The Easy Thai Cookbook E-Book

Emma Paree

• Herausgeber: Emma Paree
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

You could make a delicious dish at home, satisfying versions of Thai favorites cooking you can make the easy step to follow.

Leseprobe

The Easy Thai Cookbook

Quick and Delicious Thai Recipes

Copyright © 2020 Emma Paree

All rights reserved.

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

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. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Thai Coconut Soup

Cooking Time: 1 h 5 m

Servings: 8

Ingredients

1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

1 stalk lemon grass, minced

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3 (13.5 ounce) cans coconut milk

1/2 pound fresh shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined

2 tablespoons fresh lime juice

salt to taste

1/4 cup chopped fresh cilantro

Directions

Step 1: Heat the oil in a large pot over medium heat. Add the ginger, curry paste, and lemongrass, stir to cook for 1 minute. Gradually pour the chicken broth over the mixture, stirring continually. Add and stir brown sugar and fish sauce, simmer for quarter-hour. Include coconut milk and mushroom to stir and cook, about 5 minutes until mushrooms are soft. Add shrimp and cook about 5 minutes until the shrimp is cooked through and no longer translucent. Stir in the lime juice; season with salt; garnish with cilantro.

Pineapple Chicken Curry

Cooking Time: 50 m

Servings: 3

Ingredients

1 cup uncooked jasmine rice

2 cups water

2 tablespoons red curry paste

1 (13.5 ounce) can coconut milk

1 skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon and 1-1/2 teaspoons fish sauce

2 tablespoons white sugar

3/4 cup sliced bamboo shoots, drained

1/4 red bell pepper, julienned

1/4 green bell pepper, julienned

1/4 small onion, chopped

1/2 cup and 1 teaspoon pineapple chunks, drained

Directions

Step 1: Boil rice and water in a pot. Reduce heat to low, cover, and simmer 25 minutes.

Step 2: Combine together curry paste and 1 can coconut milk, whisk together in a bowl. Pour into a wok, and mix in remaining coconut milk, bamboo shoots, fish sauce, sugar, and chicken. Boil and cook until chicken juices run clear, about 15 minutes.

Step 3: Add the onion, green bell pepper, and red bell pepper into the wok. Continue cooking until chicken juices run clear and peppers are tender about 10 minutes. Remove from heat, and stir in pineapple. Serve with the cooked rice.

Chicken Satay

Cooking Time: 20 m

Servings: 8

Ingredients

1 cup canned coconut milk

1 tablespoon ground coriander

2 teaspoons yellow curry powder

2 teaspoons fish sauce

1 teaspoon chili oil

2 pounds skinless, boneless chicken breast half - cut into strips

2 tablespoons chopped fresh cilantro

2 tablespoons chopped unsalted peanuts

24 wooden skewers, soaked in water for 15 minutes