No seriously, I AM posting a recipe. Weird huh?!?!

Chris and I are fascinated by Sam the Cooking guy (previously on Cox Cable channel 4, but now he has his own show on Discovery Health called ‘Just Cook This with Sam the Cooking Guy’)

For those of you who like ‘Panang’ Chicken with a little bit of ‘Evil Prince’, you’ve GOT to try this!

Frankly, if I can make it… YOU can make it – even though I did overcook the chicken just a little. I’m getting better, the chicken was edible!

It says it serves 6. Well, it serves 6 … or one person who loves Thai food.

Oh, and watch Sam the Cooking Guy. He’s amazing.


Thai Curried Chicken

Ingredients

6 boneless, skinless chicken thighs

One 14 ounce can light coconut milk

2 teaspoons cumin

2 teaspoons curry powder

2 tablespoons Asian chili paste (I used Asian chili sauce and it worked just as well)

Zest of one lime plus the juice (no zester? no worry - just use the juice)Cilantro, chopped fine for garnishCooked rice for serving

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.

Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight.

Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chicken cooks, simmer the extra sauce in a small pot to thicken.

Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Serves 6.