| Ingredients | ||
| 1 | large chicken | |
| 2 tsp | sugar | |
| 1-1/2 tbsp | garlic powder | |
| 1/2 tsp | salt | |
| 1/2 tsp | turmeric | |
| 1 tbsp | fish sauce | |
| 1/4 tsp | curry powder | |
| 1/2 tsp | black pepper | |
| 1 tbsp | minced lemon grass | |
| 4 tbsp | coconut milk | |
| 1-1/2 tsp | Golden Mountain sauce (can sub soy sauce) | |
Cut chicken in half with sharp cleaver. Mix all ingredients except chicken in deep mixing bowl. Place chicken in bowl with other ingredients and turn until completely coated. Let chicken marinate in sauce for at least 4 hours.
Place chicken on hot grill. Baste with remainder of sauce from bowl when cooking.
Turn every 10 to 15 minutes. Grill until done. Serve with barbecue sauce.
| Ingredients | ||
| 2 | chicken breasts | |
| 4 tsp | lime juice | |
| 1 tsp | sugar | |
| 1-1/2 tbsp | rice powder | |
| 1/2 tsp | MSG (optional) | |
| 1 | red onion | |
| 1 tsp | ground red pepper | |
| 2-1/2 tbsp | fish sauce | |
| 2 | green onions | |
| 1 stalk | lemon grass | |
| 3 oz | fresh mint leaves | |
Thinly slice red onion and lemon grass. Chop green onions into small pieces.
Preheat oven to 350 degrees. Place chicken breasts in baking pan and place in oven. Bake for 15 minutes. Change heat to broil and leave 5 more minutes, or until the meat is cooked. Remove breasts from oven and let cool. With a sharp knife, remove bones from chicken. Chop meat with cleaver to a coarse consistency. Place in a deep bowl. Add all other ingredients one at a time while stirring. Reserve lime juice as the final ingredient to be added. Place on serving plate bed of lettuce. Serves 2.
You can make this peanut sauce and serve it on Quaker rice/oat crackers (which you can get a local supermarket). (Sometimes you can find Thai peanut sauce in bottles at local markets too. Check it out.)
| Ingredients | ||
| 1/2 tsp | cayenne pepper | |
| 1 tbsp | sugar | |
| 2 tbsp | peanut butter | |
| 1-1/2 cup | coconut milk or cream | |
| 1 tbsp | lemon juice | |
| 1 tsp | salt | |
Heat the coconut milk until boiling.
Add the pepper, peanut butter, sugar, salt and lemon juice. Stir until well blended.
This sauce should have a salty, sweet and a little sour taste. Serve with chicken barbeque or just spread on pieces of rice and oat crackers as a spicy snack.
Cucumber pennies, cherry tomatoes and sliced pinapple served with toothpicks would make an easy accompaniment which has some Thai flavor. Best of all would be if you could go to a local Thai restaurant and ask them to steam you some "sticky rice". Served as fingerfood in small balls this is excellant dipped in the peanut sauce, too!
| Ingredients | ||
| 2 cups | chicken breast, sliced | |
| 2 slices | ginger root | |
| 4 cloves | garlic | |
| 2 teaspoons | curry powder | |
| 2 Tablespoons | butter, melted | |
| 2 Tablespoons | light cream or evaporated milk | |
| 3 cups | fresh spinach, cut | |
| 3 cups | green onions, cut into 2” long pieces | |
| 2 Tablespoons | red onion, minced | |
| 2 teaspoons | chili powder (use more if you want it spicier) | |
| 4 Tablespoons | peanut butter | |
| 2 Tablespoons | sugar | |
| 2 teaspoons | fish sauce | |
| 1 cup | milk or coconut milk | |
| 4 Tablespoons | oil | |
Pound ginger root together with garlic, curry powder, cream, and melted butter. Pour over chicken breasts and marinate for 1 hour.
Heat oil in a heavy saucepan over medium heat. Brown minced onion until golden brown.
Lower the heat, add peanut butter, sugar, nampla, chili powder and milk. Stir fry for 1 minute. Remove from heat. (Cook longer if you wish a thicker sauce. Sometimes I double this part of the recipe as we like lots of sauce.)
Cook spinach and spring onion just until soft (about 3 minutes in pot with lid and very little water). Drain (if needed) and place on serving dish.
Brown the chicken breast in a saucepan (without oil) turning until done. Remove from heat and place on top of cooked spinach and spring onion.
Pour the peanut sauce over the chicken.
Best served on rice (not sticky rice). Good also with fresh fruit and/or cucumber sticks. Serves 4.