== Thai Satay Sauce (or marinade)==
Introduction
Recipe from a Thai government website, I think! They seem irritated by the way we make satay sauce. I just made this from their recipe tonight (20060704) and it *is* very good indeed.
Ingredients
- 2/3 c Crunchy peanut butter
- 1 1/2 cup Coconut milk, unsweetened
- 1/4 cup Freshly squeezed lemon juice
- 2 tb Soy sauce
- 2 tb Molasses (or brown sugar)
- 1 ts Fresh ginger root,
- grated 4 Garlic cloves, minced
- 1/4 c Chicken stock
- 1/4 c Heavy cream
- Cayenne pepper
- Grated lime zest
- Fresh cilantro sprigs.
Directions
To make the peanut sauce: combine the first seven ingredients (peanut butter through garlic) in a saucepan. Season to taste with chilli paste (or cayenne pepper). Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 5-10 minutes). Transfer to a food processor or blender and puree briefly. Add chicken stock and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
To make the marinade: combine the first seven ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Variations
Source: Thai Government somewhere. Sorry I forgot to record it!