How to make Thai Sizzler -

The heavenly flavour of Thai green curry paste wafting from the sizzler plate is very inviting

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Thai Rice, Salt (नमक)

Cuisine : Thai

Course : Main Course Chicken

Thai Sizzler

Thai Sizzler Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Sizzler Recipe

  • Thai Rice 1/2 cup

  • Salt to taste

  • Medium red capsicum

  • Medium yellow capsicum 1

  • Spring onion bulbs 3

  • Oil 1 tablespo teaspoons

  • Boneless chicken breasts 100 grams each 2

  • Black peppercorns crushed to taste

  • Thai green curry paste 1 tablespoon

  • Coconut milk 1/2 cup

  • Brown sugar 2 teaspoons

  • Fresh basil leaves 20-25

  • Egg 1

  • Lemon grass stem 1 inch

  • Ginger boiled 1 inch

  • Flat noodles boiled 100 grams

  • Tamarind pulp 1 tablespoon

  • Roasted peanuts crushed 1 1/2 tablespoons

  • Red chilli paste 1 teaspoon

  • Fresh cabbage leaves 3-4


Step 1

Heat a sizzler plate.

Step 2

Heat 2 cups water in a deep non-stick pan, add Thai rice and salt, mix well and cook.

Step 3

Cut red and yellow capsicums into ½ inch pieces. Slice spring onion bulbs.

Step 4

Heat 1 tbsp oil in a non-stick pan. Make small crisscross incisions on the chicken breasts, sprinkle crushed peppercorns and salt. Keep them, the incision side downwards, in the pan and cook, turning sides, till lightly browned on both sides. Drain and place on a plate.

Step 5

Add Thai green curry paste to the same pan, add 2-3 tbsps hot water and mix well and cook. Add coconut milk and mix. Add 1 tsp brown sugar and mix well. Add chicken and 10-15 basil leaves and cook till the chicken is fully done. Cover and set aside.

Step 6

Heat 1 tsp oil in another non-stick pan. Break egg directly into the pan and cook till done. Transfer it on another plate

Step 7

Strain the cooked rice put into a bowl.

Step 8

Heat 1 tsp oil in the same pan, add yellow and red capsicum pieces, salt and crushed peppercorns and sauté till lightly browned. Transfer the sautéed capsicums into a bowl and set aside.

Step 9

To make lemon grass and ginger tea, diagonally slice the lemon grass and put into a glass kettle. Slice ginger and put into the same kettle. Add 2-3 cups boiling water, cover the kettle and set aside.

Step 10

Heat 1 tsp oil in the same pan, add spring onion, flat noodles, ½ cup water, salt, tamarind pulp, remaining brown sugar and crushed peanuts and toss well. Add remaining basil leaves and red chilli paste, toss well and cook for 1-2 minutes.

Step 11

Pour the lemon grass-ginger tea into serving cup. Pack some Thai rice into a small bowl.

Step 12

Place the hot sizzler plate on its wooden base, arrange cabbage leaves on it, upturn the bowl of rice on one cabbage leaf. Place the chicken breasts in the centre leaf leaving the gravy in the pan itself and place cooked noodles on the third leaf. Place the sautéed capsicums around the chicken breasts. Gently lift the glass bowl from the rice and pour the chicken gravy all over, top with the egg and serve hot immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.