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Jasmine Flower Thai Kitchen Recipe

Name: The Yard Food Parks Jasmine Flower Thai Kitchen Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 4 cloves garlic cloves, minced; 2 small shallots, thinly sliced; 1 tbs fresh ginger, grated; 2 pcs red Thai chiles (bird’s eye), thinly sliced; 500 g boneless chicken thighs, cut into 1" pieces (or firm tofu); 1 tsp kosher salt; 1 tsp black pepper; 3 tbs Thai fish sauce (or light soy for vegetarian); 1 tbs light soy sauce; 1 tbs palm sugar (or brown sugar), lightly packed; 1 tsp tamarind concentrate; 2 tbs fresh lime juice; 120 ml chicken stock or water; 120 ml coconut milk (light), optional for a creamier sauce; 1 medium red bell pepper, thinly sliced; 1 medium carrot, julienned; 150 g baby corn, halved lengthwise; 1 cup Thai basil leaves (or sweet basil), torn; 0.5 cup fresh cilantro leaves; 3 stalks scallions, sliced on bias; 2 cups jasmine rice, rinsed until water runs clear; 2.5 cups water (for rice); 4 pcs lime wedges; 0.25 cup toasted peanuts, roughly chopped; 2 tbs crispy shallots or fried garlic (optional)

Inspired by The Yard Food Park

Time45m

Serves4

Thai Food

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Ingredients

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Aromatic Base & Proteins

2 tbs Tuscany sunflower oil

4 cloves Garlic cloves, minced

2 small shallots, thinly sliced

1 tbs Fresh ginger, grated

2 pcs red Thai chiles (bird’s eye), thinly sliced

1 1/8 lb (500 g) boneless chicken thighs, cut into 1" pieces (or firm tofu)

1 tsp kosher salt

1 tsp black pepper

Sauce & Seasoning

3 tbs Thai fish sauce (or light soy for vegetarian)

1 tbs light soy sauce

1 tbs palm sugar (or brown sugar), lightly packed

1 tsp tamarind concentrate

2 tbs Fresh lime juice

1/2 cup (120 ml) chicken stock or water

1/2 cup (120 ml) coconut milk (light), optional for a creamier sauce

Vegetables & Herbs

1 medium red bell pepper, thinly sliced

1 medium carrot, julienned

5.29 oz (150 g) baby corn, halved lengthwise

1 cup Thai basil leaves (or sweet basil), torn

1/2 cup Fresh cilantro leaves

3 stalks scallions, sliced on bias

Rice & Garnish

2 cups jasmine rice, rinsed until water runs clear

2 1/2 cups water (for rice)

4 pcs Lime wedges

1/4 cup toasted peanuts, roughly chopped

2 tbs crispy shallots or fried garlic (optional)

Method

Rice & Prep

Rinse jasmine rice under cold water until the water runs clear, about 2–3 minutes, then drain.

Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

While rice cooks, prepare vegetables, mince garlic, slice shallots, grate ginger, slice chiles, and cut chicken (or press and cube tofu).

Aromatic Base & Proteins

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

Add minced garlic, sliced shallots, grated ginger, and sliced chiles. Stir-fry 30–45 seconds until fragrant but not browned.

Increase heat to high. Add the seasoned chicken pieces (sprinkle with 1 tsp salt and 1 tsp pepper) in a single layer. Cook without moving 2 minutes to develop color, then stir-fry 3–4 minutes more until cooked through (internal temp 74°C/165°F). If using tofu, cook until golden on all sides, about 6–7 minutes.

Sauce & Vegetables

Push chicken to one side of the wok. Add red bell pepper, julienned carrot, and baby corn; stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Make the sauce

In a small bowl, whisk together 3 tbs fish sauce, 1 tbs light soy sauce, 1 tbs palm sugar, 1 tsp tamarind concentrate, 2 tbs lime juice, and 120 ml chicken stock (and 120 ml coconut milk if using).

Pour the sauce mixture into the wok, stirring to combine with chicken and vegetables. Bring to a simmer and cook 2–3 minutes until sauce reduces slightly and coats ingredients. Taste and adjust: add up to 1 tbs more palm sugar for sweetness, or 1 tbs more fish sauce for saltiness, or a squeeze more lime for brightness.

Finish & Garnish

Turn off heat and stir in torn Thai basil leaves, cilantro, and sliced scallions. Toss to wilt herbs and marry flavors, about 30 seconds.

Spoon jasmine rice onto plates, top with jasmine flower Thai Kitchen stir-fry, and garnish with toasted peanuts, crispy shallots (if using), and lime wedges on the side.

Serve immediately while hot.