Thai evening can be as sophisticated or easy as you want to arrange, but it's nice to make an extra effort, to create the mood. In addition to the table looking Thai, we have looked up Thai lounge music and done a job with the drinks in advance. I ordered a Thai wine called Monsoon on the pole and bought Singha lager, which is a Thai beer.
The welcome drink is a Thai mojito, which you can find the recipe for HERE.
I found napkins with Buddah on and they made the colors on the table orange and pink and it's not colors I usually use together, but I was happy with the result nonetheless.
For starters, I made a shrimp cocktail with a taste of the East. You will find the recipe HER.
The main course was chicken satay, which is skewers with chicken and peanut sauce. It's one of my favorite dishes and you can find the recipe for it HERE. It is served with a fresh and good mango salsa, which for the occasion received some fresh pineapple as well.
The dessert consisted of pineapple slice with coconut ice cream and hot caramel sauce. You can find the recipe for coconut ice cream HERE.
Caramelizing:
1 tablespoon sugar
4 tablespoons brown sugar
1 dl whipped cream
3 tablespoons butter
1/2 ts salt
3 tablespoons peanut butter
Boil everything, except peanut butter and salt in a thick-bottomed saucepan, over medium heat while stirring. Let it simmer for 3-4 minutes, while stirring. Add peanut butter and salt to the mixture, and continue to stir over low heat for another 3-4 minutes.
Pour caramel sauce with peanuts over the ice, while still hot. It also tastes delicious with some whole peanuts added.
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