Superbowl Thai Dish Recipe (by request)

TRex

<p />Okay, here's the two recipes - the chicken satay is a basic recipe you can find on the internet. The curry is a basic Thai curry that my friend Leah's friend picked up while in Thailand. Enjoy![p]CHICKEN SATAY
(this is a basic recipe that you can find on the internet, and dress it up as you see fit)[p]Ingredients[p]1 pound boneless skinless chicken breasts
1/3 cup soy sauce (I recommend low-sodium soy sauce)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated gingerroot
¾ teaspoon red pepper flakes
2 tablespoons water
¾ cut canned unsweetened coconut milk
1 tablespoon creamy peanut butter (we used 2 tbsps)
4 green onions with tops, cut into 1” pieces[p]1) Cut chicken crosswise into 3/8” wide strips; place in shallow glass dish[p]2) Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture, cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.[p]3) Soak 8 (10-12”) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare Egg for direct cooking on raised grid; stabilize dome temp at 375 degrees.[p]4) Meanwhile, for the peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture, and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.[p]5) Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.[p]6) Place skewers on Egg. Grill at 375 for 8-10 minutes per side. Serve with warm peanut sauce for dipping.[p]And now for the Curry dish, which was learned from Leah’s friend in Thailand – from what I understand, it’s the very basic curry base used in many Thai dishes:[p]Ingredients[p]1 tablespoon curry paste
1 tablespoon olive oil
2 cans coconut milk
1.5 tablespoons fish sauce
1.5 tablespoons palm sugar (may substitute brown sugar)
1-2 tablespoons fresh basil
Add vegetables and/or meat to your liking (we used snow peas, mushrooms, and butternut squash)[p]1) Stir fry the paste and olive oil in shallow pan for a couple of minutes[p]2) Start adding coconut milk in ½ cup increments, making sure the paste is dissolving into the milk as you go[p]3) Start adding remaining ingredients[p]4) Bring mixture to a boil and simmer until vegetables and meat are done[p]5) Add additional fish sauce, basil, sugar, and curry paste to taste[p]Pretty simple, but DELICIOUS![p]Cheers,[p]TRex
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Gretl

TRex,
thanks so much for posting these recipes. I can't wait to try them1
Cheers,
G.