Southern food recipes

Ingredients for portions
1 chicken, cut and ready to cook
4 toe / n garlic, roughly chopped
3 tablespoons sambal oelek
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons brown sugar
2 tablespoons oil

Preparation
Stir together ingredients for a marinade and toss with the chicken. A couple of hours, covered, can best draw in the refrigerator overnight. Cook in the oven on the grill at 180 degrees (45 min) after half the baking time again with the remaining marinade to coat. Important! Juice tray under the grill and line with aluminum foil slide, or the sink is used to mess!
Working time: 15 min
Resting time: 12 hours
Level of difficulty: simple

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 4 portions
500 g chicken breast fillet, in fine strips
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 Ginger, fresh, about thumb size, peeled, finely chopped
1 tablespoon curry paste, red, or less
1 tablespoon peanut butter
400 ml coconut milk, unsweetened, creamy
2 pepper (s), red, in fine strips
3 spring onion (s) in fine strips
1 kl. Glass bamboo shoot (s), drained into strips, well
10 baby corn, from the glass, halved lengthwise
1 tbsp fish sauce
1 tsp palm sugar, brown sugar substitute
1 tsp lemon grass paste or finely chopped
1 tablespoon basil (Thai), fresh
500 g rice (jasmine / jasmine rice)

Recipe
Meat with 1 tablespoon oil, soy sauce and ginger, mix well and marinate 30 minutes. In the meantime, clean and cut vegetables. Fry meat in a nonstick pan and set aside.

In a wok (or large pan with high sides) curry paste 1 tbsp oil fry. Stir in peanut butter, melt. Pour in coconut milk. Vegetable admit let simmer about 15 minutes.

Meanwhile, prepare the rice and steaming can. Shortly before the end of cooking (the vegetables should still have bite), add meat and heat briefly. With palm sugar, fish sauce (if necessary, take some salt) and lemon grass paste (should not simmer) to taste. sprinkle to taste Thai basil and serve with rice.

The composition of the vegetables can vary quite complementary to taste and availability /, eg finely chopped water chestnuts for extra bite, a few small broccoli florets or some snow peas (split diagonal, blanched or fried) as an additional splash of color. It should be (measured cleaned and sliced) Total 4-5 handful of his vegetables.

Lemon grass paste is rubbed, marinated in a little vegetable oil lemon grass. Unopened, the glass is best kept in the freezer.
Working time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
5 large chicken thighs
5 Rod / n leek
2m-large carrot (s)
1 large onion (s)
1.8 liters of water, hot
Vegetable, Instant
Garlic
Herb salt

Preparation
Rub chicken thighs with herb salt 1 / 2 hour before, then brown.
Leek, carrot and onion into small pieces. take chicken thighs from the pan, add the vegetables and pour in 1.8 liters of hot water, season to taste with vegetable broth.
Add chicken thighs in the oven at 180 degrees convection roast. From time to stir a little. When it starts to brown, turn down to 150 degrees, cook with the lid closed, until the chicken legs are tender.
Preparation time: 30 minutes
Difficulty: Normal