Thai Curry Tacos Food

THAI-SPICED CHICKEN TACOS | MARION'S KITCHEN

Steps:

• Step 1.Preheat the oven to 180°C.
• Step 2.In a large bowl whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces and stir to coat.
• Step 3.Place chicken and sauce into a roasting tin that fits all pieces in one layer. Roast for 1 hour. Shred chicken meat.
• Step 4.Drain the BAMBOO SHOOTS and roughly chop them. Add them into a bowl along with the fresh tomato salsa ingredients. Mix well. Heat tortillas following packet instructions.
• Step 5.Layer lettuce, pulled chicken, salsa and avocado onto tortillas. Drizzle with sriracha and top with coriander. And enjoy!
• Notes: - You can also use my Thai Red Curry Kit here too!

THAI-STYLE COCONUT CURRY CHICKEN TACOS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
• Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
• Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
• Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

THAI CURRY TACOS

Steps:

• Place all the curry ingredients into a food processor/blender (except the meat). Blend until the ingredients turn into a smooth paste and a fragrant scent is released. Taste test the sauce to see if the seasoning is to your liking. If too sour, add more brown sugar; if not salty enough, add more fish sauce; if not spicy enough, add more chili, etc.
• Season all sides of the beef with salt and pepper. Make sure to season aggressively because the beef has a large surface area, so you need more seasoning to create a solid foundation of flavor.
• Take a medium sized pot (or a pot just large enough to fit the beef) and put it over high heat. Put around ¼ cup of olive oil in the pot, and wait until you can see smoke from the oil. That means the oil is hot enough to start searing the beef. Put the beef in the pan, and sear on all sides (around 1 minute on each side).
• Once your beef is seared, pour in the curry paste. If the paste does not cover the beef, add water until the beef is covered. Turn the heat down to low and simmer for 1 hour, or until the beef is tender. You'll know when the beef is tender when you can pull it apart with a fork with ease.
• Once the beef is tender, take the beef out and shred the beef with 2 forks. Pull the beef apart to create these strands of beef, which is going to create a great texture to your beef. Once the beef is done, place back into the pot and simmer until your curry thickens a bit and darkens in color (around 30 minutes). This lets the meat and curry flavors really intensify and develop.
• Saute the peppers and onions in a pan over medium - low heat with ¼ cup of olive oil. Season with salt and pepper. The peppers and onions will be done when the onions are a translucent color, around 20 minutes.
• Take your flour tortillas (use however many you want to eat) and put them in a dry pan over medium heat. Flip them after 1 minute so that they heat up and get a bit of color on them. Take them off the heat.

THAI PORK TACOS

Steps:

• PORK FILLING:.
• Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
• TAMARIND TEMPURA ONIONS:.
• Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
• Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
• THAI CURRY PEANUT SLAW:.
• Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
• In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
• FOR TACO ASSEMBLY:.
• Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.