Here is how I do mine:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
tiny pinch turmeric powder
8 tablespoons coconut milk
3 tablespoons palm sugar
First Soak your Bamboo Skewers in water. You do this so that they don't burn when you cook them.
I only use farm fresh Chicken. Sprouts or Whole foods is the best bet. Having so many allergies in this house, I just find fresh Chicken to be the only way.
Nam jim satay (Peanut Sauce).
2 cups of roasted (unsalted) peanuts
8 cloves garlic, chopped
1/2 cup chopped onion
4 tablespoon red curry paste
2 teaspoon fish sauce
16 tablespoons coconut milk
6 teaspoons palm sugar.
12 teaspoons lime juice
First grind or crush the peanuts to a fairly fine powder. I do this by placing them in the blender and blending them fully. Then combine them with the remaining ingredients
(except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little
chicken stock. Add the lime juice and it is ready to serve.
A jad (cucumber sauce) is another sauce that is great for dipping the chicken into. I like to call this Thai salsa. It is simple to make:
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
Serve with steamed jasmine rice or sticky rice
My hubby came home and I had his plate with a nice ice cold beer waiting for him: