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Satay 15

Satay 15 is built on Peanut Oil, Unsweetened Coconut Milk, and Garlic Finely Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/3 cup
• 1 lb
• 3 clove

Method (preview)

1. 1

   Heat the peanut oil to nearly smoking in a saucepan.

2. 2

   Turn off the heat and add the peanuts.

3. 3

   The peanuts should cook to a golden brown in 3-5 minutes.

4. 4

   If you burn them, throw them out and start all over again or your sauce will be bitter.

5. 5

   You may have to turn on the heat again, but stir the peanuts if you do.

6. 6

   Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 T of the peanut oil (reserve the rest) and blend them to a rough paste.

7. 7

   Add the chiles, ginger, garlic and continue to blend.

8. 8

   Add the remaining ingredients except the cilantro, and blend until smooth.

9. 9

   If it is too thick, add more oil.

10. 10

    Stir in cilantro, and serve with satay.

11. 11

    Holding your knife parallel to the chicken breast, cut off wide thin slices.

12. 12

    Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together.

13. 13

    Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat.

14. 14

    To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.