Thai BBQ Ribs

I was watching the news the other morning and the segment was about a local whiskey, a peanut butter whiskey actually. Apparently Dave Grohl gave them a shoutout at a concert this summer and now sales are booming. They were chatting about all the different drinks they make but their chef was also busy whipping up dishes featuring the libation. When the segment ended the camera panned to a plate of ribs and that got me thinking about dinner. My mind went straight to Satay with a peanut sauce, which I love, and how I have never thought to pair that with ribs. Luckily I keep my Asian pantry staples plentiful so that left me with a very short shopping list. I knew what ingredients I wanted but I wasn’t sure how I wanted to execute the cooking. After some recipe searching I landed on this one here, and I was not disappointed.

*note* I did not have a lime juice for this so I substituted lemon juice + Rice vinegar

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Recipe adapted from *Half baked Harvest

Ingredients for Ribs

3-5 pounds baby back ribs

1 1/2 cups sweet Thai chili sauce

3/4 cup soy sauce

2 tablespoons Red Curry Paste

2 teaspoons fish sauce

2 tablespoons fresh ginger grated

2 cloves garlic minced or grated

crushed red pepper to taste

Ingredients for BBQ Peanut Sauce

1/2 cup soy sauce

1/2 cup ketchup

1/3 cup creamy peanut butter warmed/melted

1/4 cup sweet Thai chili sauce

2 tablespoons rice vinegar

1 tablespoon Mirin

2 teaspoons Thai red curry paste

1 tablespoon Chinese 5 spice

1 lime juice

1/4 cup cilantro chopped

Directions

Place the ribs in a large baking dish or roasting pan.
In a large 4 cup glass measuring cup or bowl combine the sweet chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge for at least 4 hours to as long as overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
Cover the baking dish tightly with foil and bake for 3-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking.
Meanwhile make the BBQ sauce.
In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm peanut butter, sweet chili sauce, rice vinegar, Mirin, red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. Add water to thin if needed.
When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish. Slather the ribs in the Peanut BBQ sauce and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender.
Serve with chopped peanuts and cilantro, with extra sauce on the side. Enjoy.

Skinny Peanut Zoodles

I am pretty sure I can eat a spicy peanut sauce on anything, maybe even bathe in it. I used to make peanut noodles once a week for dinner just for myself. Now thanks to the spiralizer I can make them with veg and save myself the carbs.

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Ingredients

3 Zucchini or yellow squash sprialized

1 carrot sprialized

2 Tbsp Coconut oil

1 Onion, chopped

1 chopped Chilli or crushed red pepper

2 heaping Tbsp Peanut butter

1 can Coconut milk

splash of Fish sauce

 

Directions

Heat the coconut oil in a large frying pan. Add your chopped chilli, chopped onion and fry until soft.

Add your peanut butter, followed by coconut milk and fish sauce. Stir until all combined and creamy on a low heat.

Add your zoodles and stir just until they are warmed through. Don’t over cook them, we don’t want them soft.

Serve with a spritz of lime just and cilantro. This would be good with soba or linguine noodles if you don’t want to bother with the veggie noodles.

 

 

Shrimp in Thai Coconut Sauce

Thai and Coconut, probably two of my favorite things but when you mix them together with some spice, its pure harmony. Most of the time we have a bag of Kirkland raw, peeled, tail on shrimp in our freezer. No fuss and cooks up in minutes, perfect for a weeknight meal. If you can prep everything, cut all the veg and make the sauce…. or as the French say, “mise en place” then this dish comes together in no time.

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Ingredients

1 pound large shrimp, peeled and deveined (tails on or off, your preference)
4 tablespoons coconut oil, divided (you can use vegetable oil)
2 gloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
3-5 tablespoons high quality fish sauce (start with 3 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fresh grated ginger
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Serrano pepper sliced for the heat lovers

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Directions

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, ginger, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes to 30 minutes.

Heat a good sized skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque, transfer shrimp to a plate.

In a medium bowl whisk the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat.  Garnish with more cilantro and basil, chopped green onion and sliced Serrano. Serve over rice, noodles or riced cauliflower.

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*Recipe adapted from Foodie Crush

New Name

You may or may not have realized that my blog URL and name is now different. I thought since I am no longer trying for a baby it was time I update it. Simply Four, straight forward enough…no?
If you are following me on Feedly, you may have to re-add the blog, not quite sure how that works.

On another note, I made a very delicious soup, right down to the chicken stock. I don’t have an exact recipe for you but I can give you a quick rundown.

Coconut curry thai chicken soup
Coconut curry thai chicken soup

Thai Coconut Curry soup with Chicken

*I made chicken stock from a Rotisserie chicken. I pulled off all the meat and set aside. Cover chicken carcuss with water, throw in some veg, onions/carrots/garlic whatever you have and simmer for an hour. Strain and then set stock aside.

What you will need:

minced garlic 1Tb
grated ginger 1Tb
1 jalapeno minced
juice of 1 lime
1 heaping Tb green curry paste
1 can coconut milk (lite or reg)
1 Tbs. Sugar
1 Tbs. Fish sauce
4 cups chicken broth/stock
cilantro
Cooked rice or rice noodles
cooked chicken, diced or shredded

In large sauce pan heat a little olive oil and saute first 3 ingredients and then add curry paste. Stir in coconut milk, sugar, fish sauce and lime juice, bring to a simmer. Add chicken broth and bring back to simmer for 10-20 minutes. Add chicken, rice, reheat. Serve with lime wedge and cilantro.

*I had about a cup of sticky coconut rice I made a few days earlier, that is what I used and it was delish, added a touch more sweetness.

While the soup was cooking, Kaili was busy working on her Christmas list to Santa. We put it in the mail this morning and now I get to hold this over her head for another month. }Listen up kiddo, Santa is watching you!”
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