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…
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
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.