Sentences with phrase «thai basil chicken»

Tagged as: asian recipes, asian stir fry, fried egg, jasmine rice, stir fry, thai basil, thai basil chicken, Thai flavors, Thai food, wok

-LSB-...] butter / / apple slicescinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central -LSB-...]

millet toast / / lentil salad / / pistachios and almonds banana and peanut butter triangles / / walnuts and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / / sprouted rye bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll

What to do when you can't decide between Thai basil chicken, chicken with cashews, and chicken with broccoli?

I ended up making a thai basil chicken dish with brown rice and zucchini and maybe a few hits of sriracha.

Not exact matches

Awesome Thai is a Thai - inspired soup with complex layers of lemongrass, red pepper, basil, and chicken flavour, and a hint of spice.

This unique Thai twist on a chicken burger is a flavor bomb filled with bold ingredients like Thai basil and red chili then topped with an addicting Sriracha Sesame Mayo (you'll want to make extra sauce and spread it on EVERYTHING!)

Roly Poly offers sandwich options including unique and original combinations such as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh sliced avocado, alfalfa sprouts and Thai hot sauce.

Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice

Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →

This flavorful Thai Green Chicken Curry (kaeng khiao wan) is made with a seasoned coconut milk base, fresh veggies, and topped with fresh basil.

Blazing Bangkok Peanut Noodles: Wok - seared chicken and noodles in Thai chile peanut sauce with ginger, red bell peppers, onion, Swiss chard and Thai basil, garnished with roasted peanuts and fresh lime.

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai Noodle Salad: Sriracha Thai peanut sauce tossed with spiralized fresh zucchini «noodles,» mango, red peppers, snow peas, tri-colored quinoa, basil, mint and almonds with the option to add grilled chicken or grilled salmon.

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

The enticing menu features signature Singaporean and Malaysian specialties such as Singapore Laska (vermicelli noodles, shrimp, chicken, spicy coconut soup and Thai basil) and Hainanese Chicken and Rice (poached chicken, chicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scalchicken, spicy coconut soup and Thai basil) and Hainanese Chicken and Rice (poached chicken, chicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scalChicken and Rice (poached chicken, chicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scalchicken, chicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scalchicken flavored rice and chili sauce), as well as Cantonese and Szechuan dishes such as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scalchicken broth, minced pork dumplings, egg noodle and scallions).

However, when I walked through the produce aisle I saw a small basil plant (because I killed mine, shocker) and I immediately started craving Thai chicken and basil.

* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai basil leaves

I prefer mine with chicken and I have plenty of Thai basil.

It's a simple but delicious dish of stir fried ground meat (usually pork or chicken) with Thai basil, and served over rice and a fried egg.

I am a big fan of thai food and basil chicken is a favorite.

I would prepare the green - curry recipe (with the added bonus of chicken) found in its pages — just as soon as I could hunt down coconut cream, holy basil, palm sugar, Thai eggplant, and kaffir - lime leaves.

500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2 for garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower