Looking for a fast, flavorful sauce for your noodles? This 5-minute homemade Asian Noodle Sauce is zesty, savory and far superior to store-bought alternatives. It's perfect for tossing with a variety of noodles like udon, ramen, Pad Thai or even spaghetti. Try this versatile sauce today and elevate your everyday noodle recipes.   

Best of all, this quick stir fry sauce is made without garlic, ensuring it's suitable for various dietary preferences. Plus, it can last 2 to 4 weeks, making it a great option for meal prep.

Double the recipe for even more convenience and get ready to whip up speedy meals like our 15 minute Asian Shrimp and Noodles Recipe and more!

Ingredients and Substitutions

These 8 easy to find Essential Asian Pantry Ingredients make the best-balanced noodle stir fry sauce.

Soy sauce - The base savory ingredient for soy sauce noodles. If you want to keep this Chinese noodle sauce recipe gluten-free, use tamari sauce or coconut aminos. You can also use a lower sodium soy sauce, if needed.

Sesame oil - Gives the stir fry sauce that nutty flavor.

Mirin - is a type of Japanese cooking wine that is slightly sweet. You can usually find this Asian Ingredient down the Asian or international isle of the grocery store. It will be labeled Aji-Mirin. You can also substitute with Shaoxing wine or cooking sherry, but you will need to add more honey or sweetener to balance the flavors of the Asian noodle sauce.

Honey - to sweeten to your desired taste preference. To make vegan, you can substitute with maple syrup or homemade date paste.

Rice Vinegar - Adds a punch of acid to round the flavors of the sauce. This ingredient is also found down the Asian or international isle of the grocery store. You can use apple cider vinegar as the substitute.

Please note: if we are adding this sauce to a recipe that calls for fresh lime juice, such as in our Asian shrimp and noodles, we hold the rice vinegar or use less lime juice.

Water - As you know, stir fried noodles absorb some liquid when you add the sauce. The addition of filtered tap water increases the volume of liquid and controls the sodium level.

Ground chili peppers or Sriracha sauce - of course this is an optional ingredient but seriously, this ingredient is not to be missed. Sometimes, we add ground Korean chili pepper if making a Korean recipe. If you plan on using all of your stir fry sauce within a couple of days, be sure to try our spicy Asian garlic chili sauce for a punch of flavor.

Oyster sauce - thick, rich, and filled with umami flavor. It gives the Asian noodle sauce that bit of funky flavor that we all crave with Asian recipes. You can find this ingredient down the Asian food isle or international isle of your grocery store. If you need a vegan version or have a shellfish allergy, there are vegetarian versions available made with mushrooms. In addition, there are also gluten free oyster sauces available.

• Korean Noodles - Try exchanging the ground chili pepper or Sriracha sauce with gochujang sauce to your desired heat level.
• Creamy and Nutty Chinese Black Sesame Noodles - Make mázhī bànmiàn (麻汁拌麵) by adding two tablespoons of peanut butter or homemade black sesame paste to the Asian noodle sauce. Yes, the black sesame paste will turn the noodles a darker color, but the flavor is deeply nutty, rich, and exquisite. We would also swap out the rice vinegar in this sauce recipe with Chinese black vinegar for an authentic flavor.
• Thai Noodles - Substitute ½ the soy sauce with fish sauce, double the chili sauce and exchange the rice vinegar with fresh lime juice. However, as you are adding fresh lime juice the sauce will now only last 3 to 5 days in the refrigerator.
• Indonesian Noodles - Exchange the ground chili peppers or Sriracha sauce with sambal (Indonesian chili sauce) and ½ the soy sauce with kecap manis (sweet soy sauce). Reduce the amount of honey to taste.
• Japanese Noodles - Swap out the soy sauce with teriyaki sauce for a sweeter flavored sauce.

More Delicious Noodle Recipes

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5-Minute Homemade Asian Noodle Sauce

Enjoy a quick 5-minute Asian Noodle Sauce that's zesty & versatile. Perfect for stir frying udon, ramen, Pad Thai, or spaghetti. Easy & garlic-free!

Course Sauces and Dressings

Cuisine Chinese, Indonesian, Japanese, Korean, Singaporean, Thai, Vietnamese

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 tablespoons

Calories 20kcal

Author HWC Magazine

Ingredients

• 4 tablespoons soy sauce or tamari/ coconut amino's for gluten free
• 2 teaspoons sesame oil
• 1 tablespoon Mirin or Aji - Mirin (Japanese sweet cooking wine) or can use cooking sherry * see notes
• 1 tablespoon honey or maple syrup or sugar alternative of choice.
• 4 teaspoons water filtered water is best
• 1 tablespoon rice vinegar
• 1 teaspoon Sriracha sauce or ground chili peppers to taste
• 1 tablespoon oyster sauce *see notes

US Customary - Metric

Instructions

• In a medium bowl add soy sauce, sesame oil, mirin (cooking wine), honey, rice vinegar, ground chili peppers or Sriracha sauce and oyster sauce and mix well.
• Use this delicious sauce in your next Asian noodle stir fry recipe.
• Store leftover Asian noodle sauce in a sealed container in the refrigerator for 2 to 4 weeks or in the freezer for 3 months.

Video

Notes

The Basics

• This recipe makes about 0.65 cups sauce or 10. 4 tablespoons. 
• As a basic ratio rule, use approximately 1 tablespoon of sauce for each serving of noodles. Add more or less for your desired taste preference.
• Did you know that an average serving of noodles about 2 ounces (56 grams) of dry noodles per person? This is about 1.5 -2 cups of cooked noodles , depending on the type. I know!  We were sad to hear this too!  (smiling) 
• If you substitute the mirin (Aji-mirin - Japanese cooking wine) with a dry cooking sherry, you may need to increase the amount of honey to your desired sweetness level. 
• Titrate the ingredients to your desired taste preferences. Add more sriracha or chili to make it spicier. Increase the amount of honey, if you like it sweeter and so on. 

Storage

Store this 5 minute homemade Asian Noodle Sauce in a air tight sealed container in the refrigerator for 2 weeks, if using tap water. If using filtered or distilled water, this sauce can be stored in the refrigerator for up to 4 weeks. In addition, it can be frozen in a freezer save container for up to 3 months. 

Dietary Substitutions

• Gluten Free - substitute soy sauce with tamari sauce or coconut aminos and use a gluten free oyster sauce.
• Vegan - substitute honey with maple syrup and use a vegetarian oyster sauce made with mushrooms.
• Lower sodium - use a lower sodium soy sauce. 

Nutrition

Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 290mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg

The post 5-Minute Homemade Asian Noodle Sauce appeared first on Healthy World Cuisine

Do you want to learn how to cook easy and healthy East Asian recipes? It all starts with Healthy World's Cuisine's printable shopping list of Essential Asian Pantry Staples. Most of these basic ingredients can be found right at your local grocery store.  In addition, we will be sharing some of our easy substitutions tips so you can start making some of your favorite Chinese, Thai, Japanese, Korean or Vietnamese recipes straight away.

We cook healthy recipes from all over the world. But hands down our favorite easy recipes are cooking healthy East Asian dishes with bold umami flavors. Whether we are whipping up a quick and easy Asian steamed fish, bay scallops stir fry with spring veggies or Thai Style ground beef bowls, these basic pantry supplies are essential.

Please note: This post in not sponsored in any way. Theses are just some of the regular items we currently have in our pantry.

11. Sweeteners

We prefer using natural sweeteners like raw organic honey or Chinese red dates (jujubes). You won't be able to stop at just one Chinese tea smoked chicken leg because that sticky honey soy glaze has it all going on. We have also been known to use Chinese red dates in stir fries like in our oyster sauce chicken, Instant Pot Chicken Congee and in desserts like out steamed gingerbread.

Chinese red dates are sweet and packed with iron. However, you can substitute brown sugar, rock or granulated sugar, or a sugar substitute of choice in many of our Asian recipes.

How to Store Sweeteners: Store honey and sugars at room temperature in a cool location, in a sealed container away from the sunlight. Chinese red dates can last up to a year in the pantry but make sure they are sealed tight, so they don't dry out. They can also be refrigerated or frozen for longer storage.

Nice to Have Kitchen Staples for Asian Cooking

These Asian kitchen pantry staples are nice to have because these ingredients are used by many different East Asian cuisines.

3. Coconut Milk

Raise your hand if you are a curry lover! They warm you up from the inside out. Rich dairy free coconut curries like halibut coconut curry or Thai pumpkin curry are a must try on a cold blustery day. Regular unsweetened canned coconut milk with just two ingredients coconut and water work best for curries.

Our favorite brand is Arroy-D. Sometimes, it is difficult to find unless you are shopping at an Asian grocery store. We can usually find unsweetened Thai Kitchen brand coconut milk in the regular grocery store either down the baking isle or international isle. Light canned versions and off brand coconut milks with lots of extra ingredients will not work well to crack a curry but can be used in a coconut iced chai tea latte.

How to Store Canned Coconut Milk: Unopened canned coconut milk can last between 2 to 5 years on the shelf. After opened, please transfer any unused coconut milk to a sealed container and place in the refrigerator and use within a week or place in your morning berry smoothie.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

East Asian Recipes

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Essential Asian Pantry Staples: Your Guide to Cooking

This is a printable shopping list of essential Asian pantry staples to make delicious homecooked Asian recipes.

Course Mains

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 50

Author HWC Magazine

Ingredients

13 Essential Asian Pantry Staples

• rice (Choose Thai jasmine, Japanese sushi rice, long grained rice or glutinous rice)
• noodles (Choose rice noodles, lo mein, soba, udon, rice vermicelli, glass noodles or even angel hair pasta)
• soy sauce (Choose traditional light soy sauce for everyday cooking. If you do a lot of Asian cooking add dark soy sauce and/or sweet soy sauce. Gluten free options include coconut amino and tamari)
• fish sauce (any brand but we like Fish Boat for a gluten free option.)
• roasted sesame oil (premium is best)
• cooking wine (Shaoxing wine for Chinese cooking. Mirin or Ashi Mirin for Japanese or Korean cooking. Substitute Asian cooking wines with cooking sherry. )
• rice vinegar (plain)
• neutral oil (Your choice - options like avocado oil or other with a high smoke point.)
• aromatics (fresh garlic, green onions and ginger.)
• chili garlic sauce (or sriracha sauce)
• sweetener (honey, jujubes (Chinese red dates), brown sugar or sugar alternative of choice)
• cornstarch (or potato starch)
• oyster sauce (Your choice oyster flavored sauce, premium, vegetarian made from mushrooms and gluten free brands)

8 Nice to Have Pantry Ingredients

• white pepper
• roasted sesame seeds (white or black)
• coconut milk (canned unsweetened. We like Arroy-D or choose an option that has the least amount of additives.)
• dried mushrooms (shiitake or wood ear mushrooms)
• dried seaweed (also called Nori, Gam, Laver sheets for sushi rolls, roasted seaweed snacks or kombu for soups)
• miso paste (light for soups, medium, red or mixed. See post above for types and uses.)
• tofu (soft, firm or extra firm. We use firm for most of our recipes.)

Instructions

• See in post for 56 unique recipes using these essential Asian Pantry staples.

Video

Notes

This is a basic list of Essential Asian Pantry Ingredients for the home cook. For specific recipes and amounts of each sauce, aromatics or spice, please visit our Asian Cuisine recipes.

1. Chinese Cuisine
2. Japanese Cuisine
3. Philippine Cuisine
4. Thai Cuisine
5. Vietnamese Cuisine

The post Essential Asian Pantry Staples: Your Guide to Cooking appeared first on Healthy World Cuisine

Why it's Different

You are going to love the melt in your mouth roasted kabocha (also known as a Japanese pumpkin or winter squash). Kabocha squash is not only delicious air fried but we bet you will love it in our Creamy Kabocha Truffle Pasta.

What sets our air fry kabocha squash apart from the others is this decadent red curry sauce. This kabocha recipe easy enough for a meatless weekday meal but fancy enough for Thai Royal taste.

How we did it

We air fried our Japanese pumpkin slices just until fork tender. Then, we used the "crack the curry method" to make a thick coconut turmeric "choo chee curry sauce".  Finally, we drizzled the red curried sauce on top of the roasted kabocha and served with a side of forbidden black rice. One bite and you will find out why this kabocha squash recipe is fit for a king.

Recipe Shortcuts

We have been craving everything "pumpkin" this autumn. Unlike our savory Thai Pumpkin Curry and our Instant Pot Pumpkin Risotto our air fried kabocha curry recipe idea originated in the Thai Royal Palace. We learned all the tricks to make this special recipe at the Mandarin Oriental Thai Cooking School in Bangkok, Thailand.

To save time and resources, we took some short cuts like cooking the kabocha squash in the air fryer and adjusting the curried sauce with easy to find ingredients.

Come along and we will show you how to cut a kabocha squash, easy recipe substitutions, recipe tips and how to crack your curry.

No air fryer? No problem! We have included baked instructions for your convenience too.

Ingredients and Substitutions

Kabocha squash (Fạkthxng - ฟักทอง) or sometimes called a Japanese pumpkin is a winter squash. You may substitute with other sweet yellow squash like butternut squash, acorn squash or even a pie pumpkin. Did you know that kabocha squash has only about 35 calories in a cup with about 7 grams of carbohydrates? In our opinion, we feel the kabocha squash is sweeter than an air fried butternut squash and has less moisture. These attributes make it a delicious addition to this easy autumn and winter recipe.

Coconut milk or coconut cream - full fat and without added ingredients or thickeners. We have the best results with Aroy-D full fat or Thai Kitchen coconut milk.   Traditionally, choo chee curry sauce is made with coconut cream.  Unlike a regular curry which has a thinner sauce, choo chee (chu chee) type of curry is more like a thick gravy. We know that coconut cream is more expensive and more difficult to find.  So, we have found an easy work around using regular full fat coconut milk. You just cook off the extra liquid.  Check out our recipe card below for the details.

Red Curry Paste - To save time we use store bought - premade paste. However, if you have all the fresh Thai ingredients like kaffir lime leaves, Thai bird chilis, galangal, lemongrass, garlic, and shallots, you could also make your own from scratch. Our favorite brands are Mae Ploy Thai Red Curry Paste or Thai Kitchen. Use the Thai Kitchen brand, If you want to keep the kabocha squash recipe vegan. If you have any leftover paste, try our Simple Spicy Thai Hot Pot.

Brown sugar/Palm sugar/ Sugar Alternative of choice - as you already know, Thai Cuisine is extra delicious because it generally incorporates sweet, savory, sour and spicy in every bite.

Turmeric - not only gives this delicious, curried sauce a beautiful golden color but it also packs in some healthy antioxidants. We used 1 teaspoon of dried turmeric. You can also use 1 tablespoon of fresh grated turmeric.

Fish Sauce - gives the Thai curry its savory flavor. Red Boat or Thai Kitchen both carry gluten free options. There are vegan fish alternatives at the market too.

Lime zest or thinly sliced kaffir lime leaves to garnish. Give a boost of freshness to the curried air fried kabocha squash.

Why "Crack" Coconut Cream?

In traditional Thai curries, the coconut milk (coconut cream) is cooked for about 5 to 10 minutes until the oil separates from the coconut cream or milk. The purpose is to help the spices and aromatics of the curry paste get incorporated into coconut milk and intensify the flavor, richness, and creaminess of the curried sauce. We think our Thai Curry Turkey Tofu Meatballs are extra delicious using this process.

Coconut cream is commonly used to make a thick curried sauce. However, it more difficult to find and costs more than regular full fat coconut milk. That is why we have revamped this recipe so you can use full fat coconut milk for the curried sauce.

How to "Crack" Coconut Cream or Milk?

1. Pour the coconut cream or milk in a wok or large pan so that it has a big cooking surface.
2. Stir continuously over medium heat while the bubbles are forming.
3. You will notice evaporation as the steam rises and the coconut milk gets thicker.
4. Be patient! It takes about 10 minutes for the coconut cream to crack. You will see the oil separate from the coconut. Sometimes, the coconut mixture does not crack until you add in the curry paste. You can now add the rest of the ingredients in the recipe.

Please note, if you use a coconut milk or cream with added thickening agents, your coconut cream or milk may not ever crack. Do not worry! The actual crack is not as important as getting the product thickened by allowing the liquid to evaporate off. Once that happens, the curry is rich, thick and its flavor is well distributed into the curry sauce.

Step by Step

• Microwave whole kabocha squash on high for just 2 to 3 minutes. This makes the winter squash easier to cut and peel.
• Carefully cut kabocha in half, remove the seeds and peel. Save the seeds if you desire and make Air Fryer Pumpkin Seeds.

• Slice the squash in 1.5-to-2-inch slices.

• Grease the air fryer basket and the sliced squash on both sides. Then, season with garlic salt.
• Air Fry Kabocha squash for approximately 12 to 16 minutes or until slightly toasty and fork tender.

• In the meantime, pour coconut milk in pan or wok over medium heat and let it bubble away while you stir for 5 to 10 minutes until the oil starts to separate from the coconut milk.

• Then, add the red curry paste, brown sugar, turmeric, and fish sauce and cook until thick and bubbly.

• Serve air fryer kabocha squash with curried sauce and rice. Garnish with either thinly sliced kaffir lime leaves or lime zest.

Serving Suggestions

Rice is the perfect side dish to our air fried kabocha squash with Thai curry sauce. Have a little fun with the upcoming Halloween holiday and serve ORANGE kabocha and serve Instant Pot BLACK Rice Pilaf on the side. In addition, jasmine long grain rice, coconut rice or your favorite type of rice is also a great pairing.

Start out your meal with a serving of Thai Hot and Sour Prawn Soup and a few Thai Firecracker Shrimps. Satisfy you sweet tooth with our Easy Mango Sticky Rice for dessert.

Garnishes

There is one garnish that is not optional. Fresh lime zest or thinly sliced kaffir lime leaves adds the 4^th element (sour and brightness) to this royal Thai recipe. It can be very difficult to obtain kaffir lime leaves unless you live in Asia or a warm climate. Fresh lime zest is not a perfect match to the aromatic lime leaves, but it is a very close second.

Fresh chili peppers, cilantro and fresh lime wedges are additional garnishes that many enjoy.

Recipe Tips

• Choose a high-quality full fat coconut milk or coconut cream without any fillers for the best results.
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping. Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Every air fryer has a different capacity and it may take a little more or less time depending on what model you are using. We used the Cosori toaster oven style air fryer for this recipe. Just like in our air fryer baked apples or banana spring rolls recipe, do NOT over crowd the air fryer. If your air fryer is small, cook in batches.
• Be patient while you are waiting for the coconut milk/cream to crack and stir continuously. The heat must be on medium, and the coconut milk must be slowly bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry. The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Variations

Bake it! If you do not have an air fryer, you can bake Kabocha at 400 degrees f (204 degrees C) for 30 to 35 minutes or until fork tender.

Try other Winter Squash! Feel free to exchange with butternut squash, acorn squash, pie pumpkin or other sweet winter squash in your region.

Reheating and Storage

If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheat leftover kabocha that has the curried sauce on it in the microwave or stove top. If you have the sauce separate from the squash, you can reheat the kabocha in the air fryer at 400 degrees F (204 degrees C) for 5 minutes or until toasty warm or in a 400-degree F (204 degree C) oven for about 10 minutes. The curried sauce can be microwaved or heated up on stove top.

Frequent Asked Questions (FAQ's)

More Delicious Curries

Thai Red Curry Salmon

Ground Turkey Sweet Potato Curry

Halibut Curry in a Hurry

Turkey Curry Puffs

Tasty Thai Curry Bowls

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Kabocha Squash with Curried Sauce

Our Roasted Air Fryer Kabocha Squash is drizzled over the top with a rich and creamy curried Sauce. If you have been craving something warming and nourishing, this healthy pumpkin recipe is for you.

Course Thai Cuisine

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 192kcal

Author HWC Magazine

Equipment

• air fryer or oven

Ingredients

Air Fried Kabocha Squash

• 1 tablespoon coconut oil
  or oil of choice (melted coconut oil)
• 1.5 pounds kabocha squash
  2 inch thick slices- (about ½ of a whole kabocha. Seeds removed and skin removed- can exchange with butternut or acorn squash
• ¼ teaspoon garlic salt
  

Curried Sauce

• 13.66 ounces coconut milk 1 can full fat (or ½ can coconut cream and ½ can of coconut milk) ~400 ml
• 1 tablespoon red curry paste adjust to desired spiciness level
• 2 tablespoons fish sauce or to taste (if you cannot find fish sauce then add salt to taste)
• 1 tablespoon brown sugar or sugar alternative of choice
• 1 teaspoon turmeric dried ground or 1 tablespoon freshly grated

Garnishes

• kaffir lime leaves or lime zest and lime wedges for serving
• cilantro optional as desired
• Red Thai Chili peppers optional as desired

US Customary - Metric

Instructions

Prepare Kabocha Squash

• Preheat air fryer to 400 degrees F (204 degrees C). Microwave whole kabocha squash for 2 minutes on high to make it easier to cut and peel. Slice kabocha squash in half. Remove the seeds and peel. Then, slice the winter squash into about 2 inch slices. We ended up 8 slices. This is dependent on the size of your kabocha squash. (No air fryer, no problem! Oven direction in the notes below)
• Brush kabocha squash with melted coconut oil (or oil of choice) and sprinkle with garlic salt on both sides. Air fry for about 12 to 16 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Prepare the Thai Curry Sauce

• While your kabocha squash is in the air fryer, add the FULL FAT coconut milk to a wok or pan and bring to a slight boil. Stir constantly until the liquid has evaporated back off and the coconut cream coats the back of a spoon and . You have to work fast and keep moving your ladle in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 to 10 minutes.
• Add your red curry paste. If you like it really mild (like me) then just add a teaspoon at a time until you get it to right heat level - taste along the way. However, If you like it extra spicy, add 2 tablespoons. Keep stirring your wok on a medium simmer (the curry mixture should be bubbling) until the coconut cream cracks (this is where the oil separates from the coconut milk). (Do not worry if your coconut milk does not crack. The goal is to reduce the milk into a thick curry sauce and allow the flavors of the spices to permeate the sauce.)

  Simmering your coconut "cream" with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream.) 
• Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring the Thai curried sauce. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free and vegan fish sauces on the market) Set aside.
• Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice. Pour the prepared Thai curry sauce over the kabocha squash. Garnish with kaffir lime leaves (or lime zest) red chilies and cilantro. enjoy!

Video

Notes

Recipe Tips

• Choose a high-quality full fat coconut milk without any fillers for the best results. Traditionally, this recipe is made with both coconut cream and milk. However, we know that coconut cream is sometimes difficult to find and more expensive.  Therefore, we have adjusted the recipe using just full fat coconut milk. 
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping.
  Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Be patient while you are waiting for the coconut milk/cream to crack and stir
  continuously. The heat must be on medium, and the coconut milk must be slowly
  bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry.
• The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Storage
If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Oven Baked Kabocha Directions

Preheat oven to 190 degrees C (374 F). On a greased or parchment lined baking tray, lay out your 6 slices of kabocha squash and brush with coconut oil and sprinkle with garlic salt on both sides. Bake for about 25  to 35 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 940mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2917IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

The post Air Fryer Kabocha Squash with Curried Sauce appeared first on Healthy World Cuisine

One bite and you will be hooked! These air fried chicken drumsticks get extra crispy with just 10 minutes of prep time, just like our Super Easy Baked Wing Ding. All the delicious flavors of deep-fried chicken but with less fat and no breading. Air frying, baking, and grilling instructions are included in the recipe for your convenience.

Ingredients

Red curry paste is a delicious blend of red chili pepper, garlic, lemongrass, galangal, shallots, coriander root and kaffir lime leaves and has so many uses. It can be found in the Asian Food section of the typical grocery store. We hope you'll have a little left over to try our Thai Red Curry Salmon recipe. The Thai Kitchen brand has a gluten free red curry paste, if that is a concern for you.

Peanuts - dry roasted or cashews or other seeds like our Easy Roasted Pepitas. If you choose to use a but butter reduce the amount to 1 tablespoon.

Chicken drumsticks (legs) - can also use chicken thighs or wings but they less time to cook. Chicken leg quarters take longer to cook.  If you want a vegan option, try substituting with eggplant.

Fish sauce - gives that salty savory finish. If you need to stay gluten-free use red boat.

Oil - healthy olive oil or can even use coconut oil

Honey or maple syrup to balance the heat.

Lime zest adds a pop of flavor. Usually, kaffir lime leaves are an essential Thai ingredient. However, regular limes are an easier to find ingredient.

Aromatic spices - cumin and curry

Massaman Curry Substitute?

If you live close to an Asian market it is so easy to come by premade massaman curry. You can certainly use pre-made massaman curry paste for this air fryer crispy curry chicken legs recipe and save some time. However, for the rest of us, finding that beloved rich and heavily spiced Massaman curry can be near impossible to come by. That is exactly why we created our adapted version with easy to find ingredients found in a western grocery store.

People love our massaman curry substitute because it has all the flavors of a mild massaman curry (แกงมัสมั่น) but without all the fuss.  We've 'doctored' up a traditional red curry paste to transform it into some with thing those delicious Northern Thailand flavors.

Usually massaman curry has cardamon, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace added to it as well. If you have those spices on hand, feel free to add them. We chose the most important spices to deliver the maximum amount of flavor with the least amount of effort and time.

How to Make Thai Massaman Curry Paste ?

You can make curry paste in a food processor or with a mortar and pestle. If you are using a food processor you can add the ingredients in at the same time and then blend until smooth. You can add a tiny bit of water or coconut milk to get the mixture moving.

However, with a mortar and pestle it is best to add the ingredients in this order for the best results.

Add the garlic cloves with a little salt as an abrasive and bash well

Next add the peanuts and crush.

Now add the red curry paste and adjust to your spice level

Add the zest of a lime and mix

Cumin and cinnamon are added at this time

Next comes the fish sauce

Honey is drizzled in

Now a couple tablespoons of oil and stir

Healthy Chicken Marinade

The best way to infuse lots of flavor into chicken legs is to marinate them overnight in the refrigerator with aromatics and spices, just like we did with our Tea Smoked Chicken Legs. However, if you are in a rush, at least 15 minutes to a half hour of marinating time is best.

You really need to get in there and rubs the drumsticks all over with the Thai curry paste. However, you don't want to be doing that with your bare hands. If you accidently wipe your eyes or anywhere else, you will know about it and you won't ever do that again! There are a couple of ways to avoid the burn from chili peppers.

1. Use disposable gloves when touching the marinated chicken drumsticks.
2. Place the chicken drumsticks and the massaman curry paste in a plastic bag. Seal it up and rub it all around.

How to Get Crispy Chicken Skin?

• If using frozen chicken drumsticks, it is best to let them fully thaw first.
• Dry the drumsticks with a paper towel BEFORE seasoning and marinating. This is THE most important step. Whether you are cooking drumsticks or honey hot wings - dry them well.
• Season the drumsticks with salt and pepper before rubbing them with the massaman curry paste marinade.
• Pre-heating your air fryer for a good 5 to 10 minutes at 400 degrees F (204 degrees C) before air frying also helps.
• Spray your air fryer basked with spray oil to prevent sticking and tearing of the crispy chicken skin.
• In addition, spray the chicken on all sides with oil to ensure maximum crispiness before air frying.
• Do not open the door to your air fryer to keep checking on them - you will lose heat.
• Bring your marinated chicken breasts out of the refrigerator for a few minutes before putting them in the air fryer. This ensures more consistent cooking.
• Turn your chicken legs midway turning the cooking process to ensure all sides are crispy and delicious.

Equipment

Our Air Fryer Crispy Curry Chicken Legs were cooked in our COSORI Air Fryer Toaster 12-in-1 Countertop Convection Oven. Depending on the size of your air fryer, you may or may not be able to air fry all the drumsticks at the same time. For optimal results, you do not want your chicken legs touching so all the surfaces get extra crispy from the forced air.

If you do not own an air fryer- no worries. We have also included baking directions below in the recipe card. You can also grill your chicken drumsticks if Mother Nature is cooperating.

Rocking Side Dishes

We have made this finger licking massaman chicken curry recipe three times this week. It's that good! Try these tasty Thai Cuisine side dishes for a complete meal.

If you want Thai inspired menu, try our Grilled Watermelon Salad and a side or starter of our Gluten-Free Thai Shrimp Pancakes.

Are you hosting a gathering? Start your guests off with a Tropical Fruit Rambutan Cocktail and then finish off the night with a cool and refreshing No-churn Dairy Free Mango Swirl Ice Cream.  

Frequent asked Questions (FAQ's)

More Delicious Thai Recipes

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Air Fryer Crispy Curry Chicken Legs

Try our finger-licking-good Air Fryer Crispy Curry Chicken Legs for a spicy, savory, and sweet bite of Thai heaven.

Course Mains

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 chicken drumsticks

Calories 97kcal

Author HWC Magazine

Equipment

• air fryer Oven and Grilling Directions included

Ingredients

Massaman Curry Paste (or use store-bought)

• 3 extra large garlic cloves or 6 medium peeled
• ¼ teaspoon salt
• ¼ cup peanuts roasted
• 1 to 2 tablespoons Thai red curry paste
• 2 teaspoons lime zest or zest from 1 lime
• ½ teaspoon ground cinnamon
• 1.5 teaspoons ground cumin
• 2 tablespoons fish sauce

Chicken

• 6 chicken legs (drumsticks) prepped and dried well with a paper towel or about 2 pounds (each leg is about 4 ounces and has about 1.5 ounces of chicken meat without the skin and bones - plan on two per person or more if you have a hungry crew.)
• salt and pepper as desired
• massaman curry paste ingredients above or can use store bought
• 3 tablespoons honey or maple syrup or sugar alternative of choice
• 1 tablespoon oil
• spray oil to prevent sticking

Garnishes - optional

• peanuts roasted and crushed
• cilantro, green onions and chili peppers

US Customary - Metric

Instructions

Make the massaman curry ( or you can use pre-made from the market )

• Place all ingredients for the massaman curry (garlic, salt, peanuts, Thai red curry paste, zest of 1 lime, cumin, cinnamon and fish sauce) in a food processor or use mortar and pestle to blend well.

  If having a hard time getting the ingredients to blend in the food processor, add 1 teaspoon of water or coconut milk at a time just to get it going.

  On the other hand, if you are using a mortar and pestle, bash and blend together all ingredients, except the fish sauce. Stir fish sauce in last so you don't make a mess.
• Stir in honey and oil into the massaman curry paste. Set aside.
• Dry chicken drumsticks well and season on all sides with salt and pepper.
• Place the chicken legs in a big bowl or in a large sealable plastic bag. Add in the homemade massaman curry paste with the added honey and oil and rub well to cover the whole surface of the chicken legs. We used gloves and did this with our hands. Allow to chicken legs to marinate for at least 30 minutes or overnight covered in the refrigerator.

  Marinating allows the flavors to develop and penetrate the chicken. If you do not have the time to marinate, these massaman glazed chicken legs are still delicious.

Air Fry Directions

• Preheat your air fryer to 400 degrees F (204 degrees C) for 5 to 10 minutes.
• Spray the air fryer tray and the chicken legs with spray oil.

  Air fry chicken drumsticks for about 15 minutes and then flip over on the other side and cook for another 10 to 15 minutes. Chicken drumsticks are cooked when the juices run clear, the chicken is golden brown and/ or the meat thermometer reads 165 degrees F. Cook time will vary, depending on how large your drumsticks are.

Oven Baked Chicken Drumstick Directions

• Preheat the oven to 390 degrees F or 200 degrees C. Line the baking tray and grease well to prevent sticking. Bake the chicken drumsticks uncovered in the middle rack of the oven for about 1 hour to 1 hour and 10minutes or until the chicken juices run clear, the chicken legs are golden brown and/or the meat thermometer reads 165 degrees F.

Grilling Directions

• Preheat your grill to a medium heat or about 400 degrees F (204 degrees C). Clean, prepare and grease grill grates. Spray your chicken legs with a little oil spray or drizzle or a little extra olive oil to prevent sticking. Grill chicken legs on the grill covered (indirect heat) for about 35 minutes or until the internal temperature is at least 165 F and the juices run clear. Periodically turn the chicken legs so they get crispy on all sides.

Garnishes (optional)

• Garnish Air Fryer Crispy Curry Chicken Legs with roasted crushed peanuts, cilantro, chili peppers and fresh limes if desired. Enjoy!

Video

Notes

Nutrition information is for 1 chicken drumstick. Hungry adults will want 2 drumsticks. There is enough Massaman curry marinade to make a total of 8 chicken legs if desired. 

How to Reheat leftovers?

The best way is to reheat crispy chicken legs is in your air fryer or oven at 400 degrees F (205 degrees C) Place the chicken legs back in the air fryer or oven for approximately 6 minutes or until warmed through and the skin is crispy again.

Can you cook frozen chicken drumsticks in the air fryer?

Absolutely! Did you forget to thaw your chicken legs before you left for work in the morning? No worries, just follow the recipe and then plan on increasing your cook time for another 10 to 15 minutes or until the internal temperature is 165 f (74 degrees C)

How long can you keep cooked chicken legs in the refrigerator?

You can keep cooked chicken up to 3 to 4 days in the refrigerator or can be frozen for up to 4 months.

You can also make this recipe with chicken thighs or mid section wings but you will need to adjust the cooking time accordingly. 

Nutrition

Serving: 1chicken drumstick | Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 571mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Air Fryer Crispy Curry Chicken Legs appeared first on Healthy World Cuisine

It's official! Sweater weather has arrived. When we are not enjoying our date-sweetened easy pumpkin empanadas or healthy pumpkin muffins , we are craving savory pumpkin pie. Yes, you heard us right! Savory pumpkin!  Our mild coconut chickpea curry is rich, creamy, and packed with healthy warming spices.

2 Meal Options

We have two meal options for you here.  Meal Option 1 has this Thai red curry served in these super cute little pie pumpkins for a delicious warming and comforting meal idea. Presenting and serving like this creates maximum style points, perfect for autumn, and is just plain fun.

If your workday has been crazy, our Meal Option 2 short-cut version using chopped pumpkin or squash either fresh or frozen is for you. A quick and easy prep and go pumpkin curry for those days you really do not feel like cooking but need something quick and satisfying. If you can open a can, jar, bag and stir, those are all the skills you need to throw this dinner together.

This satay inspired coconut curry uses simple ingredients you can find at a regular grocery store, is budget friendly and a fun way to enjoy the autumn harvest season. Happily, vegan, gluten-free, dairy free and a delicious addition to spleen qi meal plan.

Ingredients and Substitutions

Pumpkin or squash - We have made this recipe two different ways. If you want to have dinner on your table in under 20 minutes choose a precut FROZEN butternut squash or kabocha squash. These are found in the vegetable frozen food section of your grocery store and really save time.

Since FRESH is always best. Try pie pumpkins, acorn squash, butternut squash, kabocha squash other type of pumpkin or squash of choice and still be done in 30 minutes. Buying peeled and cubed squash and pumpkin at the market makes the process even more convenient. To learn how to peel and cube a butternut squash be sure to watch our Quinoa Harvest Salad recipe and video.

We roasted whole 'pie pumpkins' to serve as a bowl for our Thai Pumpkin curry. Pie pumpkins are generally smaller than their Jack-O-Lantern cousins, have more 'flesh' and are a bit sweeter. If you are going with meal option 1 and serving your curry in a roasted pumpkin bowl, there is no need to put extra pumpkin in the curry (you can if you wish, but it's not required). With each spoonful of curry, you are also going to scoop a little bite of that creamy roasted sweet pumpkin. Oh my, need I say more. It is creamy, rich, and dreamy.

Chickpeas (garbanzo beans)- for a little protein boost. Use canned chickpeas to save time and effort. Firm tofu is also a good choice, and it makes this pumpkin curry recipe velvety smooth.

