| 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" <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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