Salad Of Chicken And Seven Vegetables Blanched In Coconut Milk And Served With Sour Salty And Sweet Coconut Curry Dressing Crispy Fried Shallots And Roasted Sesame Seeds Yam Thawaai ยำทวาย Food

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

SALAD OF CHICKEN AND SEVEN VEGETABLES BLANCHED IN COCONUT MILK AND SERVED WITH SOUR-SALTY AND SWEET COCONUT CURRY DRESSING, CRISPY FRIED SHALLOTS AND ROASTED SESAME SEEDS (YAM THAWAAI ; ยำทวาย)

Steps:

• Place the smoked grey featherback fish over the charcoal grill, if flames burst than your grill is probably too hot. Place some ash over the charcoals or wait for a while before continuing.นำปลาฉลาดมาย่างบนเตาถ่านโดยใช้ไฟอ่อน ย่างจนเนื้อปลากรอบ
• With your fingers break the fish meat into small chunks.แกะเอาแต่เนื้อปลา
• In a pestle and mortar pound the fish meat fine and set asideนำเนื้อปลาที่ได้มาโขลกให้ละเอียด เสร็จแล้วพักเอาไว้
• Soak the chilies in water until soft.เริ่มทำน้ำพริกเครื่องน้ำยำแดงโดยนำพริกแห้งแกะเม็ดออกแล้วแช่น้ำให้นิ่ม
• In a mortar and pestle, start pounding the chilies with salt as an abrasive.โขลกพริกแห้งเม็ดใหญ่ที่แช่น้ำจนนุ่มแล้ว กับ เกลือป่นให้ละเอียค
• Add lemon grass and galangalใส่ตะไคร้ และ ข่า ที่ซอยละเอียด ลงไปโขลก
• pound to a fine pasteโขลกให้ละเอียด
• Add shallots and garlic and pound everything to a fine pasteใส่กระเทียม และ หอมแดง ลงไปโขลกต่อให้ละเอียด
• Add gabpi and mix well.ใส่กะปิลงไปโขลกให้เข้ากันดี
• Add the ground smoked featherback fish meatใส่เนื้อปลาฉลาดลงไป
• Mix well togetherโขลกให้เข้ากันดี
• Bring coconut cream to a boil over medium heatตั้งหม้อไฟกลาง ใส่กะทิ 2 ถ้วยลงไป
• Add the curry pasteพอกะทิเดือดแล้ว ใส่น้ำพริกที่โขลกไว้ลงไป
• Wash the pestle and mortar with coconut cream to collect all the leftovers curry paste.... and add to the pot.ล้างน้ำพริกที่ติดโขลกด้วยกะทิ เก็บให้หมด ;-)
• Stir wellคนให้เข้ากัน
• Season with tamarind pasteปรุงรสด้วยน้ำมะขามเปียกข้น ๆ
• Season with fish sauceปรุงรสด้วยน้ำปลา
• Season with palm sugarปรุงรสด้วยน้ำตาลปี๊บ
• Stir well and cook for 5-10 minutes until fragrant. set aside.คนให้เข้ากัน ผัดให้หอม แล้วพักเอาไว้
• Roast sesame seeds until fragrant and goldenม and set asideนำงาขาวมาคั่วให้มีกลิ่นหอมและสีเหลือง เสร็จแล้วพักเอาไว้
• Deep fry chopped shallots until crispy and set asideเจียวหอมแดงซอยให้หอมกรอบ เสร็จแล้วพักเอาไว้
• In a small saucepan over low heat bring the coconut cream to a boil, mix it constantly and keep stirring until the coconut cream thickens and small oil drops appear on its surface. Set aside and cool to room temperature.นำหัวกะทิลงไปเคี่ยวจนข้น เสร็จแล้วพักเอาไว้
• Bring the coconut milk into a boil, (if using canned coconut cream, dilute couple tablespoon of canned coconut cream with water to substitute).ตั้งไฟกลางต้มหางกะทิจนเดือด
• Add chicken and briefly cook for couple of minutes, or until only just bit more than half done. Immediately remove the chicken and set aside. (The meat will cook further from the residual heat and the chicken will remain moist and tender).นำเนื้อไก่ลงไปลวกในหางกะทิที่เดือดจนเกือบสุก เสร็จแล้วใส่จานพักเอาไว้
• With your fingers, tear the chicken into thin threads. Set asideเอาเนื้อไก่มาฉีก ๆ ตามยาวให้เป็นเส้น ๆ พักเอาไว้
• Place the water morning glory on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำผักบุ้งอ่อน ๆ หั่นเฉียง ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place the chopped cabbage on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำกะหล่ำปลี ซอยละเอียด ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place finely chopped yard long beans on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำถั่วฝักยาวหั่นเฉียง ๆ ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place the bamboo shoots on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำหน่อไม้ต้มหั่นเป็นเส้นยาว ๆ ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place the eggplant on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำมะเขือยาวหั่นเป็นชิ้นยาว ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place the bean sprouts on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำถั่วงอก ที่เด็ดหัวทิ้งแล้ว ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• place the chopped banana blossom on a strainer and dip in the boiling coconut milk for about three times, 1-2 second each time.นำหัวปลี ใส่กระชอนลงลวกน้ำไว ๆ ประมาณ 2-3 ครั้ง
• Set asideพักเอาไว้
• Serve the curried salad dressing and top with roasted sesame seeds and thick coconut creamใส่น้ำยำแดงลงในถ้วยเสริฟ โรยหน้าด้วย หัวกะทิข้น และ งาคั่ว
• Arrange the blanced vegetables on a serving plate, top with threaded chicken meat, thick coconut cream, roasted sesame seeds and deep fried shallots.จัดผักลวกและไก่ต้มลงในจาน ราดด้วยหัวกะทิ งาคั่ว และ หอมเจียวกรอบ

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

THAI CHICKEN CURRY

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
• Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
• Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
• Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
• Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
• Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.