Tag Archives: Asian

Chicken with Coconut-Lime Peanut Sauce

I love coconut and I love peanut sauce, which is why this recipe first caught my eye. The recipe looked simple enough, with the bulk of the ingredients simply being whisked together into a sauce. And asparagus? Heck yeah–love that stuff too. After some tweaks and the addition of fresh green beans, here’s the recipe. If you like peanut sauce, chances are you’ll like this! If not, I’d say your chances are . . . well, slim to none.

Ingredients

(Serves 6)

For the sauce:

½ cup peanut butter
1 14.5 oz can coconut milk
1 TBS Thai red curry paste
1 TBS lime juice
1 TBS soy sauce
2 TBS fish sauce
2 tsp sesame oil
1-2 TBS honey (to taste)
1 pinch black pepper
1 pinch cayenne pepper
1 pinch cinnamon
1-2 tsp sriracha

For the chicken:

1 TBS coconut or vegetable oil
1 large onion
3 cloves garlic
1.25 lbs boneless, skinless chicken breasts or thighs
1 bunch asparagus
½ lb green beans
Optional garnishes: peanuts, sriracha, unsweetened coconut flakes, cilantro, green onions, etc.

At this point, it looks like too many ingredients for this to be anything akin to ‘easy.’ But don’t worry! We’re just going to pour and sprinkle and drump, and most of those ingredients can go straight back into the pantry.

That’s right–drump. I have decided that what started as a typo is now going to become a permanent part of my vocabulary. And I haven’t quite nailed down the technical definition, so I’m open to suggestions before I contact my friend Merriam Webster.

And by the way, what kind of a first name is “Merriam”? Is it a typo for “Miriam” that turned into a name in the same way that ‘dump’ turned into ‘drump’? Maybe Merriam and I are more connected than I ever imagined.

Oh, the questions I have on a daily basis.

So: whisk together all the ingredients for the sauce.

You can adjust the flavors to your liking—add more sriracha for spice, more honey for sweetness, more lime juice for acidity, etc.

It’s hard to judge what it may or may not need if you taste it now (like I did), but if you taste it later once it’s hot and in the pot, your taste buds will be able to direct you more clearly.

If the asparagus stalks are thick, halve them lengthwise:

If they’re thin, you can leave them be. While you’re at it, snap off the tough ends. Cut the asparagus and green beans into 2-inch lengths on the diagonal.

Chop the onion, mince the garlic . . .

. . . and cut the chicken into bite-sized cubes.

Heat the oil over medium-high heat in a large pot or Dutch oven. When hot, add the onion and garlic.

Cook until the onion is softened, stirring occasionally.

Add the chicken to the pot, and cook for about 8 minutes, until golden.

That chicken sure is a disturbing shade of mauve at this point. But that will soon be rectified, thanks to the discovery of fire made long, long ago by a hairy man named Uggl. Or Oogf. Or maybe it was a hairy woman–the hair makes things hard to distinguish, sort of thing.

Not that I was looking . . . and not that I was even there. Anyway.

Add the sauce to the pot . . .

. . . lower the heat, cover the pot, and simmer for about 8 minutes.

Thank you, Uggl. Your discovery sure is coming in handy today.

Stir in the green beans and asparagus . . .

(don’t be like me and add WAY too many green beans) . . . and cook for 5 or so minutes or until crisp-tender.

If the sauce seems too thick at this point, thin it out with more coconut milk or water. Also, don’t forget to taste and adjust the seasonings to your liking. Everyone is different. No two mouths are not on fire.

(Strongbad, anyone?)

All done!

Serve over rice, with as few or as many of the garnishes as you please.

Personally, I’m all about the extra peanuts and the coconut flakes, though I didn’t have the patience to toast mine.

On the downside, my veggies were kind of floppy the following day when I reheated the curry–so leave them on the crisp side of crisp-tender that first night if you know it’s going to become part of your leftovers stash.

But overall–très goodé!

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Spicy Chicken with Basil (Gai Pad Krapow)

I love Thai food. I love America’s Test Kitchen. I also love eating fabulous food with the people I love. So when my sister Erica came through town for a brief visit the other week, I chained her to the kitchen and cried “cook for your loved ones!” (Me being the loved one in this equation)

Yöst kiddink.

