Wednesday, August 10, 2011

Thai Peanut Salsa Sauce a Thai dish...whaaaaaa? I've seen recipes for Pad Thai with ketchup in it, but this one really threw me. But my curiosity started to take hold...and I had an almost excessive amount of salsa in my pantry, so I was intrigued but still skeptical.

I got cooking, reserving the chicken and vegetables on the side, just in case the sauce was unappetizing. Once I whisked the sauce together with the salsa, I knew this would be a surprisingly suitable dinner! So everything got combined, and dinner was served.

Overall, I was pretty pleased with the outcome of the dish. The original recipe called for this to be served with pasta, but we would prefer it over white rice the next time. The fresh cilantro really makes this dish, adding a fresh punch to balance the lime/soy/fish sauce flavors. The leftovers were well received the next few days, and I almost think the flavors developed and got better. Yummy.

So yes, I guess, salsa does work in Thai food!

Thai Peanut Salsa Sauce
recipe adapted from Recipe Shoebox
Serves 6 - 8

2 tablespoons vegetable oil, divided
2 large boneless skinless chicken breasts, diced
3 cups chopped stir fry veggies (I used broccoli, carrot and celery)
2 cups salsa
1/2 cup peanut butter
2 tablespoons lime juice
1 tablespoon fish sauce (optional)
2 tablespoons. honey
2 tablespoons soy sauce
1/4 cup chopped peanuts
1/4 cup minced fresh cilantro
White rice, for serving

In a large skillet, heat 1 tablespoon of vegetable oil over medium high heat until shimmering. Add the chicken pieces and cook, stirring occasionally until the chicken  is almost completely cooked. (When it loses the pink color - don't overcook) Remove the chicken from the pan onto a plate, add the other tablespoon of vegetable oil, and reheat to shimmering. Add the vegetables and cook until tender, stirring occasionally. Remove to the plate with the chicken.
To the skillet, add the salsa, peanut butter, lime juice, fish sauce, honey, and soy sauce. Whisk to combine, and heat over medium heat until the sauce thickens. Return the chicken and vegetables to the skillet, stir to combine and heat through to finish cooking the chicken. Garnish with peanuts and cilantro. Serve with white rice

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