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.
CHILE-HEADS DIGEST V3 #023
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .