Satay ~ Gai

Marinated Chicken Skewers

Satay has come to Thailand from across many seas, as the saying goes. Types of meat used for satay are beef, pork or chicken.

The taste of the meat depends on the part of the animal of choice you grill. For example, for chicken you should always use the hip portions, for pork, the neck, and for beef, the fillet as this contains plenty of oil.

While grilling, leave it slightly under - cooked, otherwise the meat will become hard. Satay is usually served with peanut sauce,which is delicious and is slightly sweet, and marinated vegetables

INGREDIGENTS (4 persons)

Chicken Satay
  1. 400 g.     chicken breast, sliced
  2. 100 g.     coconut milk
  3. 30 g.       coriander roots, chopped
  4. 1 tbs.      turmeric powder
  5. 2 tbs.      sugar
  6. 1 tbs.      curry powder
  7. 3 tbs.      fish sauce
  8. 150 g.     peanut sauce
Chicken Satay sauce
  1. 2 cups     coconut milk
  2. 3 pcs       lemon grass
  3. 100 g.     palm sugar
  4. 250 g.     grated peanut
  5. 70 g.       red curry paste
  6. 50 g.       Mussaman curry paste
  7. 1/2 tsp.   salt
  8. 2 tbsp.    butter
  9. 3 tbsp.    curry powdr
  10. 100 g.     white sugar
PREPARATION

Chicken Satay
  • Marinate chicken with coconut milk, coriander, turmeric, sugar, curry powde and fish sauce. Refrigerate for three tp four hours. Make little skewers with the chicken meat and grill until done and serve with peanut sauce.
Chicken Satay Sauce
  • Melt the butter in a pan and add the lemon grass, curry paste, curry powder, Mussaman paste and coconut milk. Stir mixture well an add the sugar, salt and grated peanuts. Cook for about 15 minutes.

DELICIOUS !!!

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