Red curry paste - red curry paste is our favorite, but you could also use yellow curry. If you have left over curry paste, be sure to try our Thai Red curry Salmon, Creamy Thai Sweet Potato Soup or our Simple Thai Spicy Hot Pot.

Peanut butter - it's what gives this satay curry that little extra richness. Be sure to choose a creamy peanut butter. We used an all-natural, no added sugar peanut butter. Surprisingly, you really do not taste the peanut butter. The nut butter gives the recipe that extra silky creaminess. Feel free to substitute with almond butter, roasted pumpkin seed butter or other nut butter of choice.

Coconut Milk - You can use full fat or light coconut milk. Both types work well.

Mild Curry Powder - We used a Middle Eastern mild curry powder from Ziyad which is a blend of Coriander, Turmeric, Red Pepper, Fenugreek, Mustard, Fennel, Garlic, and Cumin. We are all about using what you have on hand and just adjusting the amount up or down depending on the spice level.

Turmeric - gives this pumpkin curry that beautiful golden color. Packed with antioxidants, turmeric adds warming spice to our Roasted Turmeric Spiced Turkey Breast and Turmeric Vegetable Medley. 

Veggies of Choice - Now this is the part that you can have a little fun and clean out your crisper. We added sweet potato greens but spinach, bok choy or any quick cooking vegetable works well. If you want to add a firm vegetable, like green beans or carrots, you will need to add these at the beginning so that they have a chance to cook through.

Plain or in an Edible Bowl

When life gets busy, we are all about just getting this pumpkin chickpea curry recipe on the table - FAST! Speed things up using frozen cubed pumpkin, kabocha or butternut squash. It cooks in just minutes inside the curry. If our family is lucky, they might even get a side of Jasmine rice or cauliflower rice.

If you are looking for something special, try serving your coconut chickpea curry right in these adorable little roasted pie pumpkins (sometimes called 'sugar pumpkin'). There is no need to add pumpkin to the curry since you're going to enjoy a delicious, sweet bite of pumpkin with every bite.

How to Roast a Pumpkin?

If you want to make these super cute pumpkin bowls for serving, it's easy to do. Actually, you could even do this with acorn squash or other small sweet squash breeds.

• Preheat oven to 400 degrees F (204 degree C).
• Cut the lid off your small pumpkin and remove the seeds. Don't throw the seeds away! Instead make a batch of our Roasted Cajun Pumpkin Seeds.

• Scrap out the strings and extra things that should not belong and discard. Place a little olive oil on your fingers and rub the inside of the pumpkin and season well.
• Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily.

How to Prepare the Best Darn Curry in a Hurry!

Thai cuisine is the perfect blend of savory, sweet, sour, and spicy. This flavorful Thai Pumpkin Curry is sure not to disappoint. As you know, Thai spice level can vary. This curry recipe is just flavorful, with a mild spicy lvel. However, what you are going to love most is that creaminess. The secret is the peanut butter. Don't you worry! You can't taste the peanut butter, but it gives this Satay curry that silky and creamy texture.

Here are the main steps…

• Fry up the aromatics (onion, ginger, and garlic) in a little olive oil.
• Add in red curry paste and brown sugar until the oils start to come out.

• Pour in the coconut milk, soy sauce, curry powder, turmeric powder

• Spoon in creamy peanut butter or other nut butter of choice and stir until well incorporated. When making this pumpkin curry with a side of rice and not in a whole roasted pumpkin, add in diced pumpkin or squash.
• If using frozen pumpkin or squash, this will cook up in 5 minutes.
• Alternatively, if using raw cubed pumpkin, it will take about 15 to 20 minutes just until they get fork tender.

• Next add the canned rinsed chickpeas and fresh cooking greens of choice. We used fresh sweet potato greens but also delicious with spinach or baby bok choy.

• Sprinkle on fresh lime, stir and enjoy!

Try These Variations

• Who said this pumpkin coconut curry needs to be vegan!! Try adding thin slices of chicken. Add the chicken right after the aromatics.  Fry it up so that the juices no longer run pink before adding the remainder of the ingredients.
• Try adding peeled and deveined shrimp in right at the end of the recipe. These only need a couple of minutes to poach in the coconut curry.
• Don't have cubed pumpkin or whole pumpkin? No worries! If you have a can of plain pumpkin puree, this will work in a pinch. (Not the sweetened kind with pumpkin pie spice-just plain)
• If chickpeas are not your thing, try adding firm tofu.
• Are you a chili lover? If you like the heat, add more red curry paste to suite your spice level.
• Serve this curry recipe for Halloween with a spooky side of Instant Pot Black Rice Pilaf for a fun treat.

Top Tips

1. Be careful if you are peeling and dicing up your own pumpkin. Use a sharp knife and always cut downward and away from you. Be very careful as we need to keep all your fingers during the upcoming holiday season.
2. If roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
3. Learning how to "CRACK" a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.

Toppings and Garnishes

You could just add a dollop of this Thai pumpkin curry over your rice and be perfectly happy. However, why not add some easy roasted pepitas, cilantro, chilis and fresh limes and kick it up a few notches. If we are roasting pumpkin, our favorite snack and topping for soups and curries is our Roasted Cajun Pumpkin Seeds.

Frequent Asked Questions

There is no better way to warm up from the inside out then with our Thai Pumpkin Curry recipe.

Stay healthy, warm, and take care.

More Delicious Curry Recipes

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Thai Pumpkin Curry

Try our vegan Thai Pumpkin Curry with chickpeas for a quick and easy meal.  For extra fun, serve it inside a little roasted whole pumpkin bowl for a festive fall dinner.

Course Mains

Cuisine Thai

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 417kcal

Author HWC Magazine

Equipment

• wok or pan
• oven if baking a whole roasted pumpkin

Ingredients

Whole Roasted Pumpkin (or Squash) Bowl - OPTIONAL

• 2 small pie pumpkins or 2 small acorn squash or small pumpkin or squash of choice (ours pie (sugar pumpkins) Ours were 2.0 pounds (0.9 kg a piece).
• 1 tablespoon oil
• salt to taste

Thai Pumpkin Curry

• 1 tablespoon oil
• ½ onion or about ½ cup peeled and chopped
• 1 inch knob fresh ginger peeled and grated
• 3 cloves garlic peeled and minced
• 1 tablespoon red curry paste or to taste
• 1 teaspoon curry powder we used Ziyad brand as that is what we had on hand. Adjust amount to your desired heat level.
• 1 teaspoon turmeric powder
• 1 tablespoon brown sugar or sugar alternative of choice
• 13 ounces coconut milk
  or 1 can (403 ml) (light or regular)
• 2 tablespoons soy sauce or tamari to keep gluten free
• 2 tablespoons creamy peanut butter or nut butter of choice. We used an all natural peanut butter.
• 2 cups pumpkin or squash If you are serving your Thai Pumpkin curry in a pumpkin bowl, additional pumpkin is not needed. Pumpkin is only required if you are making our quick and easy version with a side of rice. We used frozen cubed prepared pumpkin to save time. However, you can also use pumpkin or winter squash peeled and cut into 1 inch x 1 inch chunks.
• ⅓ to ½ cup water to thin out curry to allow the pumpkin to cook
• 15 ounces chickpeas canned , drained and rinsed well (also known as garbanzo beans)
• 2 cups spinach or fresh greens of choice like sweet potato greens or quick cooking veggies like baby bok choy, chopped- optional
• 2 tablespoons lime juice or juice from one lime
• 2 cups steamed rice optional or can use cauliflower rice. Only needed if not serving inside a roasted pumpkin bowl.

Garnishes - optional

• cilantro (coriander) garnish - optional
• 2 tablespoon Roasted Cajun Pumpkin Seeds garnish - optional
• 2 tablespoon Easy Roasted Pepitas
• chili peppers optional

US Customary - Metric

Instructions

Whole Roasted Pumpkin Bowls (OPTIONAL)

• Preheat oven to 400 degrees F (204 degrees C)
• Cut small pie (sugar) pumpkins or (acorn, small kabocha or other squash) in half and remove the seeds and string. Cut from the top to the bottom and you can remove the stem if desired.

  If you have really big eaters and very small pumpkins, just cut the lid off of the pumpkin wide enough that you can ladle the curry into the pumpkin bowl and leave the stem on. This is such a cute presentation and so festive.
• Rub the inner cavity of the pumpkins with olive oil and salt to taste. If keeping the stem of the pumpkin on, wrap with a little piece of aluminum foil to prevent burning.
• Bake for 35 to 45 minutes or until the knife pierces the flesh of the pumpkin easily. For every pound of pie pumpkin, it yields about 1 cup of cooked mashed pumpkin.

Thai Pumpkin Curry

• In a wok or pan, add in oil and bring up to a medium heat. Add in chopped onions, grated ginger, minced garlic, red curry paste, curry powder, turmeric powder and brown sugar or sugar alternative of choice. Stir and cook for a couple of minutes until it becomes aromatic.
• Add in the coconut milk and bring the heat up to a medium high heat an stir until you start to see the oil separate from the coconut milk about 5 minutes. This is known as "cracking" the curry. Sometimes, if using a light coconut milk, this does not happen but it will still be delicious.
• Next, add in the soy sauce, peanut butter or nut butter of choice and stir until well incorporated.
• If you are serving the Thai curry inside a roasted pumpkin, you can SKIP THIS STEP.

  On the other hand, if you do not plan on serving your curry inside a roasted pumpkin, add the cubed pumpkin or squash and about ⅓ to ½ cup of water.

  If you are adding frozen cubed pumpkin or squash, you will only need about ⅓ cup water and it is going to cook thaw fast in the curry- about 5 minutes. On the other hand, if you are adding raw diced pumpkin or squash, add ½ cup water and it will take approximately 15-20 minutes to cook or until the pumpkin cubes are fork tender.
• Add canned chickpeas and favorite quick cooking greens of choice. (fresh spinach, etc.) and stir until the greens start to wilt. Add a lime juice and stir.

Serving up the Curry

• Ladle a scoop of coconut chickpea curry into one of your roasted pumpkin bowls.

  Garnish with roasted pumpkin seeds, roasted pepitas, cilantro and chilis as desired.

  If serving up our fast and easy Thai pumpkin curry, enjoy with a side of rice.

  Enjoy!

Video

Notes

Nutrition facts are based on the fast and easy version of our Thai Pumpkin Curry NOT served inside of a roasted pumpkin bowl.  The reason being is each size, type and amount of pumpkin will be different. 

For each cup of cooked pumpkin, here are the nutrition facts

• Calories: 49
• Fat: 0.17g
• Sodium: 390mg
• Carbohydrates: 12g
• Fiber: 2.7g
• Sugars: 5g
• Protein: 1.8g

Shortcuts

• Use frozen pumpkin or squash for the quick and easy version.

Storage

You can store this curry and the pumpkin bowls in a sealed container for up to 3 days.

Pumpkin curry freezes well for up to 2 months in a sealable container. You can reheat in the microwave or cook on the stove top until hot and toasty. However, leftover rice does not freeze well.

Cooking tips

• If you are peeling and dicing up your own pumpkin, BE CAREFUL!. Use a sharp knife and always cut downward and away from you. Please be very careful as you are going to need all your fingers during this upcoming holiday season.
• When roasting whole pie pumpkins, you can cut them in half if larger or just cut the tops off, if small. We like to make sure the whole is large enough so that it is easy to ladle in the curry.
• Learning how to "CRACK" a curry is the process whereby you cook the aromatics, oil, curry paste and coconut milk until the oil separates from the coconut cream. When the moisture evaporates, the coconut cream becomes thick, rich, and delicious. Cracking a curry is an important step in making a good Thai curry.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 46g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 403mg | Potassium: 717mg | Fiber: 10g | Sugar: 12g | Vitamin A: 6973IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 5mg

The post Thai Pumpkin Curry appeared first on Healthy World Cuisine

Imagine biting into a super crispy Banana Spring Roll dipped in homemade coconut whipped cream from the comfort of your own kitchen in less than 30 minutes. You sure can! This traditional 4 ingredient Thai dessert is made in the air fryer instead of fried, so it is healthier, fast, and clean-up is a snap.

