How To make Thai Style Chicken and Vegetable Stir Fry
2 boneless skinless chicken breast halves
cut
crosswis e into :
1/2-inch-thick slices 1 tablespoon thai red curry paste or 2 tablespoons
:
chili-garlic sauce 3 tablespoons vegetable oil
2 large japanese eggplants -- cut into 3/4-inch
pieces 4 ounces green beans :
trimmed cut on
diagonal into :
1-inch pieces 1 cup canned unsweetened coconut milk
1/4 cup thinly sliced fresh basil
Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tables poons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tabl espoon oil and chicken mixture to skillet. Stir-fry until chicken begins to br own, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with s alt. Sprinkle with basil.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finis h, drizzle white rum over fresh pineapple and banana chunks.
Converted by MC_Buster.
How To make Thai Style Chicken and Vegetable Stir Fry's Videos
Chicken Thai stir fry with cashews and sugar snap peas
Get full recipe here
Thai cuisine is about lightly prepared dishes with strong aromatic flavours. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. Most stir-fries include plenty of crunchy vegetables, they are fast, easy to prepare and so delicious. This chicken breast recipe was cooked in a wok, but of course you can also do it in a frying pan. The hotter the flame the better the results. I used cashews and sugar snap peas for that extra crunch, but you can also use snow peas. You will need oyster sauce and soy sauce widely available from Asian stores or Asian sections in supermarkets. Coconut oil is the best choice for frying but any vegetable oil will also work. Serve over coconut rice for that Thai authentic flavour.
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How to Make Perfect Stir Fry | You Can Cook That | Allrecipes
For quick, easy, and budget-friendly meals, you can't beat stir-frying. Once you know the basics behind putting together a great stir-fry, you can easily introduce new ingredients, make a variety of sauces, or try traditional stir-fry recipes. Learn the surprisingly simple techniques that go into making restaurant-worthy stir-fry dishes.
00:00 Introduction
00:10 4 Components of a Stir Fry
00:28 Protein
01:08 Vegetables
01:51 Aromatics
03:02 Sauce
04:14 Stir Fry
07:10 Final Result
08:04 Alternative Recipe
Read the article and get the recipes here:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Perfect Stir Fry | You Can Cook That | Allrecipes
Thai Mixed Veg Stir-Fry Recipe ผัดผักรวม - Hot Thai Kitchen!
This classic recipe will change the way to think about mixed veg. This stir-fry is garlicky, crunchy, full of flavour with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Quick and Easy Chicken Stir Fry Recipe | On the table in 20 minutes!
Quick Chicken Stir Fry! This easy Chicken and veggie stir fry is a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes including the homemade stir fry sauce! Perfect for busy weekdays.
The full Quick Chicken Stir Fry recipe inc hints and tips is available here:
Ingredients:
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/cornstarch
pinch of salt
pinch of pepper
2 tbsp vegetable oil
1 cup sugar snap peas/snow peas
1 yellow pepper deseeded and sliced
1 red pepper deseeded and sliced
2 cloves of garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions chopped
1 small red chilli deseeded and sliced
To serve:
Boiled rice or noodles
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3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.
RECIPE:
Thai Chilli Basil Chicken
Thai takeout favourite!! Spicy, sweet and savoury sauce with the distinct flavour you love from the Thai Basil, this is a super fast 15 MINUTE RECIPE!!
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