Saturday, September 21, 2013

Gai Tua Chicken in Peanut Sauce

Based off of Jennifer Brennan's "The Original Thai Cookbook"

Start Jasmine rice in the rice cooker.

1 inch ginger root peeled and chopped
3 or so cloves of garlic, peeled and smashed/chopped a bit
1 teaspoon of curry paste - this stuff can be hot - adjust as needed. When putting in two whallops, dilute with the rest of the coconut milk
1/4 cup of the cream top of a can of coconut milk

Swirl in the food processor to make a nice marinade

Cut chicken breast in to bit size chunks.  4 or 5 depending on size

Marinate chicken at least 30 minutes.

1/2 red onion minced cooked in about 2 tablespoons of peanut oil until browning
Add chicken (if you have had to dilute the marinade with alot of coconut milk then do not add all the marinade.
Brown up the chicken.

3 tablespoons of chunky peanut butter
shy tablespoon of sugar
1 teaspoon ish of fish sauce
rest of the can of coconut milk if you didn't use it in the marinade. If you did, you may need to use about 3/4 of another can.

Steam broccoli or spinach

Green onions or spring onions thrown on the finished steamed veggies to wilt just a bit.

Serve with Jasmine rice.

Pantry/Grocery list:
red onion
green onion or spring onion
broccoli or spinach
jasmine rice
ginger root
2 cans of coconut milk
crunchy peanut butter
fish sauce
thai curry paste

Overall time about 1 hour +.  30 minutes minimum for marinading chicken. Rice cooking time. Once woking or stir frying about 20 minutes.