Thai Chicken Skewers with Asian Slaw

 I was very lucky to spend Mother's Day with my mom visiting from Ontario and my Grandma who lives here in Victoria.  I am so grateful for my mother who I see myself becoming more like everyday.  She is generous, kind, and has an adventurous spirit that I have taken on in my life.  I consider myself very lucky to have a mom that has always been my #1 cheerleader and no matter what passion or life path I decide to take on she supports me with unconditional love.  My mom loves Thai food so I decided to make her and my Grandma a light Thai dinner to enjoy on the warm sunny deck. 

 

Thai chicken Skewers: (4 serving)

- 12 bamboo skewers (soak for 2+ hours) 

- 1/2 cup coconut milk

- kiffer lime leaves(4-6)

- 1 tsp red curry paste

- Approx 4 small chicken breasts or 500g 

*I used chicken tenders that were on sale and are perfect size to skewer

 

Peanut Sauce

- 1/2 cup real peanut butter

- 1 tsp sirracha hot sauce (or 2 tsp thai sweet chili sauce)

- 1 tsp soy sauce 

- 1/4 cup warm water

- 1 tsp chopped ginger

 

Asian Slaw:

- 1 carrot

- 1/4 red cabbage

- 1/2 sweet red pepper

- 1/4 large sweet onion

- 1/2 cup snap peas

- 1 mango

- 1/2 cup chopped cilantro

- chopped mint (optional)

- 1/2 cup crush roasted unsalted peanuts or cashews

Dressing

- 1 tsp chopped ginger

- 1 lime

- 1 tsp honey

- 1/4 cup grapseed oil (or another oil of your choice)

- 1 tsp rice vinegar

- 1/4 cup coconut milk

- Pinch of chopped cilantro (approx. 1/4 cup)

 

Chicken Skewers:

 

Step #1

Soak bamboo skewers (small ones are best) in water for at least 2-4 hours) this will prevent them from burning on the BBQ later.  I use a pyrex dish and place a mug upside down to sink the skewers and help them absorb more water.

 

Step #2:

Milk coconut milk, kiffer lime leaves and red curry paste in a bowl and coat the chicken in marinade for at least 1 hour (if you are using chicken breasts cut into long strips before adding to marinade). 

 

Step #3:

Skewer the chicken and place on a plate, pour any left over marinade over them and set aside.

 

Step #4:

Preheat and season BBQ (I use a 1/2 onion in oil to season the grill which helps the chicken not stick).  Cook chicken approx. 5 minutes per side on medium/high (varies with every BBQ).  Keep an eye on them as they are thin and cook quickly. 

 

Asian Slaw:
Step #1
In a food processor slice the cabbage, snap peas, onion, carrot and red pepper into thin slices).  Cut mango into thin slices and set aside. Chop cilantro, mint and peanuts and set aside.

Step #2
Add all of the salad dressing ingredients (except cilantro) to a mason jar and blend until smooth using a hand blender (magic bullet or other processor).  Add cilantro and pulse until desired consistency. 

Step #3
As the chicken is on the BBQ add all salad ingredients and 1/2 of dressing and toss (it's always easier to add more dressing than have too much). 

Step #4
Top salad with cilantro, mint and peanuts and serve.

Peanut Sauce:

Step#1 

Add all ingredients to a mason jar and blend with a hand blender until smooth.  Depending on your peanut butter you may wish to add more or less water to have the right consistency.  I like mine to be the same thickness as yogurt would be.  Feel free to add more or less sirracha or sweet chili depending on your spice preference. 

 

 

 

Our first meal on the deck this year celebrating Mother's Day!