A taste of Thai

Kosher Thai offerings to enhance your culinary repertoire and broaden your family’s palette.

Chicken with Szechuan Peanut Sauce 311 (photo credit: Courtesy)
Chicken with Szechuan Peanut Sauce 311
(photo credit: Courtesy)
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 Soup
My 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 cubes10 cans coconut milk    10 slices peeled ginger2 teaspoons salt4 jalapeno peppers, sliced4 tablespoons lime juice6 lime leaves (optional)1 tablespoon lemon grass2 cans straw mushrooms, drained
Combine 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 Salad
This 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!
2 pounds linguine, broken in half4 tablespoons creamy peanut butter Marinade:   1 cup soy sauce                    ½ cup rice vinegar                    ½ cup sesame oil                    2 teaspoons crushed garlic                    1 teaspoons crushed gingerScallionsToasted sesame seedsSalted 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 Breasts
8 boneless, skinless chicken breast¾ cup salsa¼ cup peanut butter2 tablespoons lime juice1 tablespoon soy sauce1 teaspoon grated ginger or ½ teaspoon dry ginger¼ cup chopped peanuts2 tablespoons chopped cilantro, if desiredPreheat 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