Thai Chicken Dip Recipes

7-LAYER THAI CHICKEN DIP

7-Layer Thai Chicken Dip image

Provided by Food Network Kitchen

Time 25m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
Fried Noodles
Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
Herb Salad
Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
Spicy Cucumber
Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
Peanut Sauce
Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
Rotisserie Chicken
Shred 1 cup (skin removed).
Carrots
Shred 1 cup (about 3).
Coconut Dressing
Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.

THAI CHICKEN DIP

Thai Chicken Dip image

Served hot or warm, this exotic dip is a huge party pleaser. Ground chicken is simmered in a peanutty coconut sauce. You'll feel guilty for all the praise, because it is so easy to make. Serve with papadums or prawn crackers.

Provided by CZARDAS

Categories Appetizers and Snacks Spicy

Time 20m

Yield 24

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 ½ pounds ground chicken
2 small red chile peppers
2 cloves garlic, crushed
½ cup chunky peanut butter
⅓ cup lime juice
1 cup unsweetened coconut cream
1 ½ tablespoons fish sauce
1 tablespoon finely chopped Vietnamese mint

Steps:

Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 2.5 g, Cholesterol 17.3 mg, Fat 8.2 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.9 g, Sodium 110.2 mg, Sugar 0.6 g

SESAME CHICKEN DIP

Sesame Chicken Dip image

I can't tell you how many times I'm asked to bring this easy dip to holidays, birthday parties or girls' weekend getaways. It's fresh and light, and it has the Asian flavors that make it stand out. The rice crackers are a must! -Dawn Schutte, Sheboygan, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 36 servings (1/4 cup each).

Number Of Ingredients 10

Ingredients

2 tablespoons reduced-sodium soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
1 jar (10 ounces) sweet-and-sour sauce
2 cups chopped fresh baby spinach
1 cup thinly sliced green onions (about 8)
1/2 cup chopped salted peanuts
Sesame rice crackers

Steps:

Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 176mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

THAI MINCED CHICKEN & PRAWN DIP

Thai Minced Chicken & Prawn Dip image

Tried this at a Thai restaurant once and fell instantly in love with it! Serve this as an appetiser with rice or prawn crackers! Tastes as good without the prawns. Note that minced chicken can be substituted with minced pork too.

Provided by Cook Food Mood

Categories Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

300 g fresh small shrimp, peeled and deveined
250 ml coconut milk (thick)
300 g minced chicken
2 teaspoons Thai fish sauce
1 teaspoon sugar
salt (to taste)
1 tablespoon fresh coriander, chopped
1 red chile, sliced (opt for chilli padi if you like it hot!)

Steps:

Heat coconut milk in saucepan, stirring constantly to prevent curdling.
Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
Serve with rice crackers.

Nutrition Facts : Calories 110.8, Fat 6.7, SaturatedFat 5.1, Cholesterol 58.8, Sodium 290.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.7, Protein 11.2

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