The real story goes like this: I went shopping on the Magnificent Mile with Erica during the day and bought two cute tops, a pair of shorts and a cardigan. Obviously, then I felt too guilty to spend even more money doing the Thai take-out we had planned for that evening, so instead I burst open the doors to my kitchen and shouted “We shall cook off our guilt!”

Of course, the guilt was all mine since Erica didn’t buy anything, and my kitchen doesn’t have doors–but that was the emotional reality of what happened.

I was expecting this dish to burn a hole in my tongue since it calls for no less than 10 chilies, but since we removed the seeds from all of them, the final dish had very little spice–a mere tickle on the palate. Next time I would definitely leave the seeds from one or two chilies in the mix. The flavors are classic Thai, and it’s really very simple to make, so give it a go! Just plug your nose when the fish sauce first hits the pan, and you’ll be fine.

Ingredients

(Serves 5)

10 jalapeño peppers
10 cloves garlic
6 shallots
1/3 cup fish sauce
1/3 cup chicken broth
3 TBS sugar
1 tsp cornstarch
2 lbs ground chicken
3 TBS vegetable oil
3 cups packed Thai or regular fresh basil leaves
3 TBS lime juice

First we’re going to remove the seeds from some or all of the jalapeño peppers.

For this to happen, you need to identify the location of a younger sibling. Hey! Get off the phone and de-seed those chilies!

I love it when bossing my sister actually works.

She used to follow my direction with unquestioning trust when she was a wee thing. Then she hit grade school and . . . well, that was the end of that.

As I mentioned above, removing the seeds from all of them will produce a pretty non-spicy dish, so if you want some spice, leave some seeds in. Toss the chilies in a food processor or blender as you go. Also, either wear gloves during this part or wash your hands very carefully, because my sister had multiple chilied-up-finger-in-eye ‘situations’ that caused her much pain throughout the evening.

De-skin the garlic . . .

. . . and add it to the blender with the chilies.

Take the skins off the shallots and toss those in, too.

Process the chilies, garlic, and shallots until they form a coarse paste.

And now for the quick sauce: whisk together the fish sauce and chicken broth . . .

. . . sugar . . .

. . . and cornstarch.

Set aside.

Watch out, because things are about to get a little freako. Okay, maybe a lot freako for some of you. Put the ground chicken in a small bowl . . .

. . . grab a fork and schmush it about until all the ‘strands’ are gone and it has become a uniform paste.

Grossiola now–but deliciousiola later. Don’t become a vegetarian yet! It will all look better soon.

Almost done with the prep! Get your sister to squeeze a lime or two into a small bowl.

Yes, it’s very important that a younger sibling do this part. If not, the recipe won’t come out quite right, you see.

And finally–get the basil leaves ready.

Unfortunately, my basil had gotten quite ugly. And dark. And slimy.

It was only 2 days old, people! Me and Mr. Dominicks will have to have a “chat.”

Thankfully my sister brought a basil plant with her, and graciously share its abundance with  me.

Thanks, babes. I repent of all my bossing.

Now it’s time to cook! Heat the oil in a 12 inch skillet over medium high heat. When shimmering, add the chili/garlic/shallot mixture . . .

. . . and cook for about 5 minutes or until the moisture evaporates, stirring so that it doesn’t burn (especially near the end).

Turn the heat down to medium and add the chicken:

Cook for about 7 minutes, breaking it up with a spatula and mixing it with the paste, until it’s no longer pink. Still a little pink in there . . .

Once the chicken ain’t s’dang pink, we’re almost done. Sprinkle the basil leaves over the chicken.

Briefly whisk the fish sauce mixture to recombine the ingredients and pour it into the pan, over the basil leaves and chicken.

Cook for 3 minutes, stirring constantly, until the sauce has thickened.

Pour the fresh lime juice over the chicken . . .

. . . give it a quick taste for seasoning (adding salt and pepper if needed), and serve it over rice.

Deliciousiola, just as I hoped! And just as satisfying (or more) than take-out would have been.

Come back, Erica! You make cooking an all-around funner* experience.

*Dear Grammarian Conscience of Mine: I know that ‘funner’ isn’t a word. Aunt Paula taught me that the summer that I was 11 years old. But sometimes, I must follow my heart and rebel.

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