Tag: thai

Gai Yang- Thai Grilled Chicken

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This is the most wonderful marinated grilled chicken dish. It is a staple in Thailand on most any street corner and it is delicious. It is super easy to prepare and goes great with a salad and steamed rice.

I have also used it on pork (Moo Yang) and beef and it is just as good. The key is to use the best ingredients and make sure to let it marinade overnight.

Ingredients:

2 lbs of Chicken. I prefer boneless skinless thighs.

½ cup Coriander/Cilantro Roots or Stems. Roots can be hard to find, so stems will work perfectly.

6 cloves Garlic

1 Tbsp freshly ground Black Peppercorns

3 Tbsp Thai Fish Sauce

1 Tbsp Soy Sauce

2 Tbsp Oyster Sauce

1 Tbsp Sugar

1 Lime, juiced.

Dash of Vegetable Oil, helps the marinade adhere to the meat.

Preparation:

Grind your black peppercorns and then combine all ingredients into a mini food processor and blend into a smooth mixture. If you’re feeling adventurous, you can also use a mortar and pestle.

Pour over the meat and refrigerate for at least overnight. Then remove from marinade and grill until done. You can also roast them in the oven and an air fryer is particular good. Air fryer timing is 16-20 minutes at 375F. Turning once half way through cooking.

Serve with Thai Jasmine rice and Nam Pla Prik sauce or sweet Thai chili sauce.

Tom Yum Koong, Thai Hot and Sour Shrimp Soup

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This is a traditional Thai soup. To make it properly, you need to layer the flavors, rather than throwing everything into the pot at one time.

I have heard from a few people that some of the ingredients are somewhat hard to find. If you have a local Asian market, they often keep the galangal and kaffir lime leaves in the freezer section. Both freeze very well.

Barring that, here is a great Thai produce site to find everything you need. Use what you need of the lemongrass, galangal and kaffir lime leaves and freeze the rest. https://importfood.com

Ingredients:

6 cups low sodium Vegetable Broth
1 Tbsp Vegetable Oil
1/2 – 3/4 lb Shrimp, shelled and deveined with shells, heads and tails retained.
3 pieces of sliced Galangal, softened with back of your knife.
2 stalks Lemon Grass, peeled and tough ends cut off and softened with back of your knife.
3 cloves Garlic, peeled and mashed.
3-5 fresh Thai Chilies, sliced in half.
8 Kaffir Lime leaves
1 Tbsp Chili Paste with Soya Bean Oil, see picture and note below.
1 cup Fresh Oyster Mushrooms, chopped into bite size pieces.

2 Tbsp Fish Sauce
3-4 fresh Limes, juiced
Fresh Cilantro for garnish.

Preparation:

Begin by heating up your oil in a medium to large stock pot. Then add in your galangal, garlic, chilies and lemon grass and retained shrimp shells and sauté them briefly until the aroma starts to release.

Add in your vegetable broth and kaffir lime leaves  bring it up to a soft simmer. Allow this to gently simmer for about 20 minutes.

Then strain the broth and return to your pan. Add your chili paste and oyster mushrooms. Simmer for 3-4 minutes and then add your fish sauce and shrimp. Cook just until the shrimp turn pink. This will take only a minute or so.

Add your lime juice, adjust to taste, top with fresh cilantro and remove from the heat and serve.

Note: Sugar is often added to Tom Yum Koong, but I found the chili paste I used was quite sweet, so I omitted any additional sugar. If you can find Thai Nam Prik Pao (Roasted Chili Paste) then you might need the sugar. If so, 1 tsp would be suffcient.