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!
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…
We also had a fun time exploring the SLC night scene which included a sad and hilarious attempt at “bar hopping” we ended our evening by performing Journey’s “Don’t Stop Believing” at a Karaoke bar, it is pretty safe to say we were the only ones with talent, immediately after our performance despite the entire bar’s pleads for us to stay and give an encore, we left the building. Here is a picture of Lindsay from that night…
After Lindsay left Steph came into town for Thanksgiving! We had a good time as well, one of the absolute highlights of her trip was when we managed to come across 7 Newfoundlands at a very posh pet store in Park City, the owner of the dogs (and the store) must have sensed my love for them (I did tell him at least three times “I love them”) and gave us 2 Newfie’s for us to walk around Park City!!! I was beyond excited, in fact I am still worked up about it, made my month!
Oh Yeah we were pretty serious about it, our very own little Whoville! Steph and I also cooked a turkey and did the whole Thanksgiving feast (mini style since it was just Jas, Steph and myself). The turkey turned out amazing, although I have to say that while Lindsay was here she and I cooked a full turkey breast in preparation for my first bird and it was by no means an easy task, in fact it was a disaster. Luckily the second bird turned out and was just wonderful, all credit going to Steph since I had to work the night before Thanksgiving when she did most of the work making the brine and everything else. This picture is blurry but check that bird out!
It was a nice 5 mile hike with a good viewpoint of the valley but it was sort of hazy so hard to take a nice picture…
