Dao's Thai Chicken Satay Skewers

No Thai Take away here!:)

Australians love Thai food.

Pad Thai has quickly and unapologetically replaced the standard meat and three veg as Australia's staple meal. However, as we have been unable to master this dish on our own, we order take away en mass, hence the presence of four or five Thai restaurants in one 100m strip.

So naturally, if you could find a way to grasp your hands on an authentic Thai cookbook of your own written by Thai people for Thai people, then you would be a very lucky individual. And that my friends, happened to me. An undeniable perk of being an ESL teacher.

I came home full of excitement at seeing the magic ingredients of my favourite recipes (Massamum Beef, Penang Chicken Curry, Red Curry Duck, Chicken Satay Skewers, Pad Thai) inside... with every ingredient and quantity laid bare.


So here it is for you - Chicken Satay Skewers from the heart of Thailand

Ingredients:
500g chicken breast/thigh
1/2 cup coconut cream
1 tsp finely chopped galangal (ground galangal is also fine)
1 tbsp finely chopped lemongrass
1 tsp finely sliced turmeric (ground turmeric is also fine)
2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground pepper
1 tsp salt
2 tsp sugar
bamboo skewers
fresh cabbage to garnish

Satay sauce Ingredients:
1/4 cup red curry paste (halve this quantity if you prefer mild)
2 cups coconut milk
1/2 cup coarsely ground roast peanuts
1/4 cup sugar
1 1/2 tsp salt
1/4 cup tamarind juice

Cucumber relish:
1 small red chilli
4 cucumbers
2 eschallots (look like red little onions)
1 tbsp chopped coriander
1/4 tsp salt
2 tbsp sugar
1 1/3 cups white vinegar

Method: 

1. Put bamboo skewers into a bath of water to prevent burning.
2. Wash the chicken and cut into thin slices about 1 inch wide and 3 inches long. NB: You can also cut chicken into bite size pieces. As the Thai say, "up to you":)
3. Pound galangal, lemongrass and turmeric finely. 
4. Toss with the chicken. Add the remaining ingredients, toss well and leave to marinate for 30 min.
5. Make satay sauce and cucumber relish whilst marinating.
6. Thread the meat lengthwise onto the bamboo skewers and char-grill over medium heat until done. 
7. Brush occasionally with the marinade.
8. Serve with satay sauce and cucumber relish.

Satay sauce:

1. Lightly roast whole peanuts for a few minutes. Grind in mortar and pestle. 
2. Mix with the curry paste.
3. Heat 1 cup of coconut milk over medium heat until oil surfaces. Add the curry paste mixture and stir well.
4. Add the remaining coconut milk, stir again, then reduce heat. Stir constantly to avoid sticking. 
5. Season to taste with sugar, tamarind juice and salt. 
6. When the sauce thickens, remove and leave to cool.

Cucumber relish:

1. Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices.
2. Mix vinegar, sugar and salt together in a small saucepan.
3. Simmer over medium heat until dissolved and the sauce slightly thickens.
4. Remove from heat and allow to cool.
5. Pour cold dressing over vegetables and sprinkle with chopped coriander. 

***Directly from: Popular Thai Cuisine: 111 authentic and reliable recipes - Sangdad Books

E-mail the following company for a copy: marketing@sangdad.com***