7.22.2012

Gai Satay (chicken satay)


One of the things I loved about my year in Thailand was the ability to walk down the street at any time of day or night and purchase something grilled on a stick was awesome! I knew that was one of the first things I was gonna miss when I came home. In Khon Kaen, I loved getting grilled chicken on a stick with a peanut satay sauce. I never knew how to make it while there because each food stall has its own special recipe. So I searched the internet for every recipe I could find and NONE of them tasted like what I had in the land of smiles. Finally I came across my 'Real Thai' book by McDermott and I made this recipe. It tastes and smells like Thailand in my kitchen!

They say you can make this with beef but honestly because of its texture I wouldn't recommend it, stick with chicken or pork. If you don't have a grill then I suggest your broiler to cook the meat.

Chicken Marinade

1 c Coconut Milk
1 1/4 tsp fish sauce
1 1/4 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
2 lbs chicken breast sliced 3 inches long by 1 inch thick

Directions:
1. Combine all ingredients in a medium sized bowl and mix until all combined. Add the chicken to the bowl and let it marinade for 1-2 hours at least in the fridge.

2. Soak small Bamboo skewers in water until ready. Take the chicken from the fridge and skewer the slices on, you may be able to put 2 on each skewer.

3. Grill on each side for 3-4 min until you see a nice browning. Serve immediately or at room temp.

*If using a Broiler then make sure that you put the rack on the top most shelf and line a baking sheet with greased foil. Cook the chicken for the same amount of time.

Spicy Peanut Sauce

1/2 c Coconut Milk
2 Tbls Red Curry Paste
1/2 c Chunky (or smooth) Peanut Butter
1/2 c Chicken Stock
3 tbl Palm or Brown Sugar
2 tbl fresh squeezed lime juice
1 tbl fish sauce
1/4 tsp cayenne

Directions:
1. Warm the coconut milk in a small sauce pan over medium heat until you see a gentle boil.

2. Add red curry paste and still occasionally until it dissolves in the milk. Approx: 3 min

3. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth for about 5 min.

4. Remove from heat and add lime juice, fish sauce and cayenne if necessary. Let it sit till room temp until ready then just reheat slightly to make it easier to dip the chicken in. Eat and enjoy!

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