Tuesday, September 23, 2008

Chicken Satay

1 lb boneless chicken breast
1 c. unsweetened coconut milk
2 T. brown sugar
2 T fish sauce?
1 T ground coriander seed
1 t. cumin
1/2 t. turmeric
wooden skewers, soaked for 1 hr

Combine coconut milk, brown sugar, fish sauce, coriander, cumin and turmeric in large bowl and stir well to dissolve sugar. Slice meat into thin strips (1/4 in. thick and 3 in. long) Add meat to coconut milk marinade and refrigerate covered at least 2 hours. Preheat broiler or a grill. Thread 1 or 2 pieces of meat onto each skewer. Grill or broil meat for 4-6 minutes per side or until cooked through. Makes about 10 skewers.

Spicy Peanut Sauce
1 can unsweetened coconut milk
1 T brown sugar
1 T red curry paste
1 T fish sauce
1 t. grated fresh ginger
1 garlic clove, minced
1/2 c. peanut butter

In small saucepan, combine coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook for 2 minutes. Reduce the heat to low and stir in the peanut butter. Cook for 3 more minutes or until peanut butter is well blended. Serve warm. Makes 2 1/3 cups.

Courtesy of Family Fun Magazine

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