Oriental Chicken Satay



  • 2 pods garlic
  • 1 Tbsp coriander root, chopped
  • Salt and pepper, a pinch
  • 15 gm soft palm sugar
  • 10 tsp fish sauce
  • 2 tsp curry powder
  • 1/2 tsp oyster sauce
  • 1/2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 heaped Tbsp coconut milk
  • 4 chicken breast or thigh, thinly sliced
  • 1 small piece lemon grass, thinly sliced
  • 1 small shallot, chopped
  • 1 tsp Thai ginger/ Galangal, chopped
  • 1 tsp oil, to cook the chicken
  • In a mortar pound coriander root, salt and pepper and garlic.
  • In a bowl add palm sugar, fish sauce, curry powder, sesame oil, oyster sauce, soy sauce and coconut milk. Mix well and add chicken and marinate 1/2 hour.
  • Chop the shallot and lemon grass and galangal/thai ginger very finely and add to the marinade.
  • In a non stick pan put little oil. Skewer chicken strips and add to pan. Brown both sides and serve with peanut sauce.

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