Tantalizing Thai Nutty Chicken Food

NUTTY CHICKEN CURRY

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F.
• In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
• Dip chicken pieces in milk; coat generously with pecan mixture.
• Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
• Bake, uncovered for 1 hour or until juices run clear.

NUTTY CHICKEN SATAY STRIPS

Steps:

• Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
• Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
• Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
• Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

NUTTY CHICKEN

Steps:

• mix crushed garlic clove.
• root ginger
• soy sauce runny honey.
• grated zest and juice of 1 lime in a bowl.This is the marinade.
• add chicken strips and leave preferably overnight for best results.
• preheat grill to high.
• drain marinade into a saucepan.
• skewer each pice of chicken to make a kebab.
• grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
• Bring remainder of marinade to the boil and simmer for one minute.
• add crunchy peanut butter.
• coconut milk.
• salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
• Pour over chicken and enjoy.

THE BEST PAD THAI

Steps:

• Optional garnishes: sprigs of fresh cilantro and lime wedges
• Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
• In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. Set aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.