Just one bite of this fruit dessert and you are going to be hooked! There is something completely addictive about biting into that super crispy spring roll crust and then the warm creamy banana that will keep you going back for more. And just like that… we ate three. Ok, maybe more but we are not confessing.

Easy To Find Ingredients and Substitutions

Spring Roll Wrappers (pastry sheets) are much thinner than egg roll wrappers and are generally made with wheat flour and egg.  They are not to be confused with rice roll wrapper that we use in our Summer Rolls that are made with rice flour. Unfortunately, Vietnamese rice paper rolls cannot be used in this recipe. You will find spring roll wrappers in the refrigerated or frozen food isle of the grocery store. We have not tested this recipe with any of the gluten-free or vegan brands.

Bananas - Did you know there is over 1000 different varieties of bananas? Who knew!We used a regular typical Cavendish banana found at the local grocery store and cut into 4 long slices. You do not need to make this recipe with the traditional cute little Thai banana or finger bananas, but you can if you have access to those. However, you need to make sure that your banana is ripe but still firm. Mushy or brown bananas will leak out of the spring roll wrapper before it has a chance to get golden brown and crunchy.

Lime Juice - Citrus is to prevent the banana from oxidizing and turning brown. However, you can substitute with lemon juice, key lime juice, Meyer lemons, etc.

Egg - This acts as an adhesive to seal the edges of the banana spring roll. If you are out of eggs, you can substitute with a cornstarch and water mixture. Just mix 1 tablespoon of cornstarch with about 2 teaspoon of water to make a slurry that is about the consistency of white school glue. Check out our video in the recipe card below to see this in action.

 Easy Step by Step Instructions

• Beat egg or make cornstarch slurry to seal spring rolls.
• Peel bananas and slice into 4 sections.

• Dip bananas in fresh lime juice to prevent oxidations and browning.
• Open package of spring rolls and cover with a damp cloth to prevent them from drying out.

• Lay spring roll wrapper on an angle and lay the banana slice at the bottom corner and roll over once.
• Add a drop of egg or cornstarch slurry to the edges to help seal.

• Fold one side of the spring roll over the sliced banana and press to seal.
• Then, fold over the other side of the spring roll wrapper over the slice banana and seal.

• Press to seal.
• Finally, roll the banana up in the spring roll like a tortilla or our Baked Chinese Spring Rolls and press to seal.
•  Make sure it is sealed at the end.

•  Preheat air fryer while you spray the banana spring rolls with a light oil spray on both sides.

•  Air fry banana spring rolls for 12 to 14 minutes or until golden brown and crispy.

Frequent Asked Questions (FAQ's)

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Banana Spring Rolls (Air Fryer Method)

This easy Thai Banana Spring Rolls dessert recipe is made in the air fryer instead of fried, so it is healthier, fast, and clean-up is a snap.

Course Desserts

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 spring rolls

Calories 72kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

Thai Banana Spring Rolls

• 1 egg
  beaten to seal the roll (or 1 tablespoon of cornstarch with 2 teaspoons of water to make paste)
• 1 tablespoon lime juice
  to prevent oxidation of the bananas
• 8 sheets spring roll wrappers
• 2 bananas
• Homemade Coconut Whipped Cream optional

US Customary - Metric

Instructions

• Beat egg or if you are out of eggs make a cornstarch slurry. To make a cornstarch slurry, add 1 tablespoon of cornstarch with 2 teaspoon of water and stir. The goal texture for your cornstarch paste is to have the consistency of white school glue. Either the beaten egg or prepared cornstarch paste will be used to seal banana spring rolls. Set aside.
• Peel bananas and slice into 4 long sections. First cut the banana in half and then cut each banana lengthwise. If using small Thai egg bananas, cut in half lengthwise.
• Dip bananas slices in fresh lime juice (or other citrus) to prevent oxidations and browning.
• Open package of spring rolls and cover with a damp tea cloth to prevent them from drying out.
• Lay a single spring roll wrapper on an angle and lay the banana slice across one of the corners and roll over once
• Add a drop of egg or cornstarch slurry to the edges to help seal.
• Fold one side of the spring roll over the sliced banana and press to seal.
• Then, fold over the other side of the spring roll wrapper over the slice banana and seal.
• Finally, roll the banana up in the spring roll like a tortilla and press to seal. Add a dab more of beaten egg or cornstarch paste as needed to help seal.
• Preheat air fryer to 400 degrees F (204 degrees C) while you spray the banana spring rolls with a light oil spray on both sides.
• Air fry banana spring rolls seal side down for 12 to 14 minutes or until golden brown and crispy. As every air fryer is slightly different, please start assessing your banana roll ups at the 10-minute mark. If golden brown they are done, if not add a couple minutes at a time until golden brown and crispy.
• Serve with Homemade Coconut Whipped Topping, if desired, and enjoy while hot.

Video

Notes

STORAGE TECHNIQUES

• If your spring roll wrappers are frozen, you can either thaw at room temperature for 30 minutes or in the refrigerator over 2 hours.
• It is super important that once you open the spring roll wrappers, you need to cover the ones you are not using with a clean wet cloth to prevent the spring rolls from drying out and cracking. Trust me this step is very important.
• There are 2 sides to a spring roll. Place the banana on the rough side so the smooth side in on the outside after you roll it up. Style points if you remember. However, if you forget, they still taste fantastic.
• Refrigerate UNBAKED prepared banana spring rolls on a lined plate with parchment paper or waxed paper in a single layer. In addition, cover them tightly with either plastic wrap or place in a plastic sealed container. Please do not let them touch in the container as this may cause sticking and could tear the wrapper. Air fry within 24 hours for best results.
• Alternatively, you can freeze prepared banana rolls BEFORE you bake. Place in a parchment lined sealed container in a single layer for up to 2 months. If you want to freeze them in a baggie or not in a single layer, first freeze on a flat baking sheet for about 3 hours and then you can transfer them to a sealed freezer safe bag. Do not thaw as the bananas as they could get mushy. Instead, just pop them in the air fryer frozen. However, you will need to increase your air fry time.

REHEAT DIRECTIONS

• These little Thai banana desserts are best enjoyed hot out of the air fryer. However, they can be stored after made in the refrigerator for up to 3 days in a sealed container.
• You can reheat spring rolls in your air fryer on the toaster function at 350 degrees F (176 degrees C) for about 5 minutes or just until hot and crisp. Alternatively, you can bake at 350 degrees F for about 8 -10 minutes until hot and crisp.

BAKING DIRECTIONS

• If you do not have an air fryer, you can bake the spring rolls in a 375-degree F (190 degrees C) oven. All you need to do is brush the spring rolls gently on both sides with a little light flavored oil. Bake seam side down for about 10 minutes. After the first 10 minutes, turn the spring rolls over and brush on a little more oil. Then, bake for an additional 10-15 minutes or until golden brown.

DEEP FRY DIRECTIONS

• If you prefer to deep fry your banana rolls, heat enough oil in a pot so that that your spring rolls can be submerged in the oil. When the oil is hot and ready, deep fry the spring rolls until golden crispy. This takes about 2 minutes, and you need to turn them frequently to prevent burning. Dry on a cloth to absorb the oil.

 

Nutrition

Serving: 1spring roll | Calories: 72kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 126mg | Fiber: 1g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

The post Banana Spring Rolls (Air Fryer Method) appeared first on Healthy World Cuisine

This spicy watermelon salad recipe is a great idea for summer picnics, graduation parties, grilling out or even as a side dish potluck idea. Watch our video to learn our easy hack for cutting a HUGE watermelon into sticks for grilling or for a garden party.

You are going to be amazed how sweet watermelon gets when it is grilled. Combined with sour lime, savory fish sauce and spicy chilis for the perfect Thai Cuisine bite. (Gluten free and vegan recipe options too!)

Grilled Watermelon Salad

Yes, you heard that right, we grilled watermelon and cucumbers on the outdoor grill (BBQ). Hey wait! Aren't those things ALWAYS supposed to be served cold? You know like the Spicy Garlic Cucumber Refrigerator Pickles? Well, they can be but wait until you pop them on the grill. That is when the magic happens.

You are going to love this Thai salad because the grilling brings out the natural sweetness of the melon with an explosion of flavors and textures going on in your mouth. In addition, the watermelon and cucumbers pick up a little smokey hint on the grill. If you try it just once, we bet you will be hooked.

Not only does grilling leave those cool grill marks but it also leaves the watermelon and cucumbers like little crisp sponges. They are ripe and ready to absorb all the delicious flavors of the Thai vinaigrette dressing. A perfect combination of natural sweetness, sour, savory and of course SPICY - the quintessential Thailand flavor palate.

Balancing Flavors and Textures

Do you know what happens to watermelon's texture when it is grilled? When you bite into a grilled watermelon steak, it has the texture of a seared tuna steak. As you probably already know watermelon is about 91% water and contains 6% sugars.

When you grill a watermelon, some of water evaporates and firms the flesh of the watermelon. In addition, as there is less water to fruit ratio the sweetness intensifies but also so does the smokey flavor from the grilling process. Really unique! You need to give it a go.

The little extra crunch from the radishes and red onions makes for a fun salad. The dressing is super simple just a little fish sauce, fresh lime juice, cilantro, basil and of course some Thai chilis.

How to Cut a Watermelon Easily?

Wouldn't it be convenient if all our watermelons were like the square or cube watermelons in Japan? There would be no worries on getting that huge oval or round wobbly watermelon into watermelon sticks, steaks or cubes. Have no fear, we have a solution for you!

Our grilled watermelon salad holds its shape so much better when the rind is kept on. It makes it easier to flip the watermelon on the grill and is a fun way to serve up this salad. Watermelon sticks are also fun to serve up at any summer party or gathering. So easy to eat and less messy compared to a wedge.

Step 1: Wash and dry your outer watermelon well. (Dry it well as you do not want a slippery watermelon)

Step 2: Grab a good and sharp butcher's knife or in our case our Chinese cleaver. (Dull knives can cause accidents- sharp knives do not)

Step 3: Choose a heavy-duty table with a large cutting board. Make sure your cutting board is held firm to the table. If not, a quick hack is to place a slightly damp dish cloth underneath the cutting board to keep it stable.

Step 4: Cut the watermelon in half. Set aside one half. (It is best to put the pointy end of the knife in the skin to get it started and then slowly rotate the knife and your melon around to cut all the way through) Now, you should have 2 halves of watermelon.

Step 5: Lay the watermelon's cut side down on the cutting board.

Step 6: Cut 2-inch slices across the watermelon. Turn 180 degrees and slice 2-inch slices in the opposite direction. (Bravo and well done! You have made watermelon sticks)

Check out our quick and easy video below. We have included a step-by-step easy watermelon cutting hack.

Salad Ingredients

The blend and balance of sweet, salty, sour, and spicy is essential to our Thai Inspired Grilled Watermelon Salad recipe.

Watermelon - Seedless is the best as this will save you time picking out all the seeds. There are many different varieties of watermelons and sizes. Our watermelon weighed in at a whopping 10 pounds! Technically speaking, you could really use any type of melon for this recipe such as a honeydew, muskmelon (cantaloupe), rock melon and the list goes on.

Cucumber - We prefer the baby cucumbers or seedless cucumbers if you can get your hands on them. However, as the these were twice the cost, we chose the regular cucumbers and removed the seeds. Use what you have is always our motto! If you have extra cucumbers you may want to try our Seared Steak Salad with Strawberry Cucumber Salad or our Heirloom Tomato Cucumber Salad.

Fish Sauce - this funky sauce is what gives this watermelon fruit salad the savory component. If you want to keep this recipe vegan just add salt to taste. On the other hand, to keep this recipe gluten-free, there are many gluten-free fish brands on the market like Red Boat that work well.

Lime - Fresh lime juice is always best, but you can also substitute with lime concentrate if needed. (The kind in the little squeeze bottle) In addition, grating a little lime zest to garnish at the end is unbelievably delicious.

