| Serves: 4
Cooking time (approx.): minutes
500 grams(s) 2" strips of boneless chicken (kai)
4 teaspoon(s) each of coriander and cumin seeds roasted and pounded
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) chopped garlic (kratiem)
4 teaspoon(s) curry powder
4 tablespoon(s) coconut milk
2 tablespoon(s) coriander root (rak pak chi) pounded
2 teaspoon(s) white pepper powder
2 tablespoon(s) fish sauce (nam pla)
2 tablespoon(s) lemon grass (takhrai) chopped
2 teaspoon(s) palm sugar
salt to taste and turmeric (khamin) powder just enough for coloring
- Flatten the chicken strips well. Make a paste of the rest of the ingredients to form a marinade. Marinate the chicken in this paste for at least 3 hours (preferably overnight).
- Skewer the marinated chicken strips on to satay sticks or bamboo sticks and barbeque or grill them on high heat for about 15 minutes or till the chicken is done. During this process, brush the chicken strips with the residue marinade each time they are turned.
Serve hot with Thai peanut sauce |
