Thai Cookbook E-Book

Kesalee Chev

• Herausgeber: Kesalee Chev
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

Quick and Delicious Thai dishes recipes made easy at home, to follow, step by step recipes that everyone will love.

Leseprobe

Thai Cookbook

Easy Traditional Thai Recipes

By

Kesalee Chev

Copyright © 2020 Kesalee Chev

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful.

Thai Pork with Rice

Total Cooking Time: 8 hrs 10 mins

Servings: 4

Ingredients

3/8 (3 pound) pork shoulder roast

5/8 red bell peppers, julienned

3/4 teaspoon minced garlic

1 tablespoon and 2-1/4 teaspoons low-sodium teriyaki sauce

1 tablespoon rice wine vinegar

1/8 teaspoon red pepper flakes

1 cup uncooked long grain white rice

2 cups water

2 teaspoons unsalted peanut butter

1/3 cup chopped unsalted peanuts

3/8 bunch green onions, sliced

Directions

Step 1

In a slow cooker, place the pork roast, garlic, teriyaki sauce, red bell peppers, and rice wine vinegar. Sprinkle with red pepper flakes.

Step 2

Cover, and cook 8 hours on Low.

Step 3

In a pot, bring the rice and water to a boil. decrease heat to low, cover, and cook 20 minutes more.

Step 4

Remove meat from slow cooker, and shred. Mix the peanut butter in to the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

Thai Chicken Curry with Pineapple

Total Cooking Time: 1 hr

Servings: 2

Ingredients

1 teaspoon curry powder

1/2 teaspoon curry paste

2 chicken thighs, cut into bite size pieces

1/4 cup frozen peas

1/4 cup chopped green bell pepper

1/4 cup and 1 teaspoon chopped carrot

1-1/2 teaspoons cornstarch

2-3/4 teaspoons chicken stock

1/3 cup and 1 tablespoon chopped fresh pineapple

1/2 (13.5 ounce) can coconut milk

1 tablespoon fish sauce

1-1/2 teaspoons packed brown sugar

2-3/4 teaspoons chicken stock

Directions

Step 1

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about two minutes. Pour the coconut milk into the saucepan and blend well. Mix in the fish sauce, brown sugar, and 1 cup chicken stock.

Step 2

Place the chicken thighs, peppers, peas, and carrots into the saucepan with the curry sauce. Heat the mixture to the point of boiling over medium-high warmth, then reduce the heat to low. Stew before the chicken is cooked through, around 25 minutes.

Step 3

Whisk together 1 tablespoon cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture in to the curry. Add the pineapple in to the curry and cook before sauce thickens, about five minutes.

            Thai Chili Chicken

Total Cooking Time: 1 hr 30 mins