Chilis - We used Thai bird chilis for this recipe. However, you can substitute with your preferred fresh or even dried red chili flakes to give it your level of desired level. (Jalapeño, serrano, etc.) Please note that each type of chili has their own Scoville scale. Thai bird chilis are not for the faint of heart. They might be little, but they certainly pack a punch!

Fresh Herbs - Italian basil, Thai basil, mint, and watermelon salad with cilantro is so refreshing.

Crunchy Vegetables - this is the perfect time to access your crisper and use what you have. We choose radishes, onions, and peppers but anything goes here. Just a fun little extra crunch for texture.

Thai Dinner Recipe Ideas

Ok, now that we have the salad sorted, what about the rest of the menu? So glad you asked. We have a plethora of Thai Cuisine recipes on Healthy World Cuisine. What do think about this Thai dinner menu plan?

Appetizer: Thai Firecracker Shrimp Party Appetizer with Prik Nam Pla sauce.

Salad: Grilled Watermelon Salad (Thai Style), Healthy Chicken Lettuce Wraps or Thai Shrimp Mango Salad.

Mains : Grilled Flank Steak with Thai Style Chimichurri, Thai Grilled Chicken Tenderloins or our Tropical Thai Swordfish.

Sides: 48 Best Thai Recipes or Gluten Free Thai Shrimp Pancakes

Dessert: Easy Mango Sticky Rice or Thai Banana Spring Rolls

Thai Cuisine Flavors

Thai cuisine is all about balance in sweet, salty, sour, and spicy just like in our Prik Nam Pla sauce.

Sweet - Watermelon

Salty/Savory - fish sauce

Spicy - chili peppers

Sour - lime

If you don't have fish sauce or want to keep this recipe vegan, add salt and white pepper to taste. In addition, there are many gluten-free brands of fish sauce on the market. Our Essential Thai Herbs and Spices is a great resource for all Thai ingredients and potential substitutions.

Is Eating Cold Foods Bad for Digestion?

Do you remember our Spiced Yam and Vegetable Stir Fry recipe?  We talked about how eating cold and icy foods and drinks is hard on your body. We know when it is hot outside, you really crave that cold, icy drink, and cooling foods but that is not the best for gut health.

If you eat foods closer to your body temperature, your digestive powerhouse does not have to work so hard to extract the nutrients. You can read more about this in our Feed Your Spleen: Nourish Your Body article. Grilling your watermelon and cucumber brings these cooling foods up to temperature making them easier to digest.

Did you know that there are Five Energies of Food?  Food is categorized as cold, cool, neutral, or warm or hot in Traditional Chinese Medicine (TCM). A balance of both cool (yin) and warm (yang) foods are desired to keep the body in balance. Our Thai fruit and vegetable salad has a lovely mix of both cooling and warming foods to create balance.

Frequent Asked Questions (FAQ's)

More Delicious Salad Recipes

Stir Fried Romaine Lettuce

Layered High Sesame Asian Salad

Sautéed Greens Breakfast Salad

Best Warm Vegan Swiss Chard Lentil Salad

Authentic Thai Fish Salad

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Grilled Watermelon Salad (Thai Style + VIDEO)

Thai Style Grilled Watermelon Salad is a refreshing fun easy summer recipe with grilled Watermelon and cucumbers and a simple Thai dressing.

Course Sides

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 4

Calories 157kcal

Author HWC Magazine

Equipment

• Grill or Grill pan

Ingredients

Thai Salad Dressing

• 2 tablespoon lime juice
• 1 tablespoon fish sauce (if you do not have just add a little bit of salt to balance the dish)
  
• 1-2 chili peppers
  chopped (as desired to you heat liking). We used Thai bird chilis

Salad Fixings

• 2.5 pounds watermelon
  or about 6 slices or 4 cups (horizontally slice watermelon and leave on the rind)
• 2 cucumber
  small (deseeded, cut into lengthwise quarters -leave the skin on)
• 1 tablespoon oil olive oil to coat the cucumbers and grease the grill or grill pan
• salt if desired, add to cucumbers while on the grill.
• 2 shallots or small red onion sliced (or can use green onion chopped if you like)
• 5-6 radishes sliced thinly
  
• 4 mini sweet peppers sliced (optional)
• ⅛ cup basil (chopped or whole)- if you can find Thai Basil fantastic otherwise just exchange with regular sweet Italian basil and its just as delicious.
• ⅛ cup cilantro chopped or mint leaves if you prefer
• lime zest garnish - optional (if desired)
• salt and white pepper to taste if desired

US Customary - Metric

Instructions

Prepare Watermelon

• Step 1: Wash and dry your outer watermelon well. (Dry it well as you do not want a slippery watermelon)

  Step 2: Grab a good and sharp butcher’s knife or in our case our Chinese cleaver.

  Step 3: Choose a heavy-duty table with a large cutting board. Make sure your cutting board is held firm to the table. If not, a quick hack is to place a slightly damp dish cloth underneath the cutting board to keep it stable.

  Step 4: Cut the watermelon in half. Set aside one half. (It is best to put the pointy end of the knife in the skin to get it started and then slowly rotate the knife and your melon around to cut all the way through) Now, you should have 2 halves of watermelon.

  Step 5: Lay the watermelon’s cut side down on the cutting board.

  Step 6: Cut 2-inch slices across the watermelon. Turn 180 degrees and slice 2-inch slices in the opposite direction. (Bravo and well done! You have made watermelon sticks)

  Check out our quick and easy video below. We have included a step-by-step easy watermelon cutting hack.

Prepare Cucumbers

• Leave the skin on the cucumbers. Wash well. Cut ends off. Slice cucumbers lengthwise so they are about the same length of you watermelon sticks. Remove seeds with a spoon. Slice lengthwise again.
• Toss the cucumbers in a little olive oil.

Make the Thai Dressing

• Mix lime juice, fish sauce and chili peppers together and set aside.

Grill and Combine

• Clean and oil your grill or grill pan with a little oil. Preheat grill to a medium high heat.
• Grill Watermelon and cucumber slices on the grill for just about 2-3 minutes on each side just to get a slight grill marks. Remove from grill. (We like to add a little salt to taste to the cucumbers while they are on the grill. )
• Place the grilled watermelon and cucumbers sticks on a serving platter. Top with radishes, shallots and sweet mini peppers . Drizzle on the Thai vinaigrette dressing, basil and cilantro (or mint). Garnish with a little lime zest if desired.
• Serve your Thai Grilled Watermelon Salad at room temperature or chilled to your liking. enjoy!

Video

Notes

Thai style grilled watermelon salad is best made and served the same day. However, you can slice the watermelon, cucumbers, cut up your other vegetables and make your Thai dressing up to 24 hours in advance. Then if hosting a gathering, all you need to do is grill and assemble.  

Substitution Ideas for dietary needs

Watermelon – Seedless is the best as this will save you time picking out all the seeds. There are many different varieties of watermelons and sizes. Our watermelon weighed in at a whopping 10 pounds! Technically speaking, you could really use any type of melon for this recipe such as a honeydew, muskmelon (cantaloupe), rock melon and the list goes on.

Cucumber – We prefer the baby cucumbers or seedless cucumbers if you can get your hands on them. However, as the these were twice the cost, we chose the regular cucumbers and removed the seeds. Use what you have is always our motto!

Fish Sauce – this funky sauce is what gives this watermelon fruit salad the savory component. If you want to keep this recipe vegan just add salt to taste. On the other hand, to keep this recipe gluten-free, there are many gluten-free fish brands on the market like Red Boat that work well.

Lime – Fresh lime juice is always best, but you can also substitute with lime concentrate if needed. (The kind in the little squeeze bottle) In addition, grating a little lime zest to garnish at the end is unbelievably delicious.

Chilis – We used Thai bird chilis for this recipe. However, you can substitute with your preferred fresh or even dried red chili flakes to give it your level of desired heat . (Jalapeño, serrano, etc.) Please note that each type of chili has their own Scoville scale. Thai bird chilis are not for the faint of heart. They might be little, but they certainly pack a punch!

Fresh Herbs – Italian basil, Thai basil, mint, and watermelon salad with cilantro is so refreshing.

Crunchy Vegetables – this is the perfect time to access your crisper and use what you have. We choose radishes, onions, and peppers but anything goes here. Just a fun little extra crunch for texture.

Balancing the Flavors:

Please adjust the ingredients to adjust to your preferred flavor profile. If you want it more savory- add more fish sauce or salt. On the other hand, if your watermelon is not very sweet for some reason, you can add a little bit of honey or sugar alternative of choice to the Thai dressing. Want it more spicy? Add more chili. If you want a little more sour- add a little more lime juice. 

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 364mg | Potassium: 663mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2709IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 1mg

The post Grilled Watermelon Salad (Thai Style + Video) appeared first on Healthy World Cuisine

Thai Cuisine

What's your favorite cuisine? We know it's difficult narrowing it down to just one. However, if we were stranded on a dessert island, Thailand cuisine would be on the top of our list. Super fresh and delicious flavors that are fun for sharing, like our Turmeric Pork Skewers and Thai Basil Dipping Sauce, Thai Shrimp Mango Salad, Thai Firecracker Shrimp Party Appetizer and our Gluten-Free Thai Shrimp Pancakes. We hope these Thai Chicken Lettuce Wraps will go to the top of your favorites list too.

Imagine this… First, your tongue picks up the savory, sour, spicy and sweet prik nam pla sauce. Then, you get the crunch from the fresh veggies, herbs and roasted peanuts. Once you get a mouthful of Thai infused ground stir fried chicken you are hit with fresh lemongrass, shallots, garlic, Thai Bird Chilis, lime and gluten-free fish sauce. Your mouth will be singing. Come along and we'll show you how to make this quick and easy Thai family favorite.

Healthy Chicken Lettuce Wraps vs PF Chang's Lettuce Wraps

Have you ever tried a crisp lettuce wrap? We are not referring to the high-sugar ones from the strip mall pseudo-Asian fusion American restaurant chain between the pharmacy and the bank.  Those are factory made to be very heavy with chemicals that taste like thick sweet hoisin and soy sauce. For the calories you just used into trying to eat light, you could have eaten a whole bowl of our Speedy Speedy Spinach Pasta. They both have about 300 calories and about 20 carbs for serving.

Instead, why not try our super light low carb fresh Thai chicken lettuce wraps? Our fresh ingredients won't weigh you down. You can even make Whole30 lettuce wraps with a couple of suggestions we list in the ingredients below.

The interesting textures and the traditional flavors from the ingredients used in Thailand are going to make this your favorite appetizer or light meal. We bet you can't eat just one lettuce wrap! These are much lighter and have fewer carbs than the PF Chang's version.

How to Serve?

Generally speaking, lettuce wraps (sometimes also called lettuce cups) are served family style. Just lay out the lettuce leaves, chopped vegetables, fresh herbs, cooked Thai minced chicken, crushed roasted peanuts and dipping sauce in individual plates or bowls and let everyone help themselves to create their own healthy lettuce wrap masterpiece.

This way your family and/or guests can make it exactly the way they like it. Lettuce wraps are meant to be eaten with your hands, just like a taco. If you like lettuce wraps be sure to try our How to Make The Best Turkey Taco Lettuce Wraps, Chicken Caesar Lettuce Wraps and our Parsley Lemon Pesto Shrimp Wraps.

What is Lahb Gkai or Laab Gai or Larb Gai?

Larb (ລາບ) is a popular meat salad recipe in Laos and also in the bordering Isan region of Thailand (ลาบ). It can be made with minced (ground) chicken, beef, pork, mushrooms, etc. Larb Gai is flavored with fish sauce, lime juice and padaek.

Roasted rice powder is a very traditional ingredient that is used in larb. However, we chose to leave out the toasted rice powder and padaek in our lettuce wraps to cut down on the carbohydrates. Northeastern-Style Spicy Minced Chicken Salad is generally served with cut up vegetables, fresh herbs and a side of sticky rice.   

Great Recipe for Entertaining

Healthy Chicken Lettuce Wraps are a fun and interactive recipe for a gathering. Most everything can be done in advance. Literally, all we did was cut up some veggies and herbs and placed them on a platter and made a quick and easy prik nam pla dipping sauce.

