Thai Turkey Zucchini Meatballs

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray 
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Photo and Recipe from http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

Thai Chicken Peanut Bowls

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
2 large chicken breasts, thinly sliced
salt and pepper
2 cup coleslaw mix
1 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce (or garlic and siracha)

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Image and modified recipe from http://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/

Thai Peanut Chicken Soup

We were felt like Thai food tonight; and what goes better on a windy grey Saturday in February?  Well...soup of course!!!

I looked for a new Thai soup recipe, something different than our standard one, but I could not really find what I wanted.  So when all else fails...create something yourself. I took some ingredient ideas for a bunch of standard Thai dishes and put it all together.

Its sort of like chicken satay with peanut sauce meets soup...  Yumminess!!!!!

2 Tbsp oil
1 onion, diced
2Tbsp garlic, minced
1 red pepper, diced

Heat oil and saute onion, garlic and red pepper for about 1 minute or until onion is clear and tender.

1 carrot, chopped small
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
Add carrot and spices to onion mixture and saute for 1 minute

1 large can diced tomatoes (540ml)
1 can coconut milk (I used light)
1 cup peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
1/2 cup chicken broth
3 Tbsp lime juice
salt to taste
Add the rest of the ingredients and bring to a boil over medium heat.  Reduce to low heat, cover and cook until carrots are tender and flavors blend together (about 20 mins)

2 chicken breasts - diced

1 tbsp Thai chili paste
1 tbsp olive oil.
While the soup is simmering, heat the oil and then add the Thai red chili paste and saute for 15 sec. Add the chopped chicken and cook until no longer pink.  Once cooked, you can add to the simmering soup.

Add half a bunch of chopped to the finished soup just before serving.




***for a thinner soup add a second can of coconut milk***

Thai Corn and Shrimp Chowder

This recipe is from the Best of Bridge cookbook, Bravo.  I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.

 

1 tbsp butter

1 medium onion, peeled and finely chopped

1 small potato peeled and diced

1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped

1/2 tsp Thai red curry paste

2 cups corn kernels, frozen or fresh

2 cups chicken stock

1 can coconut milk (14oz)

1 tsp packed brown sugar

1/4 tsp salt

24 medium shrimp, peeled, deveined

1 tbsp chopped fresh cilantro

1 tbsp lime juice

In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato  and saute for 5-7 mins.  Add curry paste and stir for 15 seconds.  Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil.  Reduce heat and simmer for 15 mins.  Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins.  Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.

Garnish with a few cilantro leaves in each bowl.

Pad Thai

1 Pkg Thai rice noodles
Soak in warm water for 2-3 hours

2 cloves garlic
2 eggs
3 Tbsp oil
In a wok, heat oil, add garlic and egg and scramble.

Drain noodles and add to the wok along with the following ingredients
1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 tbsp paprika
Mix together and add to the noodle and fry until noodles are softened.

Add 4 cups bean sprouts to noodles and cook

Once noodle and sprouts are cooked, add
2 green onions cut in small slices
1/2 cup ground peanuts
cooked chicken or baby shrimp meat

Serve warm

Chicken Panaga Curry (THAI)

1 Tbsp Sugar
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook

1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins

Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve

Thai Peanut Sauce

•1/3 cup peanut butter, softened
•3 tbsp water
•2 tbsp soy sauce
•juice from 2 limes
•1 tbsp fresh minced ginger
•1/2 tsp brown sugar
•1 clove garlic, minced
•1/4 tsp red pepper flakes, or to taste
•salt to taste

Whisk together all ingredients in a small bowl. Heat over low heat for a few minutes or until the peanut butter softens it up.

Serve with Chicken Satay's