Thai Chicken Sates
HT HD Thai
4 Hot Poultry Nuts
Spices Hors d'oeuvre Appetizer Starter Gluten
the Thai Peanut sauce
teasp Curry Powder
teasp Lemon Juice
Skinless Chicken Breasts
tbsp Curry Powder
teasp Coriander Powder
pinch of Cayenne
Cut the chicken lengthways into 5mm/¼ inch thick slices. Place the chicken
strips in a bowl and add the curry, coriander, turmeric, cayenne pepper and
. Wet your hands and gently knead the spices into the meat, adding 5 ml/1 teasp
each of peanut oil and water to help work the spice mixture in. Knead again.
Cover the bowl and-leave for 2 hours.
To make Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml/10
fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing
the coconut milk into a bowl with a wooden spoon.
Grind the peanuts coarsely. Add the turmeric, curry, cayenne pepper and sugar to
the coconut milk and cook over a medium heat, stirring, until the sauce comes to
the boil. Reduce the heat to low and add the ground peanuts Continue to cook,
stirring constantly, for 2 minutes. Add the lemon juice and salt, to taste.
Remove the sauce from the heat and cool.
Preheat the grill. Thread 8 thin metal or bamboo skewers with the chicken. The
skewer enters the meat 2-3 times, like a needle threading through cloth.
Brush the chicken sates with peanut oil and grill 10-14 in from the heat,
turning frequently, until the sates are cooked through: 4-6 minutes on each
. Serve 2 skewers per person. Garnish each plate with the Thai peanut sauce.
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