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Thai: Coconut Marinated Chicken Satay




Source of Recipe


New Thai Cuisine by Nathan Hyam


List of Ingredients




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)


Recipe



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.

SERVES 4

*Red Curry Paste---

Makes 1 cup (240 ml)

15 dried hot chili peppers
1 2-inch (5cm) cube fresh galanga root
2 stalks lemon grass
2 tbsp. coriander seeds (30 ml)
2 tbsp cumin seeds (30 ml)
4 tsp. paprika (20 ml)
1/4 tsp. turmeric (1.2 ml)
1/4 tsp. cinnamon (1.2 ml)
3 1/2 inch (1.2 cm) pieces lime rind, finely chopped
6 shallots (or 1/2 onion) chopped
5 cilantro roots, cleaned and diced (or 10 stems)
6 cloves garlic, chopped
1 1/2 tsp shrimp paste (7.5 ml)
pinch salt
1/2 red bell pepper, diced


Remove and discard the seeds from the chili peppers (if you want a milder paste). Cover with warm water and soak for 30 minutes.
Peel and chop the galanga. Finely slice the lemon grass, discarding the top and root.
Roast the coriander and cumin together in a dry frying pan over medium heat until a little smoke rises from the seeds (a few minutes). Grind in a mortar and pestle, then add the paprika, turmeric, and cinnamon.
Drain the chilies, saving the liquid. Puree the chilies with all the other ingredients in a blender or processor until a fine paste is achieved. The texture should be similar to soft peanut butter. Use the chili water to thin the paste if necessary.