Love reading the feedback on last week’s discussion for the Peach Croissants! This week we devote our attention to these yummy Thai Marinated Grilled Chicken Skewers from page 86 along with the Peanut Coconut Sauce. If you’re feeling up to it, I highly recommend serving this with the Coconut Rice and Asian Cucumber Salad which are from the same chapter. What I love about this meal is how fast and easy it is to pull together. It’s one of those impressive type of meals which always wows people but really doesn’t take a lot of effort. A friend of mine with a peanut allergy made the Peanut Coconut Sauce with suflower seed butter because of allergies and said the sauce was a huge hit with her family.
Although I haven’t experimented with different types of nuts, I would love to hear about other types of substitutes. Also, I love to jar any leftover sauce and stir-fry spaghetti noodles with other vegetables for a very delicious meal. The coconut rice can be made with brown rice and the cucumber salad is very refreshing on a hot summer day. I can’t wait to hear what you all think about these recipes.
Once again we will be giving away a $15 gift card to either Amazon or Starbucks for this weeks discussion prize. Last week’s winner was Nikki W!
Next week we will discuss the Rustic Spiced Plum Tart on page 184. As a great time saving tip, it is totally acceptable to buy a store-bought pie crust. Top a warm slice of tart off with a scoop of vanilla ice cream and, oh my word, heavenly.
Have fun baking!
Jason says
This looks great! You should tag this under Thai!
Marvleen Hollenbeck says
My 4 daughters ( all adults now!) gave me your cookbook for Christmas. I have been so excitedto try this recipe since it sounded perfect. My husband is out of town this week, my youngest returned to college so I decided to treat myself and made a half batch of the entire menu: Chicken, sauce, coconut rice and cucumbers!!! I was not disappointed. Of course, I have enough leftovers for the whole week!! Thanks for a great meal.
Teresa says
Hi,
I found your blog less than half a year ago and immediately loved it. Here in Taiwan it’s hard to get international food especially in a smaller city. So I got my friend to mail me this cookbook from Canada to satisfy my NEED for other types of food.
I made the cucumber salad. It’s very tasty. I keep it made in the fridge as a good to snack dish. It’s great!! I used shallots instead of red onion so I can make frequent batches without having a bigger red onion spoil since shallots are smaller.
LOVE it!
Overall, I notice you use a lot of brown sugar though in several recipes.
Keep up the great work.
Also tried making: Chocolate Chip Cookies, Carrot Cake, Calms in White Wine, Chicken Tenders.
Would like to try next: Feta Watermelon Salad, Hot Chocolate, Molten Lava Cake, maybe the brownie.
Emily says
Hi Alice! I am attempting to make these for dinner tonight and was disappointed to find that my local grocery store does not carry massaman curry paste. I know this isn’t always ideal, but what is a good substitute to this in a pinch? Did anyone out there try something else?
Katie Workman says
I have to make these, Alice! I love the way these kebabs char up on the edges just so; that’s what I am looking for in a marinated kebab.
When are you coming to NYC??
meg says
I made these last night, and loved them! We subbed pork tenderloin for chicken, and the marinade was the very best that I’ve ever used. That meat was so tender and delicious. And I can see why your daughter practically drinks the sauce; I can’t say the thought didn’t cross my mind. (Was all out of red curry paste, so I used a little sriracha.) I’m already looking forward to cooking up a few veggies as a vessel for more sauce.
I am loving your book! Can’t wait to try some of the other recipes.
Stephanie says
I just made the Thai Marinated Chicken Skewers and they came out awesome! It was definitely an outside of my box recipe for me. I was very unsure about the curry flavors, but it came out great and I will be making them again for sure. I am really enjoying your new book!
Becky says
Made this tonight they turned out great we loved them. Instead of regular curry I put Sweet Curry and I loved it..did this change the original flavor? I also made the peanut sauce we liked it just a bit strong with peanut butter think I will make it with a little less peanut butter and could not find that brand of coconut milk used the Thai brand. We loved it !
