I've been getting a lot of must try recipes from friends lately, which is fabulous! keep em coming guys! Anyway, most recently my friend shared this Thai Chicken with Peanut sauce with me which she got from her new Trish Magwood cookbook. (for those of you wondering Trish Magwood is a Canadian chef who had.....perhaps still has, an awesome show on the food network called Dish.)
This recipe makes me want to buy this book! I haven't yet, but once I do there will be a flurry of post updates let me assure you.....recipes like this make me want to cook. The recipe is simple (just chopping and stirring) no crazy techniques or anything. All ingredients can be obtained at a regular grocery store.....which is a nice perk when you are exploring different ethnic flavours and styles of cooking...... who wants to be running around all over town trying to find some obscure ingredient which you only need a teaspoon of anyway!
1 14oz can of Coconut milk
zest and juice of 1 lime
4tsp fish sauce
2tbsp crushed peanuts ( I used chunky peanut butter)
2tsp brown sugar
1 tsp red curry paste
4tsp chopped fresh cilantro or basil (I used basil)
1 green onion thinly sliced
2 cloves of garlic minced
salt and pepper to taste
approximately 2lbs of skinless boneless chicken breasts cut into strips
Chunky Peanut Butter
Red Curry Paste
All minced up!
Fresh Basil from my Patio
Peanut Sauce is ready and waiting!
slicing the chicken breasts into strips
Here's what you do:
1. Mix together the Coconut milk, the lime zest and juice, the fish sauce the ground peanuts (I used peanut butter you can also leave the nuts out all together if you want), the brown sugar, the curry paste, the fresh basil, the sliced onion, the minced garlic as well as season with salt and pepper to taste. place bowl in the fridge until ready to use.
2. Slice your skinless boneless chicken breasts into thick strips.
3. Once the chicken is sliced thread it onto skewers (if using bamboo or other wood skewers it's a good idea to soak them overnight otherwise they'll just go up in flames on the BBQ)
4. Grill the chicken skewers for 5-7 minutes per side until chicken is no longer pink in centre
5. Plate for serving.
All prepped and ready for the BBQ
Mmmm, can't you just smell the charcoal?
I wasn't really sure how to plate this, in the end I layered the skewers over a bed of rice and drizzled the peanut sauce over top......but aesthetically, it was a miss. don't get me wrong the taste was great! So I ended up re plating it on to one big family style platter rice on bottom, chicken removed from skewers layed over top and the peanut sauce poured on top of that. still not an aesthetic home run but decent enough for just T and I.
If you give it a try let me know what you think!
Hope you enjoyed the post!