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Satay 14

A thai recipe for Satay 14, made with Peanut Butter, Coconut Milk, Honey, Cayenne Powder, and Ground Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Paste Directions: Place the cumin and coriander seeds in a pan without adding any oil.

2. 2

   Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.

3. 3

   Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder.

4. 4

   Move curry paste to a bowl.

5. 5

   Add the lime juice, peanut butter, coconut milk, honey and wine to the bowl with the curry paste and mix well.

6. 6

   Place meat strips in the bowl and coat all sides with the marinade.

7. 7

   Marinate chicken for at least 2 hours in the refrigerator.

8. 8

   Thread marinated chicken strips on wet bamboo skewers.

9. 9

   Make sure that the meat is put on in a single layer--do not compress the meat on skewer.

10. 10

    Grill over hot coals for 2-3 minutes per side. Do not overcook.

11. 11

    Serve with peanut sauce.

12. 12

    In a saucepan, saute shallots, garlic and lemon grass until soft.

13. 13

    Add red curry paste and cook for 1 minute until fragrant.

14. 14

    Add peanut butter, palm sugar, fish sauce and coconut milk.

15. 15

    Cook over medium heat until thick (about 15 minutes).

16. 16

    Add water if it is too thick.

17. 17

    Pour into a shallow bowl.

18. 18

    To prepare thin coconut milk: Pour 1 can unsweetened coconut milk into a tall glass.

19. 19

    Allow to sit for at least 1 hour so the thick cream rises to the top.

20. 20

    Skim off top (cream) and set aside.

21. 21

    The rest is thin coconut milk.