Chicken Satay with Spicy Peanut Sauce

Chicken Satay

These are recipes from Mai Pham’s “The Best of Vietnamese and Thai Cooking” (Prima Publishing, 1995).  They are quick and not hard to prepare.  Honestly, it’s not the best chicken satay (or peanut sauce recipe, for that matter) I have ever had, but they are decent, and worth preparing.  Good for a party appetizer.  Serve with a Thai cucumber salad.

Chicken Satay

1 tsp. fish sauce
1 tsp. sugar
1 tsp. curry powder
1/2 tsp. ground turmeric
1 tsp. minced garlic
pinch of ground coriander
pinch of ground cumin
pinch of salt
2 T. coconut milk
2 T. vegetable oil
1 1/2 lbs. skinless, boneless, chicken breasts
20 (6-inch) bamboo skewers, soaked in hot water for at least 30 minutes

Whisk together all the ingredients except the chicken in a bowl.  Slice the chicken breast diagonally against the grain into 1-inch wide strips.  Add the chicken to the bowl and marinate for 15 minutes.

Preheat grill to medium heat or prepare oven to broil the satay (raise rack to the highest position).  Thread the chicken onto the bamboo skewers.

Grill the meat until just done, about 2 to 3 minutes on each side.  You may broil the skewered chicken in the oven instead.  Keep an eye on it to make sure it doesn’t burn.  Serve the satay with peanut sauce and cucumber salad.

Peanut Sauce

Spicy Peanut Sauce

1 T. vegetable oil
1 tsp. red curry taste
1/2 tsp. ground turmeric
1/2 cup creamy peanut butter
1/2 cup unsweetened coconut milk (or cow’s milk)
1/2 cup water
2 tsp. fish saue
1 tsp. fresh lemon (or lime) juice
sugar, to taste

Heat the oi in a nonstick saucepan over moderate heat.  Add curry paste and turmeric and stir often until mixture sizzles, about 1 minutes.  Add peanut butter, coconut milk, water, fish sauce, lemon juice, and sugar and reduce the heat to low.  Stirrig constantly with a whisk, cook for 3 minutes.  When mixture begins to bubble, remove from ehat and continue to stir.  If sauce is too thick thin with water.  Taste and adjust seasonings to an interestin balance of sweet, salty, and spicy flavors.

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