Sate kai (chicken satay)

Yield: 6 Servings

Measure Ingredient
3 \N Chicken breasts
1 teaspoon Corinader seed
1 teaspoon Cumin seed
2 tablespoons Light soy sauce
1 tablespoon Fish sauce
1 tablespoon Phom kari (mild curry powder)
1 \N \"good pinch\" tumeric powder
6 tablespoons Thick coconut cream (see below)
3 tablespoons Palm sugar

Date: Mon, 24 Jun 1996 08:34:59 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction)

Open a can of coconut milk and allow to stand until it spearates slightly.

Skim off (and retain) the light milk. This recipe uses the thicker cream remaining.

In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbeque or grill until cooked.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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