Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Coriander seed

  2. 1 teaspoon 5ml Cumin seed

  3. 1 tablespoon 15ml Chopped garlic

  4. 1 tablespoon 15ml Fresh grated ginger

  5. 1 lb 454g / 16oz Chicken breasts - skinned, boned, and cut into bite-sized

  6. 2 tablespoons 30ml Fish sauce

  7. 1 tablespoon 15ml Curry powder - (Thais use a mix called "phom kari")

  8. 1 Turmeric powder

  9. 8 tablespoons 120ml Coconut milk

  10. 3 tablespoons 45ml Palm sugar

Instructions Jump to Ingredients ↑

  1. Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.

  2. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.

  3. method The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderizing mallet. In Thailand these are usually granite.

  4. The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.

  5. The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

  6. The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). 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 cooker.

  7. Recipe By: Muoi Khuntilanont


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