1,001 Best Hot and Spicy Recipes (85 page)

3.
Thread the chicken strips onto the soaked skewers. Grill the satay sticks over coals until the meat is done, turning often, about 12 minutes. Serve the satays with the sauce on the side and garnished with the diced cucumbers and onions.

Yield: 4 servings

Heat Scale: Medium

 

1 large, young, green coconut
1 pound (454 g) boneless chicken, cut into 1-inch (2.5 cm) cubes
1 stalk lemongrass, minced
2 green onions, cut into ½-inch (1 cm) slices
2 shallots, peeled and sliced
1 teaspoon (5 mL) salt
3 Thai chiles, stems and seeds removed, minced (or substitute any small,
hot chiles)
1 (1-inch [2.5 cm]) piece fresh ginger, peeled and minced

1.
Preheat the oven to 325°F (165°C).

2.
With a sharp knife or a saw, cut a 2-inch (5 cm) wide plug from the eye end of the coconut, set the plug aside, and drain and discard the coconut water.

3.
In a bowl, mix together the remaining ingredients. Fill the coconut with the mixture and replace the reserved plug. Wrap the coconut in aluminum foil to seal it further.

4.
Bake the stuffed coconut for 2 hours. Unseal and unplug the coconut and turn it on its side. Spoon out the chicken stuffing and serve it warm.

Yield: 6 servings

Heat Scale: Medium-Hot

 

4 shallots, peeled and sliced
4 serrano or jalapeño chiles, stems and seeds removed, chopped
2 tablespoons (30 mL) freshly grated ginger
2 cloves garlic, peeled
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground cumin
2½ cups (591 mL) coconut milk, divided
2 tablespoons (30 mL) corn oil
1 (2-inch [5 cm]) piece cinnamon stick
¼ teaspoon (1.25 mL) freshly ground black pepper
1 teaspoon (5 mL) lemon juice
4 whole cloves
4 cardamom pods
1 teaspoon (5 mL) ground anise
1 (3-pound [1.36 kg]) chicken, cut into 8 pieces, loose skin and fat removed
1 teaspoon (5 mL) salt
2 ripe tomatoes, sliced
Cilantro leaves for garnish

 

1.
In a food processor, combine the shallots, chiles, ginger, garlic, coriander, cumin, pepper, and ¼ cup (59 mL) of the coconut milk and blend to form a paste.

2.
In a skillet, heat the oil over medium heat. Add the paste, cinnamon stick, lemon juice, cloves, and cardamom, and stir-fry for a couple of minutes. Add the chicken and fry it for 5 minutes, until browned.

3.
Add the remaining coconut milk, salt, and tomatoes, and cook over medium heat for about 40 minutes, basting the chicken frequently with the sauce. Serve warm, garnished with the cilantro.

Yield: 6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) chicken pieces
1¼ cups (295 mL) yellow rice wine
1 teaspoon (5 mL) salt
2½ teaspoons (7.5 mL) sugar
1 clove garlic, peeled and minced
2 teaspoons (10 mL) freshly grated ginger
3 fresh serrano or jalapeño chiles, stems and seeds removed, minced
Fresh mint leaves for garnish

 

1.
Rinse the chicken parts well, then place them in a large pan and add water to cover. Bring the water to a boil. Cover the pan tightly, reduce the heat, and simmer for 20 minutes. Drain the chicken and transfer it to a deep dish.

2.
In a separate bowl, mix together the wine, salt, sugar, garlic, ginger, and chiles. Pour this mixture over the chicken. Cover the chicken with plastic wrap and marinate it overnight in the refrigerator. When you are ready to serve, drain the liquid from the dish, garnish it with mint leaves, and serve cold.

