Today we begin our week into the exploration of Thai Cuisine. Thai fare simply bursts with flavors; sweet, sour, salty, astringent and spicy; which according to Ayurveda are vital components to completely satisfy our senses including the palate. Today, we start with a classic appetizer; satay. This recipe uses chicken, but feel free to substitute sliced beef or pork—both are fine and delicious.
In my opinion, marinate as long as possible for optimum flavors to unfold—overnight is recommended, but as little as an hour will suffice if you’re in a time crunch.
1/2 cup Coconut Milk, full fat
2 tablespoon Fish Sauce
2 tbsp Red Curry Paste
1 tablespoon minced fresh lemongrass, or 1 teaspoon ground
1 lb boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips
1/2 cup peanut butter, toasted almond butter may be substituted for those with sensitivities
1/2 cup THAI Kitchen Brand Peanut Satay Sauce
Mix coconut milk, fish sauce, curry paste, lemongrass and nut butter in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well. Refrrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.