Chicken satay skewers with dipping sauce
29 Jan
Happy Friday, everyone!
Continuing with my Thai meal from my last post, I’m going share a recipe for chicken satay with peanut dipping sauce. K did a great job putting the skewers on and grilling the chicken while I was running around making the entree 
. It made me happy that everyone seemed to enjoy the meal!
A while back, long before I started blogging, my friend J gave me this cookbook called Kao’s Thai Cuisine for my birthday. It contains some really easy to follow and delicious recipes. I finally got to use a recipe from the book. Thanks again, J!
As I mentioned previously, this was also the first time I cooked with fresh lemongrass. It resembles a thicker version of scallions, but just bigger. The flavor is a mix between the citrus acidity of lemon and the oniony taste of shallots. Amazing! I definitely would love to explore cooking with lemongrass some more. What are your favorite uses for lemongrass?
Recipe: Thai style chicken satay skewers
From Kao’s Thai Cuisine cookbook
Ingredients:
1 pound of boneless chicken (or beef)
3 tablespoons of vegetable oil
1 stalk of fresh lemongrass
3 cloves of garlic
1/2 teaspoon of seeded and finely chopped red chile peppers
1 tablespoon of curry powder
1 teaspoon of sugar or honey
1/2 teaspoon of fish sauce
15 skewers
Procedure:
1. Cut chicken into 2 inch strips.
2. In a food processor, combine oil, lemongrass, garlic, red chile peppers, curry powder, sugar and fish sauce. Blend until smooth.
3. Pour over chicken and marinate for at least 2 hours.
4. Thread chicken onto skewers and grill. Serve with dipping sauce.
Recipe: Peanut butter dipping sauce
From Kao’s Thai Cuisine cookbook
Ingredients:
1 cup of chunky peanut butter
1 cup of coconut milk
1/2 cup of milk (any kind)
1/4 cup of vegetable oil
3 tablespoons of lemon juice
3 tablespoons of dark brown sugar
2 tablespoons of tamarind paste
1 tablespoon of fish sauce
1 tablespoon of chopped lemongrass
1/2 teaspoon of curry powder
1/2 teaspoon of ground dried chile peppers
1 2 inch cinnamon stick
3 bay leaves
3 kaffir lime leaves
1 onion, chopped
2 cloves of garlic, minced
Procedure:
1. Heat oil in a skillet over medium high heat and saute garlic, onion, chile peppers, kaffir lime leaves, curry powder and lemongrass for 2-3 minutes.
2. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter. Mix well.
3. Reduce heat and cook, stirring frequently until sauce thickens, about 30 minutes. (Be very careful sauce does not stick to bottom of pan).
And now, you can make yourself a complete Thai meal – chicken satay, green papaya salad, for appetizers and green curry, red curry, or pad see ew for the entree. Making it at home is not only healthier, but much cheaper too. So, dear readers – what are you waiting for?
