Thai Coconut Chicken Meatballs

Ingredients

  • 1 pound ground chicken
  • 2 green onions (white and green parts), chopped
  • 1 clove garlic, minced
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fish sauce
  • 2 teaspoons mirin (rice wine)
  • 1 tablespoon canola oil
  • ½ cup unsweetened canned coconut milk
  • ¼ cup chicken broth (we used reduced-sodium chicken broth)
  • 1 teaspoon Thai red curry paste
  • 2 teaspoons brown sugar (we used light brown sugar)
  • 2 teaspoons lime juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

  1. Take a large mixing bowl out and add the following ingredients to it, making sure they’re thoroughly mixed together: ground chicken, green onions, garlic, toasted sesame oil, fish sauce, and mirin. Take the meat mixture and produce meatballs that are roughly 1 ½-inches in diameter.
  2. Take a 4 ½-quart slow cooker out and leave it off to the side for now. Take a large skillet out and pour the canola oil into it, setting the heat for medium-high. Once the oil’s hot, add the meatballs to the skillet, searing the meatballs on all sides. Transfer the seared meatballs to the slow cooker, followed by the coconut milk, chicken both, curry paste and sugar*. Put the lid on the slow cooker and let it cook on HIGH for 3 ½ to 4 hours. After those 3 ½ to 4 hours have passed, stir in the lime juice.
  3. Mix the cornstarch and water together in a small bowl until it looks smooth. Stir in additional water** if you need to so that the slurry (the cornstarch/water mixture) has a heavy cream consistency. Stir the slurry into the sauce in the slow cooker and let the dish cook without the lid on for an additional 10 to 15 minutes or however long it takes for the sauce to get a little thicker and evenly coat the meatballs.

*We actually mixed the coconut milk, chicken broth, curry paste and sugar together before pouring it into the slow cooker.

**When we mixed the original amount of cornstarch and water together, it actually seemed thinner than heavy cream so we mixed in an additional teaspoon of cornstarch and called it good there.

Recipe source unknown.

Hope you enjoy life !

Thai Chicken Pasta Salad

Ingredients

  • Dressing
    • ¾ cup reduced-fat creamy peanut butter (we used regular creamy peanut butter)
    • 3 Tbsp. water
    • 3 Tbsp. lime juice
    • 3 Tbsp. molasses
    • 4 ½ tsp. reduced-sodium soy sauce
    • 3 garlic cloves, minced
    • 1 ½ tsp. rice vinegar
    • 1 ½ tsp. sesame oil (we used toasted sesame oil)
    • ¼ tsp. crushed red pepper flakes
  • Salad
    • 12 oz. uncooked whole wheat spaghetti
    • 2 large carrots, julienned (we used a 10 oz. bag of julienned carrots)
    • 8 cups finely shredded Chinese or napa cabbage (we used napa cabbage)
    • 2 cups shredded cooked chicken breast
    • 2/3 cup minced fresh cilantro
    • 3 Tbsp. unsalted dry roasted peanuts, chopped

Directions

  1. For the dressing, simply take a small mixing bowl out and combine all the dressing ingredients in it, whisking them all together until it all looks smooth. Leave the dressing off to the side for now.
  2. In a large saucepan cook the spaghetti based off the directions on the package they came in. During the last 2 minutes of cooking time on the spaghetti, add the carrots into the water, draining the water after the two minutes pass. Place the spaghetti and carrots in a large mixing bowl, followed by adding in the chicken and cabbage, mixing everything together so it’s all equally distributed.
  3. Give the dressing a quick stir before pouring it over the spaghetti mixture, tossing everything so all the components get equally coated in the dressing. Sprinkle the cilantro and peanuts on right before serving and enjoy eating this right away or stick the dish in the refrigerator so the food’s chilled before you start eating (we tried the dish both ways and they were good either room temp. or chilled).

This dish isn’t bad tasting but we think it would taste even better with some extra heat and acidity. We added some sriracha to our individual portions and the dish instantly tasted a lot better (but we’re still going to try making this again in the future and see if we can make it taste even better).

Recipe source unknown.

