5 oz. roasted unsalted peanuts
4 C. unsweetened coconut milk
2 T. red curry paste
2 T. sugar
3 T. lemon juice
3 t. fish sauce
Blend or process peanuts until they resemble fine meal. Reserve.
saucepan at high heat, heat half of coconut milk; add red curry paste. Stir to
dissolve; continue cooking at high heat 10-12 minutes, until oil from coconut
has risen to surface. Lower heat to medium-high and add processed peanuts. Stir
and add remaining coconut milk. Bring to bubbling boil. Lower heat to medium;
add sugar, lemon juice and fish sauce, Cook, stirring occasionally, 15-20
minutes, until sauce has thickened somewhat and oil has returned to the surface.
Take off fire and let rest for 1/2 hour. Stir to blend oil that has risen to
surface. It should be consistency of thick cream. If thicker than that, add 2-3
T. water or coconut milk; blend. Sauce can be served lukewarm or reheated to
Makes at least 4 servings.
1 lb. skinless, boneless chicken breast
1 t. black pepper
1 t. ground cumin
1 t. ground coriander
1/2 t. turmeric
1 t. fresh garlic
1 T. sugar
1 T. vegetable oil
1 T. soy sauce
1 T. lemon juice
1 t. fish sauce
16 bamboo skewers
Additional oil or coconut milk
Fresh coriander leaves
Cut thin (1/4-inch) slices of chicken that run length of chicken breast (each
slice will be about 1x4x1/4 inch) to get 16 slices. (If you find it difficult to
cut thinly through fresh meat, freeze it for 15-20 minutes to harden it
slightly, then slice.
In work bowl, add freshly ground pepper, cumin, coriander, turmeric, chopped
garlic, sugar, vegetable oil, soy sauce, lemon juice and fish sauce to chicken.
Gently toss until well mixed. Marinate chicken, covered in refrigerator, for at
least 2 hours and up to 24.
Heat gas grill for about 15 minutes with lid down, or prepare charcoal grill for
direct-heat cooking, or heat broiler. Meanwhile, stir chicken in its marinade
and then thread each slice onto skewer, working skewer in and out of meat, down
middle of slice, so it stays in place during grilling. Baste chicken with oil or
Grill on uncovered barbecue or under broiler. Cook on both sides, checking after
2 minutes each side, turning fairly often to prevent burning; baste once more
with oil or coconut milk.
Satays are done when they have turned golden brown and are crispy along edges.
Serve on lettuce leaves, decorated with fresh coriander leaves, and accompanied
by small bowl of Peanut Sauce.
Makes 4 servings.