Thai Coriander Chili Saucepla Krapong Paw Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI CORIANDER CHILI SAUCE/PLA KRAPONG PAW

Thai Coriander Chili Sauce/Pla Krapong Paw image

A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable.

Provided by Somogirl

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup red pepper, finely chopped
1/4 cup onion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon oil

Steps:

In small bowl combine and beat a little to blend. Chill until ready to serve.
If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
Don't try to substitute green pepper as flavors are not the same.

Nutrition Facts : Calories 50.8, Fat 3.5, SaturatedFat 0.5, Sodium 754.8, Carbohydrate 4, Fiber 0.5, Sugar 2.3, Protein 1.6

SAUTEED FISH WITH THAI CORIANDER-CHILI SAUCE

Sauteed Fish With Thai Coriander-Chili Sauce image

Just a simple sauce to accompany fish. You may use your choice of fish - I suggest tilapia, but halibut, salmon, swordfish, or albacore work fine. Based on a recipe from Simply Thai.

Provided by dianegrapegrower

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 red bell pepper, minced
1/4 onion, minced
1 tablespoon cilantro, chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1 lb tilapia fillet
olive oil
lemon wedge
chopped cilantro
2 cups steamed rice

Steps:

Combine bell pepper, onion, cilantro, sugar, chili-garlic sauce, lemon juice, soy sauce, and oil in a small bowl. Set aside.
Saute tilapia in oil (or grill if preferred) until cooked through. Serve immediately, topped with sauce. Garnish with lemon wedges and chopped cilantro. Serve with steamed rice.

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

Pad Krapao (Thai Stir-Fry Pork with Basil) image

Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.

Provided by Gingi Sheppard

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 cloves garlic, chopped
3 large hot chile peppers, thinly sliced
1 ½ cups sliced pork
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
4 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1 ½ cups sliced white onion
½ cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon ground white pepper

Steps:

Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g

THAI CHILE-HERB DIPPING SAUCE

Thai Chile-Herb Dipping Sauce image

Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.

Provided by Stanley Lobel

Categories Sauce Herb Pepper Vegetable Chile Pepper

Yield Makes about 2/3 cup

Number Of Ingredients 8

Ingredients

1 tablespoon jasmine or other long-grain rice
6 to 8 dried whole Thai chiles (each about 2-inches long)
1 heaping tablespoon finely chopped scallion
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons sugar
3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup fresh lime juice

Steps:

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

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