I was amazingly proud of myself when I started this recipe. Just for once I actually had ALL of the ingredients for the recipe. ALL of the ingredients. I even remembered to pull out the chicken early enough to thaw them at the beginning of the day. So like this was a big win for me. I was starting off on a win with our geography lesson with this Thai chicken satay.
That win didn’t stick around for long.
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Then I read the directions from my All About Thailand book* and it said: “marinate the meat for two hours.” Well, I had three starving, I mean these kids were going to die any minute if I did not get food on the table kids. This is what happens when you have two almost teen boys, and a tween girl who is determined to catch up with her brothers.
Kid Friendly Thai Chicken Satay
- 1/2 cup coconut milk*
- 1 tablespoon lime juice
- 1 teaspoon curry powder*
- 1 teaspoon ground ginger* (or 1 tablespoon fresh ginger)
- 1 clove garlic crushed (I buy a giant tub of pre-minced garlic, though in this specific version I used garlic salt* because I couldn’t find any of that)
- 4-5 chicken breasts
So, throw out the two-hour marinate and instead marinate for about 20 minutes. It was an all-out miracle the kids didn’t die during this time.
Since I’m already not marinating for two hours, I’m obviously not going to soak the skewers* for a long time, so we threw that idea out, and instead I just pan-fried it. While it was pan-frying I made up the peanut sauce.
Peanut sauce to go with the kid friendly Thai Chicken Satay
- 1 cup creamy peanut butter*
- 1/3 cup coconut milk
- 2 tablespoons water
- 2 tablespoons lime juice
- 2 tablespoons soy sauce* (yes I buy this big bottle of soy sauce, I like soy sauce a lot)
- 3/4 teaspoon fish sauce*
- 1 teaspoon hot sauce (I’d probably use Tobasco sauce* or something, I think I might have omitted it so Princess would eat it, she’s hit or miss with spicy)
- 1 garlic clove minced
- 2 tablespoons cilantro minced (I left this out because Jeff can’t stand cilantro)
This is super easy, just mix it all together. Mine came out really thick, so I’m not sure if I missed adding in something to it. But the taste was good, and when I make it again I’ll probably add just a hint of the hot sauce.
We had some rice noodles with a bit of soy sauce on them to go on the side.
Some more Cooking Around the World Recipes to try (and a bit of geography)
- Thailand unit study
- Irish beef stew (I’ve made the beer bread recipe from this a couple of times recently)
- Swiss Mac and Cheese
- Crock Pot Chinese Pork Ribs (confession, this is not very authentic, but it’s yummy)
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