Here is the recipe for the skewers that I brought to the hors d'oeuvre potluck at Kim and Dave's house.
Chicken Satay Skewers
Adapted from a recipe by Jean-Marie Josselin from the book The New Cuisine of Hawaii (book author: Janice Wald Henderson).
1 1/2 cups canned unsweetened coconut milk
3 tablespoons red Thai curry paste
1 teaspoon turmeric
1/4 teaspoon curry powder
3/4 cup chunky natural-style peanut butter
1/4 cup water (or more to thin as needed)
12 basil leaves, julienned
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
3 lbs chicken breast tenders
For the sauce:
Bring coconut milk to a simmer. Whisk in curry paste, turmeric, and curry powder. Whisk in peanut butter, water, and basil leaves. Season to taste with salt. This can be prepared one day ahead if desired.
For the chicken:
Split each tender lengthwise and skewer. Sauté ginger and garlic in peanut oil for a couple minutes until light golden color. Coat chicken evenly with ginger & garlic mixture (press in to stick). Grill chicken until cooked through. A couple minutes per side over direct medium heat should be all the time you need.
Coat skewers with sauce and serve. Makes about 36 skewers.
timkMember Since 16 Apr 2007
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