CHICKEN KHAO SOI
Provided by Ravin Nakjaroen
Categories Soup/Stew Chicken Dinner Lunch Noodle Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- For khao soi paste:
- Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
- For soup:
- Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
- Meanwhile, cook noodles according to package directions.
- Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
KHAO NEEO SEE DAM
Categories Rice Breakfast Dessert Steam Vegetarian Coconut Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8 as a dessert or sweet snack
Number Of Ingredients 6
Steps:
- Soak and steam black rice and sticky rice together, following procedures in recipe for Sticky Rice .
- While rice is steaming, in a small saucepan heat coconut milk, sugar, and salt over low heat, stirring occasionally, until sugar is dissolved. Keep sauce warm, covered.
- Transfer steamed rice to a bowl and immediately pour warm sauce over it, stirring gently. Let rice mixture stand covered, at room temperature at least 30 minutes and up to 3 hours for rice to absorb sauce and flavors to blend. Do not chill mixture or it will dry out and harden.
- Serve rice with fruit.
KHAO PLOW
Categories Rice Side Low Sodium Boil Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- In a 2 1/2-to-3 quart heavy saucepan with a tight-fitting lid over rice with cold water by 2 inches. Swirl rice around in water several times with your hand and drain. Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
- Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
- Bring water to a boil, uncovered, and boil rice 15 seconds. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.
KHAO KOOR
Who knew something so simple could be so good? Ground, toasted sticky rice is an ingredient used as a binder in some Thai dishes, but it's also sprinkled over sticky rice as a seasoning, contributing a toasty, smoky note. Unless you make Thai food with unusual frequency, I think it's best to make single-meal batches, though you could easily multiply this recipe. Use it in Laarb (page 199), or sprinkle over sticky rice any time you make it.
Yield makes 2 tablespoons
Number Of Ingredients 1
Steps:
- Toast the sticky rice in a small sauté pan over medium heat until deeply golden and fragrant, stirring almost constantly, about 5 minutes.
- Transfer to a spice grinder (or mortar) and grind to a powder. Use immediately or, if you're making a larger batch, store in an airtight container for a few weeks.
KHAO PLOW (THAI JASMINE RICE)
In Thailand, jasmine rice is nearly always cooked with just enough water to first boil and then steam the rice, and without salt or oil. Jasmine rice from Thailand is preferable, but you can substitute long-grain aromatic rice grown in the U.S.. As the rice cooks, it fills the house with its scent and the promise of good food to come. Those who have a rice cooker should measure the rice, wash it well, and cook it according to the manufacturer's instructions. If there are no water-to-rice proportions marked on your rice cooker, use the measurements set out in the recipe.
Provided by Juenessa
Categories Rice
Time 39m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches.
- Swirl rice around in water several times with your hand and drain.
- Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
- Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch.
- Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
- Bring water to a boil, uncovered, and boil rice 15 seconds.
- Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender.
- Remove pan from heat and let stand, covered, 5 minutes.
- Turn rice gently with a flat wooden spatula and keep warm, covered.
- Rice is best served within 1 hour of cooking.
Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3
THAI FRIED RICE (KHAO PHAT)
This is a must usually when I visit Thailand, and I could eat this everyday when I am there. Finally managed to find a authentic recipe for this dish from www.10thaidish.athailand.com and i am sharing it. :)
Provided by KitchenManiac
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a Chinese pan, add garlic. When it is fragrant and slightly brown, add the chicken.
- Mix well over the heat for 1 minute.
- Add the onion and cook for 1 minute.
- Break in the eggs and stir mix very well.
- Then stir in the rice and the rest of the ingredients. Stir well.
- Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
- A twist of lime would make it even better.
Nutrition Facts : Calories 453.6, Fat 13.8, SaturatedFat 2.8, Cholesterol 134.5, Sodium 354.1, Carbohydrate 60.2, Fiber 1.9, Sugar 3.5, Protein 20.3
KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)
This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!
Provided by Chef Christine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut half of the pineapple into cubes.
- Prepare all remaining ingredients and have at hand.
- In a small saucepan, heat the coconut milk to a boil.
- Add the coriander root, white pepper, sugar and fish sauce.
- Reduce heat and simmer the sauce for 3-5 minutes, then strain.
- Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
- When the oil is hot, add the meat, pineapple, cashews and rice.
- Stir and toss to combine well.
- Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
- You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
- Continue stif frying until the rice is heated through.
- If desired, fill the empty pineapple half with the rice mixture.
- Garnish and serve.
Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3
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