When your guests arrive, stir fry your marinated Thai infused minced chicken while you enjoy a Tropical Fruit Rambutan Cocktail or a Blue Elephant Chili Cocktail.  You can be ready to eat in less than 10 minutes. Easy Peasy!

Ingredients

Ground Chicken (some of you may refer to this as minced chicken)

You could also use ground turkey, pork, beef or even chopped mushrooms. We chose ground chicken as this is more traditional. However, you could also use marinate chicken breast and grill, if you are hosting and outdoors gathering. Then, just slice thinly so they fit easily in a lettuce wrap.

Fresh Lemongrass, shallots, garlic, ginger, Thai Bird Chilis.

Do you have access to an Asian market near you? Then, fresh is the way to go. We only use the white portion of the fresh lemongrass and keep the green section for Thai Hot and Sour Prawn Soup. Galangal is preferred to ginger as this is more authentic.  However, we used fresh ginger to demonstrate another good option that is readily available in most grocery stores.

We know that sometimes it is difficult to find some of Essential Thai Herbs and Spices. However, we have an easy solution. Have you ever tried Gourmet Garden Thai Seasoning stir in paste? You can find in the refrigerator section of the grocery store and it has all of the Thai aromatics already chopped and in a convenient squeeze container. (However, if you are watching your carbs, following a whole30 diet or are diabetic, please note that this has added dextrose to the mix)

Fish Sauce

This sauce adds that delicious umami flavor to this light and flavorful Thai appetizer and our Thai style ground beef bowls. One of our favorite brands that is both gluten-free and Whole 30 approved is Red Boat Fish Sauce. If you want a vegan substitute, be sure to try these homemade vegan fish sauce recipes from Cooking Light.

Sugar or Sugar Alternative of choice

As you already know, Thai cuisine is built on the framework of having balance between the sour, savory spicy and the sweet. You can use brown sugar, if you wish. However, if you are on low carb diet, you can exchange with your favorite sugar alternative of choice. Are you on a whole30 plan this month? No worries! Just add a little date paste to the marinade.

Lime zest and Lime Juice

Limes are essential sour notes. However, if you can get your hands on fresh kaffir lime leaves, these are preferred over the lime zest. Limes can be found at most grocery markets and are very accessible.

Lettuce

We used romaine lettuce this week as that is what we had on hand. However, healthy chicken lettuce wraps also work well with Boston bibb lettuce. Heck if all you have is iceberg lettuce, go for it. We are all about using whatever you have on hand.

Fresh Crisp Vegetables

Cucumbers, bean sprouts, carrots, peppers are all delicious. Open up your crisper and see what you have and use that.

Fresh Herbs

Cilantro and mint are very traditional. If you like chopped green onions, these are nice too.

Roasted Chopped Peanuts

Nuts add a delicious fun crunch to lettuce cups. If there are allergies with peanuts, exchange with roasted crushed almonds.

Prik Nam Pla- The Incredible Thai Table Condiment

This is one delicious sauce that our family loves to slather on everything from eggs to our Authentic Thai Fish Salad. It is sour, sweet, spicy and savory. However, it is especially delicious on Thai ground chicken lettuce wraps. Are you are following a Whole30 diet this month? If so, exchange the sugar with a teaspoon of date paste or so to reach the flavor profile you are looking for.

How to Make Thai Lettuce Wraps?

1. Place a lettuce leaf on your plate.
2. Put a couple of tablespoons full of cooked Thai ground chicken on the lettuce leaf.
3. Top with julienne cut carrots
4. Add sliced peppers
5. Put a few julienned cucumber slices on top and roasted crushed peanuts
6. Drizzle on a little prik nam pla sauce and enjoy! Pick it up like a taco with your hands to eat.

Frequent Asked Questions (FAQ's)

More Delicious Thai Recipes

48 Best Thai Recipes

Thai Pomelo Crab Salad Avocados

Easy Mango Sticky Rice

Tropical Thai Swordfish

Pad Thai YOUR Way

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Healthy Chicken Lettuce Wraps

Easy Healthy Chicken Lettuce Wraps are served Thai Style with ground chicken, crisp vegetables, fresh herbs, roasted peanuts and the zing from our famous Prik Nam Pla dipping sauce.

Course Appetizers/ Snacks, Mains

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 1 day day

Total Time 1 day day 25 minutes minutes

Servings 6

Calories 307kcal

Author HWC Magazine

Equipment

• wok or frying pan

Ingredients

Thai Chicken Marinade

• 1.5 pounds ground chicken minced
• 3 tablespoon lemongrass
  chopped finely (white parts only) or 3 tablespoons of Lemongrass paste
• 2-3 shallots peeled and chopped or small onion
• 3 cloves garlic peeled and minced
• 2 teaspoon ginger root fresh or about 1 inch knob grated (exchange with galangal if you have it)
• 1-2 Thai bird chili or to desired heat level
• 3 tablespoon fish sauce
  we used Red Boat fish sauce to keep it gluten-free and Whole30 approved.
• 2 tablespoon lime juice
• 1 tablespoon lime zest
  or finely chopped fresh kaffir lime leaves
• salt and white pepper to taste
• 2 teaspoon sugar or sugar alternative to follow Whole30 diet exchange with date paste.
• 1 tablespoon oil light flavored

Lettuce Wraps veggies

• 1 head romaine lettuce iceberg or Boston bibb lettuce works well
• 2 carrots peeled and cut into thin match sticks about 2 inches long
  
• 1 cucumber
  peeled and cut into thin match sticks about 2 inches long
• 1 red bell peppers deseeded and cut into thin match sticks about 2 inches long
• 1 cup cilantro fresh (stems removed)
• ½ cup mint
  optional (stems removed)
• ¾ cup peanuts roasted and crushed (almonds are a great substitute if allergy)

Thai Dipping Sauce

• 6 tablespoon prik nam pla

US Customary - Metric

Instructions

• Marinate ground chicken: In a bowl, add ground chicken, lemongrass, shallots, garlic, ginger, Thai chili peppers, fish sauce, lime juice, sugar or sugar alternative, white pepper and lime zest. Stir and set aside for 15 minutes while you prepare and chop the vegetables. You may also marinate overnight, if you desire in a sealed container in the refrigerator.
• Cut your lettuce from the core. We used Romaine lettuce and cut about ¾ down from the leafy end side and left approximately ⅓ of the white section near the core off. Carefully remove each leaf and rinse under cold water and dry with paper towels. Set aside to dry.
• Wash, chop and prepare your vegetables and herbs. Use what you have on hand. We used carrots, cucumbers, peppers and julienned sliced them. Bean sprouts are nice too. We washed our cilantro and mint and removed the stem. (This can be done the day before as well)  Lay your lettuce, carrots, cucumbers, bell peppers, bean sprouts, cilantro and mint on a serving tray, if you plan on serving your lettuce wraps family style.
• Make Prik Nam Pla dipping sauce. https://www.hwcmagazine.com/recipe/prik-nam-pla/
• Add oil to wok or pan and stir fry marinated chicken for about 5 minutes or until the the chicken is no longer pink. Add in sugar, sugar alternatives or date paste to sweeten and salt and white pepper to taste. Stir fry for 1-2 minutes longer or until the liquid is mostly absorbed.
• Assemble your Healthy Chicken Lettuce Wraps: Allow your guest to grab a plate and then start with the lettuce cup in your plate, put some cooked Thai style ground chicken in the lettuce cup, followed by all the delicious crunchy vegetables and fresh cilantro and mint, crushed peanuts and top with a couple of teaspoons full of the delicious zesty prik nam pla sauce. Fold over your lettuce wrap like a taco. Eat and Enjoy and repeat the process until your happy.

Video

Notes

Nutrition Facts include 1 tablespoon of Prik nam pla sauce. 

Ingredient Substitutions

Ground Chicken (some of you may refer to this as minced chicken) – You could also use ground turkey, pork, beef or even chopped mushrooms. We chose ground chicken as this is more traditional. However, you could also use marinate chicken breast and grill, if you are hosting and outdoors gathering. Then, just slice thinly so they fit easily in a lettuce wrap.

 Fresh Lemongrass, shallots, garlic, ginger, Thai Bird Chilis. If you have access to an Asian market near you then fresh is the way to go. We only use the white portion of the fresh lemongrass and keep the green section for Thai Hot and Sour Prawn Soup. Galangal is preferred to ginger as this is more authentic.  However, we used fresh ginger to demonstrate another good option that is readily available in most grocery stores.

We know that sometimes it is difficult to find some of Essential Thai Herbs and Spices. However, we have an easy solution. Have you ever tried Gourmet Garden Thai Seasoning stir in paste? You can find in the refrigerator section of the grocery store and it has all of the Thai aromatics already chopped and in a convenient squeeze container. (However, if you are watching your carbs, following a whole30 diet or are diabetic, please note that this has added dextrose to the mix)

Fish Sauce adds that delicious umami flavor to this light and flavorful Thai appetizer. One of our favorite brands that is both gluten-free and Whole 30 approved is Red Boat Fish Sauce. If you want a vegan substitute, be sure to try these homemade vegan fish sauce recipes from Cooking Light.

Sugar or Sugar Alternative of choice. As you already know, Thai cuisine is built on the framework of having balance between the sour, savory spicy and the sweet. You can use brown sugar, if you wish. However, if you are on low carb diet, you can exchange with your favorite sugar alternative of choice. Are you on a whole30 plan this month? No worries! Just add a little date paste to the marinade.

Lime Zest and Lime Juice are essential sour notes. However, if you can get your hands on fresh kaffir lime leaves, these are preferred over the lime zest. Limes can be found at most grocery markets and are very accessible.

Lettuce – of many sorts work well. We used romaine lettuce this week as that is what we had on hand. However, healthy chicken lettuce wraps also work well with Boston bibb lettuce. Heck if all you have is iceberg lettuce, go for it. We are all about using whatever you have on hand.

Fresh Crisp Vegetables – cucumbers, bean sprouts, carrots, peppers are all delicious. Open up your crisper and see what you have and use that.

Fresh herbs like cilantro and mint are very traditional. You could also try chopped green onions too.

Roasted chopped peanuts add a delicious fun crunch to lettuce cups. If there are allergies with peanuts exchange with roasted crushed almonds.

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 13g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 798mg | Potassium: 1205mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11787IU | Vitamin C: 37mg | Calcium: 89mg | Iron: 3mg

The post Healthy Chicken Lettuce Wraps - Thai Style appeared first on Healthy World Cuisine

The Other White Meat!

You are going to just love this dish! Our easy Pork Skewers are melt in your mouth tender. Thai Cuisine is a great idea for a summer grilling and chilling entertaining. It is light, bright and is always a crowd pleaser.

The "other white meat" is sometimes overlooked in the grilling scene. However, if you have ever tried our Bacon Wrapped Sausage Stuffed Pork Tenderloin, you know we are on to something delicious.

These Asian pork kabobs are super aromatic from the spices and herbs. Once, you dip a slice into our Thai Basil Dipping sauce, you will be hooked. We can't wait for you to take your first bite.

The Special Marinade

The secret for success in making authentic Thai pork basil recipe is in the marinade. If you marinate pork tenderloin overnight, your skewers will be even more tender and flavorful. The delightful bath of turmeric, ginger, onion, garlic and fish sauce are going to make your taste buds sing.

Did you know that turmeric, ginger, onion and garlic are all warming spices? They pair nicely with the Thai basil and cilantro lime dipping sauce. Marinating your proteins like in our Green Chicken Kabab Recipe tenderizes the meat and infuses flavor. It uses all the lovely fresh herbs and spices of the summer season.

Get Turmeric in your Spice Drawer

If you do not have turmeric in your spice drawer, you need to get that sorted as soon as possible. You are missing out on so many delicious dishes and positive therapeutic effects. According to NIH, Turmeric is an anti-inflammatory, high in antioxidants and lowers your risk of heart disease.

However, our favorite reason for using turmeric is the bright yellow-orange color it gives to curries and our Thai spicy basil pork skewers. We also love the warming turmeric in our Turmeric Vegetable Medley, Easy Moroccan Ground Lamb Stew and our Golden Spiced Noodle Soup.

