Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
Combine in wok, cook together adding curry to taste.
Serve warm as dipping sauce for Satay meat skewers.
br>Mix ingredients for the satay sauce. Place in a gallon
ettuce and cucumber. Drizzle with satay sauce.
Since this Thai-influenced recipe calls for lager, a Thai lager would be
small mixing bowl combine satay sauce ingredients mixing well.
Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
ith the sauce. Serve with Thai peanut sauce for dipping.
he curry, garlic and peanut (satay) sauce and stir to thoroughly
Set aside.
Combine 'pad Thai sauce' ingredients together in a
Heat oil in a large saucepan on high heat. Saute onion for 1-2 mins until tender.
Add ground beef. Brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in satay spice mix. Cook, stirring, for 1-2 mins until fragrant. Add carrot, pepper and water chestnuts. Cook for 2-3 mins until just tender. Stir in soy sauce and season to taste.
Spoon 1/2 cup beef mixture into each lettuce cup. Top with bean sprouts, peanuts and green onions.
y electric steamer).
Make Satay sauce - Heat oil in a
In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
Serve with the basil leaves and peanuts sprinkled over.
Add the 4 oz. of Thai curry paste and mix well
Soak 8 bamboo skewers in warm water. Combine soy sauce, garlic, five-spice powder and honey in a bowl.
Preheat broiler. Thread pork onto skewers and brush with marinade. Broil for 8 mins, turning and brushing with marinade. Serve with Thai chili jam, rice and greens.
Combine curry paste, fish sauce, and sugar with 2 teaspoons water in a large bowl. Add chicken and stir until well combined and sticky. Add beans and mix thoroughly. Using wet hands, form mixture into patties about 3 inches in diameter and 1/4-inch-thick.
Heat oil in a large skillet on high. Cook patties in batches for 2 minutes each side, until golden all over and cooked through. Reduce heat to medium when cooking second side. Drain on paper towel. Serve with steamed rice, lemon wedges and satay sauce.
hrough. Drizzle skewers with warm satay sauce. Serve with zucchini and
s a dipping sauce with satay or anything else, or thin
Cut meats thin to fit on skewers later.
Combine ingredients and marinade meat overnight or 1 - 2 hours in a vacuum bowl.
Place meat on skewers and cook over open flame (BBQ).