Polling For Cooking Competition ~july 2012~

**~Maliha~** · 21-07-2012, 10:27 AM

Assalam O Alaikum
Apni fav sharing ko vote kijiey
Aap nay *Thai food* Recipes
Share karni theen 7 logon nay part lia
Rules :
Apni sharing ko vote nahi kar saktay
Last date 28/07/12 hai
Winner 50% poll aur 50% admins decide karen gye

Sadaf

Vampire

Red curry chicken kebabs

Ingredients:
2 boneless, skinless chicken breasts , cut into large chunks
2 tbsp Thai red curry paste
2 tbsp coconut milk
1 red pepper , deseeded and chopped into chunks
1 courgette , halved and cut into chunks
1 red onion , cut into large wedges
1 lime , halved, to serve

Method:
Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

Nutrition Per Serving:
251 kcalories, protein 36g, carbohydrate 10g, fat 8 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.85 g

Raniii

Maliha Farhan
TomYum Soup

Ingredients :
3 cups (750ml) chicken stock
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, inner part, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast fillets - cut into thin strips
100g fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon chopped fresh green chilli
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Recipe :
1.
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan and cook 5 minutes, or until cooked through.

2.
Mix in the mushrooms. Add the fish sauce, lime juice and green chilli. Continue cooking until well blended. Remove from heat and serve hot with the coriander and basil sprinkled on top.

Blue eyes

Thai green chicken curry

Ingredients (serves 4)

2 tbs sunflower oil
2 baby eggplants, halved lengthways, cut into 2cm pieces
2-3 tbs green curry paste (see related recipe), to taste
500g skinless chicken thigh fillets, cut into 3cm pieces
2 cups (500ml) coconut cream
2 cups (500ml) chicken stock
4 kaffir lime leaves roughly torn, plus
2 finely shredded leaves to garnish
125g fresh baby corn, halved lengthways
2 tbs fish sauce
1 tbs lime juice
2 tsp grated palm sugar
Sliced red chilli & Thai basil to garnish
Steamed jasmine rice, to serve

Method

Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.

jam786

Pakeeza~

*~*Grilled Spicy Thai Chicken Wings*~*

Ingredients:
15 chicken wings
3 cloves of garlic
2 stalks of lemongrass, thinly sliced
1” of ginger – slice
2 cilantro roots or a small bunch of cilantro
2 green chilies
3 spring onions – roughly chopped
3 tbsp of honey
Juice of 2 lemons
Salt and pepper to taste
Method:
1. In a food processor, combined garlic, lemon grass, ginger, cilantro, chilies, spring onions and ground into a fine paste.
Set aside
2. Clean and cut chicken wings into 3 sections, discard the tips and cut off excess fat and skin.
3. Marinate the wings with the blended ingredients, lemon juice, honey, salt and pepper for at least 2 hours or even overnight to developed more flavor.
4. Preheat oven to 400 degree F. Line the baking pan with aluminum foil. Place the chicken on the pan and roast the wings until golden brown
Turn the chicken half way through the baking for even browning.
5. You could crisp up the skin by broiling the wings for a minute or two under the boiler. Serve with warm rice or salad.