My family and I continue to watch the airports closely and follow the news along with the rest of the world. And, as we've journeyed out to the weekend markets, strolled our neighborhood and dined on fabulous food, the Thai people have welcomed us and expressed their apologies for what is happening in their country. Even during trying times, the land of smiles has not lost a bit of its charm and hospitality.
Cooking in Thailand, entry no. 26:
Revolutionary* Chicken Satay
It's difficult to find a corner that doesn't have a vendor with a small BBQ grilling a variety of marinated meats on a stick. I've adapted this traditional Thai dish to cater to my daughter's peanut allergies, but you can easily substitute peanuts in place of the almonds for an authentic taste (just make sure you cut the salt back a little bit as the flavor of the peanuts doesn't require as much salt).
Ingredients:
for satay:
1 lb. chicken, boneless and cut into 1/2 inch strips
1 cup of coconut milk
1/2 teaspoon of red curry paste
zest of 1 lime
for dipping sauce:
1 cup of almonds and 1 teaspoon of salt (or 1 cup of nut butter of your choice)
1 cup of coconut milk
1/2 teaspoon of red curry paste
Method:
To make the satay, combine all ingredients well and marinate in a covered container overnight in the refrigerator. When ready to cook, skewer each piece of chicken with a bamboo stick and place on a foil lined baking sheet. Cook at 375 degrees (or place on a BBQ) and cook just until the chicken is opaque. Do not overcook.
To make the dipping sauce, add nuts to a food processor and grind until it reaches a paste. In a saute pan, add the nut paste, coconut milk, salt and curry paste and stir until well combined. Cook over medium heat until the mixture is hot, turn heat down and reduce until thick. Set aside and allow to cool prior to serving with the satay.
*For anyone who got the pun intended, I owe you a Thai milk tea the next time you're in BKK!
