It was a rough week last week. We lost a cooking icon in Anthony Bourdain. I personally received the bad news that a good friend, very important in my cooking career was diagnosed with cancer. It was not a great week. That being said, part of the magic of food is that it can brighten even the darkest day. It lightens the burden of the soul and brings people together. Not only did we have a fun time on stream, but friends found their way into my kitchen afterwards (and eventually the backyard patio…with bonfire) and we hung out. I was horrible company, but it was nice to have people around (thanks Justice, Jake, and Kyle).
This week’s recipe is something I haven’t made in awhile, but I realize now that I probably should do these chicken satays more often. They’re quick and easy and simple but delicious. We paired it with a very clean sauvignon blanc by Dreaming Tree Wines.
Simple, Delicious, and packed with flavor. A great recipe to set in marinade before you head to work (or the night before) and then skewer, grill and serve for dinner.
- 1/2 cup coconut milk
- 1 tbsp fish sauce
- 2 tsp red curry paste
- 2 tsp curry powder to taste
- 1/4 c cilantro chopped
- salt n pepper to taste
- 2 lbs skinless chicken breasts cut into thin strips
- 1 cup Jasmine rice
- 1/4 cup snow peas
- 1 tsp brown sugar
- 1/2 tsp tumeric
Whisk coconut milk, curry paste, sugar, fish sauce, curry, cilantro, salt and pepper.
Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken.
Chill for 3 hours, turning bag occasionally.
Preheat grill approximately 400°. Remove chicken from marinade. Thread each piece of chicken onto a metal or bamboo skewer.
Grill for 3 minutes. Turn over satays and use remaining marinade to cover. Grill for another 3-4 minutes until chicken is cooked through and no longer pink.
Set 2 cups of water to boil. Add rice and reduce heat to simmer. Stir rice once, cover and let rice absorb water.
In small pan heat one tbsp to med-high heat. Toss snow peas in hot pan until warmed. Serve over rice with chicken.
Great for satays, spring rolls or pad thai noodle.
- 1/3 c chicken broth
- 1/2 c peanut butter chunky or smooth
- 1/2 tsp red pepper flakes
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 1 tbsp lime juice
Combine ingredients and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.