2 tablespoons Sriracha
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
3 cloves garlic, minced
2 teaspoons grated ginger
Juice and zest of 1 lime
6 bone-in, skin-on chicken thighs
4 medium carrots, cut into large chunks
1 large onion, cut into wedges
2 cups Thai basil leaves
Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes.
Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
Position all the chicken pieces skin side up among the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes… …stirring in the Thai basil halfway through baking.
2 large eggplants cut into cubes
1 onion diced
1 large handful of Thai basil leaves
2-3 cloves minced garlic minced
1-2 Tbs Fish sauce to taste
1-2 tsp of brown sugar to taste
Thai bird chilies whole (optional)
red chili flakes (to taste)
Cut eggplant into 1 inch pieces. Heat a large pan/wok with 1 Tbs of canola oil and add cut eggplant. Saute and season lightly with salt. When eggplant is almost cooked to desired texture (5-7 minutes), push to the sides of pan and add 1 tsp of canola oil. Then saute for a few minutes with garlic and fresh chilies.
Next add red chili flakes, fish sauce and brown sugar and saute for several minutes. Finally add basil and saute for another two minutes. Taste for seasoning and serve with rice.
For the sauce:
1 1/2 Tbsp. of sugar
2 Tbsp. of lime juice
3 Thai chilies
2 Tbsp. of fish sauce
1 Tbsp. of water
For the rest of the cups:
1 Tbsp. of oil
4 cloves of garlic, thinly sliced
3/4 lb of ground pork
1 tsp of sugar
1 tsp of fish sauce
1/2 tsp of soy sauce
2 Thai chilies
Salt and pepper to taste
1/4 cup of mint, torn
1/4 cup of Thai basil, torn
1/4 cup of cilantro, torn
1/4 red onions, thinly sliced
Butterhead lettuce, separated
Combine sauce ingredients in a small bowl, set aside for later.
Heat oil in a sauce pan. Add the sliced garlic and fry until fragrant. Add the ground pork. Use your spatula to break up any clumps. Add the sugar, fish sauce, soy sauce, Thai chilies, salt and pepper. Cook until the pork is done. Add the mint, Thai basil, cilantro and red onions. Toss to incorporate and remove from heat.
Put everything together, take a butterhead lettuce leaf, add a couple spoonfuls of the Thai-style pork and drizzle on the sauce. Feel free to add more basil, red onions, Thai chilies, cilantro or mint as garnish.