Recipes for Independence

[elleng]

(sorry they posted this so late!)

'Good morning. A big, big weekend is coming for those who like to grill, to picnic, to gather friends outside to feed below the sun and towering fireworks displays alike. There’s dinner tonight to prepare, and cookouts and barbecues to run on both weekend days and on Monday’s federal holiday to boot.

A marathon session playing Call of Duty is not in the cards. You can read the new Walter Mosley novel, “Charcoal Joe,” later. Maybe you can sneak out to see “The Legend of Tarzan.” But really, this weekend ought to be mostly about cooking and fellowship.

Cooking is here to help! We’ve put together a huge collection of recipes for the July 4 weekend to get you started. Burgers, barbecue, fried chicken, side dishes, drinks, dips, ice creams, pies – it’s all in there, along with a great deal more. Here’s a primer on how to grill. Here’s one on how to make pie crust. This weekend, learn how to make the best burgers imaginable.'>>>

http://www.nytimes.com/2016/07/01/dining/recipes-for-independence.html?

This sounds good to me!

Skewered chicken with Peanut sauce

INGREDIENTS
½ cup natural peanut butter, preferably chunky
1 tablespoon curry paste or curry powder, or to taste
½ teaspoon salt
¾ cup fresh or canned coconut milk, approximately
1 tablespoon nam pla or soy sauce
1 tablespoon lime juice
1 ½ to 2 pounds boneless chicken thighs, cut into large chunks
Chopped fresh cilantro leaves for garnish
Lime wedges
Nutritional Information
PREPARATION
Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

[MaggieD]

1. That sounds tasty

My one issue with coconut milk is I can never find a small enough container for a recipe. I hate wasting so much since I never need the whole can. Still I might have to try this recipe soon. It looks delicious on paper.

[elleng]

2. I've never bought it but

I think I saw a can in the grocery store so I may buy it next time I'm in that department, and see what happens.

[MaggieD]

3. TJ's has it for fairly cheap

And they also have a "light" version for those watching calories and I swear it's just as good as the regular coconut milk.