A unique fusion dish that combines the rich flavors of Thai cuisine with the comforting indulgence of Canadian poutine. This recipe blends crispy fries, gooey cheese curds, aromatic Thai curry sauce, and succulent satay chicken for a mouthwatering experience.
Ingredients (for 4 servings):
For the satay chicken:
- 400 g (14 oz) chicken breast, sliced into strips
- 200 ml (¾ cup) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- Wooden skewers
For the poutine:
- 4 large potatoes (Russet type), cut into fries
- Vegetable oil for frying
- 200 g (7 oz) cheese curds or shredded cheddar
For the curry sauce:
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 400 ml (1 ¾ cups) coconut milk
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 1 tsp lime juice
For garnish:
- Roasted peanuts, chopped
- Fresh cilantro
- Fresh chili slices (optional)
Instructions:
- Prepare the satay chicken:
- Mix coconut milk, red curry paste, soy sauce, brown sugar, and turmeric in a bowl. Marinate the chicken strips for at least 1 hour (or overnight for best results).
- Thread the chicken onto wooden skewers and grill or pan-sear until golden and cooked through.
- Prepare the fries:
- Deep fry the potato fries in hot oil until golden and crispy. Drain on paper towels and keep warm.
- Make the curry sauce:
- Heat the vegetable oil in a pan, add the red curry paste, and cook for 1-2 minutes. Stir in the coconut milk.
- Add the fish sauce, sugar, and lime juice. Simmer over medium heat until slightly thickened.
- Assemble the dish:
- Place the fries in a serving dish or bowl.
- Top with cheese curds.
- Pour the hot curry sauce generously over the cheese to melt it slightly.
- Garnish and serve:
- Lay the satay chicken skewers on top of the poutine.
- Sprinkle with chopped peanuts, fresh cilantro, and optional chili slices for a spicy kick.
Notes:
This dish merges Canadian comfort food with bold Thai flavors, delivering a surprising and delightful culinary experience!
