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Thai Food

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THAI RECIPES

Chicken Satay


 

Directions :

1. Clean the chicken and slice into bite-size pieces.

2. Pound the galangal, lemongrass, tumeric, coriander seeds and roasted cumin powder. Add some coconut milk and mixed well.

3. Add salt, the rest of the coconut milk and the sweetened condensed milk and stir. Marinade the chicken meat in the mixture for 30 minutes before putting the chicken on the skewers, one piece for one skewer.

4. Grill the chicken over medium fire. Sprinkle the coconut milk over the skewed chicken while it is cooking.

5. Serve with the Satay sauce and the side dish.

 

Directions for the Satay sauce :

1. Boil the coconut cream until the oil separates and rises to the top. Add the curry paste and continue cooking until the sauce gives off an aroma. Add the coriander seeds and tumeric powder and keep stirring. Gradually add the coconut milk.

2. When the sauce come to a boil again, add the palm sugar, salt, tamarind juice, peanuts and cardamom. Simmer until thick. Remove from the heat.

 

Direction for the side dish :

1. Mix the sugar, salt and vinegar together and cook over low heat. Bring to the boil and cook until everything is dissolved and then remove the pot from the heat and let it cool down.

2. Place the sliced cucumber, shallot and spur chillies in a serving bowl.

3. Pour the melted ingredients over the top of the vegetables.

Ingredients

 

Ingredients :( servings)

300         grams                     chicken

1              tablespoon            lemongrass

2              grams                     tumeric powder

½             teaspoon                roasted coriander seeds

¼             teaspoon                roasted cumin powder

40           grams                     coconut cream

½             teaspoon                salt

60           gram                      sweetened condensed milk

skewers

 

Ingredient for the Dipping Sauce :

110         grams                     coconut cream

110         grams                     coconut milk

10           grams                     gang kua curry paste

10           grams                     massaman curry paste

½             teaspoon                coriander seeds

¼             teaspoon                cumin powder

½             teaspoon                tumeric powder

2                                              cardamoms

60           grams                     ground roasted peanuts

30           grams                     palm sugar

½             teaspoon                tamarind juice

½             teaspoon                salt

 

Ingredients for the side dish :

½             cup                         sugar

½             cup                         vinegar

½             teaspoon                salt

100         grams                     sliced cucumber

20           grams                     sliced shallots

20           grams                     sliced spur chillies

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