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Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins


Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving


Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.

Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry


  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice


  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.

Chicken Pad Thai

Yummers!! One of our favorites!

This is only very slightly modified from clookbook’s recipe, which can be found here.

You start with making the sauce.  Then get the noodles soaking and cook up the chicken, spiced however you like it.  After that is done you start the stir fry! It’s very quick but is awesome.  One of our very favorite recipes.

This sauce recipe makes more sauce than you need, but I’m not really sure how you would cut it down. Also, the sauce allows you to control how spicy things are going to be.  We like things hot so we usually add more sriracha.

The original recipe says this is for 2 servings, but we have never once even come close to finishing a whole pan in one sitting.  So have no fear if you have 3 or even 4 people… or just want leftovers.


50g Palm sugar
1/4 cup fish sauce
1 TBSP tamarind concentrate mixed with 1/4 cup water
1/4 cup sriracha sauce

Pad Thai

One 8 oz package of rice stick noodles
Oil for frying
1 lb Chicken (we use the thin sliced chicken cut into strips), seasoned with salt and pepper
1 TBSP shallot, diced
1/4 cup water
1/4 cup of Pad Thai sauce (from above)
1 egg, beaten
1 TBSP sugar
1 cup bean sprouts
1/4 cup fresh chives, chopped
1/4 cup roasted (unsalted) peanuts, chopped

Directions: Sauce first, then soaking noodles and cooking chicken, then stir fry.

Before you do any cooking, prepare all your ingredients and have them ready to go by, chopping, dicing, measuring out, etc…


  • In a small pan combine all of the sauce ingredients. Heat on low until the palm sugar is dissolved.
  • Once the sugar is dissolved in the sauce pan, increase heat to a quick boil (a few seconds) and then remove from heat. Set aside.


  • In a bowl, soak the rice stick noodles in water for about 8-10 minutes.  They should be soft, but still somewhat hard. The stir fry will soften them more.
  • In your large pan/wok use a little olive oil (or whatever you prefer) and fry up the chicken until cooked through. Then remove the chicken and set aside.

Now for stir fry:

Stir fry calls for high heat and quick action, so make sure all of your ingredients are ready to roll before you turn the heat on. You’ll need 2 utensils to stir-fry the pad thai.

  • Add 2 tablespoons of oil in the same wok and stir fry shallots.
  • Take the noodles out of the water and toss into the wok.  Add 1/4 cup of water and stir.
  • Add 1/4 cup of the prepared Pad Thai sauce and mix into the noodles. Make sure to constantly separate the noodles (using 2 utensils) to prevent them from sticking to one another. If noodles are too sticky, add a little oil.  Cook for 1-2 minutes until the sauce is well incorporated.
  • Move noodles to one side of the pan and add the beaten egg. Scramble and stir the egg until cooked (about a minute).
  • Turn off the heat then add the remaining ingredients sugar, chicken, sprouts, chives, peanuts(sugar, chicken, sprouts, and chives) and stir until combined thoroughly

Notes: If there are any leftovers, you should add a little bit (literally, just a little bit maybe a TBSP or 2) of sauce for each serving, just to keep things moist for when reheating.  Also, make sure you add some fresh bean sprout and peanuts after reheating your leftovers since the crunch will be missing if you don’t.