Chicken Satay
This, of course is an old Thai favorite. We have a curry paste that we blend together and is used for all our Thai inspired dishes. I love Thai and was inspired by a book I read by Victor Sodsook. His approach seemed similar to Italian in style and approach. So I easily adapted to the use of garlic, ginger, limejuice etc. one dish of his that I love and have served a variation of is lobster in a sea of green curry.
Cooking olive oil
6-8 Chicken tenders
1 tspn powdered ginger,1 tspn coriander, 1 tspn celery salt, 1 tspn curry powder,
1 tspn white pepper, ½ tspn cayenne pepper
½ cup breadcrumbs
1/2-cup flour
¼ cup dried parsley flakes
10” skewers
Mix ginger, coriander, celery salt, curry powder, white pepper and cayenne in a small bowl or shaker. Season tenders with mixture. Mix flour with breadcrumbs and parsley flakes. Season mixture with sea salt and fresh cracked pepper. Dredge seasoned chicken in flour mixture. Heat 10” skillet oil till almost smoking. Pan fry chicken until golden brown on both sides. Place on a paper towel.
Peanut Sauce
2 tblsns red curry paste
6-8 fresh basil leaves
2 cup coconut milk
½ cup peanut butter
1/2 cup crushed peanuts
Juice from ½ fresh lime
Put Curry paste, basil, and coconut milk in a blender to. Heat mixture in a saucepan. Let bubble an add peanut butter until melted. Squeeze in lime and stir. Put in a serving bowl along with skewered chicken, sprinkled with peanuts.
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