Thai Chicken and Asparagus Chili with Coconut Milk and Peanut Butter

Day 88
Tonight quickly became busy. The minutia is not particular important. The germane includes: drinking beer, brewing beer, and making chili. After enjoying a few homebrewed Dogfish Head 90 Minute IPAs, I decided I needed to homebrew another beer (see the recipe below). As a result of tonight’s preoccupation with beer, I am running around making a mess that would make a tsunami blush. I’m hoping that tonight’s chili doesn’t suffer. Conceptually, the chili recipe is mine. I will, however, admit to outsourcing the seasoning to Chili Jr. We’re both pretty stoked about Thai chili.

Chili Recipe:

Ingredients:

1 lb boneless, skinless chicken breast
12 oz asparagus, chopped into 1 inch chunks
2 T chili sauce
1 T chili powder
1 t Sunny Paris (Penzey’s)
1 t garlic powder
½ t celery salt
½ t Northwoods seasoning (Penzey’s)
1 can coconut milk
1 can (4 oz) mild green chilis
1/3 C peanut butter

Directions:

1) Fry chicken breast in oil until brown on the outside, but not entirely cooked through- about 5 minutes.
2) Add asparagus, fry another 5 minutes or until chicken is cooked through and asparagus is bright green.
3) In a bowl, mix chili sauce, and the powdered seasonings.
4) Add paste from step 3 to the pot and simmer for 5 more minutes.
5) Add coconut milk and green chilis and simmer about 10 minutes, until broth is thick and bubbly.
6) Add peanut butter and simmer on low for 15 minutes.
7) Serve over basmati rice.

Beer Recipe
8 5 oz pale chocolate malt- Steep
9 lb ultra pale liquid malt extract- boil 60 minutes
1 lb dextrose- boil 60 minutes
2 oz Columbus hops (15.2 AA)- boil 60 minutes
2 oz Centennial Hops (8.7 AA)- boil 15 minutes
2 oz Simcoe Hops (13.2 AA)- Add at flameout.

Ferment with Safale- US-05.

I’ll oak this in the secondary with 2 oz of chips.

Thai Chicken and Asparagus Chili with Coconut Milk and Peanut Butter

Thai Chicken and Asparagus Chili with Coconut Milk and Peanut Butter

Tasting notes.

If you can decode the beer recipe, please use it. It promises to be good. IPAs are my thing.

The chili was great. As it included coconut milk and peanut butter, the fat levels were at Walter Hudson levels. Seriously, with as much delicious salt and fat as this chili had, who could possibly resist. Try this chili. It seriously rocked. Time to wade back into the kitchen, as I’m, for better or worse, Thai-ed to cooking up this beer.

Addendum:

1) Time to celebrate at Casa de Chile.

2) Here’s the beer in progress:

Alas, no alcohol- yet.

Alas, no alcohol- yet.

3) Naming contest- Has anyone an idea as to what to call this IPA?

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6 Responses to Thai Chicken and Asparagus Chili with Coconut Milk and Peanut Butter

  1. Amy says:

    Did you pick on your Mom when you were a kid for making peanut butter chicken?

    Did Chili Jr. eat all the asparagus?

    • spasture says:

      Funny. I’m unsure why, but my sister has always been blessed with far more (in the way of social graces) that I. She’d laud Ma Chili 365 for making peanut butter chicken, while I’d blame her for using peanut butter chicken as a means by which to spread evil and general malcontent. Perhaps truth is a hazy shade of gray.

      Chili Jr loves asparagus, sometimes to his detriment, as he’s been known to stuff his mouth like a hamster.

  2. hueyut says:

    Looks great. Years ago I made a chicken recipe with peanut butter. I look forward to trying this recipe.

  3. Pingback: Meatless Chili Meatballs | chili365

  4. Pingback: Elk Suaasat Chili | chili365

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