Leigh

Thai glazed chicken

Posted on by Leigh

Thai glazed chicken

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Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Chicken

  • 4 chicken breasts boneless and skinless (about 600g)
  • 2 vegetable oil
  • salt to taste
  • pepper to taste

Glaze

  • 80 ml soy sauce
  • 80 ml honey
  • 60 ml lime juice (about 2 limes)
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp Thai red curry paste
  • 1 tbsp fish sauce (optional)
  • 1/2 tsp crushed red pepper flakes (adjust to taste)

Garnish

  • fresh cilantro leaves
  • sliced green onions
  • lime wedges

Instructions

  • Start by preparing the glaze. In a bowl, combine the soy sauce, honey, lime juice, minced garlic, minced ginger, Thai red curry paste, fish sauce (if using), and crushed red pepper flakes. Whisk until well combined. Set aside.
  • Season the chicken breasts with a pinch of salt and pepper on both sides.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts.
  • Cook the chicken for about 4-5 minutes per side or until it's cooked through and has a nice golden-brown color. The internal temperature should reach 75°C (165°F).
  • Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
  • In the same skillet, pour the prepared glaze mixture. Bring it to a simmer over medium heat.
  • Let the glaze simmer for about 2-3 minutes or until it thickens slightly.
  • Return the cooked chicken to the skillet and spoon the glaze over the chicken. Cook for an additional 1-2 minutes, allowing the chicken to absorb the flavors of the glaze.
  • Serve the Thai glazed chicken hot, garnished with fresh cilantro leaves, sliced green onions, and lime wedges.
    Enjoy your delicious Thai glazed chicken!
Nutrition Facts
Thai glazed chicken
Amount per Serving
Calories
374
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
145
mg
48
%
Sodium
 
1718
mg
75
%
Potassium
 
937
mg
27
%
Carbohydrates
 
27
g
9
%
Fiber
 
0.5
g
2
%
Sugar
 
25
g
28
%
Protein
 
51
g
102
%
Vitamin A
 
675
IU
14
%
Vitamin C
 
8
mg
10
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Thai dragon noodles

Posted on by Leigh

Thai dragon noodles

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Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 351kcal

Ingredients

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp sriracha sauce (adjust to taste)
  • 1 tsp lime juice
  • 2 garlic cloves minced

Noodles

  • 200 g rice noodles
  • 2 tbsp vegetable oil
  • 200 g chicken breast thinly sliced (you can also use shrimp, tofu, or beef)
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned
  • 1 onion thinly sliced
  • 2-3 green onions chopped
  • 1 tbsp Thai basil leaves (or regular basil leaves if Thai basil is unavailable)

Instructions

  • Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, sriracha sauce, lime juice, and minced garlic. Set the sauce aside.
  • Cook the rice noodles: Cook the rice noodles according to the package instructions until they are tender but still firm. Drain and rinse them under cold water to stop the cooking process. Set aside.
  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Add the sliced chicken and stir-fry for 2-3 minutes, or until it's no longer pink and is cooked through. If you're using shrimp, tofu, or beef, adjust the cooking time accordingly. Remove the cooked meat from the pan and set it aside.
  • In the same pan, add a bit more oil if needed. Add the sliced red bell pepper, julienned carrot, and sliced onion. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
  • Add the cooked noodles to the pan with the vegetables and pour the sauce over them. Toss everything together to ensure the noodles and vegetables are coated with the sauce.
  • Return the cooked chicken (or your protein of choice) to the pan and stir-fry for an additional 2-3 minutes to heat it through.
  • Add the chopped green onions and Thai basil leaves to the pan, and stir-fry for another minute until the basil leaves wilt.
  • Taste and adjust the seasoning if necessary, adding more soy sauce, sriracha, or lime juice to your liking.
  • Serve the Thai Dragon Noodles hot, garnished with additional basil leaves, lime wedges, and extra sriracha sauce if desired.
    Enjoy your delicious Thai Dragon Noodles!
Nutrition Facts
Thai dragon noodles
Amount per Serving
Calories
351
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
32
mg
11
%
Sodium
 
1183
mg
51
%
Potassium
 
412
mg
12
%
Carbohydrates
 
53
g
18
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
3557
IU
71
%
Vitamin C
 
44
mg
53
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Thai red duck curry

Posted on by Leigh

Thai red duck curry

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 415kcal

Ingredients

Red Curry Paste

  • 3-4 red Thai bird's eye chilies (adjust to taste)
  • 3 garlic cloves
  • 2 shallots
  • 1 lemongrass stalk white part only, thinly sliced
  • 1 thumb-sized piece of galangal (or ginger if unavailable), peeled and sliced
  • 1 lime zest
  • 1 coriander seeds
  • 1/2 cumin seeds
  • 1/2 shrimp paste (optional)
  • 1 paprika
  • 1/2 salt

Duck Curry

  • 400 g boneless duck breast or duck leg meat cut into bite-sized pieces
  • 400 ml coconut milk
  • 2-3 tbsp red curry paste to taste
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 eggplant cut into chunks
  • 2 lime leaves torn into pieces (or 1 tsp lime zest)
  • 1/2 tbsp fish sauce to taste
  • 1 tsp palm sugar (or brown sugar)
  • 1/2 tbsp vegetable oil
  • fresh Thai basil leaves for garnish

