Thai Chicken with Basil (Gai Pad Khapow)

This is my favorite Thai dish of all time. I love eating it with rice, cool cucumbers and some fish sauce and chilies for extra heat. I relearned this recipe when visiting Thailand last month. I like to use dark ground turkey for extra flavor. Try to coarsely ground your chicken or turkey yourself instead of store-bought if possible.

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Thai Chicken with Basil (Gai Pad Khapow)

  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • 1 tbsp. oil
  • 1 cup ground chicken (dark ground turkey is ok too)
  • 1 tsp. Thai chilies (less if you don’t like spicy)
  • 1 tbsp. minced garlic
  • 2 tbsp. chicken stock
  • 1 tsp. oyster sauce
  • 1 tsp. sugar
  • 1 tsp. fish sauce
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • 1 handful Thai basil
  • 1 tsp. ground white pepper

Directions:

  • In a heated wok add oil
  • Add chicken
  • Add garlic and chilies
  • Add chicken broth
  • Add oyster sauce
  • Add sugar
  • Add fish sauce
  • Add light soy sauce
  • Add dark soy sauce
  • Add pepper
  • Add basil
  • Serve with rice, sliced cucumber and fried egg (optional)

 

Easy Chicken Stock

Nothing makes a curry taste a millions times better than fresh chicken stock. Here’s a quick and easy recipe you can make and freeze for future use.

Easy Chicken Stock

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 1 – 2 pounds of fresh chicken bones (cleaned and washed)
  • 1 small piece of fresh ginger (cut)
  • 2-3 garlic pieces (smashed)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 1 onion (cut)
  • Salt and Pepper

Directions:

  • In a large pot fill with water and add all ingredients.
  • Boil and simmer for 2-3 hours
  • Skim any scum from the top
  • Drain and freeze any unused stock

 

Chicken Fried Rice

I love fried rice, It’s one of my favorite meals to make! I love making it with different proteins (chicken, pork, beef, crab, and shrimp). You can’t really mess this dish up, it is so easy. Of course use the freshest organic vegetables for a better taste.

Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 2 Tbsp vegetable or peanut oil
  • 3 cloves garlic (minced)
  • 2 cups Jasmine rice (cooked and cooled)
  • 2 chicken breasts (cut into bite sized pieces)
  • 1/2 cup peas
  • 1/2 cup thin sliced carrots
  • 1/2 cup cut fresh green beans
  • Handful cilantro
  • 1 Tbsp sweet soy sauce
  • 1 Tbsp thin soy sauce
  • 1 Tbsp golden mountain soy sauce
  • 1/2 tsp white pepper
  • 1 egg (beaten)
  • Sliced cucumbers to garnish

Directions:

  • In a wok or large skillet heat on high
  • Add garlic
  • Add chicken and cook until no longer pink
  • Add beans and carrots and cook for 2 minutes
  • Add rice and separate and stir well
  • Add all soy sauces and mix together until the rice is brown
  • Add peas
  • In the center of the pan make space for the egg and scramble until thicker and then mix rice in
  • Add pepper
  • Add cilantro
  • Taste and add additional soy sauce if needed
  • Serve hot with garnish of cucumbers

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Thai Green Curry with Chicken

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

  • Servings: 6-8
  • Difficulty: medium
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Ingredients:

  • 1 tablespoon of peanut oil
  • 1 can of green curry paste (I prefer Maesri brand)
  • 1 can of coconut milk
  • 1-2 Kaffir lime leaves
  •  Large handful of Thai Basil (remove from stems)
  • 3 cups of fresh chicken broth
  • 1-2 tablespoons of sugar or palm sugar
  • 1 tablespoon of fish sauce (or more if you want it saltier)
  • 1 package of organic chicken tenders
  • 1 can of bamboo shoots (I prefer Chaokoh brand)
  • 10-15 Thai eggplant
  • 2 yellow squash

Directions:

  • In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
  • Sauté for 1-2 minutes
  • Add coconut milk and stir until combined with curry paste
  • Add Kaffir leaves and a handful of basil
  • Add fresh chicken stock
  • Add sugar
  • Add fish sauce
  • Add chicken
  • Bring to a boil and let chicken cook until no longer pink
  • Add bamboo shoots, eggplant and squash
  • Bring to a boil then reduce heat to simmer for about 30 minutes
  • Serve over rice or rice noodles

Heat curry paste in the hot peanut oil.
Heat curry paste in the hot peanut oil.

