Thai Chicken Satay - Muoi's

Recipe Ingredients

3		Chicken breasts
1 teaspoon	5ml	Coriander seed
1 teaspoon	5ml	Cumin seed
2 tablespoons	30ml	Light soy sauce
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Phom kari - (mild curry powder)
1/4 teaspoon	1.3ml	Turmeric powder
6 tablespoons	90ml	Thick coconut cream - (see below)
3 tablespoons	45ml	Palm sugar

Recipe Instructions

Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction).

method

Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining.

In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder. Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking.

Barbeque or grill until cooked.

Recipe By: Muoi Khuntilanont

Source:
"The Many Nationalities of Rice" USA Rice Council

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