It began as another lazy sunday in Boston, chilling out with Tom, post classes, pre finals. But when do I not chill with Tom? About 3 hours ago he craved peanut Thai food. Wheels turned, inventory was taken and voila:
This meal brought to you by Tom's food cravings.The Chicken
2 tbsp Soy Sauce
2 tbsp brown sugar
3 tbsp vegetable oil
2 minced garlic cloves (or to taste)
1 tsp curry powder
2 chicken breasts
1. Cube chicken to desirable sizes.
2. Heat pan with soy sauce, brown sugar, oil, curry and garlic, until brown sugar is no longer solid.
3. Add chicken and sautee until cooked through.
4. Remove from heat, save excess liquid.
The Noodles (I cheated!)
~ 3 cups of cooked wheat spaghetti (obviously can be substituted for trafition rice noodles
3 chopped scallions
1/3 cup of bean sprouts
1/4 green pepper, diced
1. Cook spaghetti.
2. Remove from heat, chill noodles until not warm to the touch.
3. Stir fry in chicken-excess-liquid. Add vegetables toward the end to maintain crispness while integrating flavor.
The Peanut Sauce
1 can (14 oz) coconut milk
4 tbsp peanut butter
1.5 tbsp Thai red curry paste
2 tbsp brown sugar
1 tbsp lime juice
1. Add everything to a saucepan on medium heat.
2. Stir until blended well (not chunky, as coconut milk will sometimes do), ~10 minutes.
3. Add more or less curry paste (or cayenne pepper if you have it on hand) to suit spice level you want.
4. Remove from heat, serve over chicken and noodles.
A++ would make again. I wish only that I had made the peanut sauce spicier! This might be better with grilled chicken than stir-fried. Definitely going to try to recreate it at another time.
Post coming soon with delicious things made in the last months I have not posted. Schools been rough and though there's always time for delicious food, there's not always time to blog about it. Expect an update soon!
