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Chicken Satay

12 teaspoon peanut oil
1 teaspoon red curry paste
1 teaspoon sugar
12 cup coconut milk
12 cup coarsely chopped roasted peanuts
1 teaspoon soy sauce
4 tablespoons finely chopped shallots
3 tablespoons ground roasted peanuts
1 tablespoon coriander seed, toasted and ground
1 teaspoon cumin seed, toasted and ground
12 cup coconut milk
1 teaspoon turmeric
1 tablespoon condensed milk
1 tablespoon palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 tablespoon whiskey
1 pinch salt
1 12 lbs boneless chicken breasts
salt & freshly ground black pepper


Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Spice Paste In a blender, puree the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.

Source: www.food.com