This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple, ingredients. 30 more words
I am beyond excited to announce that I’ll be partnering with Vita Coco to create fast, healthy, and delicious recipes using their coconut oil. It’s an amazing product, and is delicious in everything from curry, to ice cream, to burgers. This morning for breakfast, it brought my toast to a whole other level of deliciousness! This is […]
I vividly remember the first time I tried a proper, legit Thai curry. Life-changing! It was an absolute explosion of flavor! Fragrant, super spicy, heart-warming, and jam-packed with deliciousness. Served over incredible US-grown Jasmine rice, this Thai Red Curry is guaranteed to warm your kitchen, even on the coolest fall evening. Thai Red Curry with […]
2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video)
3 Tbsp shredded coconut, dark toasted
2 Tbsp roasted peanuts, coarsely ground
2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy
3 Tbsp shallots, thinly sliced
2 kaffir lime leaves, very finely julienned
2 inches lemongrass, bottom half only, very thinly sliced
¼ cup mint leaves
1/4 cup cilantro leaves (optional)
Wild betel leaves for serving (optional)
Option: If you want to make the salad a bit more substantial, some people top the salad with some cooked shrimp as well.
Note: The measurements I provided is for a pomelo that is relatively sweet and not very tart. You will need to adjust the dressing measurements according to the sweetness/tartness of the pomelo. If the pomelo is quite tart, use more sugar and less lime juice.
For the green curry chicken:
1 whole chicken – 1.4 kg. in total weight (ไก่บ้าน) – I think a free range chicken gives you the best Thai green curry taste
2 cups of water to first boil the chicken
green curry paste (เครื่องแกงเขียวหวาน) – all of the green curry paste below
2 – 3 cups of coconut cream (หัวกะทิ)
6 – 10 Thai eggplant (มะเขือเปราะ)
6 – 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies (พริกชี้ฟ้าแดง)
20 kaffir lime leaves (ใบมะกรูด)
1/2 tsp. salt (เกลือ) – or salt to taste when you’re cooking your curry
For the green curry paste (เครื่องแกงเขียวหวาน)
150 grams Thai green chilies (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots – small shallots about 2 tbsp in total (หอมแดง)
1 thumb sized chunk of galangal (ข่า)
5 cilantro roots (รากผักชี) coriander
1 kaffir lime – just the peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white pepper corns (พริกไทยขาว)
1 tsp. coriander seed (ลูกผักชี)
1 tsp. cumin seed (ยี่หร่า)
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ)
To make Thai green curry, there are three main steps:
Pound the curry paste
Prepare the chicken
Cook the curry paste with the chicken and coconut cream
Note: At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry.
{This post is sponsored by Andy Boy Broccoli Rabe, I used their Broccoli Rabe in this quick and healthy crockpot dinner!} Who’s ready for the healthiest, coziest and easiest Sunday night dinner?… The post Crockpot Thai Broccoli Rabe Chicken Curry. appeared first on Half Baked Harvest.
Hey, hi! I have been dying to share these with you! The post Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas. appeared first on Half Baked Harvest.