Cleaning up after a Turmeric Incident

However, there is one small warning when using turmeric. Turmeric can stain clothes, kitchen counters, finger nails and even utensils if you do not clean them right away. We don't normally wear an apron in the kitchen but when we am cooking with turmeric, we do. In addition, we wear disposable gloves whilst we thread the marinated pork on the skewers - unless you like yellow nails.

So how do you get turmeric off the countertop and clothes... bleach is the answer to that one.

Equipment

We used a food processor to make this delicious golden pork marinade. We blended onions, ginger, turmeric, garlic, coconut oil and fish sauce into a marinade. If you do not have a food processor, you can use a mortar and pestle.

Marinating the pork tenderloins overnight, will make turmeric pork basil skewers super tender and flavorful.

Thai Basil Dipping Sauce

Now on to this delightful Thai basil dipping sauce. Thai basil is just a beautiful herb and it has an anise like scent. However, we know this herb is difficult to come by anywhere else, if you live outside of Asia.

Therefore, just swap out Thai basil for just plain ordinary Italian basil. Our dipping sauce is just as beautiful either way. This dipping sauce is very similar to our Prik Nam Pla - The Incredible Thai Table Condiment. The only difference is that we swapped out Thai Basil for cilantro and green onions.

Balancing the Flavors

Thailand flavors always hold the balance of sweet, sour, savory and spicy. The only way you know if you hit the balance correctly, is to taste for yourself. We have really taken interest in really taking the time to be in the moment and practice mindful eating as a way to truly enjoy our food. Try this technique while you are taste testing.

Some people like the sauce more spicy, some more sweet and some more sour or salty. We like ours slightly spicy. However, the boys love it super spicy so we make a mild and a spicy version for the table. If you are new to Thai Cuisine, be sure to check our our Essential Thai Herbs and Spices article.

Recipe Exchanges and Substitutions

You can make the dipping sauce diabetic friendly by exchanging out brown sugar with a sugar alternative. If you need to watch your sodium intake, hold the fish sauce in the turmeric pork basil marinade. Instead, use a little Mrs. Dash or dried chili flakes in the grilling process.

Feel free to swap our the pork with chicken or even mushrooms and vegetables to keep it vegan.

Thai Cuisine Side Dishes

These are some of our favorite side dishes to serve with our kabobs.

• Thai Grilled Watermelon Salad
• Gluten- Free Thai Shrimp Pancakes
• Thai Shrimp Mango Salad
• Thai Pomelo Crab Salad Avocados

Frequent Asked Questions (FAQ's)

More Delicious Recipes with Turmeric

Easy Spiced Golden Milk

Golden Spiced Noodle Soup

Turmeric Vegetable Medley

Roasted Turmeric Spiced Turkey Breast

Easy Moroccan Ground Lamb Stew

Ground Turkey Sweet Potato Curry

Recipe Featured in Low Sugar Living

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Thai Pork Basil Skewers

Thai Pork Basil Skewers is a delicious turmeric and ginger spiced pork tenderloin skewers with an amazing Prik Nam Pla sauce that will tantalize your sweet, sour, salty and spicy taste buds.

Course Mains

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4

Calories 294kcal

Author HWC Magazine

Equipment

• Blender or mortar and pestle

Ingredients

Marinade

• 1.5 inch turmeric
  knob peeled and sliced (or 1 heaping teaspoon ground dried turmeric)
• 1 inch ginger knob peeled and sliced (or ½ teaspoon ground dried ginger)
  
• ¾ cup onion or 1 small onion chopped (can exchange with shallots, if you like)
  
• 2 cloves garlic peeled and bashed
  
• ¼ cup fish sauce
  
• 2 tablespoon coconut oil
  
• 1.5 pounds pork tenderloin
  cut into slices about ¼ inch thick (or can use other cuts of pork that you wish but may have to marinate longer)
• 10-12 wooden skewers
  soak in water for ½ hour before using

Thai Basil Dipping Sauce (or Prik Nam Pla)

• 1 tablespoon Thai holy basil
  (holy basil) chopped or can use regular basil
• 1 tablespoon cilantro
  (coriander) chopped
• 2 tablespoon fish sauce
  
• 2 teaspoon sugar or sugar alternative - (brown sugar or sugar alternative if diabetic)
  
• 4 tablespoon lime juice
  
• 1 clove garlic
  peeled and minced
• chili to taste (fresh Thai bird chilis pack their punch in heat)

Garnishes

• limes optional
• chili optional
• green onions or cilantro optional

US Customary - Metric

Instructions

• Marinate the pork: In a food processor, add turmeric, ginger, onion, garlic, fish sauce and coconut oil. Blend well. (If you do not have a food processor you can do this in a mortar and pestle or just chop up finely instead) In a sealable baggie or sealed container add your sliced pork tenderloins pieces and add the turmeric marinade and mix well, cover and place in the refrigerator for up to overnight or at least one half hour marinade time.
  
• Make Thai Basil Dipping Sauce: In a small bowl add chopped Thai basil (or regular basil), chopped cilantro, fish sauce, brown sugar or sugar alternative, lime juice, garlic and chili to taste. Set Aside or place in refrigerator up to 24 hours in advance.
  
• Soak your wooden skewers for at least ½ hour. Skewer the pork lengthwise like you are using the wooden skewer to sew on the pork. Spread the pork slices flat so they are not overlapping. Depending on the size of your skewer and pork slices, maybe only 2 slices of pork tenderloin per skewer.
  
• Prepare and oil your grill and preheat. Cook your turmeric pork skewers for about 3 minutes on each side until nicely charred and cooked through.
  
• Serve your delicious Turmeric Pork skewers & Thai Basil Dipping Sauce as a delicious healthy meal. Enjoy!
  

Video

Notes

The Thai Basil Dipping Sauce is essentially our delicious Prik Nam Pla sauce but with Thai Basil instead of cilantro. Thai Basil can be hard to come by outside of Asia. Please exchange with regular Italian basil or just make our delicious Prik Nam Pla: The Incredible Thai Table Condiment. 

There is one small warning when using turmeric is it can stains clothes, kitchen counters, finger nails and even utensils if you do not clean them right away.

We don't normally wear an apron in the kitchen but when we are cooking with turmeric, we do. In addition, we use gloves when threading the turmeric pork on the skewers so it does not stain your finger nails. If you wash you hands well right away you will probably be okay, if you prefer not to wear gloves. 

So how do you get turmeric off the countertop and clothes... bleach is the answer to that one. 

Sometimes we use fresh turmeric in the recipe. Dried ground turmeric and ginger work just fine in this recipe too.

We used pork tenderloin for this recipe. However, you can use other cuts of pork as well but you may want to marinate longer or up to overnight. 

Nutrition

Serving: 1g | Calories: 294kcal | Carbohydrates: 6g | Protein: 37g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 1936mg | Potassium: 798mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg

The post Thai Pork Basil Skewers appeared first on Healthy World Cuisine

What to serve with a Green Mango Salad?

We are so glad you asked as we have a plethora of options to choose from. Be sure to check out our Thai Cuisine category for a full list of recipes.

Thai Appetizers

Thai Firecracker Shrimp Party Appetizer

Gluten Free Thai Shrimp Pancakes

Easy Mango Salsa

Healthy Chicken Lettuce Wraps

Thai Soups and Curries

Hot and Sour Prawn Soup

Tasty Thai Curry Bowls

Halibut Coconut Curry in a Hurry

Roasted Kabocha Squash with Curried Sauce

Satay Kabocha Curry

Thai Mains

Thai Red Curry Salmon

Pad Thai YOUR Way

48 Best Thai Recipes

Tropical Thai Swordfish

Spicy Holy Basil Chicken (Pad Krapow Gai)

Thai Sweet Chili Pork Tenderloin

Grilled Flank Steak with Thai Style Chimichurri

Thai Desserts

Easy Mango Sticky Rice

Thai Banana Spring Rolls

Frequent Asked Questions (FAQ's)

Spicy shrimp salad can be served as an appetizer or served as a light lunch or dinner.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Thai Shrimp Mango Salad

Thai Shrimp Mango Salad (Yam Mamuang Goong Sod)is a light refreshing Asian salad made with julienned "green mango", freshherbs, jumbo shrimp and tossed with our spicy Thai Prik Nam Pla Sauce.

Course Appetizer, lunch, Sides

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 137kcal

Author HWC Magazine

Equipment

• knife or mandolin

Ingredients

• 12-16 large shrimp raw
• water for poaching shrimp
• 1 whole lime fresh and cut in half
• ½ teaspoon salt for poaching shrimp
• 2 medium green mangoes peeled, julienne or grated
• 6 tablespoon Prik Nam Pla As the green mango is sour, add extra brown sugar or sugar alternative of choice. We added 1 tablespoon of brown sugar to taste in this recipe to balance the sweet, sour, spicy and savory Thai flavors.
• ⅓ cup fresh herbs cilantro, Thai basil, mint, green onions, etc.
• ¼ cup toasted peanuts crushed

US Customary - Metric

Instructions

Poach shrimp (skip step if buying pre-cooked shrimp)

• Add water to a medium sized pot and add water, limes and salt. Put on lid and bring to a boil. In the meantime, take kitchen shears and cut the shell lengthwise up the back of the shrimp from the head to the tail. Remove vein and rinse.

  Once the water is boiling, add the shrimps, put the lid onimmediately take it off the heat. Set the timer for 3 minutes. Allow shrimp topoach in hot boiled prepared lime water for 3 minutes. Shrimp should no longerbe translucent. Scoop shrimp out of pot with a slotted spoon and place in icedwater. Allow to cool. Peel shrimp. Leave tails on if desired.
  

Prepare Green Mango

• Wear gloves if you are sensitive. Peel green mangoes and either use a mandolin to slice thinly, shred with a grater or slice in thin julienne strips like we did. If you are doing this in advance, spritz on a little lime juice to keep it fresh.
  

Assemble Salad

• Prepare your Prik nam Pla sauce - See the recipe details in our post. https://www.hwcmagazine.com/recipe/prik-nam-pla/
  
• Assemble the Thai Shrimp Mango Salad. Add poached shrimp, grated or sliced green mango, prik nam pla sauce, fresh chopped herbs of choice. We added cilantro and Thai basil. However, mint, chopped green onions and regular basil are also delicious. Toss salad and top with toasted chopped peanuts. Feel free to serve your spicy shrimp green mango salad in a lettuce wrap or lettuce cup for a refreshing appetizer or a light lunch. Enjoy!
  

Video

Notes

Add more brown sugar or sugar alternative of choice to prik nam pla. As the green mango is sour, please add extra brown sugar or sugar alternative of choice to your desired taste preference. We added 1 tablespoon of brown sugar to taste in this recipe to balance the sweet, sour, spicy and savory Thai flavors.

Did you accidentally add way too much chili pepper in the salad? Been there! Done That! You can fix that issue by adding a little more brown sugar, palm sugar or sugar alternative to tame down the heat in the recipe. Feel free to change out Thai chili peppers with jalapeno or other milder peppers or even dried crushed red pepper in the prik nam pla sauce. 

If you want to save time, you can buy shrimp already poached and peeled. 

Remember to wear gloves when working with the fresh green mango skin and also with bird chilis is you are sensitive. 

Making Recipe in Advance: You can poach the shrimp up to 48 hours in advance and store covered in the refrigerator. Next, slice, julienne or grate your green mango up to 24 hours in advance and drizzle with a little lime juice and store covered in the refrigerator. If desired, you can make your prik nam pla sauce 24 hours in advance or the morning of your gathering. Just before your guest arrive, toss the shrimp, prepared green mango and prik nam pla sauce together. Add the crushed roasted peanuts upon serving. 

Feel free to use any fresh herbs you desire. We used cilantro, Thai basil and green onions as that is what we had on hand. However, this recipe is also delicious with fresh mint, regular basil or even parsley if you do not like cilantro. 

 

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 498mg | Potassium: 278mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1541IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 1mg

The post Thai Shrimp Mango Salad appeared first on Healthy World Cuisine