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Chicken Sate
1 t turmeric
1/2 t salt
1/2 cup fresh or canned unsweetened coconut milk
1 lb chicken breasts, trimmed and cut into 1"x 4" x 1/4" thick strips
bamboo skewers
peanut sauce
Combine turmeric, salt, and coconut milk in a bowl. Add chicken
strips, tossing to coat. Cover and refrigerate 1 to 2 hours.
Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold
water.
Drain chicken and thread strips onto skewers. Cook on grill over
hot coals or under broiler until just cooked through, 1 or 2 minutes
per side. Serve with a bowl of peanut sauce on the side. Makes
4 servings.
Peanut Sauce
1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
1/3 cup fresh or canned unsweetened coconut milk
2 to 3 T. fresh lime or lemon juice
2 T. fish sauce or soy sauce
1 t. sugar
1/4 cup fresh cilanto
Combine ginger root, chiles, garlic, and green onions in a mixing
bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce,
and sugar. Taste and adjust seasoning if necessary. Sprinkle with
cilantro.
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Satay 01