Another wonderful guest post today, this one with Jeanette from Jeanette’s Healthy Living. Jeanette and I have been following each other for quite some time now, since we both try to focus on healthy eating, and because she does gluten free recipes for her son. She lives in the New England area so I hope someday we will actually meet in person. And you are going to love all of the delicious chicken dishes she is highlighting in her guest post today.
Hi everyone! I’m Jeanette, the writer, recipe developer and photographer behind Jeanette’s Healthy Living. I’m so excited to be a guest on Carolyn’s blog. I’ve been following Carolyn for a while now, and always look forward to seeing all the low-carb goodies she comes up with in her kitchen. Her creative low-carb baking talents are especially noteworthy. I especially love to hear the stories about her experiments in the kitchen and how she develops her recipes.
So, let me introduce myself. As the mother of four boys (ages 9, 16, 16 (yes, I have twins!), and 19), I cook a lot and have been for years. Two other things you should know about me are that: (1) one of my deepest passions is cooking healthy foods for people with cancer, so I volunteer my time cooking for women in my community who have cancer; (2) my youngest son is allergic to wheat and has other food sensitivities, so most of my recipes are now gluten-free and often dairy-free. Although I worked in the corporate finance world for 15 years, I am now a stay at home mom hoping to apply my passion for cooking along with my desire to help people learn to cook more healthily, whether they just want to live a healthier lifestyle or have an illness/condition that requires a special diet.
Today I’m sharing a quick and easy recipe for Thai Coconut Curry Chicken along with a few other chicken dishes that my family has enjoyed, most of which are gluten-free. As you will discover about my style of cooking, I love all different ethnic cuisines, and am always up for trying something new and different. Fortunately, my family is open to all my experimenting and are enthusiastic taste testers.
Thai red curry paste and coconut milk are two of my favorite combinations of ingredients. When the weather was cooler, I made a quick and easy Thai Coconut Curry Noodle Soup using these two ingredients. Now that the weather is getting nice and warm, I’ve been mixing Thai red curry paste and coconut milk together and using it as a marinade for grilling chicken or as a sauce for topping grilled fish.
Although I love making Satay Chicken with Peanut Sauce during the warmer months, there are days when I don’t have time to cut up chicken into bite size pieces and skewer all the pieces. So, recently, when I was running short on time and needed a quick and easy dinner, I simply marinated some chicken drumsticks in a mixture of Thai red curry paste and panang curry paste, coconut milk and fish sauce. The only reason I used two different curry pastes was because I ran out of the red curry paste. Red curry paste is spicier than panang curry paste, which is mild in heat.
Since I was in a rush, I did score the chicken so the marinade could penetrate the chicken better and the chicken could also cook more quickly. After cooking the drumsticks on the grill, I served a peanut sauce with these Thai Coconut Curry Chicken drumsticks for a tasty, easy dinner. Before I get to the recipe, I’d like to share a few more chicken dishes that my family has enjoyed:
Thanks so much for having me Carolyn! Hope you all will stop by Jeanette’s Healthy Living and take a look at my recipe index for more ideas. You can also join in on the conversation on Facebook (where I share real-time foods I?m making in my kitchen, other people’s recipes, and health-related articles), Pinterest (where I save recipes from my favorite blogs – I’m up to 80 boards!), Twitter and StumbleUpon (where I bookmark even more recipes and health articles). I was recently nominated for Top 25 Foodie Moms and would really appreciate it if you cast a vote for me (I’m currently in the #1 spot but need your support to stay there). You can vote once every 24 hours through May 29th. Thank you so much, I really appreciate it.
Easy Grilled Thai Coconut Curry Chicken Thai Coconut Curry Chicken
1 can coconut milk, 1/2 cup reserved
3 tablespoons Thai curry paste (red, or any other kind)
2 tablespoons fish sauce
2 – 2 1/2 pounds chicken pieces, boneless or on the bone (I used drumsticks)
Peanut Sauce Ingredients:
2 teaspoons flavorless oil
1 teaspoon red curry paste
1/2 teaspoon ground turmeric
1/2 cup peanut butter or other nut butter
1/2 cup coconut milk (reserved from above)
3/4 cup water
2 teaspoons fish sauce
1 teaspoon fresh lemon juice
1 teaspoon organic sugar
To make Thai Coconut Curry Chicken:
In a large bowl, mix together coconut milk (remember to reserve 1/2 cup for the peanut sauce), curry paste and fish sauce.
Using a sharp knife, score chicken pieces so marinade can penetrate chicken. Marinate for at least one hour if possible.
Grill until done, about 30 minutes in total for drumsticks. (I use a piece of foil sprayed with oil, and place the drumsticks on top. This keeps the chicken from sticking to the grill.) Remove to serving platter.
To make Peanut Sauce:
Heat oil in a small saucepan over medium heat. Add curry paste and turmeric, and stir until fragrant, about 1 minute. Add remaining ingredients and stir until thickened.
Add more water as needed to reach desired consistency. As sauce sits, it will thicken, so you may need to add more water if you reheat it.
To serve, place Peanut Sauce in a small bowl. Serve with Thai Coconut Curry Chicken.
*All of the photos in this post are Jeanette’s Healthy Living