Satay Gai (Chicken Satay)

Recipe from: “Colonel I. F. K. Philpott”
Servings: 6

Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction)

3 chicken breasts
1 teaspoon corinader seed
1 teaspoon cumin seed
2 tablespoon light soy sauce
1 tablespoon fish sauce
1 tablespoon phom kari (mild curry -powder)
1 good pinch tumeric powder
6 tablespoon thick coconut cream
3 tablespoon palm sugar

Open a can of coconut milk and allow to stand until it spearates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbeque or grill until cooked.