5 Simple Thai Chicken Recipes for Home Cooks
Are you a home cook looking to dive into the rich and vibrant world of Thai cuisine? Here, we bring you five simple Thai chicken recipes that are not only delectable but also manageable even for beginners in Thai cooking. These dishes offer a delightful balance of flavors - sweet, salty, spicy, and sour, showcasing why Thai food is adored worldwide.
1. Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay is a beloved street food, perfect for those who enjoy the rich interplay of sweet, salty, and slightly spicy flavors. Here’s how to make it:
- 1 lb chicken breasts or thighs, cut into strips
- Marinade:
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp curry powder
- 1 tbsp coconut milk
- 1 tsp sugar
- 1 tsp turmeric powder
- Wooden skewers, soaked in water
- Peanut Sauce:
- 1 cup coconut milk
- 1/2 cup peanut butter
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp red curry paste
Steps:
- Marinate the chicken strips in the marinade mixture for at least 2 hours, or overnight for the best flavor.
- Skewer the marinated chicken onto the soaked skewers.
- Grill or broil the skewers until fully cooked, turning occasionally to ensure even cooking.
- To make the peanut sauce, combine all the ingredients in a small saucepan and heat gently, stirring until smooth. Adjust the flavors to taste.
- Serve the satay with the peanut dipping sauce and optional garnishes like cucumber and chopped peanuts.
🍽️ Note: Using thighs instead of breast meat can make for a juicier satay due to higher fat content.
2. Thai Basil Chicken (Pad Krapow Gai)
This dish, known as Pad Krapow Gai, is a simple stir-fry, bursting with aromatic Thai basil and the heat of chili:
- Ingredients:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2-3 Thai chilies, sliced
- 1 lb ground chicken
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/2 cup Thai basil leaves
- Optional: 1 egg, fried sunny side up for serving
Steps:
- In a wok or large skillet, heat oil and fry garlic and chilies until fragrant.
- Add ground chicken, breaking it apart as you cook.
- Once the chicken is browned, add soy sauce, oyster sauce, and fish sauce. Cook for a couple of minutes.
- Stir in Thai basil until it wilts.
- Serve with rice, topped with a fried egg if desired.
3. Thai Chicken Coconut Soup (Tom Kha Gai)
The soothing Tom Kha Gai soup combines the gentle sweetness of coconut milk with tangy lemongrass and galangal:
- Ingredients:
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and cut into pieces
- 2-inch piece galangal, sliced
- 5 kaffir lime leaves
- 1 lb boneless chicken, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1-2 Thai chilies, sliced
- 1 cup mushrooms (straw or button), halved
- Optional: cherry tomatoes, sliced
- Fresh cilantro for garnish
Steps:
- Combine coconut milk and broth in a pot. Add lemongrass, galangal, and lime leaves. Bring to a boil, then simmer for 10 minutes.
- Add the chicken, cook until no longer pink.
- Add fish sauce, lime juice, chilies, and mushrooms. Simmer until mushrooms are tender.
- Taste and adjust seasoning if necessary.
- Garnish with cilantro and serve hot.
4. Thai Green Curry with Chicken
Green Curry is a fragrant dish with a beautiful balance of creaminess and heat:
- Ingredients:
- 2 tbsp green curry paste
- 1 can (13.5 oz) coconut milk
- 1 lb chicken breast or thighs, cubed
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 small eggplant, cut into chunks
- 1/2 cup bamboo shoots
- Thai basil leaves
- Optional: kaffir lime leaves
Steps:
- In a pot or deep pan, combine curry paste with a bit of coconut cream from the can, fry until fragrant.
- Add remaining coconut milk, chicken, fish sauce, and sugar. Simmer until the chicken is almost cooked.
- Add eggplant and bamboo shoots, cook until vegetables are tender.
- Finish with Thai basil and optionally, kaffir lime leaves.
5. Chicken Larb
This spicy Chicken Larb is a refreshing salad that's both easy to prepare and bursting with flavor:
- Ingredients:
- 1 lb ground chicken
- 1/2 red onion, thinly sliced
- 2-3 Thai chilies, finely chopped
- 1 tbsp toasted rice powder
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar (or brown sugar)
- Lettuce or cabbage leaves for serving
- Mint leaves, cilantro for garnish
- Optional: cucumber slices, fresh herbs for serving
Steps:
- Cook the ground chicken in a pan until it turns from pink to light brown, breaking it apart as it cooks.
- Mix in the red onion, chilies, toasted rice powder, fish sauce, lime juice, and sugar. Adjust seasoning to taste.
- Serve on lettuce or cabbage leaves, garnished with fresh herbs.
The wonderful tapestry of Thai cuisine comes alive through these five chicken recipes, offering home cooks an accessible path to creating authentic Thai flavors at home. Each dish showcases a unique aspect of Thai cooking, from the sweet-savory balance in satay to the sharp, spicy, and refreshing notes in Larb.
Can I use store-bought curry paste for the Green Curry?
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Absolutely, using store-bought curry paste can save time, but try to choose a brand with quality ingredients for the best flavor.
What can I substitute for fish sauce if I don’t have any?
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You can use soy sauce or a mix of soy sauce and Worcestershire sauce to mimic the umami and salty flavor profile of fish sauce.
Is there a vegetarian version of Thai Basil Chicken?
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Yes, you can substitute ground chicken with tofu or a vegetarian meat substitute. Use mushroom or vegetable stock instead of oyster sauce to keep it vegetarian.
How do I adjust the spice level in these dishes?
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Spice levels can be adjusted by reducing or increasing the number of Thai chilies used. For a less spicy version, remove the seeds from the chilies before adding them.