Chicken Satay
Serve this with homemade peanut sauce. The recipe comes from the Delicious Thai cookbook.
1 kg meat (chicken breasts, pork, or beef)
1 tbsp cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tsp salt
1 tsp pepper
6 cloves garlic
1 tbsp brown sugar (or maple syrup)
1/2 c. coconut milk
Mix all the ingredients.
Cut the chicken breasts into long thin pieces. Smash with the meat pounder to even out the pieces. Mix with the marinade and let sit for 2 - 24 hours.
Bake at 400F for 15 minutes, turning half way.
1 kg meat (chicken breasts, pork, or beef)
1 tbsp cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tsp salt
1 tsp pepper
6 cloves garlic
1 tbsp brown sugar (or maple syrup)
1/2 c. coconut milk
Mix all the ingredients.
Cut the chicken breasts into long thin pieces. Smash with the meat pounder to even out the pieces. Mix with the marinade and let sit for 2 - 24 hours.
Bake at 400F for 15 minutes, turning half way.
