If you like Thai food, you’ll love these Instant Pot Thai Chicken Rice Bowls, especially since they come together really fast ...

1 cup chicken curry with 3/4 cup rice and 3/4 cup vegetables: 511 calories, 14g fat (6g saturated fat), 94mg cholesterol, ...

Heat the wok again over a high heat, add 1 tablespoon of the reserved oil back into the wok and add the Thai basil. Gently stir-fry for 10 seconds, then add the chicken mixture back to the wok.

Preparation. Step 1. Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine.

Increase heat to medium-high, and cook, undisturbed, until chicken skin is mostly golden brown, about 6 minutes. Add rice wine and soy sauces; sprinkle evenly with rock sugar. Bring mixture to a ...

Add the garlic, shallot and Thai chilis, and stir-fry for about 30 seconds, until fragrant. Add the bell pepper and stir-fry for 30 seconds, until just beginning to soften. 3.

Preheat oven to 400°F. Place 1 piece of chicken at one end of a banana leaf strip. Roll up chicken in leaf strip, leaving 2 sides exposed. Place wrapped chicken, with 1 exposed side down, onto ...

With a whopping 51 grams of protein, this recipe is a great weeknight dinner option. For those looking to stick to a diabetes-friendly diet, try to select soy sauce, fish sauce, and peanut butter ...

Bring a medium saucepan of water to a boil. Fill a large bowl with ice and water. Add the chives to the boiling water and boil for 5 seconds. Use tongs to immediately transfer to the ice water.

Ingredients. 1 cup fresh basil leaves, divided. 2 green or red Thai chiles, stemmed. 1 garlic clove, peeled. 2 1/2 teaspoons fish sauce, divided, plus extra for serving ...