So, this Sunday’s Supper isn’t my average recipe! I was recently contacted by Thai Kitchen and they asked if I would give their product a try. Now I need to be completely honest with you. I have never had Thai Food. I also have never had the interest too. At work they tease me when we order from the local Chinese restaurant. While they order the fried eel sushi I am American stylin‘ it to the good old Beef & Broccoli.So needless to say when I agreed I was actually really nervous about it. I was worried that I wouldn’t like it, I’d mess up the recipe, or my family wouldn’t even attempt it.
However, I was up for the challenge. When I received a box full of all sorts of ingredients none of which I had used before, some I had never even heard of I grew more nervous. I reached in for the recipe book and looked for something familiar. After the tank on the last chicken and broccoli meal I was still in need!
Chicken & Broccoli in Peanut Sauce
4 chicken breasts, cut into one inch pieces
1 Tbs. Thai Kitchen Red Curry Paste
2 tsp. fresh ginger root, grated.
4 garlic cloves, pressed
1/2 c. Thai Kitchen Peanut Satay Sauce
2 tbs Thai Kitchen Premium Fish Sauce
1 (14 oz) can Thai Kitchen Coconut milk
4 c. broccoli florets
In a large skillet add your garlic, ginger, and red curry paste. Now as you know I’ve been suffering from a major sinus infection and can’t breath. I smelt the ginger and especially the red curry so it actually made me really nervous. It was such an intense smell I almost considered picking a new recipe. It wasn’t a bad smell just not one I was used to cooking with.
Next, mix up your chicken. Make sure its all coated and smooshed around. Let it sit there without any heat and absorb the ingredients. While your doing this. Feel free to start boiling water for rice and for your broccoli.
Add your coconut milk, fish sauce, and peanut satay sauce to a small separate sauce pan. Blend well, and cook until heated. Now if you’ve never used coconut milk I guess your supposed to shake the can ahead of time. I didn’t know that and this came out and I panicked and ran off to google thinking it went bad. Luckily it was the first ingredient I put in the sauce pan so I was able to whisk it together really quick. The name fish sauce bothers me. I’m allergic to shellfish and in general don’t like fish. So putting this in was a HUGE leap of faith.
Start cooking your chicken. When the sauce is heated and the chicken is cooked pour about half of the sauce in the stir fry pan with the chicken and stir it up and give it a minute to suck it in.*I pulled a few pieces without sauce for my toddler and one to try and I felt better because it tasted REALLY good.
Layer your pasta bowl with rice, then broccoli (make sure you don’t boil away the crunch). Then scoop out your chicken and doesn’t it look good?
Then let everyone stir there ingredients together and add additional sauce as wanted.Ratings:
I was floored that everyone including the toddler cleared their plates! Hubby even used a bunch of the extra sauce! Gavin didn’t have the sauce but the chicken still had great zing to it without the sauce! I don’t know how it would reheat the next day because there wasn’t any left over!
I still have some more different ingredients so you;ll see a few more Thai Kitchen recipes coming up too! You can find Thai Kitchen in most grocery stores or you can buy the ingredients directly from their website!
Or you can win one of your own Thai Kitchen Cookbooks!Thai Kitchen is offering 2 of my readers a cookbook of their own!
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That’s many chances to win this yummy Thai Kitchen Cookbook!
Contest ends July 13th at 11:59pm!
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