Thai Chicken with Peanut Sauce

Thai Chicken with Peanut Sauce

• 2 teaspoons light or dark brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon salt (would cut this down next time)
  
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 cup prepared Thai peanut sauce
• 1/2 cup light coconut milk
• 1/2 cup chicken broth
• 4 boneless, skinless chicken breast halves
• 2 tablespoons vegetable oil
• 2 tablespoons coarsely chopped peanuts
• 2 tablespoons thinly sliced scallions

Cube chicken breasts and toss with spices. Saute until cooked through. Remove from pan.

Mix peanut sauce (I used Peanut Satay Sauce from the Asian Market) with coconut milk and chicken broth. Add to pan and cook for approximately 5 minutes until sauce has thickened.

We put the chicken on rice and then poured on the sauce. We didn't have chopped peanuts and forgot about the scallions. It was delicious!!

Fran's Thai Style Beef Curry

2 tbsp oil
3 tbsp thai red curry (use less..too spicy. 2 1/4 to 1/2 is perfect)
2 1/2 c. coconut milk (I used 2 16 oz cans)
2 1/2 lbs. chuck roast, cut in 1 inch cubes (used stew meat or chicken breasts)
salt, to taste.
2 tbsp cilantro, chopped

Heat oil over low heat. Add curry paste. Cook and stir 5 mins. Add coconut milk. Cook 3 mins longer. Add beef cubes. Bring to a boil. Cover and simmer on low heat 2 1/2 hours, stirring occasionally. Cook until the meat is tender. Don't add any salt at this point because the sauce will be reduced later and may end up too salty.

-- My Notes --

We used chicken and beef and cooked the meat first and then added.

10/2010 - I made this yesterday without cooking the chicken first. I just dumped in the coconut milk mixture and let it cook for 2 hours. It was AWESOME. I stirred it after an hour. I used about 2 1/4 to a 1/2 of curry paste. It was the perfect spiciness. I could actually handle it without needing yogurt afterward.

We also added potatoes and carrots when we put the raw chicken in. Very good! Broccoli as a side is also yummy.

Thai Chicken with Cashews

Thai Chicken with Cashews

Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.

From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/