| Chicken Satay
and Peanul Sauce |
| SATAY KAI AND
NAM JIM SATAY |
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INGREDIENTS: Chicken Satay (Satay Kai) |
|
Chicken Breast
|
8 |
oz. |
 |
|
MARINADE:
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Coconut milk
|
2 |
fl. Oz. |
|
Coriander roots, chopped
|
2 |
tbsp. |
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Curry powder
|
1/2 |
tsp. |
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Turmeric powder
|
1/2 |
tsp. |
|
Sugar
|
2 |
tsp. |
|
Fish sauce
|
1/2 |
tbsp. |
|
Vegetable oil
|
2 |
tbsp. |
|
(2-4 servings)
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| Chicken Satay (Satay
kai) |
|
1. Slice the chicken into thin strips ready to be skewered.
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2. Mix all the ingredients for the marinade together and mix
the sliced chicken with the marinade.
Allow the chicken to marinade for at least 3 hours or over night.
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3. Skewer each slice of marinaded chicken onto a bamboo skewer
which has been soakeb in water.
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4. Grill or pan sear the skewered chicken until done and still
moist. Serve hot with cucumber salad. |
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INGREDIENTS: Peanut Sauce for Satay (Nam jim Satay)
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Vegetable oil
|
3 |
tbsp. |
 |
|
Red curry paste
|
2 |
tbsp. |
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Ground coriander
|
1/2 |
tsp. |
|
Ground cumin
|
1/2 |
tsp. |
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Coconut milk
|
2 |
cups |
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Coarsely ground peanuts
|
3/4 |
cup |
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Sugar
|
2 |
tbsp. |
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Tamarind juice or lime juice
|
2 |
tbsp. |
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Salt
|
1 |
tsp. |
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Peanut Sauce for Satay (Nam jim Satay) |
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1. Put the oil in a saucepan and heat up. Add the curry paste when
the oil is hot and fry until
fragrant, being careful not to burn the curry. (Use medium heat)
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2. After a minute or so add the dry spices and continue frying for
another one or two minutes.
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3. Add coconut milk and the rest of the ingredients except the tamarind
juice and salt. Bring the
ingredients in the
pot back to the boil for a few minutes or until the sauce thickens
slightly.
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4. Adjust the seasoning with tamarind juice and salt. The sauce
should taste slightly sweet followed
by a touch of tartness
and saltiness. The main scent of this sauce is the combination of
curry and
coconut.
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