Satay Gai, Nuah, Muu - Chicken Satay With Peanut Sauce
Ingredients
3 Preparation: marinating hrs – general preparation 20 minutes
15 Cooking: minutes
1 1/2 cups For 12 satay sticks and peanut sauce
Ingredients
2 pounds chicken breast
2 pressed garlic cloves (chopped is also perfectly possible)
2 teaspoons of brown sugar
1/4 teaspoon of sambal oelek
1 teaspoon of kurkuma
1/2 teaspoon of crushed coriander seeds
12 satay sticks
5 tablespoons of roasted, unsalted peanuts
2 tablespoons of red curry paste
1 cup coconut milk
4 tablespoons chicken stock
1 tablespoon kaffir-lemon juice (I didn’t find kaffir-lemon juice, so we used lime juice)
1 spoon of brown sugar
Preparation
1
2
Mix the garlic, sugar, sambal, spices and oil and cover up the meat with it.
3
Cover the bowl and put 3hrs to one night in the fridge.
4
Prepare the sauce:
6
Boil the coconut milk, add the peanut mixture and whisk until you get a homogenous mixture.
7
Set on low heat and add the chicken stock. Leave to boil for approximately 3 minutes (until your sauce thickens). Add the kaffir-lemon juice and sugar until the sugar has dissolved.
8
Tip
9
For this recipe you need 12 wooden satay sticks. Lay them for 1 hour in water so that they can’t splinter and to prevent from burning. If you see that the sticks tend to burn, wrap them with aluminum foil.
10
11
The general opinion was: this sauce is definitely at Thai Restaurant Level!
12
King kauw!
.
Yield:
6 servings
Added:
Saturday, May 28, 2011 - 9:52am
