chicken Satay
Product Details
Cooking Instruction :
1. Peel the outer layer from the lemon grass and chop the lower white bulbous part, discarding the fibrous top. Grind lemon grass, onion and garlic with a pestle and mortar. Then mix in coriander
(cilantro), turmeric, lemon juice, black pepper and 1 tsp of salt.
2. In a mixing bowl, combine creamy peanut butter, soy sauce, loime juice, brown sugar, curry powder, chopped garlic, hot pepper sauce.
3. Place the chicken in the paste. Cover and marinate in the fridge for 2 hours, or overnight.
| Satay sauce is a sophisticated blend of tropical flavors, flavored with fresh Massaman curry paste and cooked with coconut milk, brown sugar, and chunky peanut butter. Some allege that satay was invented by Chinese immigrants and is often made with three flat lozenges of meat. |
|
Ingredients : 50 g Real Thai Peanut Satay Sauce 3 pieces Skinless boneless chicken breasts, cut into cubes 1/4 cup Real Thai Coconut Milk 1 stalk Lemon grass 1 Onion, chopped 1 clove garlic, chopped 2 tbsp Ground coriander (cilantro) 1 tbsp Turmeric Juice of 1/2 Lemon, Salt and Black pepper 1/2 Cucumber, pared into ribbons with a vegetable peeler, mix into the vinegar, to serve Optional: If using wooden skewers, soak them in water for 10 minutes. |
chicken Satay
- Preservation Process:Vinegar
- Shape:Piece
- Part:Breast
- Style:Cooked
- Type:Chicken
- Category:Poultry
- Country:Thailand
- telephone:66-6626837933
| Preservation Process: | Vinegar |
| Shape: | Piece |
| Part: | Breast |
| Style: | Cooked |
| Type: | Chicken |
| Category: | Poultry |