Yield: 4 servings

Heat Scale: Hot

 

10 fresh Thai chiles, chopped (or substitute piquins or other small, hot
chiles)
1 heaping teaspoon (7.5 mL) shrimp paste
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) plus 1 teaspoon (5 mL) vegetable oil, divided
2 cups (473 mL) chopped chicken breast
1 cup (236 mL) fresh straw mushrooms, halved
½ cup (118 mL) ripe tomatoes, blanched, peeled, and roughly chopped
8 cloves garlic, peeled and sliced
6 shallots, peeled and sliced
1 cup (236 mL) balsam leaves (or substitute basil and/or mint)

 

1.
In a food processor, combine the chiles, shrimp paste, and salt and purée. In a sauté pan, heat 1 tablespoon (15 mL) of the vegetable oil over medium heat. Add the paste and fry, stirring well, until fragrant. Add the
chicken meat and mix well. Mix in the mushrooms and tomatoes and turn well. Cook until the chicken is done, about 10 minutes. In a separate sauté pan, heat the remaining oil. Add the garlic, shallots, and balsam leaves and fry, stirring quickly. Transfer the chicken to a platter and sprinkle half of the fried shallots and garlic on top of the dish. Arrange the rest of the fried vegetables on the platter.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) Red Curry Paste (Gaeng Ped; page 37) or commercial red curry paste
1 cup (236 mL) light soy sauce
2 Thai chiles, stems and seeds removed, chopped (or substitute piquins or
other small, hot chiles)
4 cilantro stems with roots, finely chopped
8 garlic cloves, peeled and finely chopped
1 carrot, chopped
2 celery stalks, chopped
1 teaspoon (5 mL) lime juice
1 small onion, peeled and chopped
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) cracked black peppercorns
2 (3-pound [1.36 kg]) broiler chickens, halved lengthwise
1 recipe Thai Pepper Water Sauce (Nam Prik; page 95)

 

1.
In a large mixing bowl, combine the curry paste, soy sauce, chiles, cilantro, garlic, carrot, celery, lime juice, onion, oil, and peppercorns and blend well. Place the chicken, skin-side down, in a shallow baking dish. Pour the marinade over the chicken. Cover the chicken with plastic wrap and refrigerate for at least 8 hours (overnight is preferable).

2.
Preheat the oven to 350°F (180°C). Bake the chicken, uncovered, in the marinade for 40 to 50 minutes. Just before serving, place the chicken under the broiler for 5 minutes to crisp it up. Cut the chicken in half and serve it with the Thai Pepper Water Sauce.

Yield: 4-6 servings

Heat Scale: Medium

 

4 cloves garlic, peeled and chopped
2 tablespoons (30 mL) chopped cilantro roots
1 teaspoon (5 mL) black peppercorns
1 jalapeño chile, stems and seeds removed, chopped
2 tablespoons (30 mL) vegetable oil
1 pound (454 g) boned chicken meat, cut into bite-sized pieces
1½ cups (354 mL) Classic Chicken Stock (page 46)
4 chicken livers, diced
16 canned water chestnuts, drained and halved
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) palm sugar

 

1.
In a food processor, purée the garlic, cilantro roots, black peppercorns, and jalapeños into a paste. In a wok, heat the oil over high heat. Add the paste and fry, stirring, for 2 to 3 minutes. Add the chicken pieces (not the livers) and stir-fry until they are just brown. Pour in the chicken stock and add the livers. Reduce the heat and simmer for 5 minutes. Stir in the water chestnuts, season with salt, and sprinkle with the palm sugar. Cover and simmer until the chicken is tender, about 5 minutes.

Yield: 4 servings

Heat Scale: Hot

 

4 dried cayenne chiles, stems and seeds removed, soaked in warm water, finely chopped
2 cloves garlic, peeled and chopped
2 shallots, peeled and chopped
1 stalk lemongrass, minced
1 teaspoon (5 mL) minced cilantro roots (or substitute stems)
1 teaspoon (5 mL) shrimp paste
3 (2-inch [5 cm]) pieces galangal, peeled and chopped (or substitute ginger)
1 teaspoon (5 mL) black peppercorns
1 cup (236 mL) coconut milk
1 teaspoon (5 mL) sugar
2 tablespoons (30 mL) fish sauce
1 pound (454 g) chicken meat, cooked and cut into bite-sized pieces, kept warm in the oven
4 fresh red serranos or jalapeños, cut into flowers
2 tablespoons (30 mL) cilantro leaves

 

1.
In a food processor, combine the cayenne chiles, garlic, shallots, lemongrass, cilantro roots, shrimp paste, galangal, and peppercorns and process to a coarse paste.