Instructions

  • In a mortar and pestle, grind the coriander seeds and cumin seeds until fine.
  • Add the chilies, garlic, shallots, lemongrass, galangal, lime zest, shrimp paste (if using), paprika, and salt.
  • Pound and grind all the ingredients together until you have a smooth paste. Alternatively, you can use a food processor to make the paste.
  • Heat a large wok or skillet over medium-high heat and add the vegetable oil.
  • Add the red curry paste and stir-fry for a couple of minutes until fragrant.
  • Add the duck pieces and stir-fry for about 3-4 minutes until they start to brown.
  • Add the sliced red and green bell peppers, and eggplant to the wok. Stir-fry for another 2-3 minutes.
  • Pour in the coconut milk and add the torn lime leaves (or lime zest).
  • Reduce the heat to low and simmer for about 10-15 minutes, or until the duck is cooked through and the vegetables are tender.
  • Season the curry with fish sauce and palm sugar. Adjust the seasoning to your taste by adding more fish sauce for saltiness or palm sugar for sweetness.
  • Once the duck is tender and the flavors have melded together, remove the curry from the heat.
  • Serve the Thai Red Duck Curry hot, garnished with fresh Thai basil leaves.
    Enjoy your delicious Thai Red Duck Curry with steamed jasmine rice!
Nutrition Facts
Thai red duck curry
Amount per Serving
Calories
415
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
78
mg
26
%
Sodium
 
265
mg
12
%
Potassium
 
1049
mg
30
%
Carbohydrates
 
22
g
7
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
25
g
50
%
Vitamin A
 
2775
IU
56
%
Vitamin C
 
127
mg
154
%
Calcium
 
70
mg
7
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan pad thai

Posted on by Leigh

Vegan pad thai

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 425kcal

Ingredients

Sauce

  • 4 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp vinegar
  • 1 tbsp tamarind paste
  • 1 tbsp maple syrup or agave nectar
  • 5 ml siracha sauce (adjust to taste)

Pad Thai

  • 200 g rice noodles
  • 200 g firm tofu cubed
  • 2 tbsp vegetable oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 100 g bean sprouts
  • 50 g roasted unsalted peanuts chopped
  • 2 spring onions
  • lime wedges for garnish
  • fresh cilantro for garnish

Instructions

Prepare the Sauce:

  • In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, tamarind paste, maple syrup (or agave nectar), and sriracha sauce. Set the sauce aside.

Prepare the Rice Noodles:

  • Cook the rice noodles according to the package instructions until they are al dente. Drain and rinse them with cold water to stop the cooking process. Set aside.

Cook the Tofu:

  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and stir-fry until they turn golden brown on all sides. Remove the tofu from the pan and set it aside.

Stir-Fry the Vegetables:

  • In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion, minced garlic, and sliced red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Combine Everything:

  • Return the cooked rice noodles and tofu to the skillet with the vegetables. Pour the prepared sauce over the noodles and tofu. Toss everything together and cook for an additional 2-3 minutes until everything is heated through.

Serve:

  • Divide the vegan pad Thai among serving plates. Top each portion with bean sprouts, chopped peanuts, chopped spring onions, and fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.

    Enjoy your homemade vegan pad Thai! Adjust the spiciness and sweetness of the sauce to your preference by adding more sriracha or sweetener as needed.

Nutrition Facts
Vegan pad thai
Amount per Serving
Calories
425
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
5
g
Sodium
 
1207
mg
52
%
Potassium
 
361
mg
10
%
Carbohydrates
 
59
g
20
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
13
g
26
%
Vitamin A
 
1004
IU
20
%
Vitamin C
 
48
mg
58
%
Calcium
 
116
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Thai green curry

Posted on by Leigh

Thai green curry

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 403kcal

Ingredients

Green Curry Paste

  • 4-5 green Thai bird's eye chilies (adjust to taste)
  • 2 shallots chopped
  • 4 garlic cloves minced
  • 1 thumb-sized piece of ginger chopped
  • 2 stalks lemongrass thinly sliced (use only the bottom white part)
  • 1 lime zested and juiced
  • 1 bunch fresh coriander stems and leaves separated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp shrimp paste
  • salt to taste

Curry

  • 400 g chicken
  • 400 ml coconut milk
  • 1-2 tbsp vegetable oil
  • 2-3 lime leaves torn into pieces (optional)
  • 1-2 red or green bell peppers sliced
  • 100 g Thai eggplants or regular eggplants diced
  • 100 g bamboo shoots sliced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • fresh Thai basil leaves or regular basil leaves for garnish
  • cooked jasmine rice for serving

Instructions

Prepare the Green Curry Paste:

  • In a food processor or mortar and pestle, combine the green chilies, shallots, garlic, ginger, lemongrass, lime zest, lime juice, cilantro stems, ground cumin, ground coriander, and shrimp paste (if using).
  • Grind or process until you have a smooth paste, adding a little water if necessary. Season with salt to taste.

Cook the Protein:

  • In a large pan or wok, heat the vegetable oil over medium-high heat.
  • Add the green curry paste and cook for 1-2 minutes, stirring constantly until it becomes fragrant.

Add the Protein and Vegetables:

  • Add the chicken, beef, or tofu to the pan and cook until it's no longer pink (about 5 minutes).

Add the Vegetables:

  • Stir in the coconut milk, lime leaves (if using), bell peppers, eggplants, and bamboo shoots.

Simmer:

  • Reduce the heat to medium-low and let the curry simmer for 10-15 minutes or until the vegetables are tender and the flavors have melded together.

Season and Serve:

  • Stir in fish sauce (if using) and sugar. Adjust the seasoning to taste.
  • Remove from heat and discard kaffir lime leaves.
  • Serve hot over cooked jasmine rice, garnished with fresh basil leaves.

    Enjoy your homemade Thai Green Curry! Adjust the spiciness by adding more or fewer green chilies according to your preference.

Nutrition Facts
Thai green curry
Amount per Serving
Calories
403
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
78
mg
26
%
Sodium
 
543
mg
24
%
Potassium
 
982
mg
28
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
27
g
54
%
Vitamin A
 
628
IU
13
%
Vitamin C
 
99
mg
120
%
Calcium
 
69
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.