Several weeks ago I posted this recipe for noodles with peanut sauce. Since then, this peanut sauce, which keeps well for a couple of weeks in the fridge, has joined the ketchup, mustard and mayo in the condiment shelf, so I thought I'd share some of the many ways we've been serving it up.
You've heard me wax poetic about Alice Currah's Savory Sweet Life Cookbook (which is the source of the aforementioned peanut sauce recipe). She also has an AMAZING recipe for Thai Marinated Grilled Chicken Skewers (which sounded a lot like Chicken Satay to my undiscriminating palette). One night I found myself with a pork shoulder steak on hand from Holiday Brook Farm. SO, I whipped up a batch of Alice's marinade and poured it over the pork steak so it could 'do its thing' overnight. We grilled the pork over indirect heat (lighting alternate burners on our gas grille and placing the meat over the unlit burner). I served it with sauteed snow peas (also from Holiday Brook Farm) and Alice's Coconut Rice, which is out of this world (and also good with Peanut Coconut Sauce drizzled on top).
Here's the recipe for the marinade, which I followed to a T.
1/4 cup soy (Okay, I told a little white lie above - I actually used Tamari to make this gluten free.)
3 Tablespoons firmly packed dark brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons oil
1 Tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamom
Whisk all the marinade ingredients together in a bowl. Pour over meat, covering it well. Place in fridge (covered) to marinate for at least 1 hour or as long as overnight.
For the rice cook enough rice (I prefer jasmine rice here) to yield 4 cups. As the rice is cooking, set a large, nonstick frying pan over medium heat. Add 1 cup shredded, sweetened coconut and stir frequently until most of the flakes are aromatic, toasted and browned (3 to 4 minutes). Immediately transfer the rice to a large bowl. Add the warm rice to the bowl, and mix the rice and coconute continuously with a wooden spoon for 2 to 3 minutes, until the rice has change dcolor from white to light brown.
A week or so later, we were experiencing a wicked heat spell here in the northeast. I couldn't bring myself to cook indoors and decided to put the leftover Peanut Coconut Sauce and Nappa Cabbage from our CSA share at Holiday Brook Farm to good use. I chopped the cabbage and shredded a few carrots on top for a splash of color. I grilled a couple of boneless chicken breasts and cut them into chunks, then tossed them into the cabbage/carrot mixture. Added a few toasted, sliced almonds and some fried mung bean threads. Poured some Peanut Coconut Sauce on top and voila - dinner was served! Even my other half, who would normally balk at the idea of having salad for supper really enjoyed this!
And finally, the recipe for which this sauce is intended. Thai Marinated Grilled Chicken Skewers.
I again used the marinade recipe above, but only had time to let the chicken 'soak' for an hour. Then I grilled the chicken for 8 to 10 minutes turning the skewers over half-way through. Serve with Coconut Rice and a salad - YUM!
I know I *promised* 100 ways to serve Peanut Coconut Sauce and I've only shared three, but honestly, there have probably been 97 additional servings right off the spoon. This sauce is THAT good. So do yourself a favor and try it soon!