Wednesday, September 18, 2013

Thai Chicken Satay

I enjoyed this Chicken Satay.  It was very flavorful.  I'd make it again, but I'd find a different peanut dipping sauce- this one called for too much fish sauce and it was too salty.  I enjoyed a little bit of it mixed with rice and cilantro, though.  I'm excited to be trying more Thai recipes!
Thai Chicken Satay
adapted from Closet Cooking

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated/pressed)
1 tablespoon galangal (or ginger, grated)
1 birds eye chili (sliced)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound boneless chicken (cut into thin strips)
* wooden skewers (soaked in cold water for 30 minutes)
Thai peanut dipping sauce

1. Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.  Marinate the chicken in the marinade in the fridge for 1 hour to over night.

2.  Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.  Serve with peanut dipping sauce.

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LadyJayPee said...

Maybe you'd like the peanut sauce with the hoisin sauce in it that I made for those Thai spring rolls. I tried for a few years to find a peanut sauce I liked and finally feel like I got it with that one.

What a Dish! said...

Can you email it to me? It's overwhelming trying to look for it myself, haha!

LadyJayPee said...