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
2 tbsp soy sauce
2 tbsp honey or agave nectar
1 tablespoon minced fresh lemongrass, or 1 teaspoon ground
1 tablespoon fresh grated ginger
4 garlic cloves, minced
1 lb boneless skinless chicken breasts or thighs–or a combination, cut into 3/4″ strips
1/2 cup peanut butter, toasted almond butter may be substituted for those with sensitivities
1/4 cup fresh lime juice…about 2 medium limes
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.
Whisk above ingredients in a small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well. Refrigerate 1 hour or longer (preferred) for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3-4 minutes per side or until chicken is cooked through. Serve with Spicy Peanut Sauce for dipping.
Spicy Peanut Sauce: *Put together after mixing marinade for satay– to allow flavors to develop.
3 tablespoons smooth peanut or almond butter
1/4 cup coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce…add more for extra heat
1 tablespoon fresh lime juice
1 tablespoon agave nectar
Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.