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Entries in Thai (2)

Monday
May282012

Stir Fry Thai Chicken In A Spicy Sriracha Peanut Sauce

 

 

     I first saw this recipe on the Huffington Post’s Kitchen Daily website.  I loved the idea of a homemade peanut sauce and just happened to have a giant bottle of Sriacha chili sauce in the fridge -  thanks to the Bang Bang chicken recipe I posted yonks ago!  I have been a food blogging slacker lately due to a bunch of reasons I won’t bore anyone with. 

     Anyway, I’m back and here we go.  The original recipe called for poaching chicken…I just don’t care to poach my chicken – salmon and shrimp yes.  Even when I make a chicken salad, I always roast it – the flavor is better and I think the texture is better – that’s just me.

     So when I saw this recipe I thought…hmmm…how could I change it up and make it a little bit more mine?  Here’s my go…

 

Serves 4

Ingredients

4 boneless, skinless chicken breasts cut into 2 inch pieces

1-½ cups low sodium chicken broth

4 inch piece fresh ginger, peeled and minced

3 cloves garlic, peeled and smashed

2 kaffir lime leaves

½ cup all natural peanut butter

4 teaspoons lime juice

3 teaspoons light agave nectar or 2 teaspoons sugar

2-4 teaspoons Sriracha chili sauce

1-teaspoon fish sauce

Canola oil for frying

Steamed snow peas or sliced green onions for garnish

Steamed rice to serve

     Simmer broth, ginger, garlic and lime leaves in a small saucepan over low heat until reduced to 1 cup – approximately 5 minutes.  Discard lime leaves, transfer broth to a blender and process until smooth.  Add peanut butter, limejuice, agave, chili and fish sauce - blend to combine, return sauce to pan and keep warm – whisking occasionally.

     Heat a few tablespoons of oil in a large skillet or wok over high heat.  Add chicken and cook until the pieces begin to turn opaque and brown – approximately 5-8 minutes.  Pour sauce over chicken and continue to simmer until sauce thickens and chicken is completely cooked – another 5-8 minutes.  Serve over rice and garnish with snow peas. 

     It’s All Delicious Note:  Adapted from Ruth Cousineau Huffington Post Kitchen Daily contributor.  

 

Monday
Apr272009

Coconut Shrimp Curry With Pineapple

 

This had the perfect combination of sweet, creamy and heat, plus it was just so easy to make.  Now keeping in mind that there’s not a lot of specialty ingredients for what I would call a proper Thai curry (haven’t seen a kaffir lime leaf in years) down here.  This turns out to be a quick and tasty curry with the best ingredient that the Lowcountry has to offer...our very own shrimp!  This sauce is a good one for the repertoire and wouldn’t be bad with...that’s right.... chicken either. 

Serves 4

Ingredients

1 ½ lbs raw shrimp, peeled and deviened

½ large onion, medium chop

4 garlic cloves, minced

1-tablespoon ginger, minced

4 tablespoons curry powder

2 tablespoons fish sauce

1 14oz can coconut milk

1-tablespoon brown sugar

½ cup fish stock

8 oz pineapple, chunks in bite size pieces

Canola oil

¼ cup fresh cilantro leaves, chopped

4 green onions, white and green parts sliced for garnish

Heat a few tablespoons of oil in a wok or large skillet.   Add onion, garlic, and ginger, cook a few minutes over a low heat until aromatic and onion softens.  Add the curry powder, stir and cook for a minute.  Add fish sauce, coconut milk and brown sugar, stir to combine and simmer until the sugar dissolves.  Add shrimp, cook for a few minutes.  The shrimp will cook through in about 5 minutes, tops.  During the last two minutes of cooking add pineapple, continue cooking until shrimp are done and pineapple is heated through. Stir in coriander.  Garnish with green onions and serve over rice.

It’s All Delicious Notes:  You can make the sauce a few hours ahead and really let the flavors blend, heat gently to a simmer and then add the shrimp.  Also, you could use any hearty dense fish as well like grouper, halibut or cod...it’s not just for shrimp, but if you live here in the Lowcountry...why use anything else? 

Also...I mixed my curry powders.  After tasting it the first time I wanted a bit more zing so I used one tablespoon of red Thai curry powder – be careful of that one though...it’s got a pretty good bite to it!