Tag Archives: Thai

Thai style beef with basil and death to snails…

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Thai style beef with basil and death to snails…

I really, really enjoy the flavor of Thai Basil.  It’s such a fresh tasting herb with a slight almost licorice kind of flavor to it.  I try to grow it every summer along with a wide variety of other basil plants.  Last year, I had a huge snail problem in my garden and they began to feast on my Thai Basil before I could. It made me so mad.  I tried all kinds of tricks without having to use harsh chemicals.  Like beer.  Yes, beer.  I heard that snails were attracted to beer.   According to a friend of mine, if you put some beer in a shallow pan near plants you want snails to avoid, they climb into the beer and drown.  So, I went to the store, bought some really cheap beer in several 6-packs because I wanted to really drown the suckers.  I had pie pans all over my yard with beer in them.  I found a few drunken snails but not the horde that I was expecting.  My friend suggested that my beer was too cheap.  Seriously?  They were expecting micro brewed ale? I was not about to throw a Keg party for the snails.  I tried “organic” snail bait and ground glass, didn’t work.  This year, I’m planting basil in flower pots all over my patio.  Maybe that will work.  Snails are gross, but this recipe rocks.  Hey, if you have any snail genocide ideas, please let me know. …

Add soy sauce and corn starch to beef and mix well

Had to share the directions on the back of the noodle package. LOVE IT!

Thai Basil

Stir fry beef with garlic and ginger

When meat is no longer pink, add in onion, red pepper, sweet soy sauce, fish sauce, sambal olek and coconut milk

Add Thai Basil after heat is turned off

Thai style beef with basil!

Thai Style Beef with Basil

1/2 pound beef, thinly sliced ( I used chuck  roast)

2 tsp corn starch

2 tsp soy sauce

1 big bunch of Thai basil

2 tbsp sweet soy sauce

1 inch piece of ginger, minced

5 whole garlic cloves, minced

Red bell pepper, chopped

1/2 onion, chopped

1/3 cup coconut milk

3 tbsp oil

1 1/2  tsp sambal olek

2 tsp fish sauce

Vegetarian thin noodles or you can use glass noodles

Thinly slice some beef.  Half frozen beef is great because then you can really slice it thin.  Mix beef with soy sauce and corn starch and set aside.  In a wok or large skillet heat the oil.  Add garlic and ginger and then add the beef.  Stir fry for 2 minutes or so until meat is no longer pink.  Add bell pepper and onion and continue to stir fry for 2-3 minutes.  Add in sambal olek, sweet soy sauce, fish sauce and 1/3 cup  coconut milk.  The sauce should be thickening up within a minute or two.  Take off heat and add in Thai Basil.  Stir to mix in and wilt all the basil.  Serve over noodles or with some brown rice!

It’s Chicken Satay time!

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It’s Chicken Satay time!

I am doing a shout out to my former student “Nate”. He mentioned several times in class how much he loves to grill and I promised him some Indonesian/Thai inspired food…. so here it is Nate!! Not only are these Chicken Satays very quick and easy to do, they are high in flavor and low in fat.  Perfect accompaniment for our summer workouts.  (I should mention that we’re almost done with our first week of P90x and Insanity and I’ve lost 1 1/2 pounds so far….13 1/2 to go!).

I should mention that I always prefer to use chicken thighs over chicken breast because they have a lot more flavor and they are a lot cheaper too.  You can buy boneless, skinless chicken thighs or you can easily de-bone the chicken thighs at home.  All you need is a sharp knife and the ability to cut along the edges of the bone and you’re done!!

The secret to this dish of course is the sauce.  I love how this sauce turns out.  I could eat it by the spoonful but then I’d have to work out some more.  Please do use the Sweet Soy Sauce instead of the regular soy sauce.  If you must use regular soy sauce then choose the low sodium kind and use only 1/8 cup otherwise your sauce will be very salty.  This is great as an appetizer or a main dish served with Coconut Fried Rice and a fresh crunchy salad.  We also ate other veggies dipped in the sauce along with our chicken!

Place all the ingredients for the sauce directly into the pan and heat over medium heat

Divide the sauce, one for dipping and the other for basting!

Place chicken skewers on grill and cook for 6-8 minutes turning over once.

Baste during the grilling process with the sauce

Serve with the reserved sauce

Chicken Satay with peanut sauce

Chicken Satay

4 boneless, skinless chicken thighs cut into strips

1/2 cup natural peanut butter (or you can grind up some peanuts) – I like chunky

1/2 cup water

1/4 cup sweet soy sauce

3 tablespoons lemon juice

1 tablespoon honey

1 tablespoon firmly packed brown sugar

3/4 tsp ground ginger

1/2 tsp crushed red pepper flakes

3 garlic cloves, minced

scallion, diced (for garnish)

In a saucepan place all ingredients except chicken and scallion.  Cook over medium heat until sauce is bubbly.  Take off heat and cool sauce.  Divide sauce into two parts.

Cut chicken into 1″ inch long strips and thread onto skewers.  If using bamboo skewers make sure you soak them before hand so they don’t burn and fall off.  Spray chicken with non-stick cooking spray and place on hot grill (about 300-350 degrees) cook for 6-10 minutes covered,  turning once.  Baste with half of the sauce (make sure the dipping portion is never in contact with the raw chicken) during the grilling process and serve with remaining sauce garnished with sliced scallions.   The sauce is also fantastic for dipping carrots, cucumbers and other fresh veggies as well.