Saturday, December 22, 2018

Thai Chicken Satay with Spicy Peanut Sauce

I've always enjoyed Chicken Satay, but I've never made them myself.
So now's my chance.

Of course, there would have to be one ingredient that I'm unfamiliar with.  You can find tamarind paste in an Asian or Indian Market. Or, I was able to find a substitute recipe for the Tamarind paste.


Chicken Marinade
     Bamboo Skewers
     1 pound chicken
     1/2 cup coconut milk
     2 TBL curry Powder
     1 Teas salt
     1 Teas sugar
     Peanut Sauce
     3/4 cup coconut milk
     1 TBL red curry paste
     2 TBL fish sauce
     3 TBL peanut butter
     3 TBL sugar
     1 TBL tamarind paste  * 
    Chicken Marinade
     In Medium bowl, mix ingredients together, cut chicken into strips, add chicken to bowl, mix to 
     coat well and let marinade several hours.

     Peanut Sauce
     Add well stirred coconut milk to a pan, on a medium low heat.  As the milk warms, add the curry paste, mixing to
      break up.  When you see the red oil shimmering, add the rest of the ingredients.

    * Tamarind Paste Substitute
     1 TBL chopped dates
     1 TBL Chopped Prunes
     1 TBL Chopped Dried Apricots
     1 TBL Lemon Juice
Place all fruit into a small bowl and pour enough boiling water over them to cover completely.  Let stand 5 minutes, drain water.  Place drained fruit and the lemon juice into a food processor.  Blend to a thick paste.  Store in fridge.
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