Satay Kai
Satay Kai (Chicken Satay – Thai) Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:18 pm Satay, of course, is originally an Indonesian/Malay dish, but it has been in Southern...
Ingredients
- 1teaspooncoriander seed
- 1teaspooncumin seed
- 1tablespoonchopped garlic
- 1tablespoonfresh grated ginger
- 2tablespoonfish sauce
- 1tablespooncurry powder (thais use a mix called "phom kari",
- 8tablespooncoconut milk
- 3tablespoonpalm sugar
Directions
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Satay Kai (Chicken Satay – Thai) Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:18 pm Satay, of course, is originally an Indonesian
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This is a Thai version
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You can, of course, also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per poun
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1 teaspoon coriander seed 1 teaspoon cumin seed 1 tablespoon chopped garlic 1 tablespoon fresh grated ginger About 1 pound chicken breasts,
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2 tablespoons fish sauce 1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine) Pin
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the grinding piece, not the bowl :-) - in Thailand these are usually granite
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You could also use a rolling pin)
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The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder.) The ingredients are then c