Thai Chicken or Pork Satay
Thai Chicken or Pork Satay

1 1/2 -2 lbs. chicken, pork or combo
½ cup coconut cream (not milk)
1 tablespoon sugar
1 tablespoon curry powder
1 tablespoon coriander (I don’t have any on board so I substitute cumin or leave out completely)
1 tablespoon soy sauce

Skewers (about 15 to 20)

Cut meat into thin strips about 1” wide by 2” long. (or thereabouts)

Add all ingredients except meat and stir until mixed. Add meat, stir and marinate for 30 minutes (or more).

Skewer strips lengthwise and broil (or place on barbecue) using medium heat. Brush occasionally with remaining
marinade.
Don’t overcook; and rotate after about 2 minutes. You want the meat to be moist. Serve with Peanut Sauce (below)

Peanut Sauce

2 teaspoons ground roast peanuts (I use 2 TABLESPOONS of Peanut Butter instead)
2 tablespoons oil (I use vegetable or corn)
1 tablespoon of curry paste (I use curry powder if no paste available)
1 cup coconut cream (now, here you can use coconut milk but chances are, you need to use up the rest of coconut
cream anyway so use it instead)
1 tablespoon soy sauce
2 tablespoons tamarind sauce (I use fresh lime juice instead but you can also substitute fish sauce)
2 tablespoons sugar

Heat oil in sauce pan on medium setting. Stir  all ingredients into hot oil, bring to simmer and simmer 3 to 5 minutes.
Remove from heat. Can be served warm or cold.

I sometimes add chopped red chilies to the Peanut Sauce to spice it up a bit. (1/2 teaspoon or so).

I usually double the recipe for Peanut Sauce and keep it refrigerated. It makes a wonderful marinade or dip for
apples, jicama, etc. (thanks for the idea Paula, s/v Hooligan!)

I’ve included the recipe as it was written by the Sompet Thai Cookery School. However, since we generally don’t
have the exact ingredients as called for, I’ve noted the substitutions that work just as well. Just improvise!