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Thai Satay With Spicy Peanut Sauce

Cuisine: Thai
Type: Chicken, Pork
Courses: Sauces
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozPork or chicken, sliced into strips - 1"x 4" x 1/4" thick
3/4 cup 177mlThick coconut milk - for basting meat
40   Bamboo skewers--soak in water before using
  For For Marinade
1 1/2 tablespoons 22mlLemon grass - thinly sliced, use b
1 tablespoon 15mlGalanga (kha) - minced
2 tablespoons 30mlRed onions - minced
1 1/2 tablespoons 22mlGarlic - minced
2 tablespoons 30mlGround coriander seeds
1 tablespoon 15mlIndian yellow curry powder
1 tablespoon 15mlKaffir lime leaves - finely chopped
2 1/2 tablespoons 37mlSugar
1/2 teaspoon 2.5mlSalt
  For Peanut Sauce
7   Seeded dried chilies, soaked in warm - water until soft (medium)
1 1/2 teaspoons 7.5mlGalanga, (kha) - minced
2 tablespoons 30mlCilantro roots - minced
1 1/2 tablespoons 22mlLemon grass - finely chopped
2 1/2 tablespoons 37mlGarlic - minced
3 1/2 tablespoons 52mlRed onions - chopped
1 teaspoon 5mlGround coriander seeds
1 1/2 teaspoons 7.5mlThai shrimp paste
5 cups 1185mlMedium consistency coconut milk
1/3 cup 78mlCreamy peanut butter
1/4 cup 49g / 1.7ozSugar
3 1/2 teaspoons 17mlSalt

Recipe Instructions

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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