Recipes from Home: Thai Home Cooking

By Shelley Finley

My mother-in-law, Noi, is from Pak Chong, Thailand and I asked her to share a couple of her Thai recipes so that others could enjoy cooking Thai food at home! Noi is an amazing cook and has passed on the ability to my husband, who also cooks many of her favorite Thai dishes at our home. These dishes are made pretty frequently when the whole family gets together, along with many of my other favorites she makes. Noi is taking this time to make a cookbook for all the family so that we can all be able to make the Thai dishes that we love at home! 

Thai-Style Chicken, Mushrooms, and Green Onions

4 chicken breasts
1 16-oz. can straw mushrooms
2 cups green onions
3 tbsp sesame oil
1 small clove garlic (small)
1½ tbsp Thai fish sauce
½ tsp ground black pepper
2 tbsp corn starch
¾ cup water

1) Remove the skin, bone, and excess fat from chicken and slice into thin strips.
2) Drain water from the mushrooms. Cut green onions into 1" pieces and chop the garlic. Dissolve corn starch in water.
3) Heat the sesame oil in the wok over medium high heat until very hot, then add the garlic and stir until brown. 
4) Add the chicken and cook 2 or 3 minutes. Add remaining ingredients except corn starch mixture. Stir well, 10 or 15 seconds. 
5) Add the corn starch mixture and stir until sauce thickens. Remove from heat and serve immediately.

Chicken in Coconut Milk

4 chicken breasts
2 green onions
1 14-oz. can coconut milk
½ cup cilantro, chopped
1 cup water
2 tbsp Thai Chili Paste with soybean oil
5 dried lime leaves
¼ cup tamarind, seedless
1 tbsp sugar
½ cup water
6 pieces dried galanga
2 tbsp Thai fish sauce
2 cup thin-sliced bamboo shoots

1) Remove fat and bone from chicken and cut in bite-sized chunks. Drain bamboo shoots and slice in thin pieces. Soak tamarind in ½ cup water for 10 minutes, until soft; squeeze out and save the liquid.
2) Add lime leaves, galanga, bamboo shoots, and fish sauce to the coconut milk and 1 cup of water in a medium saucepan and bring to boil. 
3) Add chicken, reduce the heat, and let simmer for about 30 minutes or until the chicken is tender. Add tamarind liquid and mix.
4) Remove from heat. 
5) Garnish with chopped cilantro and green onions if desired. Serve over steamed Thai jasmine rice.