Sate Kai (chicken Satay)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Dairy | Thai | Poultry | 6 | Servings |
INGREDIENTS
| 3 | Chicken breasts | |
| 1 | t | Corinader seed |
| 1 | t | Cumin seed |
| 2 | T | Light soy sauce |
| 1 | T | Fish sauce |
| 1 | T | Phom kari, mild curry |
| powder | ||
| 1 | "good pinch" tumeric powder | |
| 6 | T | Thick coconut cream, see |
| below | ||
| 3 | T | Palm sugar |
INSTRUCTIONS
Date: Mon, 24 Jun 1996 08:34:59 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 48.7mg
Sodium: 43.7mg
Potassium: 153.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 17.8g