Thai Thai Love – Easy Thai Recipes
by Katie Chin, Tastemaker in Residence
Thai Thai Love begins with this Lemongrass Chicken Salad!
Ingredients
Marinade
2 teaspoons soy sauce
1 tablespoon fish sauce (nam pla)
1 tablespoon palm sugar or brown sugar
1 ½ tablespoons minced lemongrass
1 garlic clove, minced
2 tablespoons toasted sesame oil
2 boneless, skinless chicken breasts or thighs
Dressing
2 teaspoons minced galangal or fresh ginger
2 teaspoons palm or brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
1/2 teaspoon Asian chili-garlic sauce, preferably sambal oelek
1/4 cup olive oil or canola oil
1 teaspoon toasted sesame oil
Salad
6 yard-long beans or 12 green beans, cut into 2-inch pieces
1 cup shredded coconut
2 cups shredded red cabbage
1/4 cup crushed roasted peanuts
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh basil
½ small red onion, thinly sliced
6 kaffir lime leaves, thinly sliced (optional)
Instructions
Marinade: In a small bowl, whisk together soy sauce, fish sauce palm sugar, lemongrass, garlic, and sesame oil. Place chicken breasts in a large sealable plastic bag and marinate for 1 hour (up to overnight) in the refrigerator.
Preheat broiler. Remove chicken from marinade. Broil for 7 minutes per side. Transfer to a cutting board; let stand for 5 minutes, then cut into thin slices. Discard marinade.
Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce, and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.
Cook beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer beans to an ice bath until cool. Drain and set aside.
In a large bowl, combine coconut, cabbage, peanuts, cilantro, mint, basil, onion, kaffir lime leaves, and reserved beans. Divide salad evenly among 4 plates. Divide chicken evenly among salads. Drizzle remaining dressing evenly on top of chicken. Serve immediately.
The Second Thai Thai Love recipe is Thai Inspired Turkey Burgers!
Ingredients
Crunchy Asian Slaw
1 cup grated carrots
1 cup shredded purple cabbage
1 scallion, thinly sliced
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt & pepper
Burgers
1 small shallot finely chopped
2 Tablespoons chopped fresh cilantro
1 Tablespoons fresh minced lemongrass
1 teaspoon lime zest
1-2 teaspoon Sriracha sauce
1 1/2 Tablespoons fish sauce
1 1/4 pounds ground turkey
Salt & pepper
Hamburger buns
Sriracha mayo
Chopped peanuts
Instructions
Toss the slaw ingredients together in a medium bowl.
Preheat a grill or cast iron pan to medium-high
Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
Cook burgers until desired doneness. Place on buns, top with slaw and sriracha mayo, and peanuts if desired. Serve immediately.