Chaing Mai Satay
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Thai | Poultry, Restaurant, Thai | 2 | Servings |
INGREDIENTS
| 2 | Cloves garlic, up to 3 | |
| 1/2 | c | Thai kitchen coconut milk |
| 1/3 | T | Ground turmeric |
| 1/2 | T | Granulated sugar or thai |
| kitchen coconut palm | ||
| sugar | ||
| 2/3 | T | Thai kitchen fish sauce |
| Beef or chicken breast | ||
| thinly sliced | ||
| Bamboo skewers |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 40.7mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.1g
Protein: <1g