Bobby’s Thai Turkey Burgers with Red Curry Mayo

Ingredients

  • Red Curry Mayo
    • 1/3 cup fat-free mayonnaise (we used regular Hellmann’s Mayo)
    • 2 teaspoons Thai red curry paste
    • Finely grated peel of 1 lime
    • 1 tablespoon lime juice
    • 1 teaspoon honey
  • Burgers
    • 1 package (20 oz.) ground turkey breast
    • ½ cup finely chopped dry-roasted peanuts
    • 1/3 cup chopped fresh cilantro
    • 3 tablespoons chopped fresh mint
    • 2 teaspoons Thai red curry pase
    • Finely grated peel of 1 lime
    • 1 tablespoon lime juice
    • ½ teaspoon salt (we used kosher salt)
    • ¼ teaspoon pepper (we used freshly ground black pepper)
    • 4 hamburger buns, split (we used whole-wheat buns)
    • 4 leaves lettuce

Directions

  1. Take a small bowl out and mix together all the red curry mayo ingredients in it. Put a lid on the bowl afterwards and leave it in the refrigerator until the burgers are ready to be served.
  2. Start heating up your gas or charcoal grill (we used a grill pan). In a large mixing bowl, add all the burger ingredients (excluding the buns and lettuce). Divide the mixture into 4 patties that are ½-inch thick.
  3. Once the grill is at a medium heat, brush oil over the grill rack and put the patties on the grill. Cover the grill and cook the patties for 9 to 12 minutes, (flipping halfway through) or until the patties reach 165 degrees.
  4. Place the lettuce on the buns, followed by the patties and spread the red curry mayo over the top of the patties*, followed by putting the bun on top.

*The sauce tasted so good that we spread a light amount on both the bottom and top bun but we actually think the burger would be even better with additional sauce so we’re going to double the sauce recipe next time we make this.

Recipe source unknown.

We weren’t paid in any way to promote Hellmann’s Mayo.

Thai Chicken Tacos

Ingredients

  • 1 pound skinless, boneless chicken breast halves or tenderloins, cut into ½- to ¾-inch pieces (we used tenderloins)
  • ¼ cup snipped fresh cilantro
  • 2 tablespoons finely chopped shallot (1 medium)
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • ½ to 1 teaspoon crushed red pepper (we used 1 teaspoon)
  • ½ to 1 teaspoon Asian chili sauce, such as Sriracha (we used one teaspoon of Sriracha)
  • 2 tablespoons vegetable oil
  • 16 (6-inch) corn tortillas, warmed
  • 1 recipe Cabbage Slaw (recipe below)
  • Lime wedges (forgot to use them)
  • Fresh cilantro sprigs (optional)
  • Chopped Peanuts (optional)

Directions

  1. Take a medium-sized bowl out and add to it the chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Place a lid on the bowl and let the chicken marinate for an hour in the fridge (we left ours in for two hours).
  2. Take a large skillet out and pour the oil in. Set the heat to medium-high and wait for the oil to get hot. Add the chicken in and let it cook for 5 minutes or until the chicken’s fully cooked, stirring occasionally.
  3. When it comes to assembly, take two of the warmed tortillas and place the chicken mixture and the slaw in it. Add some slaw and lime wedges on the side. Should you choose to use them, garnish the tacos with the cilantro sprigs and the chopped peanuts.

Serves 4 (2 tacos each).

Cabbage Slaw Recipe

Ingredients

  • 2 cups shredded napa cabbage (we thinly sliced the cabbage)
  • ½ cup shredded carrot (1 medium carrot)
  • ½ cup sliced green onions
  • 1/3 cup sliced radishes
  • ¼ cup snipped fresh cilantro
  • ¼ cup rice vinegar
  • ¼ cup coarsely chopped peanuts (optional) (we used salted peanuts)

Directions

  1. Take a medium-sized mixing bowl out and add in the following ingredients: cabbage, carrot, green onions, radishes, cilantro, and peanuts (if you’re using the peanuts). Pour the vinegar in, tossing the ingredients gently so that everything gets coated in the rice vinegar.

Recipe source unknown.

Thai-Style Cabbage

Ingredients
-2 Tbsp. light brown sugar
-2 tsp. lime zest
-2 Tbsp. fresh lime juice
-1 ½ Tbsp. fish sauce
-1 tsp. Asian chili-garlic sauce
-½ cup coarsely chopped roasted peanuts
-¼ cup sliced green onions
-¼ cup chopped fresh cilantro
-4 cups firmly packed sliced napa cabbage
-1 to 2 thinly sliced radishes (we used 3)

Directions
1.) In a large mixing bowl, add the first 5 ingredients in, mixing them together. Mix in the peanuts, green onions, and cilantro before adding in the remaining ingredients and tossing everything together. Eat right away.

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This recipe came from Southern Living.
We weren’t paid in any way to mention Southern Living.