Coconut Marinated Chicken Satay

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Coconut Marinated Chicken Satay
Red Curry Paste
Som Tam Green Papaya Salad

Book Description

Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste.

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New Thai Cuisine

Authors: Nathan Hyam

Date:

ISBN: 1552851850

Publisher: Whitecap Books

Paperback

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Coconut Marinated Chicken Satay
Recipe from: New Thai Cuisine
by Nathan Hyam
Cookbook Heaven at Recipelink.com

Serves 4

1 lb skinless boneless chicken breasts (455 g)
1 cup coconut milk (240 ml)
2 cloves garlic, crushed
1 tsp. Red Curry Paste (5 ml)
1 tbsp. chopped fresh ginger (15 ml)
1 tbsp. fish sauce (15 ml)
1/2 cup chopped cilantro (60 ml)

Cut the chicken into think strips, about 1/2 inch 1.2 cm) wide and 4 inches (10 cm) long. Place in a medium bowl or a plastic bag.
In another bowl, combine the coconut milk, garlic, curry paste, ginger, fish sauce, and cilantro. Combine with the chicken strips. Cover and marinate in the refrigerator at least 30 minutes or overnight.
Presoak 12 bamboo skewers in cold water for 30 minutes. Weave the chicken strips onto the skewers.
Grill the chicken skewers over a hot barbecue for about 2 minutes on each side. Serve with peanut sauce.

Note: if you don't have a barbecue, cut the chicken into 1 inch (2.5 cm) cubes instead of strips. After marinating, place the chicken cubes on a baking sheet in an oven preheated to 425F (22C), and bake for 15 minutes.

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