High Thai

It's time to get your hands on some good old thai cooking! Read on to find recipes of two most popular dishes.

Chicken Satay

Ingredients

For the Chicken

• Lemongrass: 1 stalk(ends and outer layer removed, smashed and chopped into 1" pieces)
• Coconut milk: 1/3 c.
• Boneless skinless chicken thighs:1 1/2 lb., sliced into 1" pieces
• Ground turmeric: 1 tsp.
• Fish sauce: 2 tbsp.
• Packed brown sugar: 2 tbsp.
• Lime juice: 2 tbsp.
• Garlic: 2 cloves , chopped
• Shallot: 1 , chopped
• Fresh ginger: 1 tbsp., chopped
• Chili paste: 1 1/2 tbsp.

For the Peanut Sauce

• Smooth peanut butter: 1/2 c.
• Reserved marinade: 1/4 c.
• Low-sodium soy sauce: 1 tbsp.
• Lime juice : 1 tbsp.
• Lime zest : 1 tsp.
• Garlic: 1 clove, grated
• Freshly grated ginger: 1 tbsp.
• Boiling water: 1/4 c.
• Chopped peanuts, for garnish
• Freshly chopped cilantro, for garnish

Method

Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.In a medium bowl, toss turmeric and chicken together to coat. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined. Preheat the grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side. Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.

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Thai Red Curry

Ingredients

• Thai Red Curry Paste:5 - 6 tbsp
• Vegetable oil (or canola or peanut): 3 tbsp
• chicken broth/stock: 1 cup (250 ml) , low sodium
• coconut milk: 400 ml / 14 oz (full fat!)
• kaffir lime leaves:6
• sugar (white, brown or palm): 1 tbsp
• fish sauce: 2 tsp , plus more to taste
• chicken thighs (boneless and skinless): 350g / 12 oz , cut into 0.75 / 1/3" thick slices
• pumpkin or butternut squash: 150g / 5 oz , cut into 1.5cm / 3/5" cubes (~1 heaped cup)
• green beans: 120g / 4oz , trimmed and cut into 5cm/2" pieces
• Thai basil leaves: 12

Garnishes (Optional) and Serving

• Fresh red chilli slices (small chilli - spicy, large = less spicy)
• Fresh coriander / cilantro leaves
• Steamed jasmine rice

Instructions

Heat oil in a large heavy based skillet over medium high heat. Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out".Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.Remove from heat. Stir through a handful of Thai basil leaves. Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

From the November 2020 issue of FHM India.