Thai Fried Rice - clip Matthew Card, Food Editor of Christopher Kimball's Milk Street, stopped by to share the recipe. For more great recipes from Christopher Kimball's Milk Street, click here .

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.

1 tbsp vegetable oil; ¼ cup chicken skin and fat trimmings (remove these from the whole chicken or alternatively use some finely diced skin-on chicken thigh) ; 1 garlic clove, roughly chopped ...

This vibrant meal features finely chopped chicken stir-fried with garlic, Thai chilies, and crisp green beans in a savory sauce. Fragrant Thai basil leaves are added at the end for a signature ...

Put the chicken in a large bowl, pour the marinade over and toss well to make sure all the thighs are coated in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours. Heat ...

Make the coconut rice: Process cilantro, coconut milk, pandan, sugar, and salt in a blender until very smooth, about 1 minute. Set aside. Place rice in a medium bowl, and add water to cover.

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.

This Thai crab fried rice recipe is a favorite on the West Coast during Dungeness crab season. The poaching liquid infuses the crabmeat with citrusy makrut lime leaves and floral lemongrass, while ...

That new Thai shop is called Tuk Tuk, and the menu is relatively short: a tightly-edited selection of fried rice, a few noodles and pad kra pow. I’ve sampled a little bit from each category, and ...

Add the rice, soy sauce, remaining fish sauce, sugar and pepper. Stir-fry for 2 minutes or until well combined and the rice grains are evenly coated. Divide among serving plates and serve with the ...