Name: 10 Thai Recipes To Make This Summer
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 2 chicken breasts, thinly sliced; 1 can of coconut milk; 2 tablespoons green curry paste; 1 red bell pepper, sliced; 1 onion, chopped; 1 cup bamboo shoots; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Fresh basil leaves; Cooked jasmine rice, for serving; 8 oz rice noodles; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 8 oz shrimp, peeled and deveined; 2 eggs, beaten; 1 cup bean sprouts; 1/4 cup peanuts, crushed; Lime wedges; Fresh cilantro; 1 cup sticky rice; 1 can coconut milk; 1/4 cup sugar; 2 ripe mangoes, peeled and sliced; Toasted sesame seeds

Instructions

In a large pan, heat some oil over medium heat. Add the green curry paste and cook for a minute until fragrant.
Add the chicken slices and cook until they start to brown.
Pour in the coconut milk and bring to a simmer.
Add the red bell pepper, onion, and bamboo shoots. Let it simmer for 15-20 minutes until the chicken is cooked through.
Season with fish sauce and brown sugar. Stir well.
Serve the curry over jasmine rice and garnish with fresh basil leaves.
Cook rice noodles according to package instructions. Drain and set aside.
Heat oil in a wok over medium-high heat. Add garlic and sauté until fragrant.
Add shrimp and cook until pink and opaque.
Push the shrimp to one side of the wok and pour the beaten eggs on the other side. Scramble the eggs until cooked through.
Toss in the cooked noodles, bean sprouts, and peanuts. Stir well to combine.
Serve hot with lime wedges and fresh cilantro on top.
Soak sticky rice in water for at least 4 hours or overnight. Drain the rice.
Steam the rice for 20-25 minutes until cooked.
In a saucepan, heat the coconut milk with sugar until fully dissolved.
Serve the sticky rice topped with coconut sauce and sliced mangoes.
Sprinkle toasted sesame seeds over the top for extra flavor.

Ingredients

Instructions

Nutrition Facts

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