Thai Chicken Satay with Coconut Rice

September 9, 2011


1/2 cup canned coconut milk

1 1/2 tsp ground coriander

1 tsp yellow curry sauce

1/2 tsp chili oil

1 lbs skinless boneless chicken breast halves cut into strips

1 t/l fresh cilantro

1 tbl chopped peanuts

1 tbl sesame oil

1 tbl soy sauce

1 tbl brown sugar

2 cloves garlic

2 tsp lime

12 wooden skewers soaked in water

In a zip lock back  stir together all ingredients except for the fresh cilantro and peanuts. Add chicken strips and put into fridge to marinate or into the freezer. When ready to cook, place onto soaked skewers and grill until cooked through. If cooking under a broiler cook for four minutes on both sides or until there are nice crispy edges and meat is cooked through.

Thai Peanut Sauce

1 1/2 cups peanut butter

1/2 cup coconut milk

3 tbl water

3 tbl fresh lime juice

3 tbl soy sauce

1 tbl fish sauce

1 tbl hot sauce

1 tbl minced ginger root

3 cloves minced garlic

1/4 cup chopped fresh cilantro

In a bowl, mix peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger and garlic. Mix in cilantro just before serving.

Coconut Rice

1 (14 oz) can coconut milk

1 1/4 cup water

1 tsp sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

In a saucepan, combine coconut mild, water, sugar and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over MEDIUM heat  and simmer 12 – 18 minutes until rice is tender.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: