Thai Green Curry (Gaeng Keow Wan)
Silky coconut milk curry with fragrant green paste, chicken, Thai aubergines and kaffir lime — Thailand's most aromatic dish.
41 ricette usando pollo — Pad thai, curry verde, tom yum: aromatico e audace.
Queste 41 ricette tailandesi con pollo sono pronte in circa 47 minuti in media, con 260–780 kcal per porzione, e 24% sono valutate sufficientemente facili per una sera feriale. Ogni ricetta include quantità esatte degli ingredienti, istruzioni passo dopo passo e nutrizione completa per porzione.
La cucina tailandese insegue l'equilibrio di caldo, acido, salato e dolce in ogni piatto — fresco, aromatico e non impaurito dal peperoncino. Quando i cuochi tailandesi lavorano con pollo, raggiungono salsa di pesce, lime, erba di limone, galanga, peperoncino tailandese e zucchero di palma, e le tecniche più comuni in queste ricette sono frittura, simmerazione, stir-fry e bollitura.
La proteina più cucinata al mondo — mite, magra e infinitamente adattabile a quasi qualsiasi profilo speziato o metodo di cottura. In questa collezione è più spesso cotto con fish sauce, garlic, palm sugar, coconut milk, palm sugar or brown sugar e oyster sauce. I piatti qui abbracciano i classici tailandesi pronti in soli 20 minuti a cotture più lente e coinvolte che ricompensano un pomeriggio rilassato.
Preferito dai lettori: Khao Soi (Northern Thai Curry Noodle Soup) è il piatto con la valutazione più alta in questa collezione con 4.9★ da 2,680 valutazioni.
Silky coconut milk curry with fragrant green paste, chicken, Thai aubergines and kaffir lime — Thailand's most aromatic dish.
A classic Thai fried rice with a medley of flavors.
Pad krapow gai — spicy Thai basil chicken stir-fry with ground chicken, fresh Thai basil and fish sauce served over rice with a fried egg. Thailand's most popular street food is ready in 15 minutes.
Fragrant Thai coconut milk soup with chicken, galangal, lemongrass and kaffir lime — silky, spicy and deeply aromatic.
Grilled chicken skewers with a creamy Thai peanut dipping sauce.
Thailand's most fragrant curry — chicken in a vibrant coconut milk sauce with homemade green curry paste, Thai basil and aubergine.
Wide rice noodles stir-fried with Chinese broccoli, egg and your choice of protein in a rich sweet-savoury soy sauce.
Thailand's most comforting wok noodle dish — wide rice noodles stir-fried with sweet soy sauce, egg, tender chicken and crisp Chinese broccoli.
Thailand's silky, fragrant coconut chicken soup — infused with galangal, lemongrass and kaffir lime, balanced with fish sauce and a bright finish of lime juice.
Thai poached chicken rice with ginger broth and a spicy fermented bean dipping sauce — Bangkok's beloved lunch.
Thai green curry with chicken in fragrant coconut milk — the most internationally recognised Thai dish, done properly.
A complex green curry built on a hand-pounded paste of green chilies, lemongrass, galangal and shrimp paste, simmered with chicken thighs and Thai eggplant.
Wide rice noodles stir-fried with Chinese broccoli, soy sauce and egg — Bangkok's most beloved street wok dish.
Northern Thai coconut curry noodle soup with chicken — soft and crispy noodles, rich golden broth.
Northern Thai coconut curry noodles with chicken, crispy noodle tangle, pickled mustard greens, and lime.
Northeastern Thai minced-chicken salad with toasted rice powder, lime, fish sauce, mint, and chili.
Chiang Mai's beloved bowl — golden coconut curry over soft egg noodles topped with crispy noodles and chicken thigh.
Chiang Mai's signature dish — silky coconut curry over soft egg noodles with chicken, crowned with a tangle of crispy fried noodles, lime, shallots and pickled mustard greens.
Wide rice noodles stir-fried hard and fast with chile, garlic, Thai basil and a punchy soy-oyster sauce — Thailand's late-night, wake-the-dead noodle dish.
Thailand's most iconic noodle dish — tamarind-sweet, salty, and tangy stir-fried rice noodles with peanuts and lime.
Wide rice noodles with dark soy sauce, Chinese broccoli, and meat — a savory, less sweet Thai noodle dish.
Chiang Mai's iconic dish: egg noodles in a golden, coconut-curry broth topped with crispy fried noodles, pickled mustard greens, and shallots.
Thailand's most iconic green curry: chicken simmered in a vibrant coconut broth of fresh green chilies, kaffir lime, lemongrass, and Thai basil.
Bangkok Basil Chicken Rice Bowl brings thai flavor into a practical home recipe with chicken thighs, fish sauce, lime, palm sugar and fresh chiles, and a finish of Thai basil.
Isaan Sesame Lime Stew turns thai pantry flavors into a complete stew with chicken legs, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
Ayutthaya Green Herb Salad turns thai pantry flavors into a complete salad with grilled chicken, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
Thai Market Lemon Herb Rice Bowl brings thai flavor to a practical rice bowl built with chicken thighs, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
Thai Mountain Green Herb Salad brings thai flavor to a practical salad built with grilled chicken, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
A creamy, spicy coconut chicken soup in the spirit of tom kha gai, warmed with turmeric and fresh chile.
A fast pad kra pao-style chicken skillet with sweet roasted onion and plenty of holy basil.
Wide rice noodles stir-fried hard with Chinese broccoli, egg and a dark soy glaze, family-dinner style.
Yogurt-and-lemongrass-marinated chicken thighs roasted on a tray until the skin blisters and the pan juices turn into a herby sauce.
Minced chicken tossed with toasted rice powder, lime, fish sauce, and mint, spooned into crisp lettuce cups.
Day-old jasmine rice fried hard and fast with green curry paste, chicken, and a big handful of Thai basil.
Charred lemongrass-marinated grilled chicken piled into a soft roll with a fiery green chile dipping sauce and crunchy pickled vegetables.
A rustic open-faced skillet pie filled with coconut-ginger braised chicken and topped with a golden, flaky crust.
A punchy minced chicken salad tossed with lime, fish sauce, toasted rice powder, and fresh herbs -- northeastern Thailand's signature dish.
A whole roast chicken rubbed with garlic, white pepper, and cilantro root, served with a tangy tomato-basil dipping sauce.
Bell peppers stuffed with spicy Thai basil chicken (pad krapow gai), baked until tender and topped with a crisp fried egg.
A baked casserole layering green curry-spiced rice, vegetables, and melted cheese for a fusion take on Thai green curry.
Juicy chicken burger patties packed with lemongrass, cilantro, and Thai basil, finished with a spicy lime mayo.
Cerca carni turgide e rosate senza macchie grigie e un profumo pulito. Le cosce rimangono più succose dei petti e perdonano la cottura prolungata; i pezzi interi con osso e pelle garantiscono il massimo sapore.
Asciuga bene prima di rosolare per una doratura corretta, e porta a temperatura ambiente per 15 minuti in modo che cuocia uniformemente. Le marinate con acido o yogurt ammorbidiscono la carne magra del petto.
Cuoci fino a una temperatura interna di 74°C / 165°F — i succhi devono fuoriuscire chiaramente e non ci deve essere rosa vicino all'osso.
Una scelta magra e ricca di proteine: un petto senza pelle fornisce circa 31 g di proteine ogni 100 g con pochissimi grassi saturi.
La maggior parte di queste 41 ricette tailandesi con pollo sono pronte in circa 47 minuti da inizio a fine. La più veloce, Khao Pad, richiede circa 20 minuti, mentre i piatti cotti più lentamente durano fino a 100 minuti.
In questa collezione vanno da circa 260 a 780 kcal per porzione, in media 494 kcal — Larb Gai (Isan Chicken Larb) è l'opzione più leggera con 260 kcal.
Khao Pad è un ottimo posto per iniziare — è valutato easy e si riunisce in circa 20 minuti. 24% delle ricette qui sono adatte ai principianti.
In queste ricette, pollo è più spesso abbinato a fish sauce, garlic, palm sugar, coconut milk, palm sugar or brown sugar e oyster sauce. Le cucine tailandesi si affidano anche a salsa di pesce, lime, erba di limone, galanga, peperoncino tailandese e zucchero di palma.
Cuoci fino a una temperatura interna di 74°C / 165°F — i succhi devono fuoriuscire chiaramente e non ci deve essere rosa vicino all'osso.
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