Add coconut milk and stir
Add coconut milk and stir

Green curry paste and coconut milk
Green curry paste and coconut milk

Kaffir Lime Leaves and Thai Basil
Kaffir Lime Leaves and Thai Basil

Add the herbs into the coconut milk
Add the herbs into the coconut milk

Fresh chicken stock
Fresh chicken stock

Add sugar
Add sugar

Add fish sauce
Add fish sauce

Organic Chicken Tenders
Organic Chicken Tenders

Thai Eggplant, bamboo shoots and yellow squash
Thai Eggplant, bamboo shoots and yellow squash

add bamboo shoots
Add bamboo shoots

add squash
Add squash

cut Thai eggplant into quarters
Cut Thai eggplant into quarters

Green Curry!
Green Curry!

Easy Dinner – Pan Fried Chicken and Vegetables

I’m trying to avoid carbs (I miss my rice) so tonights dinner is simple, easy and healthy. My family gobbled it up!  I am so inspired by the farmers market this week! All the vegetables are so delicious and fresh. Try to use organic, its much better for you.

Pan Fried Chicken and Vegetables

  • Servings: 4-6
  • Difficulty: easy
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Easy Pan Fried Chicken – 

  • 1 package of organic breast chicken
  • 1 tablespoon of Penzy’s poultry seasoning
  • 1/4 cup of Panko crumbs
  • 1 tablespoon of flour
  • Salt and Pepper
  • 2 tablespoons of Olive oil

Directions:

In a bowl combine the seasoning, Panko, flour, salt and pepper. Place chicken in bowl and coat all the chicken. Heat pan with olive oil and when hot, place chicken in pan. Cook until brown and cooked all the way through. Only turn one time for each side.

Pan fried vegetables –

  • 1 carrot (sliced into rounds)
  • 1 yellow squash (chopped into round circles)
  • 1 handful of green beans (chopped 1/2 inch pieces)
  • 1/4 cup of sliced almonds
  • 2 tablespoons of butter
  • salt and pepper

Directions:

Bring a pot of water to a boil. Cut green beans into 1/2 inch pieces and remove the stems. Cut carrots into thin rounds (use a mandolin if you have one). Once the water is boiling, put the beans and carrots into the hot water for 3-5 minutes until semi-soft. Remove and place in a bowl. Dump water out of the pan you were using to boil the beans and carrots, place back on burner and add 2 tablespoons of butter and almonds. Stir until the butter is a little brown and add the chopped squash and stir for about 1-2 minutes. Add the beans and carrots and salt and pepper. Cook for another 2 minutes until cooked through and the butter is browned and the almonds are crunchy.

Serve with the chicken and enjoy!

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Easy Thai Red Curry

I’ve been cooking Thai food since I was a young child. I’ve made Red Curry all different ways. If you make the curry paste from scratch it can take a lot longer. I’ve opted to take the easy route and buy the curry paste. I do however, take the time to make home made chicken stock. I think this makes the curry so rich and flavorful. Also, adding fresh Thai basil is key. (don’t skimp not that)

Thai Red Curry

  • Servings: 4-6
  • Difficulty: easy
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I made mine tonight with untraditional vegetables that are not typically used in Thai red curry recipes. I was inspired by the farmers market this week so I used what I found there.)

Ingredients:

1 can of red curry paste (I like the Maesri brand)

1 can of coconut milk (I like Chaokoh brand)

2 cups of chicken broth (I prefer homemade or a high quality brand)

1 package of organic chicken tenders

1 can of bamboo shoots (I like Chaokah brand)

1 Tablespoon of soybean oil or peanut oil

2 Teaspoons (or more to taste) of fish sauce (any brand will is fine)

1 Tablespoon of palm sugar or table sugar (if you want it sweeter, you can gradually add more)

1 large handful of Thai basil

1 Large zucchini (chopped)

1 handful of green beans (chopped)

1 handful of mushrooms (any kind is fine)

1 sweet onion (chopped)

Directions:

Heat the red curry paste and the oil together stirring regularly for about 1-2 minutes. This will help the curry paste waken up and the flavors to be more rich.  Add chopped onion and let the onions cook through.

Add 1 can of coconut milk and bring to a boil then add 2 cups of chicken broth.

Add the large handful of Thai basil (make sure your remove the stems).

Add bite sized chicken and let cook through.

Add all vegetables

Add sugar and fish sauce

Let boil until the vegetables are cooked through (about 20 minutes)

Serve over rice or noodles.

Can be kept in air tight container for up to 3 days.

Enjoy!

Thai Red CurryIngrediants
Thai Red Curry Ingrediants

Making the red curry base
Making the red curry base

Easy Thai Red Curry
Easy Thai Red Curry