| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Asian |
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Unsweetened coconut milk |
| 2 |
tb |
Snipped fresh cilantro |
| 2 |
ts |
Curry powder (Oriental) |
| 1/8 |
ts |
Salt |
| 1 |
lb |
Skinless boneless chicken breasts (and thighs) (partially frozen) |
|
|
Peanut sauce |
|
|
Cucumber relish |
|
|
To 16 6 6" bamboo skewers |
INSTRUCTIONS
Satays (sometimes spelled sates) of meat, fish and poultry are woven into
the food patterns of several Southeast Asian countries, particularly
Indonesia and Thailand.
Soak skewers in water at least 30 minutes. Stir together coconut milk,
cilantro, curry powder and salt in a shallow dish. Slice chicken across the
grain into 3" long strips about 1/4 to 1/8" thick. Thread strips
accordion-style onto skewers. Add to marinade, turning to coat chicken.
Cover and chill for one hour. Drain chicken, reserving marinade. Broil
skewered chicken 3-4 inches from heat for 5 minutes; brush with marinade.
Turn and broil 4-5 minutes more or till done. (Or, grill over medium coals
for the same time.) Serve warm with Peanut Sauce and Cucumber Relish. Makes
12-16 servings.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 21.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 25, 1997
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