A few nights ago I made homemade Thai food it was so good and easy! I made the marinade early in the morning and allowed the chicken to marinate for 6 hours before grilling this picture was taken just before grilling…
The peanut sauce was made 30 minutes before serving but it keeps really well because I have been eating it all week with the leftover rice and chicken…
we ate outside on our patio and enjoyed an early summer thunderstorm, everything turned out so well it tasted so much like Thai food from a restaurant I am so excited to make this dish again…
Chicken Satay:
Ingredients
2 (6-ounce) boneless skinless chicken breasts (cut into strips and pounded with a meat mallet to tenderize before marinating)
1 Cup unsweetened coconut milk (Thai Kitchen brand)
2 cloves fresh garlic, minced
2 Tablespoons finely chopped fresh cilantro (from our garden!)
2 Tablespoons fish sauce
2 Tablespoons curry powder
1/4 teaspoon fresh ground black pepper or to taste
Kosher salt, to taste
1. combine coconut milk, garlic, cilantro, fish sauce, curry powder and pepper in a large bowl. Add Chicken strips and marinate for at least 30 minutes or up to overnight.
2. Thread the marinated chicken strips onto soaked skewers; season with salt. cooks for about 3 minutes on each side on a medium-high gas grill, make sure to oil the grill with canola oil prior to grilling to prevent sticking. Serve warm with peanut dipping sauce and cucumbers.
Peanut Dipping Sauce
Ingredients:
1/2 cup unsweetened coconut milk
1 (packed) Tablespoon light brown sugar
2 teaspoons Thai red curry paste (I used Thai Kitchen brand)
1 1/2 teaspoons fish sauce (I also used Thai Kitchen brand for the fish sauce)
1 1/2 Tablespoons creamy peanut butter (I used smart balance brand peanut butter)
1/4 teaspoon paprika
1 clove of fresh garlic minced
1 Tablespoon crushed roasted peanuts for garnish (I omitted this and it was still delicious)
1. Shake the can of coconut milk vigorously to combine the thick cream with the thin milk. Combine all of the ingredients except crushed peanuts in a small sauce pan over medium heat; stir to combine.
2. Bring to a simmer and cook until slightly thickened, about 3 minutes. Taste and adjust the seasoning as needed. (I didn’t adjust anything it tasted great to me) the recipe notes: if the sauce breaks or becomes oily, vigorously whisk in 1 Tablespoon of peanut butter to re-emulsify, this didn’t happen to me either.
3. Allow to cool before serving, serve at room temp. I also heated my peanut sauce the next day and had it over Jasmine rice it tasted good hot too.
Yum!
We had some delicious “Happy Cakes”…
These pancakes had everything on them and then they drizzled them with an apple cider syrup, it was so good…
Erin drove up from Corvallis and we toured the Japanese Gardens…
We also got to visit with Corey, Alyssa and the new addition Carson! I didn’t get any pictures but man is he a cute one, I enjoyed cuddling with him, so tiny! I miss you Oregon and everything and one that lives there!
And then one coat of Lemon Chiffon…
a shot without all the tape…
I am so happy to have it done, it really does brighten things up and it is so much fresher than the old wallpaper!
a few more tulips are popping up late to the scene…
I planted some calla lilies along the driveway strip that we cleared out last summer, I am still working on that area so no pictures yet but I will be looking forward to my sorbet assortment of callas to pop up in the late spring/early summer. Jason and I had some friends over for a bbq yesterday after yard work and a long bike ride. I was in the mood for pie so I tried out Jason’s Great Grandmother Atwood’s no fail crust recipe (thank you Kathy for the recipe cards in my Christmas stocking!) it turned out great! I was really hoping for peach pie but those aren’t in season yet so I went for apple instead…
Some of the glyphs date back to pre-columbian times but as you can see the “wheel” was most likely done during the time of the pioneers. Either way it was pretty cool, I love the little goat glyphs. We drove back through Arches on the way home and caught a glimpse of Delicate Arch, the parking lot for the hike up to the Arch was full, ugh, so we went to the other parking lot for the viewpoint…
So we are going to have to go back for a more close up picture perhaps even earlier in the season to avoid the crowds. We also hit up the Island in the Sky district of Canyonlands to see Mesa Arch. I think this was probably the most impressive view/arch that we saw and again we were one of two cars in the parking lot which made it even more excellent…
Kirsten and I stalking a large Buffalo at Antelope Island…
And a picture of Jas on the Supreme lift at Alta…
