Once again, I decided to take on Thai as I am still really trying to make my way through the Everyday Paleo: Thai Cuisine book and try all of the recipes that appeal to us.
The picture of mine actually looks fairly close to the picture in the book. The last few haven’t, but this one was pretty right on. This one is a basic tempura battered chicken, very similar to the Deep Fried Fish batter, and then a nice lime sauce that goes over the top, though we ended up using it as a dipping sauce as well. It also has a recipe for crispy kale, but we like ours a bit more chewy, so we did kale our typical way instead of messing with a good thing. This one was very tasty and exactly what I expected. My daughter thought this was the best chicken ever, and my son liked it as long as it didn’t have too much breading on it. My wife and I both thought this was a good asian dish. It took quite a while to make simply because we ended up doing about 2 lbs of chicken, so frying all of those in a pan takes time. But the recipe is super easy, just time consuming to fry.
This is one we may do again. It’s simple, and if we hadn’t made so much, would have been much quicker too.
I know, three nights in a row with Thai recipes. Just let me know when you get tired of Thai, but I don’t know that I will. My wife said it was my call on what we did, so I chose this Sweet and Sour Chicken Stir Fry from Everyday Paleo: Thai Cuisine. This is one that we just doubled as the portion sizes in the book seem to be quite small, so for my wife and I, we doubled the recipe and had a Chinese/Thai dinner. We put it over rice, and along with the chicken, my wife chose the Union Square Zucchini recipe from the Four Hour Chef by Tim Ferriss.
We haven’t ever had the chicken before, but the Union Square Zucchini will be done much more now that Zucchini is about to be in season and we have multiple plants that are very healthy and likely to give us lots of veggies this summer. I thought the chicken was pretty good. Very authentic tasting sweet and sour without the msg or red food dye. It wasn’t as flavorful as what we wanted though, once again, since what we are used to is the chinese version, and this was a little bit different. My wife commented that there was more veggies than meat in this meal, which there were. If we had done a tapioca breaded chicken, similar to the Beer Battered Fish, instead of just the chicken by itself, it likely would have had a bit more of the texture and feel of the chinese version.
I’m not sure that we will do this again, but it was a neat look at how the dish is made, and as I said before, quite authentic.
I know this is the second Thai recipe in a row, but this is actually what we had with our Glass Noodle Soup, and this is always really tasty. The kids can’t eat enough, and neither can my wife or I since it is just so flavorful and tasty.
We have gotten Larb Chicken at our local Thai place for some time and are really happy every time we get it. We found a recipe for Larb Chicken that we think is pretty awesome. It always turns out great, and has so much flavor. My kids just eat it with a fork, but my wife and I put it in some lettuce or cabbage and eat it sandwich-style.
A few changes that we make are, instead of the Thai roasted chili paste, we use Sriracha. We don’t use thai chiles or mint leaves either. We forget how much we like this meal until we make it everytime, and the best part is that we can make it beforehand and just grab it afterward as a quick meal, or a great lunch.
On the facebook page, I had said we were going to try out some of the recipes out of the Everyday Paleo Thai Cuisine book, and so we started with soup. My wife and daughter just love soup, I, on the other hand, am pretty picky about soups that really stand out to me. This is the Glass Noodle Soup from the Everyday Paleo Thai Cuisine book that I have been waiting so patiently on, and it was pretty good.
My wife absolutely loved it, and my daughter thought it was okay. I suppose I should have known by the ingredients, but it wasn’t really what I expected. It was more of a comfort food than anything as it was a thai chicken noodle soup in all honesty. I had a nice heaping bowl of it, but it wasn’t as flavorful and different in the way that I have gotten used to Thai dishes being, so I was a little bit disappointed, but my wife went back for a bowl (or two) so she obviously loved it. We actually used kelp noodles with this dish and that turned out quite well. We had never had kelp noodles, and were pleasantly surprised with the results as they took in the flavor of the soup, and did not taste salty like I expected kelp noodles to taste.
I’m not sure if I will do this again for us for supper, but come winter, this will likely be made in our house for someone other than myself.