I love the flavors of Asian-style food, but since I have a seafood allergy, I hesitate to order it out. I often look for recipes with the flavor profiles that I like, and adapt them so that I can eat them without any adverse effects.
I based it on This recipe.... making my own changes
1/2 can of coconut milk ( I used Trader Joe's light coconut milk)
2 heaping tablespoons curry powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
4 garlic cloves, minced
1 tablespoon Tamari
juice & zest of 1 lemon
2 jalapeno peppers, chopped
juice of 1 lime
2 tablespoons brown sugar
Salt & pepper
6 boneless, skinless chicken breasts
I placed all of the ingredients ( except the chicken) in the small bowl of my food processor & whirred until blended. Presto! you now have a flavorful marinade!
Pour the marinated over the chicken in either a tupperware-type container or a reseal-able zip lock baggie.
Marinate for at least 4 hours ( I did mine overnight)
prepare grill; discard any leftover marinade ( or an indoor grill pan, as I did since that first night that I made these it was almost 100 degrees out )
Place chicken on the grill & let it set for a few minutes ( don't play with it, let the grill marks do their job) If the chicken sticks to the grill, then it's not ready to be moved ; then, using tongs, rotate each chicken breast a half turn to get those oh-so-pretty grill marks.
Grill until you reach an internal temperature of 165 degrees. Remove from grill & let rest for 5 minutes.
The perfect accompaniment for this dish was a spicy Thai rice
1/2 cup water
1/2 cup coconut milk
1 cup jasmine rice
1 teaspoon butter
1 jalapeno pepper, chopped
1 tsp ground ginger
1/2 teaspoon ground tumeric ( that's what gives the rice it's beautiful color!)
salt & pepper
juice & zest of half of a lime
2 Tablespoons chopped cilantro
bring all ingredients except for ,lime juice & cilantro to a boil in a 2-3 quart saucepan. Stir a few times to make sure that everything is combined then reduce heat, cover & let cook until all of the liquid is absorbed into the rice.
Using a fork, fluff the rice & add the lime juice.
Garnish with cilantro and devour!
I grilled some zucchini rounds and voila! dinner!
This chicken was unbelievable. Ali could not stop talking about it. I've made this again, and grilled it on my charcoal grill & it was just as wonderful. This is a must-try dish ;)
on another note..... here is a get well card that a good friend sent to me. I think that it is self-explanatory
the inside reads,
" It won't be long until you're back doing all the things you shouldn't be doing.
get well soon"
and the little girl in the pink dress? classic!
thanks C~ smooch!
oxoxo ~ michelle