Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Cloves garlic; up to 3 |
½ cup | Thai kitchen coconut milk |
⅓ tablespoon | Ground turmeric |
½ tablespoon | Granulated sugar or thai kitchen coconut; (palm) sugar |
⅔ tablespoon | Thai kitchen fish sauce |
\N \N | Beef or chicken breast thinly sliced |
\N \N | Bamboo skewers |
NORMA WRENN
In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3. MM Norma Wrenn
Copyright: Thai Kitchen & Epicurean International Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998