Tuesday, August 7, 2012
3 half frozen chicken breasts
6 oz coconut milk
1 Tbsp red curry paste
2 Tbsp fish sauce
2-3 Tbsp peanut butter
3 Tbsp sugar
1 Tbsp tamarind paste
We recently took a Thai cooking class for date night- this was our first by-product!
Here's a few tips:
1. Go to an Asian market, things are much cheaper there and easy to find
2. Add fish sauce slowly, it's salty and some people don't like it that strong
3. You can use all natural PB or what I call "the fake stuff" either works!
For the chicken:
Soak skewers in water for at least an hour.
Make sure the breasts are trimmed and still mostly frozen, this makes cutting easier. Cut the breasts at a 45 degree angle to get the max surface area and to ensure all pieces are about the same size. They only need to be about 1/4" thick.
Once all piece are cut, thread onto skewers like you are sewing large stitches.
Season with salt and pepper, and grill until done. (Yes these are that easy)
For the Peanut Sauce:
Pick up red curry paste, coconut milk, and tamarind paste at an Asian market. We used tamarind pulp which we blended, it worked just the same! Make sure all ingredients are pre-measured before starting because it comes together quickly.
In a cold saucepan mix the coconut milk and curry paste with a whisk. Heat on low/medium until warm. Add all other ingredients, and mix well with a whisk. Let thicken for about 3 minutes on medium. Sauce will be thin at first, but thickens quickly when removed from pan.
Serve in small bowls with chicken satay. Enjoy amazing Thai food at home!