chicken Satay

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
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