thai Style Barbecued Chicken marinated with coconut milk, lemongrass, red chilli, cilantro, shallots, ginger and garlic is a firm favourite form of food enjoyed by both tourists and locals alike almost everywhere in Thailand, from the portable roadside stalls to sports stadiums, festival events and even on a host of beaches.
1 Whole fresh chicken or prepacked fresh chicken pieces
2 Lemongrass stalks (roots trimmed)
6 Garlic cloves (roughly chopped)
1 Small piece fresh ginger (peeled and thinly sliced)
4 Shallots (roughly chopped)
3 Fresh red chillies (seeded and finely chopped)
1/2 Bunch cilantro roots (roughly chopped)
1/2 Cup coconut milk
1 Tablespoon palm sugar
2 Tablespoons *Nam Pla (fish paste)
2 Tablespoons light soy sauce
8 Lime wedges and a small bowl of red chilli paste.
*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour, but it does accentuate the taste of food.
1) To prepare the marinade, first cut the lower 2 inches of the lemongrass stalks off and roughly chop them up, then place them in a food processor together with the chopped garlic, shallots, cilantro, chillies, sliced ginger and palm sugar. Pour in the coconut milk along with the Nam pla fish paste and soy sauce. Process the mixture until it reaches a smooth consistency.
2) Cut the chicken into 8 or 10 pieces and place in a large bowl or a serving dish. Pour in the marinade and mix well until all the chicken pieces are fully submerged. Cover and leave for at least 4 hours or perhaps even overnight.
3) Prepare your barbecue prior to grilling. If baking in an oven, preheat to 400 degrees Fahrenheit, then arrange the chicken pieces on a rack over a roasting pan.
4) Barbecue or bake for 20 to 30 minutes until cooked and golden
brown. Turn over the pieces and brush with the remaining marinade a few
times on the barbecue or once or twice in the oven. When completely
cooked, transfer the chicken pieces onto a serving platter. Serve hot
with the lime wedges and red chilli paste. Compliment with a fresh salad
of your choice.
Thai Chicken Stir Fry with lots of crunchy veggies, cashew nuts and then topped with fresh basil is quick and simple to make. Couple this with your favourite rice and you'll have a tasty dish fit for a king or queen. Make it once and you'll be hooked over and over again.
Thai Chicken Soup with coconut milk and chillies is not only extremely easy to prepare, but once accomplished you are complemented with a distinctive flavour that's simply Thai. The perfect balance of spicy, sweet and sour, that's sure to warm up any winter night.
Tom Yam Kung is arguably the most famous of all Thai soup recipes and has pretty much put this hot and spicy dish on the world map. It's easy to prepare with your favourite chicken or shrimp. It tastes great and it's good to eat.
Thai Style Fried Banana is a popular snack sold from street stalls and floating markets throughout Thailand. Though they are easy to produce, make sure you don't use overripe bananas. Fried bananas are excellent as a dessert and can be enjoyed either hot or cold.
Thai Fish Cakes are a common sight on the streets of Thailand. While salmon is widely utilized, you can easily prepare these cakes with just about any inexpensive white fish too. In many cases they are more flavoursome than the western varieties.
Thai Spring Rolls are not only great as a snack, but they are easy to make and can be made with your favourite vegetables, including tofu, with baby shrimp or chicken breast. And all this complemented with a peanut or sweet chilli sauce.
Green Papaya Salad, also known as "som tam" is a popular salad enjoyed by many the world over. Add to the tarty papaya taste green beans, finely sliced carrots, diced tomatoes, peanuts and dried shrimp. Then top up with a nice tangy chilli lime dressing and enjoy.
Thai Beef Salad can easily be prepared with thinly sliced grilled or boiled beef and a healthy helping of your favourite salad greens and then topped with a tasty Thai salad dressing. This salad can be served as a starter or as a main course.
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