This is the second time I’m writing this post as the first one has mysteriously disappeared into thin air (yay technology!).
My husband and I both love Thai food and whenever we order take-out he absolutely salivates over the idea of those peanut satay sticks that come with extra peanut sauce and rice wine vinegar with chopped up vegetables (I think that’s what it is…). While we haven’t gotten take out food in awhile, I thought I might try my hand at making this starter, but making it more like a main dish, a little more like a creamy curry.
I’ve thought about this dish a lot over the past couple of weeks and have slowly picked up the pantry ingredients each time I visit the store with the intention of making said dish, but without actually getting to it. So last night, I decided was going to be the night.
I took some chicken tenderloins out of the fridge to bring them to room temperature and I assembled my ingredients. All of these ingredients you can find at any large grocery store chain (I did most of my shopping at Stop & Shop) so don’t be intimidated! It’s easy!
This is what you’ll need:
2 cups jasmine rice
4 cups water
1 tbsp unsalted butter
1 lb chicken tenderloins
1 tbsp diced fresh ginger
3 cloves of garlic, minced
1 tbsp red curry paste
2 tbsp olive oil, divided
1 tea rice wine vinegar
1 tbsp fish sauce
1 can coconut milk
3 tbsp creamy peanut butter
1 tbsp light brown sugar
1/2 cup string beans, trimmed and sliced into thirds
1 medium onion, diced
Start your rice. In a pot add 4 cups of water, 2 cups of jasmine rice and 1 tbsp butter. Stir and bring to a slow boil on medium heat. Cover and reduce heat to low.
In a medium bowl, add chicken, onion, ginger, garlic, rice wine vinegar, 1 tbsp olive oil and red curry paste. Mix until chicken and onions are coated.
In a saute pan add the remaining olive oil. Turn heat on medium-high and let oil heat up for 30 seconds. Add chicken curry paste mixture and cook for 5 minutes.
Meanwhile in a blender, add coconut milk, peanut butter, brown sugar and fish sauce together. Blend until incorporated and slightly frothy.
Add coconut mixture to the saute pan with the chicken and cook uncovered on medium-high heat for 8-10 minutes. The sauce should have thickened and turned a slightly golden color with red bits. Reduce heat to low, add green beans, cover and cook for a further 5 minutes.
Check to make sure chicken is cooked through and serve over rice.
This dish isn’t too spicy, I made it with my husband and Z in mind so it’s very peanutty with just a slight kick of spice. If your child likes peanut butter, I would give this a try.
If you want to kick up the spice level a notch, add a thai bird chili, de-seeded (or seeded for the brave), or a simple kick of Sriacha sauce before serving.