Ingredients
:
50 g Real
Thai Peanut Satay Sauce
3 pieces Skinless
boneless chicken breasts, cut into cubes
1/4 cup Real
Thai Coconut Milk
1 stalk Lemon
grass
1
Onion, chopped
1
clove garlic, chopped
2 tbsp
Ground coriander (cilantro)
1 tbsp
Turmeric
Juice of 1/2 Lemon, Salt and Black pepper
1/2 Cucumber, pared into ribbons with a vegetable
peeler, mix into the vinegar, to serve
Optional: If using wooden skewers, soak
them in water for 10 minutes.
Cooking Instruction :
1. Peel the outer layer from the lemon grass
and chop the lower white bulbous part, discarding
the fibrous top. Grind lemon grass, onion
and garlic with a pestle and mortar. Then
mix in coriander (cilantro), turmeric, lemon
juice, black pepper and 1 tsp of salt.
2. In a mixing bowl, combine creamy peanut
butter, soy sauce, loime juice, brown sugar,
curry powder, chopped garlic, hot pepper
sauce.
3. Place the chicken in the paste. Cover
and marinate in the fridge for 2 hours,
or overnight.
4. Skewer the chicken meat in the stick,
then grill, while grilling, often sprinkle
dilute ‘Real Thai Coconut Milk Lite’ on
the meat.
5. Preheat the grill to high. Thread the
chicken onto 8 skewers. Grill and spread
the chicken while grilling for 10 minutes,
turning once, until cooked.
6. Serve with warm ‘Real Thai Peanut Satay
Sauce’ for dipping.
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