Chicken with Coconut Lime Peanut Sauce

You'll be seeing other Thai-inspired meals shortly, but since I've now made this dish twice in the last month it was time to post it. Ruedi and I prepared this dish for extended family and their neighbours without any knowledge of food preferences. Luckily their weren't any allergies to consider, but we felt pretty confident they would love the meal. They did!


Adapted from: http://tastykitchen.com/


The Sauce:

• 1/2 cup natural peanut butter
• 1/2 cup light coconut milk
• 1 T Thai red curry paste
• 1 T lime juice
• 1 T soy sauce
• 2 T fish sauce
• 2 t toasted sesame oil
• 1 t honey
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 1 pinch cinnamon

The Chicken:

• 1 t canola oil
• 1/2 cups diced onion
• 3 cloves garlic chopped
• 2 lbs chicken breast cut into 1 inch cubes
• 1 cup chopped asparagus

Garnishes: cilantro, toasted peanuts, green onion and/or toasted coconut flakes.

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, honey and spices to form a sauce. Taste and change anything if you want to. Set aside.

Chicken: Heat oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavours combine. Add asparagus during the last few minutes of cook time.

Serve with garnishes mentioned above.

Pumpkin Spice Oatmeal

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• In the interest of using up the canned pumpkin from my pumpkin pudding experiment, I threw it into a pot with some oats, spices etc. and savoured every bite of it. I discovered this idea last year when surfing for other pumpkin recipes and thought this was marvellous. Chopped up walnuts, hazelnuts and dried fruit would spice this recipe up even more.
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•     ·      1 cup quick-cooking rolled oats

·      3/4 cup water, or as needed

·      2 T milk 

·      1/2 cup canned pumpkin puree

·      1/2 t cinnamon

·      1/4 t cardamom

·      1/4 t ground ginger

·      1/4 t nutmeg

·      2 T maple syrup

·      Handful of nuts (I used almonds)

·      Yoghurt to top

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• Mix the oats and water in a pot on medium heat letting the oats absorb the water. Add the pumpkin puree, spices, nuts and syrup, stirring well. If dry, add a the two tablespoons of milk to moisten the mixture. Top with yoghurt and a few more nuts.
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