Coconut Peanut Chicken with Vegetables over Jasmine rice

            I really enjoy Thai food.  It has proven to be difficult to recreate the flavors so popular in their cooking.  I have been tying to perfect a dish that I feel captures the flavors that I enjoy most in Thai cooking. Tonight, I attempted once again to create a homemade dish that satisfies my craving for this ethnic dish.

            I sliced chicken tenderloins and sauteed them in a pan with olive oil and s&p. I diced one red bell pepper, one yellow bell pepper and one sweet onion and tossed them in with the chicken.  I made a "kitchen sink" dressing of Asian sesame salad dressing, chunky peanut butter, soy sauce, fresh squeezed lime juice, Sriracha sauce, s&p, freshly grated ginger, minced fresh garlic and coconut milk. Yum! I poured this sauce into the pan over the chicken and veggies. I let it all simmer together until the sauce was thick. I made 2 bags of quick cooking Jasmine rice to put over my concoction.  I plated my dish up with jasmine rice on the bottom, the veggies and chicken over it and topped it with crushed peanuts and a couple sprigs of fresh parsley.  I served a cold California Viognier wine with this dish and the crisp citrus and apricot flavors really complimented it.

             This was my best attempt yet at a homemade Thai dish and I was very happy with the overall flavor and presentation. I encourage everyone to try their hand at an ethnic dish.  It may seem difficult to replicate, but by using your palate and your eyes, you can come pretty close.  Enjoy!