Chicken Satay with peanut sauce - Thai cuisine

 

Ingredients

For Marination

¼ kg Chicken boneless

For Paste

½ cup Coconut milk

1 tsp coriander seeds

½ tsp cumin seeds

¼ tsp peppercorns

1 tsp brown sugar

½ tsp salt

½ tsp turmeric powder

½ tsp cinnamon powder

Peanut Sauce

50 gm Peanut ( roasted)

1 tbsp Red curry paste

2 tbsp Tamarind puree

1 tbsp palm sugar

1 tsp fish sauce

100 ml coconut milk

Method

1.     Ground all the spices for marination with coconut milk

2.     Apply the paste into boneless chicken (long broad strips ) then keep it aside or refrigerate for 30 mins

3.     For making peanut sauce, grind the peanut till paste and like a peanut buttery

4.     Heat the coconut milk then add the peanut butter, cook for 5 mins

5.     Add the red curry paste and remaining coconut milk, cook it for another 10 mins

6.     Pour the tamarind puree, palm sugar and fish sauce then cook it for 5 mins

7.     Taste the sauce, if any flavour is missing correct the seasoning

8.     After marination cook the chicken in tawa or pan

9.     Turn it frequently for every 2 mins

10.  Chicken turn into golden brown then serve it with peanut sauce

Note : Thai red curry paste – Red chillies, peppercorns, salt, lemongrass, galangal, coriander leaves stems, lemon zest, garlic, shallots, coriander seeds