Today's Lunch: Coconut Peanut Chicken Satay


 Well school started back up for me again.  This means that routines are back in gear and heavy.  Which of course means less free time for me and more time in juggling my son's school, my school, work and family responsibilities.  I'm pretty excited about getting back to school and to finally be introduced to more advanced psychology courses.  If you seen some previous post of mine.  You would have notice my interest in bento boxes.  I thought this would be a great way to have creative meals for lunch when I'm at school instead of eating every time at the many school restaurants (trying to save money here!!).  However, the bentos were taking to much time, since some of them were quite complex.  So I decide to just come up with some more condensed bento box versions, that are quick and easy and can be prepared the night before....so...enjoy :)

I got this recipe idea from  Marty's Thai Chicken Satay on Allrecipes.com.  But like always...I put my own twist to the recipe...below is my version.

Coconut Peanut Chicken Satay
  •  2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tsp kosher salt
  • 2 tsp tamarind paste
  • 1/2 lime juiced
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 5 cilantro sprigs
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1/2 cup sweetened coconut flakes
  • 1 1/4 lb skinless chicken tenderloin
  • wooden skewers (soaked 15 mins)
  • 2 tbsp roasted peanuts
  • 1 tbsp peanut butter
  • 5-6 oz coconut milk
  • 2 tsp red thai curry paste
  • 1 tbsp fish sauce infused with chili and garlic
  • 1 tsp ketchup
  • 1 tbsp brown sugar

Marinade: In a blender or food processor combine and blend the : vegetable oil, soy sauce, kosher salt, tamarind paste, lime juice, garlic cloves, ground cumin, cilantro, brown sugar and chili powder.

In a zip-loc bag: combine the marinade, chicken and coconut flakes.  Let it sit in the refridgerator for an hour.


Dipping Sauce: In a blender or food processor combine and blend the: roasted peanuts, peanut butter, coconut milk, red thai curry paste, fish sauce, ketchup and brown sugar.

Cooking: you can either grill them or broil them in the oven.

Skewers: Skew each chicken on each skewer.  Make sure you past on the marinade on the chicken if it falls off.

Grill or Broil...your choice.  And serve with peanut sauce.  You can garnish with sliced fresh red chilis, sliced cilantro leaves or green scallions.

Some variations I would like to try next time: you can cut the tenderloins into two and skew with large diced red bell peppers.  You an even add fresh grated ginger to the marinade or sauce.



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