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Chicken Satay

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for avery long time. This is a Thai version. You can of course also make the same recipe with chunks ofbeef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they areusually deheaded and the skewer threaded lengthwise down the body).

  • 1 teaspoon coriander seed 
  • 1 teaspoon cumin seed 
  • 1 tablespoon chopped garlic 
  • 1 tablespoon fresh grated ginger 
  • 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces. 
  • 2 tablespoons fish sauce 
  • 1 tablespoon curry powder 
  • pinch turmeric powder (as only a colorant, so very little!) 
  • 8 tablespoons coconut milk 
  • 3 tablespoons palm sugar 
  • The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizingmallet. 
  • You can also use a rolling pin. 
  • The coriander and cumin are toasted and then crushed in a mortar and pestle. 
  • The ingredients are thencombined to form a marinade, and the chicken is marinated overnight. 
  • The pieces of chicken are thenthreaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to forma loose gather. 
  • The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done overcharcoal, as they absorb the smoke). 
  • Turn them regularly and brush them liberally with the remaining marinade. 
  • Cooking should take between 5 and 10 minutes depending on the heat of your cooker. 
Nam jim satay (Peanut Sauce).
  • A peanut dressing accompies these snacks. 
  • A quick and delicious substituteto the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix).
  • Imported from Thailand and made of thefinest quality ingredients. 
  • 4 ounces of roasted (unsalted) peanuts 
  • 3-4 cloves garlic, chopped 
  • 1 ounce chopped onion 
  • 1-2 tablespoon red or massaman curry paste 
  • 1 teaspoon fish sauce 
  • 8 tablespoons coconut milk 
  • 4-6 teaspoons lime juice (to taste). 
  • 2-3 teaspoons palm sugar. 
  • First grind or crush the peanuts to a fairly fine powder. 
  • Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. 
  • If the sauce is too thick, you can thin it with a littlechicken stock. 
  • Now add the lime juice, tasting as you progress to check the balance of flavors is correct. 
Note: use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimpsatay then use half the quantity of massaman paste.

A jaad (cucumber sauce):
  • 4 tablespoons white vinegar 
  • 1 teaspoon sugar 
  • 2-3 tablespoons cucumber, very coarsely chopped or sliced 
  • 2 shallots (or any variety of purple onion) chopped 
  • 3-4 Thai chile peppers, thinly sliced. 
  • Combine the ingredients, and leave to stand overnight. 
  • Each diner should have a small bowl of nam jim and a small bowl of a jaad. 
  • However the satay themselvesare normally served "communally". 
  • We like to eat steamed jasmine rice that has a few spoonfulls of thePeanut Sauce on top. 


Mate, i have to say this dish looks really good but too complicated to me. I can get all the ingredients in Asian market by myself.

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