Tuesday, November 17, 2009

Sarah: Iron Chef Blogger Challenge #2 Coconut Milk

Thai Chicken Satay with Peanut Sauce and Cilantro rice

2 lbs white meat chicken, cut into 1 inch strips
Bamboo satay sticks
2 cloves garlic
1 tbsp curry powder
1 tsp coriander powder
1 tsp salt
1 tsp butter
3 tbsp light cream
1/2 c. coconut milk

1. Mix last 7 ingredients together. Add chicken. Marinate for at least 2 hours.

2. Skewer chicken. Broil until cooked, basting from time to time.

Peanut Sauce

1 tbsp sugar
2 tbsp peanut butter
1 1/2 c. coconut milk
1 tsp lemon juice
1/2 tbsp curry powder
Dash chili hot sauce

1. Mix all ingredients together.

Cilantro Rice

1 cup long-grain white rice
coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

1. Bring 1 1/2 cups of water to boil. Add rice and 1/4 tsp of salt. Cover and reduce to a simmer. Cook until all water is absorbed (about 16-18 minutes).

2. In a blender combine all other ingredients and 2 tablespoons of water. Blend until smooth. Stir into cooked rice.


I made this for Sam and I since Brandon is out of town for the next few days. We both really liked all of it. The three flavors were really great together. I don't know that the peanut sauce is the most necessary thing in the world, but it was alright (a little too creamy for my liking).

Sam really loved the rice, and I did too even though I am not the biggest fan of cilantro.

The picture is really washed out. The dish was actually really greatly colored. I forgot my camera, and Sam couldn't find hers, so I took the picture with my phone.

Overall- Good. Good good good.

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