| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Cklive13 |
10 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Canned unsweetened coconut milk; well stirred |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Curry powder |
| 3/4 |
ts |
Ground coriander seeds |
| 2 |
ts |
Cornstarch |
| 1 |
|
Whole Boneless skinless chicken breast; (abt 3/4 lb) |
| 3/4 |
c |
Salted dry-roasted peanuts; ground fine |
| 1 |
ts |
Fresh lime juice |
| 1/8 |
ts |
Dried hot red pepper flakes; or to taste |
| 10 |
|
Bamboo skewers -; (8"), soaked 30 |
|
|
; minutes |
| 1 |
ts |
Minced fresh coriander sprigs |
INSTRUCTIONS
In a small bowl stir together coconut milk, soy sauce, curry powder,
and ground coriander until combined well. Transfer 1/2 cup coconut
mixture to a medium bowl and stir in cornstarch, reserving remaining
coconut mixture, covered and chilled. Cut chicken lengthwise into ten
1/2-inch-thick strips and add to cornstarch mixture, stirring to
coat. Marinate chicken, covered and chilled, at least 1 hour and up
to 24. Prepare grill. In a small saucepan stir together reserved
coconut mixture, peanuts, lime juice, and red pepper flakes and
simmer, stirring occasionally, 10 minutes, or until thickened.
Transfer dipping sauce to a small bowl and cool. Thread 1 piece
chicken onto each skewer and grill on an oiled rack set 5 to 6 inches
over glowing coals until cooked through, about 3 minutes on each
side. Sprinkle dipping sauce with fresh coriander and serve at room
temperature with chicken satay. This recipe yields 10 satay.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8654)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-17-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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