Chicken Satay

July 6, 2020

This is thai street food at its best. You will need 2 pounds of Chicken Breast cut into thin strips. Next make a marinade with 1/2 cup Coconut Milk, 2 1/2 teaspoon Curry Powder, 1 1/2 teaspoon Turmeric, 3 smashed cloves of Fresh Garlic, 1 Tablespoon Fresh Smashed Ginger, 1 Tablespoon Natural Sugar and 1 tablespoon Fish Sauce or Tamari. Process this in your food processor and then add the chicken strips and refrigerate for 2 hours to overnight. You can weave the chicken on skewers and cook them on your grill, turning until they are nicely browned. I usually simply fry them in a little Olive Oil in my steel fry pan. Make sure they get to 165 and then continue to cook until they are nicely browned. Serve with Rice, Peanut Sauce and Thai Cucumber Dip. Enjoy! 

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