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Topic: Thai Chicken Satay & Peanut Sauce  (Read 1133 times)
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Joined: 29-Dec-2003

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« on: December 30, 2003 01:49:23 PM »

Chicken Satay

1 pound boneless, skinless chicken breasts
1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
Bamboo skewers, soaked in cold water

Peanut Sauce
1 cup coconut milk
3 tablespoons red curry paste (adjust for spiciness)
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons fresh lime juice
1 teaspoon salt

Chicken Satay
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.

Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.

Peanut Sauce
Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

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« Reply #1 on: January 16, 2004 01:38:05 PM »

oh, my that sounds deeeelish! Cheesy  i think i'll sub. shrimp for the chicken, play some thai music, wear a sarong, turn up the heat, and have a little mid-winter thai night

« Reply #2 on: September 22, 2005 03:53:03 PM »

i love thai food! tasty recipe!
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