Thai Chicken Breasts
2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)
1 combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
2 Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3 Heat the olive oil in a large skillet. 4 Saute the chicken until browned on both sides and cooked through.
5 Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6 Add the ginger-garlic mixture to the skillet and saute until lightly browned. 7 Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
8 Bring the mixture to a boil.
9 Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10 Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11 Trim and shred the sugar snap peas diagonally.
12 Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger finely chopped crystallized ginger (optional)
sliced almonds (optional)
1 Combine all ingredients in a saucepan, excpet the crystalized ginger and sliced almonds.
2 Stir well to combine.
3 Cook over medium high heat, stirring until mixture comes to a low boil.
4 Immediately reduce heat to low.
5 Cover and cook for about 18 minutes.
6 Fluff with a fork.
7 The cover, and let sit for 5 more minutes.
8 Garnish the finished rice with the candied ginger and the sliced almonds.
Creamy Thai Sweet Potato Soup
2 medium onions
2 sweet potatoes
1 pint vegetable stock
2 teaspoons lemongrass, paste
1 teaspoon dried coriander seed
1 teaspoon ground cumin
1 (13 1/2 ounce) can coconut milk
handful roasted cashew nuts
1 In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
2 Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
3 Add herbs and spices, stir.
4 Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
5 Remove lid and simmer until thickened slightly.
6 Take off heat and blend with hand mixer until a smooth consistency.
7 Add nuts to serve.