Thank you for your support, my awesome bloggers! The banana coconut katsu made it to Sunday's top9 and was featured on Tasty Kitchen yesterday.
Yeah I went golfing last Saturday.
The weather was okay--cloudy. We were able to avoid the rain down south by escaping to north of Seattle. We hit 18-holes without a golf cart. Oh my, I was too tired to walk by the 11th hole, and counted down to the 18th from that point to the finish. My swing was horrible and I was starving! On a positive note, I did it and it was a good work out!..blah..
Father's day was lovely. We celebrated it with my in-laws and our little niece, Cora. She's the joy of the family. We had a moist, tender, flavorful roasted chicken and a terrific apple pie from my in-laws! Thanks Barb and Kimberlee for a delicious dinner. I hope everyone had a blast with their family and were full with love and food!
|Cora Ann is so adorable!|
I ran through friends' status on Facebook and everyone seems to have the same voice on Seattle weather: It sucks. Rain in summer. What the heck? Seriously..as other states are soaked up by the heat. Okay, I should stop complaining.
So, this dish I made when it was nice out and we had a great time in our backyard (with the new patio furniture!). We have it often and I was hoping I could redo it with a nice picture when it was nice out again. Unfortunately, the Sun isn't on my side as usual. I wanted to share with you peeps anyway as I know it's warm and hot in your area! You could try and enjoy the grill for me.
It's similar to Chicken Satay if you're more familiar with that, except it's a bigger chunk and not on a skewer. I'm a big fan of dark meat so I used boneless, skinless chicken thighs. Plus, I think it tastes better than white meat. You can use white meat if you like or mix between those two. I used yellow curry paste instead of powder as I think it's more flavorful. Oh, don't feel bad or think if you didn't make the paste from scratch it wasn't "homemade". Think of it this way..how many restaurants do you think make their own paste? Yeah...that's what I thought. But, unless you've been to reputable ones--those may create their own paste with their signature touch - they won't do it either. Curry paste is my life-saver. Now, time to grill and enjoy it for me!
Grilled Curried Chicken
Yield: 4 people
8 chicken thighs, skinless boneless
2 TBS yellow curry paste
1/4 cup + 1 TBS minced red onions
1/4 cup minced fresh ginger
1 TBS chopped cilantro
1 TBS fish sauce
1/2 cup canned coconut milk
1 TBS sugar
3 TBS minced garlic
Peanut sauce (recipe below)
- Heat up coconut milk in a small sauce pan, bring it to boil
- Add curry paste; stiring to disolve
- Add fish sauce and sugar; mix well
- Turn off the heat and remove the pot from the stove
- add garlic, ginger, and red onion; let cool
- Place chicken in a zip lock
- Pour the mixture to the zip lock
- Add cilantro and the remaining red onion, and seal
- Shake to mix. Let it marinate in a fridge overnight
- When you're ready to grill, heat up a grill to 375F
- Remove chicken from marinade. Keep some of marinade
- Place chicken on the grill and grill it for about 7-8 mind on each side or to your desire of doneness. Turn once
- Before turning, brush the leftover marinade
- Serve with steamed rice and boiled bok choy
Yield: 1 cup
1/2 cups (organic) creamy peanut butter
1/3 cups canned coconut milk
1/3 cups chicken broth
2 TBS rice wine vinegar
2 tsp sesame oil
1 TBS brown sugar
1 TBS grated fresh ginger
1 tsp grated or minced garlic
- In a small sauce pan, bring coconut milk to boil
- Add peanut butter; stiring to dissolve
- Add broth; stiring till mixed
- Add ginger and garlic, then sugar, vinegar, sesame oil
- Wisk often
- Transfer to a bowl and drizzle with coconut milk on top
4 bok choys
4 cups chicken broth