thai chili

You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.

Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken)

red Thai chiles (or chiles de árbol)

lime leaves (optional)

cilantro stems with leaves (about 1/4 bunch)

shallots

2 (1 1/2- to 2-inch) pieces fresh, unpeeled turmeric, scrubbed

(3-inch) piece fresh ginger, peeled and roughly chopped

garlic cloves,

curry powder

shrimp paste

lime

neutral oil

Kosher salt

(13-ounce) cans full-fat coconut milk (not shaken or stirred)

chicken broth (preferably low-sodium)

chicken leg drumsticks (about 2 pounds)

fish sauce

palm sugar or brown sugar

shallot,

Chile paste or chile oil,

Lime wedges,

Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.

While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.

Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.

Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.

Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste — or more, for a more pungent khao soi — and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.

Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.

Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

Thai Chili Sauerkraut is a spicy sauerkraut that makes a great addition to any meal!

Thai Chili Sauerkraut

cabbage

carrots

Thai chilis

salt salt cabbage

Remove the outer leaves of cabbage and set aside

Cut the cabbage into quarters

Remove the core and set aside

Shred the cabbage

Trim ends off of the carrots and peel

Shred the carrots

Trim the ends of the thai chilis and cut in half

Place half of the cabbage in a large bowl and add half of the salt

Massage the cabbage until it begins to sweat

Add the remaining cabbage and salt repeat the massage process

Add the shredded carrots to the shredded cabbage and combine

Put a layer of cabbage and carrots in the jar and pack down

Add a couple of thai chili pepper pieces

Repeat steps 12 and 13 until the jar is nearly full, being mindful to pack down each layer

Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)

Then place pieces of the core on top to keep the vegetable mixture submerged in brine

Cap the jar and let sit for approximately 1 month

Move to cold storage

It. Is. PERFECT. Like the best light, fast, simple and healthy weeknight, summertime meal.

30 Minute Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.

soy sauce

sweet thai chili sauce

peanut butter

rice vinegar

thai red curry paste

fish sauce (optional (but so good!))

gresh ginger (grated)

garlic (minced

juice of 1 lime

boneless skinless (chicken, cubed)

red bell pepper (sliced)

carrots (shredded)

edamame

basil (chopped)

pineapple

[sesame rice | https://www.halfbakedharvest.com/30-minute-korean-beef-toasted-sesame-rice/] or [coconut rice | https://www.halfbakedharvest.com/simple-summertime-basil-chicken-curry-coconut-ginger-lime-rice/]

In blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry past, fish sauce, ginger, garlic and juice of 1 lime. Blend until smooth and combined.

Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.

Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.

Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.

Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!

Traditionally served at wedding banquets in Pakistan, the chicken steam roast has found its way into Punjab’s street food scene, and the recipe is replicated by home cooks all across the country. Marinated chicken legs steam slowly in their own juices in a deep pot with a little bit of fat. A tawa or thin metal griddle (a metal comal would also work) is used to temper heat from the stove so it can be applied evenly and for longer. Steam accumulating in the closed pot raises its temperature high enough to cook the chicken through. Patience and faith are key ingredients in this recipe. Resist checking on the chicken periodically and have some faith in the cooking process; you’ll ultimately be rewarded. The result: tender, flavorful, falling-off-the-bone chicken legs.

Chicken Steam Roast

full-fat Greek yogurt

paprika

coriander

cumin

turmeric

red chile

ginger paste ginger

garlic paste garlic

fine sea salt

chicken legs (3

Ghee or neutral oil,

Chopped cilantro, chile flakes, mint chutney and lemon wedges,

Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.

Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.

Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the water from the pot has mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) A myriad of spices – kashmiri red chile powder, cumin, coriander and turmeric – adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.

Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles)

ghee oil

red chiles, preferably Dundicut (see Tip)

chicken

kashmiri red chile powder

plum tomatoes,

lemon juice (from about half a lemon)

black pepper

garam masala

cilantro

(2-inch) piece fresh ginger, peeled and julienned

Roti

Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.

Reduce heat to medium. Add red chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.

Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.

Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.

Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.

This easy recipe for fresh spicy Thai mussels steamed in an aromatic coconut broth make an impressive starter.

Spicy Thai Mussels

tbsp oil

green onions

lemongrass

garlic

coconut milk, ((400 ml) full fat

tbsp fish sauce

Debeard mussels

Scrub and debeard the mussels if they haven&#39;t already been debearded. Discard any that aren&#39;t tightly closed or that don&#39;t close when you tap them.

Slice

Slice the onions thinly on a 45° angle.  Remove the tough outer leaves of the lemongrass stalk and cut it into short lengths, about 1 inch long.

Mince and chop

Mince the garlic, remove the leaves from the cilantro stalks and chop the stems.

Cook aromatics

Heat the oil in a heavy bottomed pan. Add the onions, lemongrass, garlic, and cilantro stems and cook, stirring until softened but not browned.

Add coconut milk and seasonings

Add the coconut milk, Thai red chili pepper and fish sauce to the pot. Bring to a boil.

Add mussels

Add the mussels all at once. Cover the pot and steam the mussels for 4-5 minutes until opened. Discard any that do not open.

Garnish and serve

Ladle into bowls and garnish with a squeeze of lime juice and some fresh cilantro leaves. Serve immediately.

Top 6 thai chili recipes from across the web

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Top Tags

Khao Soi Gai (Northern Thai Coconut...

Thai Chili Sauerkraut

30 Minute Sweet Thai Chili Peanut C...

Chicken Steam Roast

Quick Chicken Karahi (Spicy Chicken...

Spicy Thai Mussels

Top 6 thai chili recipes from across the web

The most viewed thai chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Khao Soi Gai (Northern Thai Coconut...

Thai Chili Sauerkraut

30 Minute Sweet Thai Chili Peanut C...

Chicken Steam Roast

Quick Chicken Karahi (Spicy Chicken...

Spicy Thai Mussels

The most viewed thai chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine