Spicy Valentines

JJ and I are celebrating Valentine's Day on Saturday, so tonight's dinner is just a regular one. I decided to make this dish because I had a little red curry paste in the fridge I wanted to use up, as well as some chicken. I first saw a recipe similar to this made by Tyler Florence, but I have changed the ingredients and quantities to fit my taste. Many cooks have their own version, but they're all relatively similar. Add more or less curry paste to adjust the heat, we like it hot!

Chicken Satay with Spicy Peanut Sauce, Steamed Veggies and Brown Rice

Chicken and Marinade:

1 lb. chicken tenders or breasts, cut to tenders size

½ 15 oz. can light coconut milk

1 tsp. ground turmeric

1 tbsp. fish sauce

Salt and pepper

1 tbsp. red curry paste

Peanut Sauce:

½ 15 oz. can light coconut milk

1/4 cup natural peanut butter

1 tbsp. red curry paste

1 tbsp. brown sugar

Salt and Pepper

Juice of half of a lime

Assorted Asian Vegetables (I was in the mood for red peppers, water chestnuts, snap peas, and baby corn)

2 cups quick cooking brown rice

Chopped scallions for garnish (or peanuts, cilantro, lime)

Mix marinade ingredients in a food storage container, add chicken and marinade for 1-4 hours. Heat a saucepot to medium-low heat. Add all sauce ingredients and slowly incorporate as it heats up. Keep at a low simmer for at least 15 minutes, until thickened.

Right before serving, add lime juice and stir.

Heat a grill pan over medium high heat, grill chicken tenders for 5 minutes on each side.

Cook rice according to package.

Steam vegetables or sautee until desired doneness.

Plate rice first, then vegetables, then chicken, spoon sauce over, and garnish with chopped scallions (or cilantro, crushed peanuts).