THAI GRILLED TOM YUM SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
- Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
- Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
- Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
- If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
- Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.
Nutrition Facts : Calories 126 kcal, Carbohydrate 9 g, Cholesterol 49 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 1024 mg, Sugar 4 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
THAI BBQ CHICKEN
Provided by Food Network
Time 20m
Yield 1/2 cup
Number Of Ingredients 16
Steps:
- Heat a grill to medium.
- Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
- Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce.
- Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.
THAI BARBEQUE MARINADE
This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!
Provided by SYNDI111
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 g
BARBECUED THAI CHICKEN
Try this Thai chicken next time you have a barbecue. The marinade is heady with exotic flavours and lemongrass stalks hold the spatchcocked chicken together
Provided by Barney Desmazery
Categories Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Crush the peppercorns using a pestle and mortar, then add the garlic and crush again. Add the coriander stalks and chopped lemongrass, and bash to a rough paste. Stir in the lime juice, fish sauce and sugar and mix until the sugar dissolves. Poke a metal skewer through the leg and breast on either side of the chicken (see our video on how to spatchcock a chicken), then replace with a lemongrass stalk. Sit the chicken in a dish and pour over the marinade - squelch it around so the bird is completely coated, then cover and chill in the fridge for as long as possible or overnight.
- Remove the chicken from the fridge an hour before cooking. Set a lidded barbecue up for indirect cooking with a foil drip tray on the coal-free side. When the coals are very hot, lay the chicken, bone-side down, over the coal-free side, with the legs closest to the coals.
- Cover with the lid and arrange the vents for maximum air circulation. Cook the chicken for 50 mins-1 hr until a thermometer reads 70C (or a little higher) when stuck into the thickest part of the thigh or the juices run clear. Poke the coals about so they flare up again, then, using a pair of tongs, carefully flip the chicken, so it's skin-side down over the coals. Cook until the skin has browned and the thermometer reads 75C. Lift onto a board, leave to rest for 10 mins, then remove the lemongrass and carve.
Nutrition Facts : Calories 441 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 2.6 milligram of sodium
THAI BARBECUE MARINADE
Good on chicken or pork. Not recommend for fish or seafood, as the long marinating time will "cook" the fish and make it tough. Because of the sugar and honey in this, it will burn easily if not watched on the grill (thanks for that info, diner :) ). If you can't find rice wine, use sherry, but not rice vinegar.
Provided by Outta Here
Categories Thai
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in food processor and mix, or in a bowl using a whisk.
- Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).
Nutrition Facts : Calories 697.2, Fat 18.3, SaturatedFat 2.6, Sodium 5660.4, Carbohydrate 124.4, Fiber 0.7, Sugar 116.1, Protein 5
THAI BARBECUE SAUCE
I know, that's a really long ingredient list. Pretty simple to make, though. The sauce is very flavorful without being very hot; I use it as a marinade or a stir-fry sauce most often.
Provided by ChrisMc
Categories Sauces
Time 55m
Yield 1 quart
Number Of Ingredients 19
Steps:
- Heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily).
- Add ginger and cook 5 minutes.
- Add remaining ingredients and cook 20 minutes.
- Strain and cook another 20 minutes.
- This will keep well in the refrigerator.
BARBEQUED THAI STYLE CHICKEN
Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.
Provided by Skye
Categories World Cuisine Recipes Asian Thai
Time 4h15m
Yield 6
Number Of Ingredients 10
Steps:
- Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
- Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 5.9 g, Cholesterol 99.6 mg, Fat 18.3 g, Fiber 0.9 g, Protein 32.8 g, SaturatedFat 6.3 g, Sodium 640.8 mg, Sugar 3.6 g
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