SatÉ kai (chicken saté)
Yield: 1 Batch
Ingredients:
- 3 Chicken breasts
- 1 ts Coriander seed
- 1 ts Cumin seed
- 2 tb Light soy sauce
- 1 tb Fish sauce
- 1 tb Phom kari; (mild -curry powder)
- 2 pn Tumeric powder
- 6 tb Thick coconut cream
- 3 tb Palm sugar
Instructions:
Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic then grind to a powder. Cut the chicken into long thin strips and thread onto skewers lengthwise. Mix all the ingredients together to form a marinade and marinate for at least 12 hours before cooking. Barbecue or grill until cooked. From: "Colonel I. F. K. Philpott"
