Recipe - Sate Kai (Chicken Satay)

3 Chicken breasts
1 teaspoon Corinader seed
1 teaspoon Cumin seed
2 tablespoon Light soy sauce
1 tablespoon Fish sauce
1 tablespoon Phom kari (mild curry
powder)
1 "good pinch" tumeric powder
6 tablespoon Thick coconut cream (see
below)
3 tablespoon Palm sugar

Date: Mon, 24 Jun 1996 08:34:59 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
Here is the current variant of a Thai chicken satay recipe my wife is using
at the moment (as they say of web sites, this one is continuously under
construction)

Open a can of coconut milk and allow to stand until it spearates slightly.
Skim off (and retain) the light milk. This recipe uses the thicker cream
remaining.

In a clean dry skillet toast the coriander and cumin seeds until aromatic,
then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at
least 12 hours before cooking. Barbeque or grill until cooked.

CHILEHEADS DIGEST V3 #023

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.