Posts Tagged ‘thai’

Coconut Chicken Sticky Rice Balls with Mango Puree

Posted June 16th, 2012 by TheFoodinmyBeard

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Coconut Chicken Sticky Rice Balls with Mango Puree
Coconut mango might sound more like the start to a dessert or cocktail than the main ingredients in a salty appetizer. But with this recipe, coconut sticky rice ball gives way to salty shredded chicken—all coated with a sauce with one single ingredient: mango Ripe mangoes in a food processor make a perfect sauce; just the right thickness, just the right sweetness, with nothing added! On a lazy afternoon with some friends, these Coconut C... Read More ›
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Thai Chicken Salad Wraps

Posted May 22nd, 2012 by girlversusdough

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Thai Chicken Salad Wraps
Back in my (not-so) glory days, I worked at a sandwich/coffee/smoothie/pizza/candy shop (yeah, we sold a lot of stuff). Nearly every day, I’d get up around 4 a.m. to get there by 5 a.m., brew gallons upon gallons of coffee – and drink a few myself – stock the bakery cases with fresh bagels and muffins the size of my fist and enjoy a long, leisurely morning with the regulars. Those were the days. And then, the lunch rush came. You... Read More ›
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Pad Thai Pot Pie

Posted April 3rd, 2012 by TheFoodinmyBeard

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Pad Thai Pot Pie
I came up with this riff on the classic Thai dish because I thought the name sounded funny. The flavors of Pad Thai are fairly easy to achieve, and surprisingly versatile to adapt into other recipes. The idea is to merge some flavors and textures from a traditional pot pie into the exotic pad Thai. Some chicken stock thins out the sauce a bit and makes it perfect to be baked into a pot pie. As I was developing the recipe I realized that Pad T... Read More ›
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Green Curry Chicken

Posted February 12th, 2012 by bevcooks

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Green Curry Chicken
There is no life without curry. I know that sounds dramatic and insane or whatever, but: A) Do you even know me at all? and B) Do you even know me at all? I feel like a lot of people are skeered to make curry, but come here. Sit down for a sec. Let's chat about this. Curry is actually eeeee-zzzzzz to pull together. When you buy the pre-made curry paste, it saves you a bazillion hours AND it tastes like a freaking wizard did a mag... Read More ›
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Thai Curry-Marinated Chicken

Posted October 3rd, 2011 by TheFoodinmyBeard

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Thai Curry-Marinated Chicken
Thai red curry may seem intimidating, but it’s as easy as tossing a few ingredients into a food processor. Having a few curry paste recipes under your belt is a huge plus in the kitchen, because they are so versatile! I have used curry pastes to spice up some rice, as pasta sauce, as a spread on a sandwich, and now as a flavorful marinade for chicken. This Thai Red Curry Marinated Chicken came out great. A perfect level of spice and flavor,... Read More ›
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ReHeat – Taste for Adventure

Posted February 27th, 2011 by tbspnate

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ReHeat – Taste for Adventure
Our Taste for Adventure bloggers keep churning out the goods. If you haven’t checked in lately, read on as we “re-heat” the fave posts from the past week (or thereabouts): 1. Pad Thai Egg Rolls by Macheesmo Have you ever been faced with the appetizer/entree dilemma? Where you want both, but can only eat one? I've run into it before at Thai restaurants with egg rolls and Pad Thai. Nick saves the day with this delicious mashup of the two, a... Read More ›
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Pad Thai Egg Rolls

Posted February 21st, 2011 by macheesmo

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Pad Thai Egg Rolls
Many people think they can't make egg rolls at home. But trust me, they are 100% doable! And once you get the hang of making them, you can start coming up with your own fillings and really impress people with your egg roll skills. When you order egg rolls from a restaurant you usually get two. When you make them at home, you can just as easily make TWENTY. For this version, I mixed up a quick, basic Pad Thai that I used to fill my egg rolls... Read More ›
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Thai Beef Massaman

Posted February 20th, 2011 by TheFoodinmyBeard

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Thai Beef Massaman
Thai food is such a joy to cook, and it really feels like an accomplishment when you’re finished! The first few times you make Thai, it will feel a bit intimidating and the food will come out great but not amazing. After you get your bearings in the Thai kitchen, things start getting really easy and the food starts tasting better than the restaurant! This Thai Beef Massaman recipe takes a few shortcuts on the authentic version, but doesn'... Read More ›
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