celebrate thai cuisine and try these recipes!

Sweet & Spicy Thai Chicken

Ingredients

  • 1 ½ pounds chicken thighs

For the Glaze

  • ¾ cup sweet chili sauce 

  • ⅓ cup soy sauce

  • ¼ cup brown sugar

  • 2 tbs sriracha

  • 4 tsp minced garlic

  • ¼ cup rice vinegar

  • 3 tbs fish sauce

  • 1 tbs lemongrass paste 

  • 1 tbs fresh-squeezed
    lime juice 

  • 2 tbs sesame oil 

For the Pickled Veggies

  • ½ cup rice vinegar

  • ½ tsp salt

  • 1 tbs sugar

  • 1 tsp crushed red pepper flakes

  • 3 tsp minced garlic

  • ½ cup shredded carrots

  • ½ cucumber - sliced, or shaved
    into ribbons

Instructions

For the Pickled Veggies

  1. Combine all ingredients in a jar, cover, shake and chill overnight. 

For the Glaze 

  1. Whisk together all glaze ingredients in a bowl. Reserve ½ of the glaze and set aside. 

  2. Add remaining 1/2 of the glaze to a sauce pan, bring to a boil and cook for 7 minutes. 

  3. Remove from heat and allow to cool and thicken while you cook the chicken. 

Stovetop Method 

  1. Combine chicken and reserved glaze in a skillet over medium heat. Cook 10-12 minutes (depending on the thickness of the chicken pieces). 

  2. Turn, cook another 12-15 minutes until cooked through. Remove from heat. 

  3. Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

*In flyer January 28 - February 3, 2024
Recipe and photo credit: La Creme de la Crumb

Thai Fish Curry

Ingredients

  • 1 – 11/2 pounds firm white fish

  • 1/2 tsp salt

  • one lime- zest and juice

 Coconut Thai Curry Sauce:

  • 2–3 tbs vegetable oil 

  • 2 large shallots finely diced 

  • 7 garlic cloves

  • 1 fresh hot chilies- finely diced 

  • 3 tbs lemongrass, very finely chopped

  • 2 tsp turmeric 

  • 2 tsp fresh ginger, grated

  • 1–3 tbs Thai Curry Paste 

  • 2 cups chicken or fish stock

  • 8 kaffir lime leaves

  • 1/2 tsp salt

  • 2 cups carrots, diced 

  • 1 red bell pepper, diced

  • 1 14-ounce can coconut milk 

  • 1 tbs fish sauce

  • squeeze of lime

  • 2 c green beans, or snap/snow peas

  • 1/2 cup chopped basil, cilantro, scallions

Instructions

  1. Cut the fish into 2-inch chunks, pat dry & place in a bowl. Season with salt, lime zest from one lime and 1 tbs lime juice, & set aside.

  2. In an large saute pan, heat the coconut oil over medium heat.  Add the shallots & saute until golden, about 5 minutes. Add the garlic, lemongrass & fresh chilies. Saute 4-6 more minutes, until fragrant. Turn heat to low. Grate the ginger & turmeric & add the Thai Curry paste, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer & simmer gently for 7 minutes until the carrots are tender.

  3. Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.

  4. Taste it- coconut broth should be salty, lime-y and a little spicy- & adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste.

  5. Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, about 4 -6 minutes. 

  6. Garnish with basil or Thai basil, or cilantro and lime wedges.

*In flyer January 28 - February 3, 2024
Recipe and photo credit: Feasting at Home

Annah Kassen