This was originally published here back in 2007. Again in 2009. It’s time for another round of sharing…
It’s summertime which means I’m cooking a lot satay for dinners and parties. It’s one of those dishes that is easy to make, great to take, and always devoured.
First cut chicken or pork into small pieces: 1/4″ by 3″ is a good size to aim for. Marinate these pieces for 4-6 hours in:
1/4 C coconut milk
1/4 C vegetable oil
1 TBS. Thai Kitchen’s red curry paste
1 Tbs. sugar
1 Tbs. soy sauce
1 Tbs. lime juice
1 tsp. fish sauce
Now you can thread these chicken pieces onto skewers (soaked in water), but I find this awkward on my grill. So I just place them on the grill . They are small and cook up quickly! About two minutes per side.
Now the best part: The Spicy Peanut Sauce you serve along with it.
Debra’s Thai Spicy Peanut Sauce.
This is adapted from Barbara Tropp’s The Modern Art of Chinese Cooking.
I LOVE this stuff.. and use it like I used ketchup as a kid (on almost everything!!) It’s fabulous on chicken and pork, but possibly at it’s best on soba noodles or wholewheat pasta.
3-5 cloves ofgarlic (Tropp uses 10… but I found that then I couldn’t taste anything except the garlic. Not the sauce I was going for…). I actually prefer to use roasted garlic, but that means planning ahead.
1/2C Soy Sauce
1/2C all natural peanut butter (it has no transfats… so it’s healthier).
5 TBS. Sugar
1-2 TBS Thai Kitchen Red chili sauce (depending on your tolerance for heat)
1 TBS. vegetable oil
1 TBS. lime juice
Mince the garlic in your food processor or blender. Add the rest of the ingredients, and puree for 1 minute (is you are using a blender, pulse the blend for about 10 second intervals).
Let the flavors blend for at least 2 hours.
Will stay good in your fridge for 2 weeks. If it lasts that long, you mustn’t really like it, so send it to me!!