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CATEGORY CUISINE TAG YIELD
Meats, Grains, Seafood, Dairy Thai Poultry 6 Servings

INGREDIENTS

3 Chicken breasts
1 t Corinader seed
1 t Cumin seed
2 T Light soy sauce
1 T Fish sauce
1 T Phom kari, mild curry
powder
1 "good pinch" tumeric powder
6 T Thick coconut cream, see
below
3 T Palm sugar

INSTRUCTIONS

Date: Mon, 24 Jun 1996 08:34:59 -0700  From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th>  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)  Open a
can of coconut milk and allow to stand until it spearates  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.  CHILE-HEADS
DIGEST V3 #023  From the Chile-Heads recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 48.7mg
Sodium: 43.7mg
Potassium: 153.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 17.8g


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