Bread gives us step by step directions on how to make Gaeng Karee Gai (Thai Yellow Curry Chicken) and Khao Pad Sopparot (Thai Pineapple Fried Rice). The sampler serves as the backdrop to this episode. Bread’s War of the Mind: Prelude to the Brainstorm is set to drop June 23rd.
Head down bottom for recipe directions.
Thai Yellow Curry Chicken
1 lb chicken, boneless and skinless, cut into bite-sized cubes
2.5 cups coconut milk
1 tablespoon thai curry paste
1 cup cubed potato
1/2 teaspoon salt
2 tablespoons fish sauce
2 teaspoons palm sugar
Boil the potato cubes in water for about 5 minutes, drain and set aside. Pour 1 cup coconut milk into a soup pot. Over medium heat, heat the coconut milk until you see it boil, then add curry paste. Stir until fragrant. Season it by adding the palm sugar, fish sauce, and salt. Taste it and adjust flavors as you like. Add more chile paste to increase the spice level. In a separate skillet, sauté chicken and season with seasoning salt, garlic salt, and pepper to taste. Boil carrots until tender. Grill onions in a separate skillet then add Add chicken, potatoes, onions and carrots to the coconut milk and curry paste.
Add the remaining coconut milk, and continue to cook for another few minutes. Remove from heat and serve over jasmine rice.
Thai Pineapple Fried Rice
1 cup chicken, boneless and skinless, cut into bite-sized cubes
3 cups cooked jasmine rice (day old/chilled works best)
1/2 cup chopped green onions
1 cup craisins
1 cup cashews
1/2 cup sliced tomato
1 cup fresh pineapple chunks
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons sweetened chili sauce
3 tablespoons sesame oil
1 tablespoon thai curry powder(optional)
In a separate skillet, scramble 4 eggs. Cook seasoned chicken in a separate skillet as well.
Heat wok with sesame oil coating evenly around the wok. Add jasmine rice and begin to coat the rice in the sesame oil. Add 2 tablespoons soy sauce. Let this cook over medium heat for a few minutes. Then add pineapples, pineapple juice, green onions, tomatoes, craisins, cashews and chicken. Add 2 tablespoon of sweetened chili sauce and 2 tablespoons hoisin sauce. Cook for a few more minutes then serve and enjoy!