INGREDIENTS500g lean chicken or pork
1/2 cup ordinary milk
3-4 cloves of garlic
2 tbs yellow curry powder
2 tbs oyster sauce
2 tbs sesame oil
2 tbs Thai seasoning sauce
1 1/2 tbs cilantro seeds (coriander seeds)
1 tbs chopped fresh ginger
1 tbs turmeric
1/2 ts salt
chicken stock cube
barbecue sticks (bamboo)
How to Make Chicken Satay
Slice chicken thinly to form flat pieces for the skewers (not chunky) cooks quick - stays tender
Now you crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée) traditionally a pestle and mortar is used, a blender can be used with care
Now mix all the ingredients together in a large bown and leave to stand for at least 3 hours
Cooking:
- After the chicken has had 3 hours to marinade, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat.
- Place them onto a mature barbecue, turning regularly and basting them with coconut milk as you turn, this will give them a lovely flavor and colour when done.
- Remove and serve hot for your guests, you can have yours as you’re cooking, afterwards the kids (adult males) can play sword fights with the sticks.
Note:
There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow. The sauces can also be used for other dishes.
Serving:
Serve with Khwanjai’s Satay Sauce (Nam Jime Satay) in a side bowl