Thai Pi Recipes

THAI PIE

Steps:

• Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
• Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
• Bake at 400ºF.
• for 8 minutes.
• Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
• sesame oil, and red pepper in a small bowl.
• Set aside.
• Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
• sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
• If shredded carrots are being used instead of julienned, add the carrots with the ginger.
• Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
• Bake at 400ºF.
• for 10 to 12 minutes.
• Let stand 5 minutes before serving.

QUICK THAI CHICKEN PIZZAS

Steps:

• Place crusts on an ungreased 15x10x1-in. baking pan. In a small bowl, stir together peanut sauce and peanut butter. Spread over crusts. Top with chicken. Sprinkle with green onions and cheese., Bake at 425° for 10-15 minutes or until edges are lightly browned and cheese is bubbly. Top with bean sprouts, carrot, red pepper, cilantro and peanuts if desired.

THAI CHICKEN PIZZA WITH SWEET CHILI SAUCE

Steps:

• Preheat oven and pizza stone to 550* (or as high as your oven will go, may only be 500*).
• Prepare your dough to top. You can prebake your crust for a minute or two after brushing with olive oil, or you can do as I do and just top the dough since I bake at such a high heat.
• Brush crust with olive oil. Spread on Thai Sweet Chili Sauce as thick or thinly as you like. (It is very sweet with just a hint of heat, I happen to love sweet and savory together, so I use a lot and add a pinch or two or crushed chili flakes).
• Layer on italian cheese and half of the cheddar. Add veggies, chicken, remaining cheddar. Sprinkle on sesame seeds allowing some to get on the untopped crust as well.
• Working quickly so as not to let the oven temperature drop, transfer pizza to pizza stone using a pizza peel, cookie sheet, or parchment paper.
• Bake for 8-10 minutes depending on the amount of toppings you added and how done you like your crust. If you have never baked a pizza at this high of heat before, you should DEFINITELY watch it like a hawk the first few times so you don't burn it. I have been told (and agree) that the high heat gives you more of a pizzaria-style pie!
• Remove from oven and allow to cool for a minute. Drizzle with siracha and sprinkle with cilantro if desired.

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
• Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
• Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
• Bake until the crust is golden brown, about 15 minutes. Let cool completely.
• Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
• Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
• In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
• Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
• Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
• Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
• Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
• Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
• Enjoy!

PAD THAI PIZZA

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 5-6 minutes or until edges are lightly browned., Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat., Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.

THAI GREEN CURRY FISH PIE

Steps:

• Heat the oil in a large pan and add the prawns. Cook until just turned pink and remove from the pan. Wipe the pan with kitchen paper and add a little more oil. Add the shallots and mushrooms, and cook for a couple of minutes until the shallots are soft and mushrooms lightly browned.
• Stir in the curry paste and cook for another minute. Add the fish and prawns to the pan and stir to coat with the curry paste. Add the coconut milk and kaffir lime leaves.
• Reduce the heat to low and simmer for about 10 minutes.
• Preheat oven to 200C, Fan oven 180C, Gas Mark 6.
• Unroll the pastry sheet onto a lightly floured work surface. Set one of the pie dishes upside down onto the sheet and cut a circle about 1cm larger than the dish. Repeat four times.
• Divide the fish mixture between the pie dishes. Brush the dish edge with water and place a pastry lid over the top of each dish, pressing firmly onto the pastry rims to seal. Cut some holes in the top to allow steam to escape.
• Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry is puffed and golden brown. (If making one large pie cook for 20- 25 minutes).
• Serve the pies hot with a selection of vegetables.