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Phad Thai (Thai Fried Noodles w/ Shrimp)
Thai Chicken Stir fry with Green Curry "Gai Pad Khiowan" This is an example of the popular "fried curry" style that produces a dry result. It blends equally well with rice or noodles.
2 cups chicken, sliced thinly
In a wok or skillet over medium heat, warm the coconut milk and add the curry paste, stirring briskly until it becomes aromatic. Discard any oil film that forms on the surface. Add the chicken and stir fry until it just begins to change color. Add the remaining ingredients, except the basil, and continue to stir fry until the chicken ia almost cooked through. Finally, add half the basil and stir briefly then transfer to a serving platter. Dip half the basil in sweet chili sauce, and then fry it in hot oil until crispy, then use to garnish the curry. Serve with either Thai jasmine rice or noodles. In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. Use with curries, gourmet dishes, sauces, and various desserts.
Rinse the rice in cold water. Put all ingredients into a large saucepan and bring to the boil, stir well, then cover and simmer over a low heat about 12 minutes. Remove from heat and stand for 10 minutes, covered. Remove the ginger, lemon grass and garlic. Fluff the rice with a fork before serving.
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