0 recipes from contoocook and beyond

ALL THAI RECIPES

Peanut Sauce
l/2 cup shelled, unsalted, roasted peanuts
l tbsps. oeanut oil
2 tsp. red curry paste
l tsp. su gar
l cup unsweetened coconut milk
2 tsp. soy sauce
l tbsps. lime juice
Grind peanuts in food processor. Set aside Heat the oil in med. saucepan over low heat. Add curry paste and stir for l min. Whisk in the sugar, coconut milk and peanuts. Bring to a boil, Whisking constantly. Remove from heat and whisk in the soy sauyce and lime juice. Serve warm.

Noodles With Peanut Sauce, Shrimp or Chicken and Scallions

l2 ozs. rice vermicelli
l=l/3 cups peanut sauce
l lb. baby shrimp, cooked and shelled or l lb. boneless chicken breadt
2 tbsps. sesame seeds, toasted
Soak the noodles in hot water for l0 mins. Drain and cook in boiling water just until tender. Drain, rinse and drain agian. Place in latge bowl and ross with peanut sauce. Mix in the shrimp or chicken, scallions (l2 small ones), sesame seeds and salt. Serves 4. NY Times

Chicken, Pork or Beef Satay
l/4 cup white wine
l/4 cup nuoc mam (Thai fish sauce)
l tbsp. peanut oil
l tbsp. lime juice
2 large cloves garlic, peeld and chopped
l lb. boneless skinless chicken breasts or boneless pork loin or flank steak
about 3 dozen bamboo skewers, soaked in water
l-l/3 cup peanut sauce
Combine the white wine, nuoc mam, peanut oil, lime juice and garlic and put in shallow dish. If using chicken, but on the diagonal into thin strips. If using pork ,trim off any excess fat; cut into thin strips about 3 inches long and 3/4 inch wide. If using flank steak cut across the grain into thin strips. Place the meat in the dish and toss with the marinade. Refrigerate for l to 2 hrs. Prehat rill or groiler. Ghread each piece of meat onto a skewer making an S pattern. Grill or broil turning rthew skewers once until chicken or pork is just cooked threough or until beef is browned but st9ill pink inside. Palce on a paltter and serve hot with peanut sauce for dipping.

Peanut Sauce Marinade:
l-l/3 cups peanut sauce
2 tbsps. lime juice
l lb. boneless, skinless chicken breasts or l-l/2 lbs. flank steak
s&-p
Stir together the peanut sauce and lime juice and put in a shallow dish. Add the chicken or steak and turn to coat well on all sides. Cover with palstic wrap and refrigerate 2 hrs. for chicken or overnight for flank steak. Prehat grill or broiler. Wipe off the marinade and grill or gbroil until chicken is jsut cooked throuth or flank steak is med. rare. Season with s&0 to taste. Cut flank steak into slcies across the grain. Divide among 4 plates and serve immediately. Serves 4.
These recipes are all from the NY Times.

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