Appetizer – Thai Satays and Condiments

Thai Chicken Satays served with Coconut peanut sauce and Cucumber relish

There are so many different satay dishes from around the world and they all have unique tastes.   Satays from Thailand  are always served with coconut and peanut sauce and cucumber relish and sometimes toast are included.

Thai Chicken Satays served with Coconut and peanut sauce and Cucumber Relish

Satays Marinate Ingredients (Makes about 50 pieces)

1 cup  coconut cream (see how to make fresh coconut cream and coconut milk here)
1 cup  coconut milk
1 kg. Your Choice of chicken breast, pork, beef. Slice into  1/2 inch wide  and  2 1/2 inch long strips. Cut along the natural grain of the meat, if not the meat can be break.  For western culture will cut bigger, if you choose beef add some crush (roasted) coriander seeds when marinating.
2 tsp. Turmeric powder (for yellow color)
1 1/2 tsp  salt
1 1/2 tsp. Granulate sugar
1 tsp fine chopped coriander stem or roots
1 tbsp fine chopped lemon grass (for fragrant)
1/2 tsp. Curry powder (option)
1 tbsp  butter

Bamboo stick

1. Heat Coconut milk and coconut cream to almost boil. Then remove from stove. Let cool.
In a mixing bowl marinate meat with 1  1/2 cup of coconut. turmeric powder, salt, sugar, chopped coriander and lemon grass, curry powder and butter. Marinate fora minimum of half an hour or better over night in the refrigerator. Put on to bamboo sticks.
2. When ready to grill, use medium heat because you don’t want meat to burn before the meat is cooked or meat became hard from low heat.
3. While grilling brush coconut cream often so the meat is not dry.

Coconut and peanut sauce
2 cups coconut cream
2 cups coconut milk
2 tbsp. Panang curry paste
1 tsp fish sauce
3 tbsp palm sugar
1 tbsp granulated sugar
1 cup. Coarsely chopped roasted peanuts
1/4 cup tamarind juice estimated (Tamarind add hot water and strain)
2 tbsp  fried red shallots (chopped then fry until golden brown)

1. In a sauce pan use medium high heat.

Add 1 cup of coconut cream .

Follow by adding panang curry paste.

Then stir fry until fragrant. You will  notice that coconut cream will break into the oil fat.  Stir fry until it is fragrant, at this time add another cup of coconut cream.

2. Seasoning with fish sauce, palm sugar, granulated sugar and tamarind juice. Gradully stir well until boil, add the rest of coconut milk and reduced the heat to simmer. Let simmer until the sauce reduction to 2/3 and not watery. Then add coarsely chopped peanut and fried shallot.

3. The final taste is sweet follow with salt and sour (from tamarind). You can notice some glossy oil on the surface of the sauce that make the sauce delicious.
Provide the serving bowl To add the sauce, garnish with a sprig of coriander.

After you pour the coconut cream and heat medium – high heat you will notice the coconut cream start to boil and break down the coconut fat to oil on the surface. (careful and keep stir)  This point you will decrease the heat and add more coconut cream one laddle a time. After finish … let simmer a few minutes… then add a coconut milk. It will take a bit of time to simmer with adjust to heat to low – medium. Then you will get the sauce became thicken. See next image.
The glossy coconut oil on the surface mix up with the Panang curry paste make the colour beautiful bright red. Taste natural from your kitchen made fresh coconut cream and coconut milk.

Cucumber relish

Generally popular Satay in Thailand will be made using  pork ( some natural fat on the meat helps the meat  not to become hard and dry.  Satays presented a mini size used a short bamboo stick. Grilled on a natural wood grill until fragrant. Thai Satays always served with two condiments are cucumber relish and coconut peanut sauce and sometimes with sandwich bread toast.

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