Thai Grilled Chicken with Chile Sauce

On December 31, 2013, in Recipes, by Chris Baccus
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Thai Grilled Chicken
Serves 4

1 whole chicken, cut and skinned
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1/2 teaspoon brown rice vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1/4 teaspoon tumeric

Chile Sauce

1 cup of dried red chile peppers
3/4 cup water
3/4 cup apple cider vinegar
1/4 cup fish sauce
1/4 cup garlic, chopped
1/4 cup sugar

Cut and skin the chicken pieces, set aside. Mix the rest of the ingredients in a bowl.  Add the chicken pieces into the bowl and coat.

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If using a SousVide Supreme, vacuum seal the chicken pieces in two bags. Add to SousVide Supreme at 160 degrees for 4-6 hours.

If not using a SousVide Supreme, add the chicken pieces to a large ziplock bag and let marinate for 2-3 hours in the refrigerator.

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While chicken is cooking, make the chile sauce. Cut the dried chile peppers open to remove seeds. Heat chile peppers in a pan with the 3/4 cup water and bring to a boil then reduce heat to a simmer a cook for 4 minutes. Add chile peppers and water to a blender. Add the fish sauce, garlic and sugar to the blender and then blend to create a course paste. Add the vinegar and process again for a nice sauce. Place in refrigerator for use when chicken is done grilling.

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Once chicken is done cooking, remove the chicken and place on a hot a grill. Cook for 8-10 minutes on each side if not using a SousVide Supreme. If you did use one, then cook for only a couple minutes on each side to get some nice grill marks.

Remove chicken and serve with chile sauce and sides.

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Cilantro and Lime Chicken, a Family Favorite

On May 27, 2012, in Featured, Recipes, by Chris Baccus
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My wife has a couple of favorites that she reminds me about on occasion. This recipe is one that comes up a lot. The best part is it is very simple; though, it does require a few ingredients I don’t usually have readily available (lime, fresh ginger and fresh cilantro.) You can also make it in a large batch and freeze a few servings, just double or triple everything in the recipe.

The flavors are rather complex in this dish and you definitely want to measure, especially the lime juice as you don’t want it to become too acidic. Also, make sure you use fresh ginger. Since there are so few flavors in the dish, every flavor needs to stand out, requiring everything to be fresh. You can’t shortcut with dried cilantro or jared ginger.

Cilantro and Lime Chicken

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

2/3 cup coconut milk
1 cup chicken stock
1 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
4 chicken breast fillets, boneless, skinless, cut into strips
Plain flour, for coating
2 tablespoons olive oil
2 tablespoons chopped cilantro, plus extra for garnish

1. Whisk together the coconut milk, stock, lime juice, and ginger. Lightly coat the chicken with flour

2. Heat the oil in a frying pan and cook the chicken over medium heat for 4-5 minutes, or until golden brown. Remove from the pan and keep warm. Add the coconut cream mixture to the pan and bring to the boil. Cook for 5 minutes, or until reduced by half and thickened slightly. Tip: If not thick enough, mix a small amount of cornstarch and water together and add a couple tablespoons to the mixture to thicken.

3. Return the chicken to the pan, add the cilantro and simmer for 1 minute to heat the chicken through. Poor mixture over rice and sprinkle with a garnish of cilantro leaves.

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Pad Prik King

On October 23, 2011, in Recipes, by Chris Baccus
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One of my favorite Thai dishes is a recipe called Pad Prik King. You can use any kind of meat or do it vegetarian with tofu or a blend of additional vegetables. Here I used chicken from Windy Meadows Family Farm.

The recipe below I found doing a Google search as I was looking for something to do with a bag of green beans I bought at the Coppell Farmer’s Market yesterday. A couple recipes called for a Pad Prik King pre-made sauce. I eventually found a recipe where I made some minor changes making it work with ingredients I already had. Best of all it turned out perfect.

Pad Prik King
Serves 4

1 lb boneless, skinless chicken cut into bit-sized pieces
2 cups green beans
2 tablespoons sesame oil
2 tablespoons curry paste (yellow or red)
1 cup water
2 teaspoons sugar
1/2 teaspoon fish sauce
2 teaspoons julienned kaffir lime leaves

Heat the oil in a wok and add curry paste. Let the paste cook for about 2 minutes to bring out the flavor and add the chicken cooking for 5 minutes on medium-high heat stirring often. Add green beans and cook for 2 minutes. Add water, sugar and fish sauce and let it all cook for another 3 minutes and add kaffir lime leaves at the end cooking for another minute.

Serve with rice.

Source: Thai Food Cooking with Jam

Thai Green Curry Chicken

On April 7, 2009, in Recipes, by Chris Baccus
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I bought some green curry paste for another recipe I made a couple weeks ago–it wasn’t good, so I didn’t post it on the blog–and so I was left with an ingredient I don’t use that often. Thankfully, there is Allrecipes.com which is a great resource for finding a ton of recipes that can be searched by a single ingredient. I ended up finding an excellent, authentic tasting curry recipe. I made two tweaks to it. One I increased the curry paste by an extra tablespoon and I reduced the fish sauce from one tablespoon to one teaspoon, both changes are in the recipe below.

Thai Green Curry Chicken
Serves 4

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
3 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 teaspoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish

Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

original recipe.

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