LOCATION: Recipes >> Asian >> Satay 14
Satay Chicken - Curry Style
1 pound boneless, skinless chicken breasts, cut into thin strips
juice of 1 lime
2 tablespoons peanut butter
1/4 cup coconut milk
1/4 cup honey
1/4 cup plum wine
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon lemon or lime zest
2 tablespoons shallots, chopped
1 tablespoon garlic, chopped
Slice thin (about 1/4 inch thick) strips of meat off the breasts.
Paste Directions: Place the cumin and coriander seeds in a pan
without adding any oil. Dry fry them, stirring, over medium heat
for 1 to 2 minutes until they are slightly browned, and give off
a roasted aroma. Mix the curry paste ingredients together and
place in a spice or coffee grinder and grind to a powder. Move
curry paste to a bowl.
Add the lime juice, peanut butter, coconut milk, honey and wine to
the bowl with the curry paste and mix well.
Place meat strips in the bowl and coat all sides with the marinade.
Marinate chicken for at least 2 hours in the refrigerator. Thread
marinated chicken strips on wet bamboo skewers. Make sure that
the meat is put on in a single layer--do not compress the meat on
Grill over hot coals for 2-3 minutes per side. Do not overcook.
Serve with peanut sauce.
Spicy Peanut Sauce
2 shallots, minced
2 garlic cloves, minced
1 stalk fresh lemon grass, finely chopped
1 tablespoon red curry paste or 1 teaspoon cayenne pepper
1/4 cup crunchy peanut butter
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce, (nam pla)
1 cup thin coconut milk, (prepared from unsweetened coconut milk)
In a saucepan, saute shallots, garlic and lemon grass until soft.
Add red curry paste and cook for 1 minute until fragrant. Add
peanut butter, palm sugar, fish sauce and coconut milk. Cook over
medium heat until thick (about 15 minutes). Add water if it is
too thick. Pour into a shallow bowl.
To prepare thin coconut milk: Pour 1 can unsweetened coconut milk
into a tall glass. Allow to sit for at least 1 hour so the thick
cream rises to the top. Skim off top (cream) and set aside. The
rest is thin coconut milk.
Makes 1 1/2 Cups
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