There’s no reason that many of the foods of other cultures can’t be enjoyed by kosher cooks and their friends and family. Here are just a few of the possible Thai offerings that will enhance your culinary repertoire and broaden your family’s palette.Thai Chicken Coconut SoupMy friend, Jyl, took a Thai cooking course and then adapted the recipes for her kosher kitchen. Here is one of our favorites. 2 pounds skinless boneless chicken breasts, cut into cubes
10 cans coconut milk
10 slices peeled ginger
2 teaspoons salt
4 jalapeno peppers, sliced
4 tablespoons lime juice
6 lime leaves (optional)
1 tablespoon lemon grass
2 cans straw mushrooms, drainedCombine chicken and coconut milk. Bring to a boil and then immediately reduce heat and simmer for about 20 minutes. Add remaining ingredients and simmer for 15 more minutes.
Pad Thai SaladThis is unusual, delicious and very filling. It lasts for almost a week in the refrigerator so in the unlucky event that you have leftovers, you can enjoy this salad all week!if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}2 pounds linguine, broken in half
4 tablespoons creamy peanut butter
Marinade: 1 cup soy sauce
½ cup rice vinegar
½ cup sesame oil
2 teaspoons crushed garlic
1 teaspoons crushed ginger
Scallions
Toasted sesame seeds
Salted peanuts Boil and drain linguine. Stir in peanut butter while pasta is still hot. Pour marinade over noodles. Add toasted sesame seeds and refrigerate. Garnish with scallions and peanuts. Serve at room temperature.Thai-Peanut Chicken Breasts8 boneless, skinless chicken breast
¾ cup salsa
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger or ½ teaspoon dry ginger
¼ cup chopped peanuts
2 tablespoons chopped cilantro, if desired
Preheat oven to 350 degrees. Mix together salsa, peanut butter, lime juice, soy sauce and ginger. Pour it over the chicken and bake for 1 hour. Serve at room temperature or slightly warmed. Garnish with chopped peanuts and cilantro, if using.This article was provided by www.gourmetkoshercooking.com
10 cans coconut milk
10 slices peeled ginger
2 teaspoons salt
4 jalapeno peppers, sliced
4 tablespoons lime juice
6 lime leaves (optional)
1 tablespoon lemon grass
2 cans straw mushrooms, drainedCombine chicken and coconut milk. Bring to a boil and then immediately reduce heat and simmer for about 20 minutes. Add remaining ingredients and simmer for 15 more minutes.
Pad Thai SaladThis is unusual, delicious and very filling. It lasts for almost a week in the refrigerator so in the unlucky event that you have leftovers, you can enjoy this salad all week!if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}2 pounds linguine, broken in half
4 tablespoons creamy peanut butter
Marinade: 1 cup soy sauce
½ cup rice vinegar
½ cup sesame oil
2 teaspoons crushed garlic
1 teaspoons crushed ginger
Scallions
Toasted sesame seeds
Salted peanuts Boil and drain linguine. Stir in peanut butter while pasta is still hot. Pour marinade over noodles. Add toasted sesame seeds and refrigerate. Garnish with scallions and peanuts. Serve at room temperature.Thai-Peanut Chicken Breasts8 boneless, skinless chicken breast
¾ cup salsa
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger or ½ teaspoon dry ginger
¼ cup chopped peanuts
2 tablespoons chopped cilantro, if desired
Preheat oven to 350 degrees. Mix together salsa, peanut butter, lime juice, soy sauce and ginger. Pour it over the chicken and bake for 1 hour. Serve at room temperature or slightly warmed. Garnish with chopped peanuts and cilantro, if using.This article was provided by www.gourmetkoshercooking.com