2.
Pour the coconut milk into a wok and bring it to a boil. Stir in the paste and cook over medium heat until the mixture is almost dry. Stir in the sugar and fish sauce and remove the pan from the heat. Arrange the chicken pieces on a large, heated platter. Top the chicken with the curry paste. Decorate with red chile flowers and sprinkle with cilantro leaves. Serve warm.

Yield: 2 servings

Heat Scale: Hot

This recipe from the Amanpuri Resort on Phuket Island, Thailand, comes courtesy of chef Daniel Lentz. It was collected by Jennifer Basye Sander. The basil in this dish, called graprao or sometimes krapau, is holy basil
(Ocimum sanctum)
and is revered by Hindus. It has a more pungent flavor than sweet basil, and that is why mint is sometimes substituted.

 

4 large lettuce leaves, cut in thin strips with scissors
5 tablespoons (75 mL) vegetable oil, divided
½ pound (224 g) guay tiew noodles (thick, flat rice noodles, available in
Asian markets)
2 tablespoons (30 mL) minced garlic
4 red serranos or jalapeños, stems and seeds removed, chopped fine
1 cup (236 mL) ground chicken
2 tablespoons (30 mL) oyster sauce
3 tablespoons (45 mL) fish sauce
⅓ cup (79 mL) Classic Chicken Stock (page 46)
20 bi graprao or holy basil leaves (or substitute fresh basil, mint, or a mixture
of the two)

 

1.
Divide the lettuce strips between two plates. Heat 2 tablespoons (30 mL) of oil the in a wok until medium-hot, then add the noodles and stir-fry until heated through but not browned. Drain the noodles and place them on top of the lettuce.

2.
In the wok, heat the remaining oil over medium heat. Add the garlic and chiles and stir-fry for 15 seconds. Add the chicken and stir-fry for another 15 seconds. Add the oyster and fish sauces and stock and stir-fry until the chicken is done, about 5 minutes. The mixture should have a saucelike consistency, so thin it by adding more stock, if necessary. Add the basil and stir-fry for 15 seconds. Serve the chicken on top of the noodles.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 (3½-pound [1.6 kg]) chicken, cut into 8 pieces, loose skin and fat removed
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) ground turmeric
4 tablespoons (60 mL) fish sauce
2 small onions, peeled and sliced
4 garlic cloves, peeled and minced
2 tablespoons (30 mL) fresh ginger, sliced
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) dried red chile flakes
½ cup (118 mL) plus 2 tablespoons (30 mL) water, divided
1 jalapeño, stems and seeds removed, minced
3 tablespoons (45 mL) corn oil
¼ cup (59 mL) chopped ripe tomatoes

 

1.
Wash the chicken well and pat it dry with paper towels. Place the chicken in a deep dish. In a separate bowl, mix together the salt, turmeric, and fish sauce. Pour this mixture over the chicken. Marinate the chicken in the refrigerator for 15 minutes. In a food processor, blend the onions, garlic, ginger, paprika, chile flakes, 2 tablespoons (30 mL) of the water, and the jalapeño to a coarse paste.

2.
In a large, deep frying pan, heat over medium heat. Add the paste and stir-fry for 2 minutes. Add the chicken and tomatoes and stir-fry for about 15 minutes. The oil will separate and rise to the top of the mixture. Add the remaining water, cover the pan, and cook over medium-low heat for about 25 minutes, until the chicken is done and the sauce is nice and thick. Serve with white rice, or over noodles if you prefer.