Thai Chicken Satay and Peanut Sauce - 1 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Marinade
3 boneless chicken breasts cut into thin flat long strips
¼ tsp. cinnamon powder
1 tsp. white pepper
½ tsp. coriander
½ tsp.cumin powder
1 tsp. salt
2 red dried chili
1½ chopped lemon grass
1 tsp. chopped galangal ( resembles ginger) substitute ginger if you cannot find it
6 cloves of garlic - chopped
2 tbsp. lemon juice
1 tbsp. fish sauce
1 cup of coconut milk
1 tbsp. of oil
1 tsp. of tamarind paste
1 tsp. of brown sugar or gur
Bamboo skewers soaked in water for 2 hours.
Peanut Sauce
1 cup dry roasted peanuts (unsalted)
⅓ cup water
2 cloves garlic (minced)
½ tsp. dark soy sauce
2 tsp. sesame oil
1 to 2 tbsp. brown sugar (to taste)
2 to 2½ tbsp. fish sauce (or substitute 2 to 3 tbsp. regular soy sauce)
½ tsp. tamarind paste (or 2 tbsp. lime juice)
½ tsp. cayenne pepper (or 1 tsp. Thai chili sauce)
⅓ cup coconut milk
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Directions: |
Directions:Chicken
1. In a blender or food processor combine all the ingredients under Chicken Marinade except the chicken.
2. Blend the ingredients until the sauce is smooth.
3. Coat the strips of chicken in a bowl with the sauce. Cover the bowl with a plastic wrap and refrigerate for about 6 hours.
4. Preheat the grill to medium high heat.
5.Thread the chicken strips on to the skewers.
6..Place the bamboo skewers with the chicken on the grill and cook for 4-5 minutes on each side
7. Serve the chicken Satay with Peanut sauce.
Peanut sauce
1. Place all ingredients for the peanut sauce in a blender or food processor.
2 Pulse or process until sauce is of desired consistency. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
3. Do a taste-test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar. |
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