Ingredients
-
-
2
-
2
-
2
-
2
-
2
-
1/2
-
2
-
1
-
1
-
3
-
-
2
-
1
-
1 1/2
Directions
Thai Chicken Satay and Peanut Sauce, Recipe learned from: Chef Panita Boonyathee Pearson Distinctive Kitchens Culinary Class Aug 2010 850-748-9114 www rumthaicatering com I usually make a combination of meats: Chicken, Beef and Shrimp use one meat or all , I have to say – this is awesomely delicious! I made it exactly as written and used you Peanut Sauce (cut down to less than half!) I think next time I’ll use shrimp or pork for a different taste Served it with Thai Rice and a Thai Cucumber and Red Onion Salad Delish!, Recipe learned from: Chef Panita Boonyathee Pearson Distinctive Kitchens Culinary Class Aug 2010 850-748-9114 www rumthaicatering com I usually make a combination of meats: Chicken, Beef and Shrimp use one meat or all
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Steps
|
1
Done
|
For the Marinade: |
|
2
Done
|
Slice 1/2 Long Strips of Chicken That Will Easily Accommodate a Skewer and Place in a Bowl. |
|
3
Done
|
Combine All the Ingredients Besides the Chicken in a Food Processor and Blend For 30 Seconds. |
|
4
Done
|
Pour the Marinade Over the Meat and Massage the Marinade in With Your Fingers Until Each Piece of Chicken Is Evenly Coated. |
|
5
Done
|
Cover the Bowl and Marinade For Approx 3 Hours. |
|
6
Done
|
Preheat Grill. Skewer the Meat. |
|
7
Done
|
Grill Chicken Skewers For 4 - 5 Minutes on Front and Back Sides Until Fully Cooked. Total Cooking Time Varies on Heat and Meat Thickness, but Mine Usually Take 9 - 10 Minutes. Meat Should Be Tender and not Over-Cooked. |
|
8
Done
|
Plate the Skewers and Serve With Peanut Sauce (below) and a Side of Cucumber Salad Recipe #438648. |
|
9
Done
|
For the Peanut Sauce: |
|
10
Done
|
Heat Oil and Fry the Curry Paste Until the Aroma of the Spices Become Strong. |
|
11
Done
|
Add One Can of Coconut Milk, Peanut Butter, Sugar and Vinegar. Add the Remaining Coconut Milk Until You Gain the Consistency of Sauce You Desire. I Like Mine a Little Thicker Than the Restaurants. Serve at Room Temperature With the Satay Skewers. |