Becky says
Just ordered your cook book from Amazon for myself and my daughter…can’s wait to try the Thai marinated grill chicken skewers. I tried your Pad Thai and its was WONDERFUL! Found all the ingredients online to make the sauce and loved it! Will enjoy trying all your recipe’s.
Wendy says
Quite a tasty dish! Marinated the chicken overnight and cooked it for a total of eight minuets. I thought the chicken would be rubbery but it was very moist, tender, and flavorful. The peanut sauce was great. Didn’t use the Chaokoh brand coconut milk as you had advised and the peanut sauce was more runny. So, next time I will definitely use the right brand.
Julie says
Peanut Coconut Sauce was the first recipe I tried from your cookbook and I knew in a moment that I was in LOVE (with both the sauce AND your cookbook)! I served it over rice noodles (for the gluten-free member of our household) with snow peas. It has since become a staple, joining the ketchup, mayo and variety of mustards in our fridge. 🙂
I’ve since served it over a grilled pork shoulder steak, which was marinated in your Thai marinade and most recently with your Thai Marinade Chicken Kabobs, which were a HUGE hit! The latter dishes I served with your coconut rice (with Peanut sauce drizzled on top, of course). I am really enjoying your cookbook and your cookbook club. I even opened a Pinterest account so I could pin my photos to your board, but I don’t think it’s set up for others to pin. I have posted them on my board though.
I’m looking forward to the plum tart (mine will be served with ginger ice cream) – YUM!
Heidi says
I made the Thai Marinated Grilled Chicken Skewers & Peanut Coconut Sauce (and Stir-Fry Garlic Ginger Broccoli pg. 83) earlier this week. I also remembered to take a picture this time and will try to post it – though I can’t say was pretty… (Served with sticky rice)
I used metal skewers instead of bamboo because I like that they get hot and “cook” the item on the skewer from the inside also.
Per usual the recipe was well written and easily understood. The marinade smelled wonderful. This was my first time using cardamom and I enjoyed it.
Both my husband and I liked the chicken and the sauce, but I can’t say it was a favorite. The sauce reminded me of your Chicken Coconut Curry Soup which is an ABSOULT FAV!!!
My husband liked the broccoli a lot but did not think you intended both dishes to be served together (I agreed, but had the time to make another dish so wanted to make something from the book that I had all the ingred. for)
Since I found your blog about 18ish months ago, you have very much inspired my foray into Asian inspired recipes… (Biggest leap being your mushroom hot pot – Kinoko Nabe Recipe) but I digress from the propose of this cookbook discussion club … sorry. LOL.
I do think I will try this marinade with pork which I have a feeling I will prefer and when I next make the sauce I will double the peanut butter and red curry paste and add some cayenne for heat.
Thank you so much for doing this weekly cookbook club Alice! I am really enjoying it. This week’s plum tart is in the oven!!
Kelly Lawson says
I love the chicken! The sauce would also go well with other things such as pork perhaps. I liked the rice but I’m not a big fan of coconut so I would probably substitute jasmine rice instead.
Dana Munnings says
I bought the book this week and am making this again tonight for company. I already made it once this week and LOVED it! I could drink the sauce straight! I also made the coconut rice with it and it went perfectly with the chicken. I love the idea of trying the sauce on noodles too. Thanks for sharing your fabulous recipes!!
Sharon says
I made the Thai Marinated Grilled Chicken Skewers & Peanut Coconut Sauce for my Family last night. We loved it ! Our two teenage boys, 15 & 17 said it was better than our favorite local Thai restaurant. I love trying new Asian inspired recipes. Thank you for a great cook book and inspiring blog.
Angie says
This was the first recipe I made from your book and my husband and I just love it! It is now our new favorite along with the peanut coconut sauce. We could eat the sauce on anything, or just plain too. Thanks so much for this wonderful recipe!