Twice Cooked Thai Chicken and Fruit Recipe

Serving of Twice Cooked Thai Chicken and Tropical Fruit

This recipe takes a little effort but the rewards in flavor makes the effort worthwhile.

First Cooking

  • 7 or 8 chicken thighs
  • 1 tbsp Thai Kitchen Thai Seasoning
  1. Season Chicken Thighs evenly with Thai Seasoning
  2. Place in a 1/2 size aluminum steam table pan lined with non-stick aluminum foil
  3. Cover pan with foil and bake in a 300° F oven for 1 to 2 hours. Remove cover for last 1/2 hour.
  4. Allow to cool. Then remove skin from thighs and discard.
  5. Shred the chicken meat by hand and place in a large bowl.

Seasoned Chicken Thighs for Twice Cooked Thai Chicken
Seasoned Chicken Thighs for Twice Cooked Thai Chicken


Shredded Chicken
Shredded Chicken


Second Cooking – Curried Coconut Sauce with Shredded Chicken

  1. Combine all ingredients in a large sauce pan (large enough to hold ingredients plus chicken).
  2. Heat and blend Curried Coconut Sauce.
  3. When well blended, fold in the shredded chicken, and stir to blend well.
  4. Cook for 15 minutes, stirring often.
  5. Serve 1 cup Twice Cooked Thai Chicken over 1 cup of fresh cooked Honey Cumin jasmine or basmati rice (recipe below).

Honey Cumin Rice Recipe

  1. Bring water to boil. Add rice, cover, reduce heat and cook until water is absorbed, about 20 minutes (less time for basmati)
  2. Remove from heat. Let sit for 5 minutes. Fluff with a fork.
  3. Sprinkle ground cumin evenly over top of rice, and drizzle with honey.
  4. Stir well

Dole Tropical Fruit Blend
Dole Tropical Fruit Blend

Author: Matthew Schroebel

Dill Omelet Recipe

Dill Omelet

Dill omelets are a favorite in Southeast Asia. While this omelet might look a little bit different to the Westerner, we assure you it tastes simply delicious.

3 eggs
1 tsp fish sauce* (from Asian Grocer)
Pinch of Lawry’s Seasoned Pepper
2 tbsp chopped fresh dill (or 1 tsp dried dill weed)
1 spring onion (aka scallion), diced

Whisk the eggs well with a hand whisk until light and frothy. Add the fish sauce, Lawry’s Seasoned Pepper, and dill. Mix together well.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Stir fry the spring onion for 1/2 minute. Add eggs, and using the bottom of a fork swirl the eggs around until they start to set. Then let cook until firm and push to one side of pan to form omelet.

Note that this is a French style omelet and light and fluffy unlike the typical American style omelet that is cook firm and then stuffed with a filling. The trick to getting this omelet cooked just right is to have the pan medium hot and the mix the eggs around with the fork until just about set, and then simply pushing the eggs to the side of the pan. It’s not hard to do but might take one or two times for you to get the knack of the French omelet cooking method.

*If you don’t happen to have fish sauce in your pantry you can omit it completely or substitute 1 tsp grated Parmesan cheese from to umami flavor it imparts. If you’ve never cooked with fish sauce and are interested in trying this recipe as directed, don’t be concerned about the smell of the fish sauce. It completely disappears in the food and gives the omelet a delicious flavor.

Author: Matthew Schroebel Author: Matthew Schroebel