by Paul Winalski » Mon Jul 19, 2010 12:40 pm
Here's a recipe that I've found highly successful. It is from Victor Sodsook's excellent cookbook, True Thai.
Satay Kai
1 lb boneless, skinless chicken breast
18 long (12-inch) bamboo skewers, soaked in cold water at least 1/2 hour (or metal skewers)
Marinade
1 cup unsweetened coconut milk
4 TBS Penaeng curry paste
2 TBS palm sugar (or dark brown sugar)
2 TBS fish sauce
1 TBS whole coriander seed (ground)
1. Combine the marinade ingredients in a bowl and mix well to dissolve the sugar and blend in the curry paste.
2. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips three inches long by one inch wide.
3. Add the chicken to the marinade and stir to coat all the pieces. Cover and refrigerate for at least 3-4 hours or as long as twenty-four hours.
4. Thread the marinated chicken pieces onto the skewers, about two pieces per skewer.
5. Grill (charcoal fire, gas grill, or oven broiler) the sticks until cooked, turning once or twice, for about 3-4 minutes total.
6. Transfer to a serving platter. Serve with Peanut Sauce, Cucumber Relish, and, if you wish, toast points.
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Peanut Sauce
14 fluid ounces (one can) unsweetened coconut milk
6 TBS Massaman curry paste
2/3 cup chunky peanut butter
7 TBS palm sugar (or dark brown sugar)
2 TBS fish sauce
1. Put the coconut milk in a medium saucepan and slowly bring it to a gentle boil over medium heat, stirring occasionally.
2. Add the curry paste and stir until well blended and fragrant, about three minutes.
3. Add the peanut butter and cook, stirring constantly, for one minute. Reduce the heat to low and add the brown sugar. Cook, stirring frequently, until the sauce is smooth and well blended, about two minutes. Remove from the heat and stir in the fish sauce.
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Cucumber Relish
1 cup distilled white vinegar
1 cup golden brown or white sugar
1 tsp salt
1 large hothouse or common cucumber
4-6 small green Thai chilies (prik khee nu) or 2-3 serrano chilies, finely chopped
1/2 cup roasted unsalted peanuts, crushed in a mortar or finely chopped
1/2 cup loosely packed cilantro, including stems
1. Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar and salt. Cook 1 minute at a gentle boil, stirring occasionally. Cool to room temperature.
2. Peel the cucumber and slice in half lengthwise (the European-style hothouse cucumbers don't have seeds to speak of; if using an ordinary cucumber, scoop out the seeds). Cut the halved cucumber crosswise into thin slices. Place the cucumber, chiles, peanuts, and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.
NOTES:
1) Palm sugar (Indian name: jaggery) is the traditional sweetener. Substitute brown sugar, if you can't get palm sugar.
2) You can use smooth peanut butter instead of chunky, if you prefer.
3) The cucumber relish is fine without the peanuts.
4) I previously posted recipes for all of the curry pastes to the FLDG. You could substitute about 3 TBS commercial curry powder (such as the ubiquitous Sun Brand) in place of the Penaeng curry paste, if you wish. Or 4 TBS curry powder in place of the Massaman paste in the peanut sauce. This will give you tasty Satay, but IMO you get better results with the curry pastes, as per Victor Sosdook's original instructions.
Enjoy!
-Paul W.
Last edited by Paul Winalski on Tue Jul 20, 2010 12:08 am, edited 3 times in total.
