Wednesday, May 25, 2011

Chicken Satay with Peanut Sauce or cucumber sauce

It is another sunny day here in Cali (Shocker). So I got up extra early, worked my patootie off so that I could go spend a few hours by the pool. It was nice and relaxing. I have decided tonight will be Thai food night. I enjoy making thai food for dinner, I just have to plan it ahead of time. The sicky rice needs to soak for 8 hours, a lot of the sauces need to marinade for hours. So If you want to make this recipe, be sure to plan it and get started the night before. This is a Thai version of Satay. Satay is a dish of marinated, skewered and grilled meats, served with a sauce.I always love going to a good Thai place and getting good dish with Peanut sauce. Yum. When I make peanut sauce, I like to also make veggie spring rolls, because dipping them in Peanut sauce is my favorite.
Here is how I do mine:
Ingredients
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.

Next slice the chicken and then beat the chicken flat with a meat cleaver or heavy tenderizer.


Toast the Coriander and Cumin in a pan and then crush them either with a mortar and pestle or blend in a blender.Combine the rest of the sauce ingredients to form a marinade, pour over chicken and toss so that every piece is coated and marinade the chicken overnight.
Thread the chicken on soaked bamboo sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

Grill the chicken.  Turn them regularly and brush them liberally with the remaining marinade.

Cooking should take between 5 and 10 minutes depending on the heat of your grill.

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:
One of the better Thai food meals I have ever had.

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