Recipes Thai Satay with Peanut Sauce

Recipes Thai Satay with Peanut Sauce

Recipes Thai Satay with Peanut Sauce

  1. Half small onion finely chopped
  2. two cloves garlic crushed
  3. two tablespoons lemon juice
  4. one tablespoon soy sauce
  5. one teaspoon ground coriander
  6. 1/2 teaspoon ground human
  7. one teaspoon ground turmeric
  8. two tablespoons vegetable oil
  9. 400 g chicken leg — boned
  10. For the Sauce
  11. 50 g creamed coconut chopped
  12. 4 tablespoons crunchy peanut butter
  13. 1 tablespoon lemon juice
  14. 1/2 teaspoon ground Cunin
  15. 1/2 teaspoon ground coriander
  16. 1 teaspoon soft brown sugar
  17. 1 tablespoon soy sauce
  18. 1 fresh red chilli seeded and carefully chopped (or to taste)
  19. 1 tea spoon chopped fresh coriander each leaves and stems
  20. Regarding the Salad
  21. 1 half small cucumber peeled and diced
  22. one tablespoon white wine white vinegar
  23. 1 tablespoon chopped refreshing coriander
  24. to taste sodium and pepper
  1. Put 8 wooden skewers in drinking water and soak for about 30 moments, doing this stop them charring throughout grilling

  2. Place the onion, garlic, lemon juice, soy sauce, floor spices and oil into a meals processor and pulse until smooth, or you can mix in a bowl

  3. Cut the chicken into thin pieces and place in a bowl, spoon the particular marinade over and mix well. Cover plus chill for at least 2 hours

  4. Preheat your grilled to its greatest setting

  5. Thread to a few pieces of chicken on to every skewer and grill on a stand for just two to 3 minutes each part basting once with the marinade

  6. In the meantime associated with spices.

  7. Dissolved the cream coconut in 150 mL boiling water

  8. Put the remaining ingredients in to a pan and stir in the particular coconut liquid. Provide for the boil, mixing well and simmer gently for five minutes until thick

  9. Create the salad by mixing together the particular ingredients then arrange the Saturday stays on a platter and garnish with coriander sprigs

  10. Served with bowls of sauce salad and rice

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