Tag Archives: thai

Thai chicken enchiladas

1 May

These were a nice change from mexican enchiladas. I didn’t have enough tortillas for a 9×13 pan so I made 4 HUGE enchiladas in an 8×8 pan. There was a lot of sauce! But still good!


Thai Chicken Enchiladas
adapted from howsweeteats

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Ginger Chicken Stir-Fry (Gai Pad Khing)

15 Jul

I had some sugar snap peas to cook up! This stir fry looked good and it was!


Thai Ginger Chicken Stir-Fry (Gai Pad Khing)
adapted from thekitchn

2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons high-heat oil
8 ounces boneless skinless chicken breast, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (about 1 small pepper)
1/2 cup thinly sliced onion (about 1/2 small onion)
1/2 lb sugar snap peas
2 tablespoons fresh ginger
Cooked sushi rice for serving

In a small bowl, mix together the fish sauce, oyster sauce and sugar. Keep near the stove along with the chicken and vegetables.

Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp. Serve immediately, with plain white or brown rice.

Red Thai Coconut Curry Shrimp

5 Jul

This came out super yummy and quick! After reading some of the comments I served over a bed of spinach and rice! Yum!


Red Thai Coconut Curry Shrimp
adapted from skinnytaste

1 tsp oil
4 scallions, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

In a large nonstick skillet, heat oil on medium-high. Add scallions and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in cilantro. Serve over rice and enjoy!

Shrimp Naan Pizzas with Thai Coconut Arugula Pesto

27 Jun

I really wanted to like this one, but something just didn’t jive. The peppers annoyed me. The pesto was too strong. I don’t know this one was not a hit at all!


Shrimp Naan Pizzas with Thai Coconut Arugula Pesto
adapted from bevcooks

* 4 cups arugula
* 3 garlic cloves
* 1 inch piece fresh ginger, peeled and roughly chopped
* 1 Tbs. green curry paste
* 8 Tbs. coconut milk
* 1 tsp sugar
* 1 Tbs. extra-virgin olive oil
* 1/2 pound shrimp, peeled and deveined
* 1/2 cup thinly sliced red and yellow bell peppers
* 2 garlic naans
* coarse salt and freshly ground pepper
* coarse cilantro for garnish
* 1/2 lime, for spritzing

Preheat oven to 400.

In a food processor, combine the arugula, garlic, ginger, curry paste, coconut milk and sugar. Pulse pulse pulse to combine until smooth. Transfer to a small saucepan and keep on a light simmer while you sear the shrimp.

Heat the oil in a large skillet over medium-high. Arrange the shrimp in a single layer in the pan and sear for 2 minutes. Flip and sear 1 more minute. Season with a pinch of salt and pepper.

Spoon the arugula coconut pesto sauce over each naan bread. Top with shrimp and sliced peppers. Place the pizzas on a baking sheet and bake for 10 minutes, or until the the naan is golden brown and slightly crispy.

Top with fresh cilantro, spritz with fresh lime juice and devour.

Egg Noodles in Rich Chicken Curry Sauce (Khao Soi)

14 Dec

I made this last week, and had to ask the husband whether or not we liked it 🙂 he said he liked it. I guess it wasn’t that memorable for me :). At least I didn’t hate it! That I would have remembered!


Egg Noodles in Rich Chicken Curry Sauce (Khao Soi)
adapted from the kitchn

2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tablespoons Thai red curry paste
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
4 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
egg noodles (Asian-style or Italian)

Thinly sliced shallots, raw or fried
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between bowls. Top with curry and the garnishes of your choice. Serve immediately.

Bell Pepper & Beef Curry

7 Sep

I love curries. This one was ok, too bland for me! It’s definitely missing something, garlic, ginger, something!! Maybe more curry paste!


Bell Pepper & Beef Curry
recipe found in eating well

1 pound beef sirloin or strip steak, trimmed, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon plus 2 teaspoons canola oil, divided
8 ounces green beans, trimmed, cut into 2-inch pieces (about 2 cups)
2 red bell peppers, cut into thin, 2-inch strips
1 14-ounce can “lite” coconut milk
2 tablespoons red curry paste
1 large mango, cut into 1-inch chunks
4 lime wedges

Sprinkle beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan.
Reduce heat to medium. Add the remaining 2 teaspoons oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut milk and curry paste and pour the mixture into the pan. Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes. Return the beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes. Serve with lime wedges.

Thai Inspired Meatballs in Coconut-Peanut Sauce

13 Aug

I like using ground meat – its quick to defrost, easy to work with, and cooks fast. These meatballs were no exception! I originally made these last week with ground beef and we loved them. Todayi made them again with ground chicken. I think they were better with the ground chicken, less greasy! Either way they are Delicious! Yum! Everyone should make these!


