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| Name | Thai Food at Home with Jet Tila |
| Video Uploader | Video From Laura in the Kitchen |
| Upload Date | This Video Uploaded At 15-05-2021 11:58:09 |
| Video Discription | “Laura in the Kitchen” featuring guest Jet Tila | Green Curry, Thai Basil Chicken Pasta, and Pineapple Coconut Colada | Thai Food At Home | ThaiTradeUSA Check out Thai Trade USA For more videos like this: https://www.youtube.com/user/thaitradena www.ThaiTradeUSA.com #ThaiTradeUSA #ThailandTrustMark #HomMaliRice #ThaiFoodAtHome Thai Green Curry Chicken Active Work time is 15 minutes. Total preparation time is 1 hour. 4 Tbsp (60g) Green Curry Paste (50g aromatic base, 10 Thai chiles, coriander leaves, 10g shrimp paste) 6-8 (2g) Kaffir Lime Leaves, sliced very thin 4 Cups (960g) Coconut milk 1 ½ - 2 Lbs. Chicken Breast, thin sliced. ½ cup (30g) Thai Sweet Basil (Whole with stems, about 5 stems) 4 tsp (20g) Fish Sauce 2 tsp (10g) Palm Sugar or brown sugar 1 Tbsp (15g) Tamarind Paste 1 15 oz can (425g) Baby corn, drained 1 medium (120g) Japanese eggplant, sliced ½ small (100g) Brown Onion (thin sliced) ½ (70g) Red Bell Pepper, sliced to garnish Heat a wide deep skillet to medium high, allow to heat for about 1 minute. Stir in 3-5 tablespoons of the thick coconut cream from the top of the cans, curry paste, and lime leaves. Stir-fry for about 3 minutes until paste starts to brown and is very fragrant. Stir in remaining coconut milk into curry paste. Deglaze and scrape the bottom of the pot. Increase heat to high until boiling and add basil leaves and carrots. Allow to boil for about 5 to 10 minutes or until reduces about 1/4. Reduce to simmer. Add chicken, onion, fish sauce, tamarind, and sugar. Add eggplant and baby corn. Let simmer for about 20 minutes or until chicken and vegetables are cooked through. Taste and adjust with fish sauce, sugar, and tamarind paste if needed. Garnish with Bell Peppers. Serve with “Hom Mali Rice” - Thai Jasmine Rice or Rice Berry Rice Thai Basil Chicken Pasta (Thai Bolognese) 1lb of Ground Chicken (not ground chicken breast, too dry) 3 Tbsp of Neutral Oil 1 Small Yellow Onion, minced 3 Cloves of Garlic, sliced 1 Large (or 2 smaller) Carrot, peeled and diced 1/2 of a Red Bell Pepper 5oz of Button Mushrooms, sliced 1/2 pint of Cherry or Grape Tomatoes, halved 2 Thai Chiles 3/4 cup of Chicken Stock 3 Tbsp of Soy Sauce 2 Tbsp of Oyster Sauce 1 Tbsp of Fish Sauce 1 1/2 Tbsp of Palm Sugar Thai Basil 10oz of Pappardelle or Fettuccini Salt to taste 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil. 2) In a large skillet or shallow dutch oven (make sure it’s big enough to hold everything including the pasta) add 1tbsp of the oil, get it nice and hot, then add the ground chicken along with a pinch of salt and cook until fully cooked through and lightly browned, remove to a plate and set aside. 3) In the same skillet, add the remaining oil along with the onions, tomatoes, chilies and garlic, cook about 2 minutes, then add the bell peppers, carrot and mushrooms, sautee about 5-7 minutes on medium heat until they begin to soften, meanwhile, in a separate bowl, whisk together 1/2 cup of chicken stock, oyster sauce, soy, fish sauce and the palm sugar (cut the palm sugar into small pieces and it will dissolve in the hot skillet) set aside. 4) At this point, add the pasta to the salted boiling water, cook according to package instructions. Deglaze the veggie mixture with 1/4 cup of the chicken stock, cook for about 30 seconds, add the cooked chicken along with the sauce in your skillet with the veggies, cook on medium low for the same amount of the time the pasta needs to cook (take it out a minute shy of al dente so you can cook it with the sauce for the last minute) 5) Add the basil to the sauce, drain the pasta (reserve about 1/2 cup of the starchy cooking water) add it to the sauce along with a splash of the pasta water, cook on medium high heat for a minute or two or until the pasta becomes glossy and the sauce thickens and adheres to the pasta. Serve right away! Thai Pineapple Coconut Colada 2 cups coconut milk 2 cups pineapple juice 3-4 cups ice 4 oz Malibu Rum pineapple wedge for garnish maraschino cherries Open the coconut milk and stir, it will be slightly separated in the can stir it together. Pour 2 cups of the coconut milk into the blender. Add in the pineapple juice and rum. Add about 3 cups of ice to the blender. Blend for 20-30 seconds until ice is blended. If watery, add more ice to get desired consistency. Pour into two glasses and enjoy! Garnish with cherries and pineapple wedges as desired. |
| Category | Howto & Style |
| Tags | chef vitale | chef laura vitale | laura vitale | chef laura |
