Summertime and the beautiful weather has been inspiring Alex and I to have more fun date nights. Whether it’s at home, on a picnic, at the lake, or a drive in movie; it’s fun to come up with creative date ideas, especially the food!
One of the first dates we ever went on was to a small Thai restaurant in NYC, and we visited it many times after. Since we don’t live there anymore, I’ve been a little homesick for some good Thai food.
This meal was a big invention for us, and not exactly authentic Thai dishes, just an inspiration using the classic flavors and spices. Still, one of my favorite things in the world is cooking and creating delicious dishes with my fella. I feel so lucky to be with someone who not only loves to cook, but keeps me thinking and on my toes when it comes to creating fun recipes. Even if your guy isn’t into cooking, try to get him to give you a hand one night. You’d be surprised at how many ideas he may throw out there that inspire you, too!
Since it was a beautiful Summer evening, we decided to take our Thai inspired food outside for a BBQ! We made a Grilled Thai Curry Chicken, Creamy Coconut Potato Salad, and Spicy Chili Peanut Green Beans. All of the flavors worked together so well, and made one of the most incredible meals I’ve had in a long time!
To start off with, we have our Creamy Coconut Potato Salad. This really helped offset the spice in the other dishes. Even though it has a little bit of crushed red pepper, the coconut milk and greek yogurt made this cool, creamy dressing. Along with the minced cucumber, fresh basil, and other spices, it’s like summer in a dish. Absolutely refreshing and gorgeous.
Creamy Coconut Potato Salad
Serves 4
What You’ll Need:
+ 4 medium potatoes, cubed
+ 1/4 cup coconut milk
+ 1/4 cup greek yogurt
+ 1/3 cucumber, minced
+ 2 cloves garlic, one minced, one whole and smashed
+ bunch fresh basil, minced
+ 1/2 teaspoon crushed red pepper
+ 1 teaspoon salt
+ 1/2 teaspoon pepper
Add the cubed potatoes to a pot with cold, salty water. Here’s a fun tip: Adding garlic to a pot of boiling potatoes infuses them with garlic flavor, just as salt does. So, add the whole smashed garlic clove to the pot of water, too. Cook over medium high heat. Once it comes to a boil, cook for about 8-10 minutes, or until potatoes are tender. Drain, set aside.
Combine all of the remaining ingredients in a large bowl. Taste and add additional seasoning if needed. Toss the potatoes in the dressing, and place in the refrigerator to cool and blend flavors.
These green beans are really something special. I can honestly say that I would eat a whole bowl of these every day if I could. The heat from the chili paste, with the creaminess from the peanut butter is just incredible. With the addition of the salty staple; soy sauce, and other spices, this is a dish to be reckoned with. I think I know what to do with all those green beans growing in my garden now…
Spicy Chili Peanut Green Beans
Serves 4
What You’ll Need:
+ 1 pound fresh green beans
+ 1/4 cup chunky peanut butter
+ 1 Tablespoon red chili paste
+ 1/8 cup soy sauce
+ juice of 1/2 lemon
+ 1 teaspoon sesame oil
+ 1 clove garlic
+ 2 teaspoons minced fresh ginger
+ bunch fresh basil, minced
+ salt and pepper to taste
Get a pot of water boiling, cook green beans for 5-8 minutes. Toss in some ice water to stop the cooking process. You want them to be cooked, but still have some crunch to them. Whisk together the remaining ingredients in a large bowl. Toss the drained green beans in it. Place in the refrigerator to cool and blend flavors.
Last but most certainly not least, we have the Grilled Thai Curry Chicken. A perfect marinade of coconut milk, curry powder, peanut butter, and other spices. It really ties the side dishes together and makes a complete and wonderful meal. It’s most certainly the best meal I’ve had in a long time!
Grilled Thai Curry Chicken
+ 2 pounds chicken ( breast, thighs, drumsticks, or whatever combo youd like)
+ 1 cup coconut milk
+ 2 Tablespoons curry powder
+ 1/4 cup peanut butter
+ bunch basil, minced
+ 2 teaspoons ginger, minced
+ 2 cloves garlic, minced
+ juice of 1/2 lemon (other half from green beans)
+ salt and pepper
Combine all of the marinade ingredients and place the chicken in, making sure it is coated. Refrigerate, covered, for 4-8 hours, or overnight. Preheat the grill to medium high heat. Remove the chicken from the marinade and place on the grill, cooking about 5 minutes per side, or until the juices run clear. Serve with the beautiful Thai inspired side dishes, and Enjoy!
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