Skip to main content

Thai Crunch Salad, Chicken Curry with Peanut Sauce, & Coconut Cheesecake

January 2019
April Lemmon

Thai Crunch Salad, Chicken Curry with Peanut Sauce, & Coconut Cheesecake

Thai Crunch Salad

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad


  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro
  • Fried wontons
  • Diced avocado
  • Crushed Peanuts

    Chicken Curry with Peanut Sauce

    FOR THE CHICKEN

    • 1/4 cup soy sauce (use gluten-free if needed)
    • 3 tablespoons dark brown sugar, packed
    • Zest of one lime
    • 2 tablespoons vegetable oil
    • 3 garlic cloves, minced
    • 1 tablespoon curry powder
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cardamom
    • 1/2 teaspoon salt
    • 2-1/2 - 3 pounds boneless, skinless chicken breasts

    FOR THE COCONUT-PEANUT SAUCE

    • 1 (13-oz) can coconut milk (do not use low fat)
    • 1/4 cup peanut butter
    • 1/3 cup dark brown sugar, packed
    • 1-1/2 tablespoons soy sauce (use gluten-free if needed)
    • 1 tablespoon red curry paste
    • 3 tablespoons fresh lime juice, from 2 limes 

    FOR SERVING

    • 1 lime, cut into wedges (optional)

    INSTRUCTIONS

    1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
    2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.  Grill chicken on skewers or cook on medium heat on the stove in a large skillet.  
    3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Serve over the top of chicken.  
    4. Coconut Cheesecake
      Ingredients:                                Filling
      14 whole graham crackers            5 packages (8 oz) cream cheese
      1 C flaked coconut                       1 ¼ C Sugar
      ¼ C sugar                                   1 ¼ C sour cream
      ⅓ C butter, melted                       1 TBS vanilla
                                                       1 TBS lemon or lime juice
                                                       5 large eggs, lightly beaten
                                                       1 C Flaked coconut
                                                       1 TBS coconut extract
      Directions:
      • Preheat oven to 325 degrees. Place a greased 9-in (3 in deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
        • Creak graham crackers into quarters;place in a food processor.  Add coconut and sugar; pulse until fine crumbs for.  While pulsing add melted butter just until blended. Press onto bottom and 1 ½ inch up sides of pan
        • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream vanilla,lemon juice, and coconut extract.  Add egg; beat on low speed just until blended.  Fold in coconut.  Pour into crust.  Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.  
        • Bake 80 -90 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack for 10 minutes.  Loosen sides from pan with a knife; remove foil. Cool one hour longer.
        • Remove rim from springform pan.  If desired, press additional coconut onto sides of cheesecake.  Serve with warm drizzled chocolate, sliced almonds, and homemade whipping cream.

Comments

Post a Comment