Thai! Rootie Style!
February 29, 2008, 8:51 pm
Filed under: Uncategorized

I love this stuff! For a quick, relatively kinda authentic Thai supper, take a can of curry paste as listed in the link, mix with a can of coconut milk, and marinate chicken parts in it for a couple of hours. Then grill the chicken parts, or maybe broil them, or whatever your favorite method is for cooking chicken parts. Save the marinade, and use it to make some peanut dipping sauce, and maybe cook up a pot of sticky rice (or just regular white rice, if you’d rather)to go with.

Peanut sauce:
Leftover marinade from the chicken (add chicken broth to make a cup)
1/4 cup peanut butter-smooth or crunchy
juice of 1 lime
Mix all together and bring to a boil in a pot, then turn temp down low and simmer. Add chicken broth if it’s getting thick.
Now, if you happen to have a bottle of fish sauce, the peanut sauce would benefit from a few squirts. A little ginger is good as well, but not necessary.

The thing about a good Thai meal is the juxtaposition of flavors and textures. Creamy, crunchy,sweet, salty,hot, mild are elements you find, and really tasty they are, too.

So, you have the spicy grilled chicken, the creamy peanut sauce (also spicy), bland sweet rice, and finish it with some crunchy raw cabbage. You’ll find that the flavor of the cabbage is stellar at cooling the heat from the spicy sauces. I like to take a cabbage leaf, put a bit of rice in it, a piece of chicken and some sauce and fold it into a package…very tasty!

I recommend that you heigh to your local Asian market, and get you a few cans of Maesri brand curry paste. I have found the massaman curry to be the mildest, then the panang, the red and finally the green being REALLY! hot. I tried the kaeng kua and karee pastes, but was unimpressed with their flavor.


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