#thaiinspired

Thai Red Curry Chicken Legs is how to get your Thai food fix in an easy, practically hands-off, and budget-friendly way. Red curry paste delivers a rich and complex flavor, while coconut milk adds a creamy, indulgent texture.

https://www.fromachefskitchen.com/butter-lettuce-salad/

This Bangkok Chicken Stir-Fry is a flavorful and easy-to-make dish that combines tender chicken, crunchy celery, and aromatic spices. It's a perfect weeknight dinner option that's ready in no time!

Ingredients: 2 cups of diced chicken breast. 1 cup of sliced celery. 1 cup of sliced onions. 3 cloves of minced garlic. 2 tablespoons of Penzey's Bangkok blend seasoning. 2 tablespoons of vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken breast and stir-fry for 4-5 minutes until it's no longer pink. Add the sliced celery and onions to the skillet and continue to stir-fry for another 3-4 minutes until they start to soften. Stir in the minced garlic and Penzey's Bangkok blend seasoning, and cook for an additional 1-2 minutes, or until fragrant. Season the stir-fry with salt and pepper to taste. Serve the Bangkok Chicken Stir-Fry hot over cooked rice. Enjoy your delicious Bangkok-inspired stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Thai Green Curry Hummus combines the flavors of traditional Thai green curry with the creaminess of hummus. It's a delicious and healthy dip or spread that's perfect for parties or as a snack.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons Thai green curry paste. 2 tablespoons tahini. 2 tablespoons lime juice. 2 tablespoons coconut milk. 1 clove garlic, minced. 1/2 teaspoon ground cumin. Salt, to taste. Water, as needed. Fresh cilantro, for garnish. Red chili flakes, for garnish.

Instructions: Put the Thai green curry paste, tahini, lime juice, coconut milk, garlic, cumin, and salt in a food processor. Add water as needed to get the consistency you want and blend until smooth. Check the seasoning and make changes if needed. Place the hummus in a bowl for serving. Put red chili flakes and fresh cilantro on top. Put it out with pita bread, veggie sticks, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Thai Turkey Burgers with Spicy Sriracha Slaw are a delicious and healthy paleo-friendly dish. The flavorful turkey patties are infused with Thai-inspired herbs and spices, and they are served with a spicy and creamy slaw that adds the perfect balance of heat and freshness. Wrapped in crisp lettuce leaves, these burgers make for a satisfying and guilt-free meal.

Ingredients: 1 pound ground turkey. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon green onions, chopped. 1 teaspoon fresh ginger, grated. 1 tablespoon coconut aminos. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon coconut oil. 4 lettuce leaves for wrapping. For the Spicy Sriracha Slaw:. 2 cups shredded cabbage. 1/4 cup paleo mayonnaise. 1 tablespoon sriracha sauce check for paleo-friendly version. 1 teaspoon honey or substitute with paleo sweetener. 1/2 teaspoon apple cider vinegar. Salt and pepper to taste.

Instructions: In a mixing bowl, combine ground turkey, minced garlic, chopped cilantro, chopped basil, chopped green onions, grated ginger, coconut aminos, salt, and pepper. Mix until well combined. Form the turkey mixture into 4 burger patties. Heat coconut oil in a skillet over medium-high heat. Cook the turkey burgers for about 4-5 minutes per side or until cooked through. While the burgers are cooking, prepare the Spicy Sriracha Slaw. In a separate bowl, combine shredded cabbage, paleo mayonnaise, sriracha sauce, honey or paleo sweetener, apple cider vinegar, salt, and pepper. Mix until the slaw is well coated with the dressing. Serve the cooked turkey burgers wrapped in lettuce leaves and topped with the Spicy Sriracha Slaw. Enjoy your Thai Turkey Burgers with Spicy Sriracha Slaw!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Thai Turkey Burgers with Spicy Sriracha Slaw are a delicious and healthy paleo-friendly dish. The flavorful turkey patties are infused with Thai-inspired herbs and spices, and they are served with a spicy and creamy slaw that adds the perfect balance of heat and freshness. Wrapped in crisp lettuce leaves, these burgers make for a satisfying and guilt-free meal.

Ingredients: 1 pound ground turkey. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 tablespoon fresh basil, chopped. 1 tablespoon green onions, chopped. 1 teaspoon fresh ginger, grated. 1 tablespoon coconut aminos. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon coconut oil. 4 lettuce leaves for wrapping. For the Spicy Sriracha Slaw:. 2 cups shredded cabbage. 1/4 cup paleo mayonnaise. 1 tablespoon sriracha sauce check for paleo-friendly version. 1 teaspoon honey or substitute with paleo sweetener. 1/2 teaspoon apple cider vinegar. Salt and pepper to taste.

Instructions: In a mixing bowl, combine ground turkey, minced garlic, chopped cilantro, chopped basil, chopped green onions, grated ginger, coconut aminos, salt, and pepper. Mix until well combined. Form the turkey mixture into 4 burger patties. Heat coconut oil in a skillet over medium-high heat. Cook the turkey burgers for about 4-5 minutes per side or until cooked through. While the burgers are cooking, prepare the Spicy Sriracha Slaw. In a separate bowl, combine shredded cabbage, paleo mayonnaise, sriracha sauce, honey or paleo sweetener, apple cider vinegar, salt, and pepper. Mix until the slaw is well coated with the dressing. Serve the cooked turkey burgers wrapped in lettuce leaves and topped with the Spicy Sriracha Slaw. Enjoy your Thai Turkey Burgers with Spicy Sriracha Slaw!

Prep Time: 15 minutes

Cook Time: 10 minutes