Satay in Thai style recipe

Satay marinade ingredients :
1/4 tsp. pan roasted coriander seeds
1/4 tsp. pan roasted cumin seeds
1/4 tsp. zest of Thai kiffir lime
1/2 tsp. minced fresh galangal
1 tsp. turmeric powder
1/2 Tbs. thin round cut ; stalk of lemon grass
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt

------------ Using a heavy mortar and pestle, pound all these ingredients -------------
or use the grinder and blend the mixture.
1/4 cup coconut milk
1 Tbs. vegetable oil
1 Tbs. palm sugar
1 tsp. salt
150 g. chicken breast halves - boned , skinned or boneless pork loin
Cut into ½ x 3 inches strips.


1. Blend the mixture paste in a mix bowl with coconut milk , vagetable oil , plam sugar and salt. Stirring until sugar and salt has dissloved.
2. Marinade chicken or pork strips in the mixture bowl.
3. Cover with plastic wrap and chilled about 1 hours.

---- bamboo skewers ---- Clean and soaked in water for 1 hour before use.

4. Thread marinaded chicken or pork strips onto the skewers , weaving in and out.
5. Place in a container. Chilled about 6 hours at less before grill or cook in the next day.

Coconut milk glaze :
1 cup unsweetened cream of cocout milk

6. Preheat grill. Place Satay over hot coals until cooked and a little bit charred all both sides.
7. Don't remember. Brush strips with coconut cream while grilled them. It has made Satay juicy.

- Serve in appetizer with peanut sauce and cucumber salsa.

Did you know?
- In Thailand , you can find pork-satay street vendors in the evening around Bangkok.

Especially in the evening market , opened 4-5 pm. till 9-10pm.
2.50 - 3 baht /1 strip. Serve with peanut sauce,cucumber salsa and toasts or rice cakes

in some places of the south.
If you like chicken-satay or beef-satay , you can walk in the restaurant that placed in the foreigner area or haral (muslim food) restaurant.