Thai Chicken Satay:
2
normal to large sized chicken breasts
1/2
cup coconut milk
1
tablespoon curry powder
1
teaspoon turmeric powder
1
teaspoon sugar
1/2
teaspoon salt
12
wooden skewers
Directions:
1. Soak
the skewers in water while prepping your chicken and sauce. This will help keep
the skewers from burning when you place them on the grill.
2. Cut
the chicken into thin slices.
3. Mix
all of the ingredients together in a bowl, add the chicken and massage. The
chicken does not need to marinate in the sauce for very long, in fact only a
few minutes. Place the chicken on skewers and drop them on the grill at medium
heat. Flip the skewer just before you start to see grill marks on the chicken.
This makes for the perfect “doneness” without drying it out.
This
marinade also goes great with shrimp!
For the Thai Peanut Sauce:
One 13.5-ounce can of full-fat,
unsweetened coconut milk
2 ounces (approximately ¼ cup) of
Thai red or Massaman curry paste
¾ cup unsweetened (natural) creamy
peanut butter (Do not use regular peanut butter or anything with added
emulsifiers. I get mine fresh ground in the bulk section at Winco.)
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar
or white vinegar (Do not use white wine, red wine, balsamic, or anything else —
not even rice vinegar)
½ cup water
Instructions:
Put everything into a medium
heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking
constantly.
Let the mixture simmer for 3-5 minutes
over low heat; be careful not to let the mixture scorch at the bottom of the
pot.
Take the pot off the heat, let the
sauce cool down to room temperature (or slightly warmer), and serve the sauce
with satay or fried tofu.
Notes
This peanut sauce keeps in a glass
container in the refrigerator for weeks. Refrigerated sauce will thicken up
considerably. All you have to do is thin it out with a little bit of water to
desired consistency, reheat, and serve. The sauce also freezes beautifully.
No comments:
Post a Comment