We have pieces of chicken and wanted something different for dinner with good, marinaded flavor and tasty sauce, so Thai* dinner it was. We baked them, but the chicken can be cut into cubes and grilled on skewers.
ไก่หมักไทยกับซอสถั่วลิสงมะพร้าว
/kị̀ h̄mạk thịy kạb sxs̄ t̄hạ̀w lis̄ng maphr̂āw/
Serve 2
marinade an hour or overnight
4 organic or free range chicken thighs
A. Marinade:
1/8 cup (30 ml) organic dark brown sugar
1 Tbs. (15 ml) each: organic lime juice and olive oil
4 tsp. (20 ml) curry powder
1. Whisk the ingredients together in a bowl.
2. Pour the marinade over the chicken.
3. Cover and marinate in the refrigerator for at least 1 hour, longer, or overnight.
B. Baking:
1. Put the chicken in a baking dish, cover with the juice.
2. Bake at 350F (175C) for 30 minutes.
C. Grilling:
1. Soak the skewers in ice-cold water for 15 minutes. Set aside.
2. Spray the grill rack with cooking spray, set to high, use a grill pan.
3. Thread chicken cubes onto each skewer.
Optional: add some cheery tomatoes or other vegetables.
4. Cook 8-10 minutes, turning over halfway through cooking.
5. Remove and rest for a few minutes before serving.
D. Peanut Coconut Sauce: Serve on the side and check if anyone has a peanut allegory.
13.5-ounce (400 ml) can coconut milk
1/4 cup (50 g) each organic: creamy peanut butter and dark brown sugar
1 Tbs. (15 ml) soy sauce or liquid aminos
1 1/2 tsp. (7,5 ml) red curry paste or 1 tsp. (5 ml) curry powder
1. Combine all the ingredients in a bow.
2. Serve as is or heat over medium heat for 3 minutes, stir.
3. Save the extra sauce to use over vegetables, rice, or other meats. Keep in the refrigerator for 2 week.
E. Serve with Thai Coconut Rice:
http://veggiefernandezs.blogspot.com/2016/05/thai-coconut-rice.html
*Thai cousine (อาหารไทย : Ar-Han-Thai) pays attention to how a dish tastes, looks, smells, and how it fits in with the rest of the meal.
*Thai cousine (อาหารไทย : Ar-Han-Thai) pays attention to how a dish tastes, looks, smells, and how it fits in with the rest of the meal.
