| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thai, Poultry, Restaurant |
2 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; up to 3 |
| 1/2 |
c |
Thai kitchen coconut milk |
| 1/3 |
tb |
Ground turmeric |
| 1/2 |
tb |
Granulated sugar or thai kitchen coconut; (palm) sugar |
| 2/3 |
tb |
Thai kitchen fish sauce |
|
|
Beef or chicken breast thinly sliced |
|
|
Bamboo skewers |
INSTRUCTIONS
NORMA WRENN
In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.
Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And
Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With
Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3. MM
Norma Wrenn
Copyright: Thai Kitchen & Epicurean International
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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