#tastythai

This Chicken & Shrimp Pad Thai is a tasty mix of different flavors. It has soft chicken, juicy shrimp, rice noodles, and a tangy-sweet sauce. It is topped with crunchy peanuts and fresh lime.

Ingredients: 1 chicken breast, sliced thinly. 200g shrimp, peeled and deveined. 200g rice noodles. 2 eggs, beaten. 1 cup bean sprouts. 1/2 cup sliced green onions. 1/4 cup chopped peanuts. 2 cloves garlic, minced. 3 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons tamarind paste. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 teaspoon chili flakes optional. Lime wedges, for serving.

Instructions: Soak rice noodles in hot water for 10 minutes until softened. Drain and set aside. In a small bowl, mix soy sauce, fish sauce, tamarind paste, and brown sugar. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and saut until fragrant. Add chicken slices and shrimp to the skillet. Cook until chicken is no longer pink and shrimp turns pink, about 5-6 minutes. Push chicken and shrimp to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked. Add soaked rice noodles and prepared sauce to the skillet. Toss everything together until well combined and heated through. Stir in bean sprouts and sliced green onions. Cook for an additional 2 minutes. Remove from heat and sprinkle with chopped peanuts and chili flakes, if using. Serve hot with lime wedges.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Red-Curry Shrimp Dumplings are a delightful fusion of Thai and Chinese flavors. The succulent shrimp filling is infused with the bold flavors of red curry paste, garlic, and ginger, making each bite a burst of deliciousness. These dumplings are perfect as an appetizer or a main course, and they are sure to impress your family and guests with their unique taste.

Ingredients: 1/2 pound fresh shrimp, peeled and deveined. 2 tablespoons red curry paste. 1 clove garlic, minced. 1 teaspoon fresh ginger, grated. 2 green onions, finely chopped. 1/4 cup cilantro leaves, chopped. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 package round dumpling wrappers. Water, for sealing dumplings. Cooking oil, for pan-frying.

Instructions: Fresh shrimp, red curry paste, minced garlic, grated ginger, and finely chopped green onions should all be put into a food processor. The mixture should be pulsed until it is well mixed and turns into a paste. Put the shrimp mixture in a bowl and add fish sauce, lime juice, and chopped cilantro. To get all the flavors to work together, mix well. With one round dumpling wrapper, put a teaspoon of the shrimp mix in the middle. Run water along the edge of the wrapper with your finger to make it wet. To seal, fold the package in half to make a half-moon shape and press the edges together. Do it again with the rest of the filling and wrappers. Put cooking oil in a nonstick skillet and heat it over medium-high heat. When the oil is hot, add the dumplings in a single layer, making sure they don't touch. If you want the bottoms to be golden brown, cook for two to three minutes. Carefully add 1/4 cup of water to the pan and put the lid on top. Turn down the heat and steam the dumplings for 5 to 6 minutes, or until the filling is cooked through and the wrappers become clear. Take off the lid and cook for another two to three minutes, or until the dumplings' bottoms are crispy again. Take it out of the pan and serve it hot with your favorite sauce for dipping. Enjoy your Red Curry Shrimp Dumplings that you made yourself!

Prep Time: 30 minutes

Cook Time: 15 minutes

Thai BBQ Chicken with Chili Sauce is a flavorful and aromatic dish that combines the sweetness of brown sugar, the tanginess of lime juice, and the heat of chili sauce. Marinated chicken thighs are grilled to perfection, resulting in juicy and tender meat with a crispy skin. This dish is perfect for a summer barbecue or a weeknight dinner.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1/4 cup soy sauce. 3 tablespoons fish sauce. 2 tablespoons brown sugar. 2 tablespoons lime juice. 3 cloves garlic, minced. 1 teaspoon grated ginger. 1 teaspoon ground coriander. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper. 1/4 cup sweet chili sauce. 2 tablespoons vegetable oil. Chopped cilantro, for garnish. Sliced green onions, for garnish.

Instructions: In a bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, coriander, cumin, and cayenne pepper to make the marinade. Place chicken thighs in a resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 2 hours, preferably overnight. Preheat grill to medium-high heat. Brush the grill grates with oil to prevent sticking. Remove chicken from marinade and discard excess marinade. Grill chicken thighs, skin-side down, for about 6-7 minutes per side or until cooked through and juices run clear, basting occasionally with sweet chili sauce during the last few minutes of cooking. Remove chicken from grill and let rest for a few minutes. Garnish with chopped cilantro and sliced green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Thai green curry pork dumplings are bursting with flavor, thanks to the aromatic green curry paste and creamy coconut sauce. The addition of crispy fried shallots adds a delightful crunch and depth of flavor to this delicious dish. Perfect for a Thai-inspired meal!

Ingredients: 1/2 pound ground pork. 1/4 cup Thai green curry paste. 1/4 cup coconut milk. 1 tablespoon fish sauce. 1 teaspoon sugar. 1/2 teaspoon salt. 1/4 cup finely chopped cilantro. 1/4 cup finely chopped green onions. 1 package dumpling wrappers. 2 cups vegetable oil for frying. 2 shallots, thinly sliced. 1/4 cup all-purpose flour for coating shallots. 1/2 cup water for coating shallots. Lime wedges for garnish.

Instructions: In a mixing bowl, combine ground pork, Thai green curry paste, coconut milk, fish sauce, sugar, salt, cilantro, and green onions. Mix well until all ingredients are evenly incorporated. Take a dumpling wrapper and place a spoonful of the pork mixture in the center. Moisten the edges with water and fold the wrapper in half to create a half-moon shape. Press the edges to seal the dumpling. Repeat with the remaining wrappers and filling. Heat vegetable oil in a deep skillet or saucepan over medium-high heat to 350F 175C. Fry the sliced shallots until golden and crispy. Remove them from the oil and drain on paper towels. In a separate saucepan, bring a pot of water to a boil. Carefully drop the dumplings into the boiling water and cook for about 4-5 minutes, or until they float to the surface. Remove and drain. In a serving dish, combine the cooked dumplings with the coconut sauce. To make the coconut sauce, mix coconut milk with a bit of water until you achieve a desired consistency, then heat it gently. Top the dumplings with crispy fried shallots and garnish with lime wedges. Serve the Thai Green Curry Pork Dumplings in Coconut Sauce with Crispy Fried Shallots hot and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes