Free Recipe Sate Kai (Chicken Satay)

Recipe Type: P Recipes

Recipe Preparation: cook

Cooking Ingredients for Sate Kai (Chicken Satay) Recipe

3 Chicken breasts
1 ts Corinader seed
1 ts Cumin seed
2 tb Light soy sauce
1 tb Fish sauce
1 tb Phom kari (mild curry
-powder)
1 good pinch tumeric powder
6 tb Thick coconut cream (see
-below)
3 tb Palm sugar

Sate Kai (Chicken Satay) Preparation

Date: Mon, 24 Jun 1996 08:34:59 -0700 From: Colonel I. F. K. Philpott <colonel@korat1.vu-korat.ac.th> Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction) Open a can of coconut milk and allow to stand until it spearates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder. Cut the chicken into long thin strips and thread onto skewers lengthwise. Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbeque or grill until cooked. CHILE-HEADS DIGEST V3 #023 From the Chile-Heads recipe list.

Cooking Temperature:

Recipe Serves: 6

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