Except for Pad Thai Noodles and sweet dishes you often find Satay (small skewers with chicken or beef) on the street markets of Thailand. It`s served with a spicy peanut sauce and some jasmine rice. All people love satay: The ones who make it love the simple and super fast preparation and the people who buy and eat it like how delicious and easy to eat it is. One more plus is the hygiene; you`re always sure that the meat is done when it`s crunchy outside, `cause it`s sliced quite thinly. When we stayed in Bangkok, we bought one of those special grills that the thais who make satay use. It`s smaller then our common grills and the meat (or whatever you make) is closer to the fire: They`re perfect for satay.
You can make Satay in the oven or on the grill. If you like the typical grill-stripes, use a grate instead of a griddle.
Ingredients (serves 2):
– Satay seasoning (there are some ingredients that you don`t get in europe so I prefer to use this)
– 2 chicken breasts
– 3/4 cup coconut milk
– 1 cup roasted, unsalted peanuts
– 1 tablespoon fish sauce
– 1 tablespoon packed light brown sugar
– 1 tablespoon Thai red curry paste
– 2 teaspoons chile-garlic paste
– 1 tablespoon freshly squeezed lime juice
1. Marinade the chicken following the packaging.
2. Mortar the peanuts.
3. Add the other ingredients to the peanut sauce.
4. Put the chicken on small skewers and grill them in the oven on 240° or on the grill until they`re done.
Serve with rice and thai style cucumber salad (https://1countryaweek.wordpress.com/2014/05/29/recipe-tom-kha-gai-with-thai-style-cucumber-salad/)