Best Ga Gone Thai Recipes
THAI GINGER CHICKEN (GAI PAD KING)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)
Steps:
- In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
- Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
GA GONE THAI
i began with Recipezaar's Ga Kho but was in a BIG hurry and misread the directions. That, plus my usual tweaking, left me with a wonderful dish which is even quicker to prepare. Enjoy!
Provided by Ciocia Laura
Categories Chicken
Time 1h25m
Yield 6 pieces and sauce, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Into a covered (you can cover with parchment or aluminium foil since you'll be removing it later) casserole add oil, soy sauce, fish sauce and sugar.
- Stir just a bit.
- (It is not necessary to dissolve the sugar.) Using a microplane grater (try www. leevalley. com) grate galangal and garlic.
- Add to casserole with shallot (s) and black pepper.
- Add chicken and toss with"sauce".
- Freshly squeeze the lime juice over the whole mess and toss again.
- Cover casserole and bake for about 45 minutes.
- Remove cover and bake until nicely browned and meat pulls away from bones.
Nutrition Facts : Calories 753.1, Fat 48.7, SaturatedFat 13.4, Cholesterol 225, Sodium 2631.5, Carbohydrate 18, Fiber 1.2, Sugar 11, Protein 59.4
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