Peanut Chicken and Vegetable Curry

This recipe is absolutely delicious! Chicken and vegetables are smothered in a creamy coconut peanutty sauce and serving it with a combination of red and brown rice reinforces the nutty flavour.   

Peanut Chicken and Vegetable Curry

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2 tablespoons vegetable oil

1 lbs. (500g) skinless, boneless chicken breasts or thighs

3 tablespoons mild or medium curry paste

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup peanut butter, smooth or crunchy

1 can (14oz/400ml) coconut milk

1 bag (500g) mixed frozen vegetables

1 can (14oz/400ml) diced tomatoes

Plus:

cooked brown rice

fresh chopped cilantro

chopped unsalted peanuts

Heat oil the vegetable oil in a frying pan or wok over medium heat. Add the chicken, curry paste, salt, and pepper and sauté for about 8 to 10 minutes or until nicely brown.

In a large bowl whisk together the peanut butter and coconut milk. Add to the curry chicken mixture and stir to coat. Stir in the frozen vegetables and diced tomatoes. Bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until chicken is cooked all the way through and the sauce has thickened. Serve over cooked brown rice and top with the fresh cilantro and chopped peanuts. 

Notes: To make this nut free, try soy nut butter or pea butter to replace the peanut butter. Frozen vegetables are great if you are pressed for time however fresh vegetables may be used. 

Hope everyone had a wonderful weekend! - JD 

The Sriracha Cookbook

A while ago Sriracha became the condiment of choice. Sriracha inspired items could be found everywhere. A pantry staple and on dinner and eatery tables across the country and around the globe, the anonymous red paste seems to have cooled, just a bit. It's flavour is distinct and mixes the four culinary elements... spicy, sweet, sour and salty. 

The most traditional way to enjoy Sriracha is to give a few squirts over a bowl of fried rice or ramen. This cookbook wants one to re-think Sriracha with recipes, regardless if they are classic or not, that will be infused with such flavour that it would be hard to imagine any recipe without. Typical recipes like, hot wings, mayo, burgers and ribs are offered however other recipes like, Sriracha Tzatziki, Sriracha Slaw (an Asian inspired coleslaw), Fire Roasted Corn Chowder, Miso Sriracha Glazed Salmon, Peach Sriracha Sorbet and Spiced Sriracha Truffles top my Sriracha recipe to do list. Although I am steering clear of the Sriracha and SPAM Fried Rice!  

Sriracha Slaw

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Makes 6 to 8 servings

Dressing:

1/3 cup chunky natural peanut butter

1/4 cup freshly squeezed lime juice

1/4 cup fresh pineapple juice or freshly squeezed orange juice

1/4 cup Sriracha

2 cloves of garlic, minced

2 tablespoons fish sauce

1 tablespoon ginger paste

2 tablespoons sugar

Slaw:

1 1/2 pounds napa cabbage, shredded

1/2 pound red cabbage, shredded

2 carrots, peeled and julienned

2 red bell peppers, seeded and julienned

1 jalapeño, seeded and minced

6 green onions, white part only, thinly sliced on the diagonal

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Salt and pepper

Coarsely chopped fresh Thai basil, for garnish

Lime slices, for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Variation: Mayonnaised - Based Coleslaw: For a more traditional picnic and barbeque coleslaw, make a dressing with 1/2 cup Sriracha Mayo (2/3 cup mayonnaise, 1/3 cup Sriracha, and 1 tablespoon freshly squeezed lime juice, or more to taste) 1/4 cup cider vinegar and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 chopped flat-leaf parsley instead of cilantro and mint. Season with salt and pepper to taste. 

I also wanted to share this recipe from the book with you. Although is suggests to serve with steamed rice, I would serve this with the Sriracha Slaw, for a fresh summer meal.  

Miso - Sriracha Glazed Salmon

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Makes 6 servings

3 tablespoons toasted sesame oil

1/2 cup firmly packed light brown sugar

1/4 cup soy sauce

1/4 cup white miso paste

3 tablespoons Sriracha

1 clove garlic, minced

Non-stick cooking spray

6 (6 ounce) salmon fillets, about 1 inch thick

steamed rice, to serve

Sliced green onions, green part only, for garnish

Preheat the broiler.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.

Spritz the broiling pan with a nonstick cooking spray. Place the salmon on a pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the centre of the fillet, 9 to 10 minutes.

Serve atop steamed rice. Garnish with green onions. 

Sriracha Facts:

Sriracha is named after the coastal city of Sri Racha in the Chonburi province in Eastern Thailand.

Sri Racha has a population of about 141,000 which is deeply rooted in the Old Siam culture. 

It is believed that the sauce was first created by a woman, a housewife, named Thanom Chakkapak. 

In Thailand the sauce is called sot Sriracha and sometimes nam phrik Sriracha.

Traditional Thai sauce is more tangier in taste and runnier in texture.  

Hope everyone is having a good week. - JD