Thai Satay With Spicy Peanut Sauce Recipe - Cooking Index
2 lbs | 908g / 32oz | Pork or chicken, sliced into strips - 1"x 4" x 1/4" thick |
3/4 cup | 177ml | Thick coconut milk - for basting meat |
40 | Bamboo skewers--soak in water before using | |
For For Marinade | ||
1 1/2 tablespoons | 22ml | Lemon grass - thinly sliced, use b |
1 tablespoon | 15ml | Galanga (kha) - minced |
2 tablespoons | 30ml | Red onions - minced |
1 1/2 tablespoons | 22ml | Garlic - minced |
2 tablespoons | 30ml | Ground coriander seeds |
1 tablespoon | 15ml | Indian yellow curry powder |
1 tablespoon | 15ml | Kaffir lime leaves - finely chopped |
2 1/2 tablespoons | 37ml | Sugar |
1/2 teaspoon | 2.5ml | Salt |
For Peanut Sauce | ||
7 | Seeded dried chilies, soaked in warm - water until soft (medium) | |
1 1/2 teaspoons | 7.5ml | Galanga, (kha) - minced |
2 tablespoons | 30ml | Cilantro roots - minced |
1 1/2 tablespoons | 22ml | Lemon grass - finely chopped |
2 1/2 tablespoons | 37ml | Garlic - minced |
3 1/2 tablespoons | 52ml | Red onions - chopped |
1 teaspoon | 5ml | Ground coriander seeds |
1 1/2 teaspoons | 7.5ml | Thai shrimp paste |
5 cups | 1185ml | Medium consistency coconut milk |
1/3 cup | 78ml | Creamy peanut butter |
1/4 cup | 49g / 1.7oz | Sugar |
3 1/2 teaspoons | 17ml | Salt |
For the Marinade:
In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely.
Pour marinade over meat and marinate for 1 hour.
For the Peanut Sauce:
Combine all ingredients in blender and puree. Serve warm.
Thread meat on bamboo skewers (making sure meat is flat and not bunched up) and grill over hot coals for 3-4 minutes per side.
Source:
the California Culinary Academy
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