Thai Curry Chicken Sausage Sandwich Food

FALCONETTI'S CHICKEN THAI SAUSAGE

Falconetti's Chicken Thai Sausage image

Provided by Food Network

Time 40m

Yield 10 pounds, about thirty 6-inch links

Number Of Ingredients 11

Ingredients

3 teaspoons ground white pepper
1 teaspoon chili powder
1 cup mild curry powder
1/4 cup Thai basil leaves, chopped
6 tablespoons salt
4 teaspoons garlic granules
29 to 32 mm hog casings
10 pounds boneless chicken leg and thigh, skin on
1 can coconut milk
3 teaspoons lime juice
2 teaspoons sesame oil

Steps:

Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!

THAI CHICKEN CURRY

Thai Chicken Curry image

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

Provided by bluremi

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

1 teaspoon sesame oil, or as needed
1 yellow onion, roughly chopped
3 cloves garlic, minced
2 red potatoes, peeled and cut into 1-inch cubes
2 carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1 red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1 lime, juiced

Steps:

Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g

THAI CHICKEN AND TURKEY SAUSAGE

Thai Chicken and Turkey Sausage image

Provided by Food Network

Yield Makes 4 pounds

Number Of Ingredients 13

Ingredients

1 3/4 pounds boned chicken thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground chicken
1 3/4 pounds boned turkey thighs with skin (about 2 1/4 pounds with bones) or 1 3/4 pounds ground turkey
1 bunch (4 to 6 ounces) fresh cilantro, including stems and roots, cleaned and chopped (about 1 cup)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger
1 to 2 tablespoons Thai green curry paste
1 tablespoon kosher salt
1 teaspoon red pepper flakes
1 tablespoon freshly ground black pepper
1 teaspoon ground cayenne pepper
Medium hog casings

Steps:

If using chicken and turkey thighs, coarsely grind the meat and skin through a 3/8-inch plate or chop coarsely in batches in a food processor.
In a large bowl, combine the ground poultry with the cilantro, fish sauce, basil, mint, garlic, ginger, curry paste, salt, red pepper flakes, black pepper, and cayenne. Knead thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
Stuff the sausage into medium hog casings, and tie into 5-inch links.
The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer.

CURRY CHICKEN APPETIZERS

Curry Chicken Appetizers image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 to 4 teaspoons mayonnaise
1 teaspoon curry powder
4 chicken thighs, cooked and meat removed from bone
5 slices white bread
Salt and pepper

Steps:

Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper.

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