Thai chicken satay with oriental cucumber salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Ketchup manus |
| ⅓ | cup | Unsweetened coconut milk |
| ½ | cup | Ginger; grated |
| 2 | Cloves garlic; peeled and minced | |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Chilli oil |
| 1 | pounds | Chicken breast; cut into thin |
| ; strips | ||
| 4 | ounces | Crunchy peanut butter |
| 6 | tablespoons | Unsweetened coconut milk |
| 2 | tablespoons | Tamarind concentrate |
| 1 | tablespoon | Mam pla |
| 2 | smalls | Garlic cloves; finely chopped |
| ¼ | Inch fresh ginger; peeled and finely | |
| ; chopped | ||
| 1 | Heaped tbsp soft brown sugar | |
| 3 | Lemongrass stalks; crushed and finely | |
| ; chopped | ||
| 1 | teaspoon | Chilli oil |
| 4 | tablespoons | Very hot water |
| ½ | Cucumber; peeled, seeded and | |
| ; 1/4 inch diced | ||
| ½ | Red onion | |
| ½ | Mango; peeled, pitted and | |
| ; diced | ||
| 1 | Hot chilli; seeded and finely | |
| ; diced | ||
| 1 | 1 1/2 inch s red pepper; finely diced | |
| 3 | tablespoons | Thinly shredded mint leaves |
| ½ | Inch ginger; peeled and grated | |
| 6 | tablespoons | Unsweetened coconut milk |
| 2 | tablespoons | Mam pla |
| 1 | tablespoon | Freshly squeezed lime juice |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Chilli oil |
Directions
MARINADE
THAI PEANUT SAUCE
CUCUMBER SALAD
Marinade, combine all the ingredients together, except the chicken, in a mixing bowl. Add the chicken to this bowl and marinade for at least 4 hours (preferably overnight). Thread onto pre-soaked skewers and cook over a hot chargrill for 1-2 minutes each side. Remove and serve on a plate.
Thai peanut sauce, mix all the ingredients together, except the tap water, in a non reactive bowl. Add hot water and mix well. Serve with chicken satay.
Cucumber salad, combine all the ingredients together and allow to marinate for at least one hour, then serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.