Thai Inspired Meatballs in Coconut-Peanut Sauce
adapted from mealplanning101

1 lb ground beef
2 tbsp hoisin sauce
2 tbsp panko
3 green onions, finely chopped
1/2 tbsp cilantro, minced
1 egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil

1 cup light coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp light peanut butter
2 tbsp cilantro, minced
1 tbsp fresh ginger, grated
2 tsp lemon zest
1/8 tsp crushed red pepper flakes

Preheat oven to 400 degrees. Cover the bottom of a baking sheet with foil and a light coating of cooking spray. Combine all meatball ingredients except meat in a bowl, once combined, mix in meat and roll into 1 to 1 1/2 inch balls. That should be about 16-20 balls. Place meatballs on prepared baking sheet and bake 18-20 minutes until golden brown.

In a medium saucepan over medium-high heat combine all sauce ingredients and whisk to combine. Be liberal with the lemon zest…it adds great freshness to the sauce. Continue to stir until sauce comes to a bowl, then turn the heat down to medium and let cook 3-4 minutes. Turn to low simmer until meatballs are done. When the meatballs are done baking, remove them from the pan and add to the coconut-peanut sauce. Serve over vermicelli noodles (rice noodles) and garnish with a little more chopped cilantro.

thai chicken pizza

22 Dec

we love pizza, chicken and thai food — so when i came across this recipe i knew i had to make it!   i used the pillsbury pizza crust and a costco rotisserie chicken.   YUM



Thai Chicken Pizza

adapted from tastykitchen


  • 1 whole Batch Of Your Favorite Pizza Dough, Rolled Out To About A 1/4 Inch
  • 1 Tablespoon Fine Corn Meal
  • ½ cups Sweet Asian Chili Sauce, Plus 1 Tablespoon For Drizzle
  • 1 whole Shallot, Thinly Sliced
  • 1 teaspoon Red Chili Flakes
  • 1 cup Cooked Chicken Shredded
  • ⅔ cups Shredded Mozzarella Cheese
  • ¼ cups Chopped Peanuts
  • 2 Tablespoons Fresh Cilantro
  • 2 Tablespoons Fresh Basil


Preparation Instructions

Preheat your oven to 500 degrees F with a pizza stone in the oven. If you do not have a pizza stone, put a large baking sheet in the oven (make sure to use one that is large enough to house your dough).

Lay the dough down on a pizza peel (if you have one) that’s covered with corn meal. Otherwise put the dough on a surface that you can use to slide the entire pizza onto the hot pizza stone or pan. The corn meal helps assist with the pizza dough – so it slides off easily.

Spread the Asian chili sauce on the surface of the dough. Not too thick, not too thin. Add the sliced shallots. Top with the red chili flakes and shredded chicken. Top with the cheese.

Using your pizza peel, place the pizza into the oven on your cooking surface (stone or pan) and cook for about 15 minutes, keeping an eye on your crust and toppings so they do not burn. Every oven is different.

Once the pizza dough is golden around the edges and the cheese is nice and bubbly, remove pizza from the oven.

Drizzle more of the Asian chili sauce over the top, top with the crushed peanuts and fresh cilantro. If you are feeling naughty, top it off with some fresh basil.

Slice and serve.


thai red curry shrimp

28 Oct

this is the shrimp dish i was going to make last week but didnt have limes.  tonight i was going to make something else but didnt have the milk the recipe called for.  so shrimp it was!   this recipe had a lot of promise… i love thai food, shrimp & curry!   this dish disappointed me..  it was too sweet and had NO kick.. it was way too bland for my liking!


Thai Red Curry Shrimp

adapted from cooking light



  • 1 3/4 cups water
  • 1 cup uncooked jasmine rice
  • 2 teaspoons butter
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons dark brown sugar
  • 1 red bell pepper, seeded and thinly sliced
  • 2 teaspoons fresh lime juice


  • 1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
  • 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
  • 3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

thai beef with chiles and basil over rice

1 Jun

since the husband requested lasagna yesterday and i made a trip to costco today i got a huge package of ground beef.  whenever i get one of these packages i separate it into thirds and freeze them until i need them.  since i didnt have all the ingredients for lasagna i made this instead.  i thought it was just eh..  the husband loved it and gobbled it up claiming it reminded him of ground beef with ramen noodles like his mom made him back in the day.  i didnt make the coconut rice – just used sushi rice.  but the coconut would have definitely added more flavor to this.  i also used jalapenos instead of the chiles since thats what i had and they werent spicy at all..






  • 1 1/4 cups jasmine rice
  • 1 can (13.5 ounces) coconut milk
  • Coarse salt
  • 2 tablespoons plus 1 teaspoon fish sauce  (i doubled)
  • 2 tablespoons plus 1 teaspoon soy sauce  (i doubled)
  • 1 teaspoon sugar (i doubled)
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
  • 1 1/4 pounds ground beef sirloin
  • 1 cup loosely packed torn fresh basil leaves
  • Lime wedges, for serving


  1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
  2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add
    beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.