Thai Peanut Chicken. You know you wanna.

Shane and I love Thai food and have tried countless peanut sauce recipes.  I’m going to give you some sound advice and tell you to never, I repeat, never try a peanut sauce recipe that calls for ketchup.

One of our local Thai restaurants makes a mean peanut sauce, but we haven’t had the guts to ask for the recipe.

This past Sunday I decided to try a recommendation from an old co-worker who said to grind my own peanuts, and I found this recipe. I halved it just in case it wasn’t true to its title.

Supplies for Peanut Sauce:

2.5 oz roasted unsalted peanuts

2 C unsweetened coconut milk

1 Tbsp red curry paste

1 Tbsp sugar

1.5 Tbsp lemon juice

1.5 Tbsp Fish Sauce (I substituted soy sauce mixed with hoisin sauce.  I have two sisters from Vietnam, but I have never been able to stomach fish sauce.)

Peanut Sauce Directions [I copied them from this blog, but adjusted accordingly.]

1. Blend or process the peanuts until they are a fine meal. Reserve.

2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut milk has risen to the surface.

3. Lower heat to medium high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil.

4. Lower heat to medium and add sugar, lemon juice and fish sauce.

5. Cook, stirring occasionally, for 10-15 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.

6. Take off heat and let rest 15 minutes.

7. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that, add a couple tablespoons of water of coconut milk and blend.

Supplies for Chicken: [I found this quick recipe here.]

-16 oz chicken breast

-salt and pepper (to taste)

-1 tbsp Sriracha chili sauce (more or less to taste)

-juice of 1/2 lime

-5 cloves garlic, crushed

-1 tbsp fresh ginger, grated

-1 tbsp soy sauce

-1/2 tbsp sesame oil

-8 oz rice noodles/whole grain rice

Chicken Directions

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

1. Slice 16oz of chicken breasts into thin strips

2. Put chicken into a ziploc bag or bowl with salt and pepper, sriracha, lime, garlic, ginger and soy sauce set aside.

3. Heat a large skillet or wok until hot.

4. Add oil and sauté chicken on high heat until cooked through.

5. Add fresh vegetables of your choosing.  Shane and Harry love broccoli.  Harry also loves carrot chips because he thinks they are just like potato chips. Ohhhh innocence.

Once the chicken is done through, the rice is finished cooking and the veggies are nice and crisp, it’s time to dish up!

Over all I was really happy with my results.  I don’t have a food processor, but it may be your best option for grinding the peanuts very finely.  It was also delicious after a night in the fridge!

**I like to use whole grain rice for added health benefits.  They have boil-in-the-bag packs for relatively cheap.**

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