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Thai Coconut Rice
Recipe Box Grocery List Print
TOTAL TIME
40mins
PREP 10 MINS
COOK 30 MINS
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
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INGREDIENTS Nutrition
SERVINGS 4 UNITS US
1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1⁄4 cup water
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
1⁄2 teaspoon crushed red pepper flakes
1⁄8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)
DIRECTIONS
Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork.
The cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced almonds.
Thai Chicken Breasts
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TOTAL TIME
35mins
PREP 10 MINS
COOK 25 MINS
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
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INGREDIENTS Nutrition
SERVINGS 4 UNITS US
2 1⁄2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1⁄8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1⁄2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1⁄2 cup brown sugar
1⁄2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)
DIRECTIONS
combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
Thai Food Recipe
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