Pad Thai

Grilled Cilantro Chicken with Pad Thai - Bonnie Stern

CHICKEN

• 4 cloves garlic
• 2 shallots or 1 small onion
• 1 cup fresh cilantro or parsley
• 2 tablespoons Thai fish sauce
• 1/4 cup lime juice
• 1 tablespoon pepper
• 6 boneless, skinless chicken breasts

PAD THAI

• 1/2 lb (250 g) rice vermicelli noodles, fettuccine width
• 1/4 cup tomato sauce
• 2 tablespoons Thai fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1/2 teaspoon hot chili paste
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely chopped
• 2 eggs, lightly beaten
• 1 cup fresh bean sprouts
• 2 tablespoons finely chopped roasted peanuts
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

• 1
  1. To prepare chicken, combine garlic, shallots, cilantro, fish sauce, lime juice and pepper in blender or food processor and blend until smooth. Pour into shallow dish. Add chicken pieces and turn to coat evenly with marinade. Marinate in refrigerator for a few hours or overnight.
• 2
  2. Preheat barbecue or broiler. Cook chicken for 6 to 8 minutes per side, or until outside is brown and inside is no longer pink. Baste with marinade during cooking. Discard any leftover marinade.
• 3
  3. Meanwhile, to prepare Pad Thai, place noodles in large bowl and cover with boiling water. Allow to stand for 8 to 10 minutes, until softened but still firm. Drain well.
• 4
  4. In small bowl, combine tomato sauce, fish sauce, lime juice, sugar and chili paste. Reserve.
• 5
  5. Heat oil in large skillet or wok. Add garlic and cook gently until fragrant but not brown. Stir in reserved sauce and heat thoroughly.
• 6
  6. Add beaten eggs. Allow to set slightly and then stir into mixture. Add noodles and toss gently. Add bean sprouts.
• 7
  7. Turn noodles onto serving platter. Garnish with peanuts, green onions and chopped cilantro. Serve with hot or cold chicken.

Source: Simply HeartSmart Cooking - Bonnie Stern

Basil Chicken

A simple recipe that will impress anyone you serve it to. Line up all your ingredients and have them ready to go into the wok. Once the cooking starts, it goes pretty quick.

10 oz chicken
½ green or red pepper
5 tbsp oil

1 tsp chopped garlic
6 hot chilli’s finely chopped

1 tbsp fish sauce
1 tsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp water

20 basil leaves

½ tsp cornstarch
1 tbsp water - mix in slurry

2 ½ cups white rice serves 4

Heat oil
Cook garlic and chilli 30 seconds
Cook chicken 2 minutes
Add sauces, and cook 1 ½ minutes
Add pepper and ¾ (15 leaves) basil, cook 2 minutes
Add cornstarch slurry -cook 1 minute
Remove from heat and top with remaining basil leaves

Curry Beef Coconut Recipe

You can use chicken breasts as well, which only need to cook for about 35 minutes before using them in this recipe.

**Chuck will cook in under 2 hours, but round will take the full 2 1/2 hours. Use only one of the two, or you will end up ruining the stew.

1 - 2 kg Round or Chuck Stewing Beef Cubes (be consistent, one type only)
1 Can Coconut Milk
1 Can Diced Tomatoes (including Juice)
2 Cups frozen vegetables (cauliflower, carrots beans mix)
3 tablespoons Pataks curry paste - medium
3 tablespoons Pataks curry paste - tandoori

Salt beef and simmer ** 2 - 2 1/2 hours until tender. Drain and cool beef
Add beef, coconut milk, tomatoes, vegitables and Pataks and bring to boil.
Reduce heat and simmer for 20 minutes.