Thai Style Chicken With Zucchini Food

THAI RED CURRY CHICKEN THIGHS WITH ZUCCHINI

Steps:

• Preheat oven to 375˚F.
• Place a large skillet over medium-high heat and add 1 ½ tablespoons oil. Swirl oil around skillet.
• Generously season chicken thighs with salt and pepper and place each thigh into skillet, skin-side down.
• Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.
• Transfer skillet to oven and bake thighs for 12 to 15 minutes or until just cooked through.
• Remove thighs from oven and transfer onto a plate. Place skillet back over medium heat and add remaining oil. Add shallot and garlic and saute for 3 to 4 minutes. Add zucchini and continue to saute for 3 to 4 minutes.
• Stir in curry paste and toast for 1 minute. Stir in coconut milk and stock until sauce is smooth. Season with salt and pepper.
• Nestle chicken thighs back into skillet, skin-side up and simmer in sauce for 6 to 8 minutes.
• Scoop steamed rice into bowls and top each pile of rice with 1 or 2 chicken thighs. Ladle sauce into bowls, top with cilantro leaves and serve with lime wedges.

MING'S THAI CHICKEN AND ZUCCHINI CALZONE

Steps:

• Preheat oven to 375 to 400 degrees. Use a pizza stone if available. In a hot skillet or wok, coat with oil and brown seasoned chicken meat on all sides, about 3 minutes. Set aside. In the same skillet, brown onions, ginger chiles and season. Add zucchini, tomatoes, juice, fish sauce and season. Cook until zucchini is tender firm. Drain the mixture then toss with basil and cheese. Check for seasoning. Let mixture cool then stuff calzones. Bake in the oven until golden brown, about 15 to 20 minutes.

THAI ZUCCHINI

Steps:

• Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
• Add peanuts and next 4 ingredients, stirring well.
• Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
• Serve immediately.

THAI STYLE CHICKEN WITH ZUCCHINI

Steps:

• Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
• Cut zucchini into 1 inch cubes and steam until tender.
• Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
• Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
• Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
• Stir fry for 2 minutes until slightly thickened.
• Serve with jasmine rice or your chosen sides.