Chicken Satay with Peanut Sauce Ingredients:
1 & 1/2 lbs (625g) boneless, skinless chicken breast
1 packet Spicy Thai Peanut Bake
1 packet Peanut Sauce Mix
1 can Coconut Milk
35-40 6″ bamboo skewers
Chicken Satay with Peanut Sauce Instructions:
Cut chicken into thin, bite size pieces.
Pour packet (both inner envelopes) of Spicy Thai Peanut Bake into a gallon size zip-lock bag.
Add the chicken and shake until coated evenly. Refrigerate for 6 hours or overnight.
Make sure to soak the bamboo skewers in water to prevent skewers from burning while grilling.
Prior to grilling, combine coconut milk and packet (the two inner envelopes) of peanut sauce mix in
saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 4 minutes, stirring
Preheat the grill to medium high.
Thread chicken onto the skewers.
Grill for 3 minutes on each side or until done. Serve with Peanut Sauce for dipping.
Tip: Rub the grill racks with oil before grilling for easy turning.
Makes approximately 35 chicken satays.
Chicken in Red Curry Ginger Sauce Ingredients:
1 & 1/2 lbs ( 680 g ) chicken breasts
2 Tbsp lime juice
2 Tbsp Fish Sauce or salt to taste
1 Tbsp brown sugar
1 Tbsp Red Curry Base *
1 can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro (coriander leaf) or basil
2 Tbsp peeled & thinly sliced ginger
*or try with Panang or Green Curry Bases
Chicken in Red Curry Ginger Sauce Cooking Instructions:
If serving with rice, start rice to cook while preparing rest of meal.
Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
In a skillet over medium high heat, add curry base with 1/2 can of the coconut milk. Stir frequently, until curry base is dissolved and mixture is bubbling
Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
Serve your chicken in red curry ginger sauce over rice.
Ingredients for healthy Thai noodle salad:
2 tbsp fresh ginger, grated
2 tbsp salt-reduced soy sauce
2 tbsp sesame oil
1/3 cup red wine vinegar
1 tbsp sweet chilli sauce
2 cloves garlic, crushed
1/3 cup kecap manis (Indonesian soy sauce)
17 oz cooked large prawns, peeled and de-veined
8.5 oz dried instant egg noodles
5 green onions, sliced diagonally
2 tbsp fresh cilantro, chopped
1 red bell pepper, diced
3.5 oz snow peas, sliced
For the Marinade:
2 tb Minced Cilantro Root
1 ts White Pepper
1/2 ts Salt
2 tb Fish Sauce (Nam Pla)
1 1/2 tb Sugar
1 lb Shrimp, Shelled & Deveined
3 tb Oil
1 Tomato, Cut Into Wedges
1 Cucumber, Sliced
Here are some tips for Thai cooking:
Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.