| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Dairy | Thai | Poultry | 6 | Servings |
INGREDIENTS
| 3 | Chicken breasts | |
| 1 | ts | Corinader seed |
| 1 | ts | Cumin seed |
| 2 | tb | Light soy sauce |
| 1 | tb | Fish sauce |
| 1 | tb | Phom kari (mild curry powder) |
| 1 | "good pinch" tumeric powder | |
| 6 | tb | Thick coconut cream (see below) |
| 3 | tb | Palm sugar |
INSTRUCTIONS
Date: Mon, 24 Jun 1996 08:34:59 -0700 From: "Colonel I. F. K. Philpott" <[email protected]> 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.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”