Thaipandanchicken Recipes
THAI PANDAN CHICKEN
If you are a fan of Thai food, you must have tried their pandan chicken. It isn't spicy actually which is typical of thai food, but very fragrant and tasty. Cooking time excludes marinate time.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 55m
Yield 6 wrappers
Number Of Ingredients 17
Steps:
- Cut chicken meat into 7cm x 2.5cm thick slices.
- Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
- Leave to stand for two to three hours.
- Add coconut milk and mix well to blend.
- Wrap two pieces of chicken with a pandan leaf.
- Secure with a toothpick.
- Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
- Serve immediately.
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g
THAI CHICKEN
Make and share this Thai Chicken recipe from Food.com.
Provided by pynthanama
Categories Chicken
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 6-quart crockpot.
- Mix remaining ingredients except peanuts and cilantro; pour over chicken.
- Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from crockpot, using slotted spoon; place on serving platter.
- Remove sauce from crockpot; skim fat from sauce.
- Pour over chicken.
- Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 329.8, Fat 18.1, SaturatedFat 3.7, Cholesterol 114.5, Sodium 988.8, Carbohydrate 8.3, Fiber 2.6, Sugar 3.5, Protein 35.2
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