Healthy Living & Wholesome Recipes
Active, Holistic And Well Being
400g (14 oz) chicken mince
3 Asian red shallots (or 1 large eschallot), sliced
3 tbsp finely chopped coriander
3 tbsp finely chopped sawtooth coriander (optional)
¼ cup mint leaves
2 spring onions, finely sliced
Cabbage, snake beans and extra herbs to serve
Dressing:
2 tbsp raw glutinous rice*
3 tbsp fish sauce
2 tsp grated palm sugar or brown sugar
2 tsp chilli flakes (or to taste)
2 Tbsp lime juice
Get full recipe 👇👇
https://www.marionskitchen.com/thai-chicken-laab/
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500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes
20 bamboo skewers, soaked in water for at least 30 minutes
Marinade:
1 tbsp curry powder
1 tsp sea salt
1 tbsp vegetable oil
Thai Cucumber Relish (Ajat):
½ cup white sugar
½ cup white vinegar
1 tsp sea salt
½ small cucumber, sliced into rounds and then quarter the rounds
1 small Asian red shallot, sliced
1 long red chillies, sliced
Satay Sauce:
¼ cup roasted peanuts
2 tbsp vegetable oil
1½ tbsp Thai red curry paste
1 cup coconut milk
2 tbsp crunchy peanut butter
1 tsp fish sauce
2 tsp white sugar
Get full recipe:)
https://www.marionskitchen.com/traditional-thai-chicken-satay/
By Joanna Soh
Equipment: 2 pairs of dumbbells 1)
(1) 1 pair of lighter weight at 2 – 4kgs each
(2) 1 pair of heavier weight at 5 – 7kgs each
Exercises:
Superset 1 (Legs, Thighs & Bums):
(1) Dumbbell Squat, (2) Reverse Lunge
Superset 2 (Back & Chest):
(1) Dumbbell Row, (2) Chest Press
Superset 3 (Arms & Shoulders):
(1) Bicep Curl to Shoulder Press, (2) Tricep Kickback
Superset 4 (Core):
(1) Dumbbell Swing, (2) Russian Twist
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
via 30 Minute Thai Peanut Chicken Ramen. — Half Baked Harvest
Home cook by Jordi Ong
Ingredients
Bread ingredients (A)
230g bread flour
1 tsp instant yeast
4 tbsp melted butter
2 tbsp milk
2 tbsp sugar
1 tsp salt
90ml room temperature water
40ml warm water
Meat filling ingredients (B)
2 large chicken whole leg, boneless (Cut into 60g)
2 tbsp minced garlic
6 chilli padi, chopped
15 thai basil leaves
Baby pea shoot
Sauce ingredients (C)
6 tbsp oil
2 tbsp fish sauce
2 tbsp oyster sauce
4 tbsp sweet dark sauce
6 tbsp sugar
4 tbsp water
Vegetable topping ingredients (D)
1 carrot
1 onion
½ tbsp fish sauce
Get full recipe 👇🏻
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 […]
via Thai Scallop & Prawn Coconut Curry — Dennis The Prescott
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 […]
via Thai Red Curry with US-Grown Jasmine Rice — Dennis The Prescott
Get full recipe:
INGREDIENTS
Serves 2-3 as an appetizer
Dressing:
1 Tbsp palm sugar (see note)
1½ Tbsp lime juice (see note)
2 tsp fish sauce
Thai chilies, to taste
The Salad:
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.
Get full recipe👇🏻
When Monday dinner is Thai satay chicken, life is good. The post Grilled Thai Satay Chicken. appeared first on Half Baked Harvest.
Ingredients
2½ cups chicken stock
1 lemongrass, bruised and knotted
500 gram pumpkin flesh (Indonesian: daging labu kuning), cut into cubes
2½ cups coconut milk (Indonesian: coconut milk)
1 tablespoon palm sugar (Indonesian: gula Jawa)
3 tablespoon fish sauce (Indonesian: kecap ikan)
250 gram peeled shrimps (Indonesian: udang kupas)
Spice paste
4 shallots (Indonesian: bawang merah)
2 cloves garlic (Indonesian: bawang putih)
2 red bird eye chilies (Indonesian: cabe rawit merah)
1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
Garnish
12 fresh lemon basil leaves (Indonesian: daun kemangi)
1 red anaheim chilies (Indonesian: cabe merah besar), chopped
Get full recipe👇🏻
http://dailycookingquest.com/by-category/soup/thai-pumpkin-and-shrimp-coconut-soup
Ingredients
2 cups water
4 shallots (Indonesian: bawang merah), peeled and thinly sliced
2 cloves garlic (Indonesian: bawang putih), peeled and minced
2 dried red chilies (Indonesian: cabe kering), crushed
1 lemongrass (Indonesian: sereh), bruised and knotted
2 inch galangal (Indonesian: lengkuas), peeled and bruised
8 kaffir lime leaves (Indonesian: daun jeruk), tear each in halves
1 tablespoon palm sugar (Indonesian: gula Jawa)
1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
1 teaspoon salt, or to taste
500 gram salmon fillet, remove skin and cut into 1 inch cubes
1 tablespoon coriander leaves (Indonesian: daun ketumbar)
Get full recipe👇🏻
http://dailycookingquest.com/by-category/soup/thai-salmon-soup-with-lemongrass-and-galangal
Get full recipe👇🏻
Thai Chicken Noodle Soup ก๋วยเตี๋ยวไก่ฉีก
Get full recipe 👇🏻
Get full recipe👇🏻
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.
Source 👇🏻
{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.
via Crockpot Thai Broccoli Rabe Chicken Curry. — 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.
via Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas. — Half Baked Harvest
By RotiNRice
Watch how – to video 👇🏻
Get full recipe 👉🏻 http://www.rotinrice.com/2014/07/beef-rendang/
😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋🙂🙂😊🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂😋🙂😊
How to make Pounded Toasted Coconut (Kerisik)
The pounded toasted coconut goes very well with the rendang
Watch how – to video 👇🏻
Get full recipe 👉🏻 http://www.rotinrice.com/2014/07/kerisik-pounded-toasted-coconut/
By RotiNRice
Watch how – to video 👇🏻
Get full recipe 👉🏻 http://www.rotinrice.com/2014/08/nasi-biryani/
By HowSweetEats
Get full recipe 👇🏻
http://www.howsweeteats.com/2016/05/thai-coconut-curry-shrimp-noodle-bowls/?m
Ingredients:
3 tablespoons coconut oil
1/2 pound raw peeled and deveined shrimp, patted dry
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) can light coconut milk
6 ounces cooked rice noodles (or soba noodles… or spaghetti!)
3 tablespoons fresh chopped cilantro
2 green onions, sliced
