THAI THAI LOVE – Easy Thai Recipes

August 28, 2020

Author: KatieChin

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Hey Cooped Up Cooking with Katie & Becca Fans!  Here are the recipes from today’s show!!

Lemongrass Chicken Salad



  • 2 teaspoons soy sauce
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon palm sugar or brown sugar
  • 1 ½  tablespoons minced lemongrass
  • 1 garlic clove, minced
  • 2 tablespoons toasted sesame oil
  • 2 boneless, skinless chicken breasts or thighs


  • 2 teaspoons minced galangal or fresh ginger
  • 2 teaspoons palm or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably sambal oelek
  • 1/4 cup olive oil or canola oil
  • 1 teaspoon toasted sesame oil


  • 6 yard-long beans or 12 green beans, cut into 2-inch pieces
  • 1 cup shredded coconut
  • 2 cups shredded red cabbage
  • 1/4 cup crushed roasted peanuts
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely chopped fresh mint
  • ¼ cup finely chopped fresh basil
  • ½ small red onion, thinly sliced
  • 6 kaffir lime leaves, thinly sliced (optional)


Marinade: In a small bowl, whisk together soy sauce, fish sauce palm sugar, lemongrass, garlic and sesame oil. Place chicken breasts in a large sealable plastic bag and marinate for 1 hour (up to overnight) in the refrigerator.

Preheat broiler. Remove chicken from marinade.   Broil for  7 minutes per side.  Transfer to a cutting board; let stand for 5 minutes, then cut into thin slices.  Discard marinade.

Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in olive oil and sesame oil until well blended.

Cook beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer beans to an ice bath until cool.  Drain and set aside.

In a large bowl, combine coconut, cabbage, peanuts, cilantro, mint, basil, onion, kaffir lime leaves and reserved beans. Divide salad evenly among 4 plates.  Divide chicken evenly among salads.  Drizzle remaining dressing evenly on top of chicken.  Serve immediately.

Thai Inspired Turkey Burgers


Crunchy Asian Slaw:

  • 1 cup grated carrots
  • 1 cup shredded purple cabbage
  • 1 scallion, thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • Salt & pepper


  • 1 small shallot finely chopped
  • 2 Tablespoons chopped fresh cilantro
  • 1 Tablespoons fresh minced lemongrass
  • 1 teaspoon lime zest
  • 1-2 teaspoon Sriracha sauce
  • 1 1/2 Tablespoons fish sauce
  • 1 1/4 pounds ground turkey
  • Salt & pepper
  • Hamburger buns
  • Sriracha mayo
  • Chopped peanuts


  1. Toss the slaw ingredients together in a medium bowl.
  2. Preheat a grill or cast iron pan to medium-high
  3. Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
  4. Cook burgers until desired doneness.  Place on buns, top with slaw and sriracha mayo and peanuts if desired.  Serve immediately.