Ingredients:
700g skinless whole chicken thighs - cut into 2cm cubes
Ground Ingredients, mixed:
5 red chilies, seeded
5 cloves garlic
21/2 cm piece turmeric root
1/2 tbsp roasted shrimp paste granules
50g palm sugar, chopped
3 kaffir lime leaves, shredded
1 tsp salt
25g seedless tamarind paste, mixed with 21/2 tbsp water and strained
2 tbsp oil mixed with 1 tbsp coconut milk, brushing
26 - 28 satay skewers
Method:
Place chicken cubes into a large bowl.
Place ground ingredients in a blender and blend until fine.
Pour into chicken, mix well and marinate for 6 - 8 hours in the refrigerator.
Thread on satay sticks.
Preheat table grill to 175C
Grill stay on lightly greased grill for 7 - 8 minutes, turning and brushing with oil mixture occasionally.
2 tbsp thick coconut milk
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