With Helen Jackson
My children are still reluctant with chilli so this version of satay suits them well. You can of course add chopped red chilli into the marinade or add a little chilli sauce. Satay are very popular in Southern Thailand - you can read more on our recent trip and recipes here www.foodlovers.co.nz
Preparation time: 10 minutes
Cooking time: 15 minutes
4 chicken breasts
2 teaspoons Thai curry powder
2 teaspoon palm sugar or brown sugar
1 tablespoon soy sauce
1/2 teaspoon salt
1 tsp lemon juice
1 teaspoon tamarind puree
1 cup coconut cream
1/4 cup chopped blanched peanuts, lightly toasted
Slice chicken breast in half crossways and then into 6 strips. Place chicken in a shallow dish with curry powder, sugar, soy, salt, lemon juice, tamarind and coconut milk. Refrigerate for 30 minutes or longer if possible.
Thread chicken strips onto bamboo skewers that have been soaked in water.
Pan fry or barbecue chicken until coloured and cooked through.
Heat the marinade ingredients in a saucepan with the peanuts, allow to bubble and reduce a little.
Serve chicken with sauce on the side.
(TX: 30 August 2011)