This week's Saturday Night Thai leaned toward the traditional. It's what I always think of when I'm considering Thai food. We got the recipe from Clay Irving and it was delicious. There were no leftovers and Mike thought it was better than chicken satay he has had in the past at restaurants. Being the peanut butter fanatic that I am, it was bound to be a good one for me. Marinated first in peanut sauce and then peanut sauce for dipping. Heaven!! Oh, and please use all natural peanut butter--the kind that's made from JUST peanuts.
The grill ran out of gas just as I was putting on the skewers so we had to make them under the broiler, but I don't think the meal was compromised. Here's the recipe:
For the Satay:
1 T. light brown sugar
1 T. curry powder
2 T. crunchy peanut butter
1/2 cup low-sodium soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers (we used one dried guajarillo)
For the Chicken:
6 chicken breast halves, boned, skinned and cut into 1/2 inch wide strips
For the Peanut Sauce:
2/3 cup crunchy peanut butter
1-1/2 cup unsweetened coconut milk
1/4 cup freshly squeezed lemon juice
2 T. low-sodium soy sauce
2 T. molasses
1 t. fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare the grill and cook the skewered chicken, turning several times and basting with the marinate, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with plenty of the peanut sauce for dipping.
Sorry, I forgot to take photos. Next time!!
Monday, June 13, 2011
Sunday, June 5, 2011
Coconut Shrimp with Basmati Rice, Apricots, and Lime
We made a winner tonight!! It was a recipe from Tyler Florence's Tyler's Ultimate so we figured it was a sure bet. We decided that maybe it's a better idea to find cookbooks we like and see if they have any Thai recipes. Mike liked it even after we told him it was Thai. We were so hungry by the time it was ready, we forgot to take a picture. Finished it off with Newcastle Brown Ale. Here's the recipe.
Coconut Sauce
2 T peanut oil
2-inch piece fresh ginger, unpeeled, smashed with the side of a large knife
2 Thai chiles, chopped
2 lemongrass stalks, white parts only, chopped into small pieces
4 shallots, chopped
1 T tomato paste
2 T sugar (we used a little less because coconut milk is pretty sweet)
1 quart coconut milk
2 kaffir lime leaves, or 1 lime, halved.
Rice
1 cup basmati rice
1-1/2 t. kosher salt
1/2 c. dried apricots, halved
3 scallions, white and green parts, finely chopped
handful of arugula leaves
1-1/2 pounds medium shrimp, shelled and deveined
1 small can straw mushrooms, drained
4 fresh basil sprigs, preferably Thai basil, for garnish
1/4 cup salted roasted peanuts, chopped, for garnish
1 lime, quartered, for garnish
First heat the oil in a large pot over medium heat. Add the ginger, chiles, lemongrass, and shallots and cook until the shallots are softened, 3 to 4 minutes. Add the tomato paste, sugar, coconut milk, and lime leaves and give it a stir. Bring to a boil, reduce the heat, and simmer, uncovered, for about 25 minutes, until the sauce is reduced by about one third and thickened.
While that's cooking, jump to the rice. Combine the rice, salt, and 2 cups of water in a small saucepan. Bring to a simmer, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Stir in the apricots, scallions, and arugula. To finish, add the shrimp to the pot with the sauce and simmer gently just to cook through, 3 to 4 minutes. Add the straw mushrooms and stir. Spoon the rice into the bottom of 4 bowls. Spoon the shrimp over along with the sauce and garnish each bowl with basil, peanuts, and a wedge of lime.
Enjoy!!
Coconut Sauce
2 T peanut oil
2-inch piece fresh ginger, unpeeled, smashed with the side of a large knife
2 Thai chiles, chopped
2 lemongrass stalks, white parts only, chopped into small pieces
4 shallots, chopped
1 T tomato paste
2 T sugar (we used a little less because coconut milk is pretty sweet)
1 quart coconut milk
2 kaffir lime leaves, or 1 lime, halved.
Rice
1 cup basmati rice
1-1/2 t. kosher salt
1/2 c. dried apricots, halved
3 scallions, white and green parts, finely chopped
handful of arugula leaves
1-1/2 pounds medium shrimp, shelled and deveined
1 small can straw mushrooms, drained
4 fresh basil sprigs, preferably Thai basil, for garnish
1/4 cup salted roasted peanuts, chopped, for garnish
1 lime, quartered, for garnish
First heat the oil in a large pot over medium heat. Add the ginger, chiles, lemongrass, and shallots and cook until the shallots are softened, 3 to 4 minutes. Add the tomato paste, sugar, coconut milk, and lime leaves and give it a stir. Bring to a boil, reduce the heat, and simmer, uncovered, for about 25 minutes, until the sauce is reduced by about one third and thickened.
While that's cooking, jump to the rice. Combine the rice, salt, and 2 cups of water in a small saucepan. Bring to a simmer, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Stir in the apricots, scallions, and arugula. To finish, add the shrimp to the pot with the sauce and simmer gently just to cook through, 3 to 4 minutes. Add the straw mushrooms and stir. Spoon the rice into the bottom of 4 bowls. Spoon the shrimp over along with the sauce and garnish each bowl with basil, peanuts, and a wedge of lime.
Enjoy!!
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