$\"thai$ <\/p>\n

The combination of flavors in the marinade here seemed strange to me at first (coconut, turmeric, sugar, and coriander?), but I decided to roll with it because I really trust the recipe source (the great She Simmers<\/a> which not only has fantastic authentic Thai recipes but also appeals to the linguistics nerd in me with the lovely accompanying information on Thai pronunciation and etymology). I’m glad I did because this chicken satay was very easy to make, and the result was delicious on its own and completely addictive when served with peanut sauce<\/a> and ajat<\/a>. This would be great food for a party, especially if you get the grill going to cook the chicken on skewers (the traditional way). But since I couldn’t find skewers and don’t have a grill (and wasn’t feeding a crowd, besides), I pan-fried the chicken and found that worked just fine. Using high heat and cooking in batches was crucial to getting a nice char. I suspect you could also bake these, if you wanted, with a couple minutes of broiling at the end. And for those who don’t like chicken, this marinade can also be used on shrimp (shorten the marinating time to 5 – 10 minutes) or tofu (you might want to extend the marinating time).<\/span><\/p>\n

\nThai Chicken Satay<\/span><\/strong> (adapted from She Simmers<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n

\n
1\/2 cup coconut cream<\/span>*<\/li>\n
2 cloves garlic, minced<\/span><\/li>\n
1 Tbsp turmeric<\/span><\/li>\n
1\/2 Tbsp sugar<\/span><\/li>\n
1\/2 Tbsp ground coriander<\/span><\/li>\n
1 tsp ground white pepper<\/span><\/li>\n
1\/2 tsp kosher salt<\/span><\/li>\n
4 lbs chicken, cut into thin 1 – 2″ pieces<\/span>**<\/li>\n
Thai peanut sauce<\/a><\/span><\/li>\n
ajat (Thai quick pickle)<\/a><\/span><\/li>\n<\/ul>\n
*This is the solid part that can be scooped from the top of a can of coconut milk. Save the rest for smoothies or curries.
\n**You can use whatever part of the chicken is your favorite, just make sure the pieces are thin (cut thin or pounded flat).<\/p>\n
Method:
\n<\/p>\n
\n
In a large bowl or container, combine 1\/2 cup coconut cream<\/em>, 2 cloves garlic, minced<\/em>, 1 Tbsp turmeric<\/em>, 1\/2 Tbsp sugar<\/em>, 1\/2 Tbsp ground coriander<\/em>, 1 tsp ground white pepper<\/em>, and 1\/2 tsp kosher salt<\/em>, and mix together.<\/li>\n
Add 4 lbs chicken, cut into thin 1 – 2″ pieces<\/em>, and stir to coat, then let marinate in the refrigerator for 30 minutes to 1 hour.<\/li>\n
Remove from the refrigerator, and cook the chicken until cooked through. There are many ways to cook the chicken – threading on skewers and grilling is traditional, but you can also pan fry it (in a large pan over high heat with a thin layer of vegetable oil, in batches) or bake it.<\/li>\n
Serve hot with warm Thai peanut sauce<\/a><\/em> for dipping and ajat (Thai quick pickle)<\/a><\/em> on the side.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Thai Pumpkin and Salmon Red Curry<\/a><\/li>
Thai Peanut Sauce<\/a><\/li>
Nam Pla Prik<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
The combination of flavors in the marinade here seemed strange to me at first (coconut, turmeric, sugar, and coriander?), but I decided to roll with it because I really trust the recipe source (the great She Simmers which not only has fantastic authentic Thai recipes but also appeals to the linguistics nerd in me with…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":""},"categories":[3,6],"tags":[732,294,34,347,574,180,140,46,155,51,449,730,253,731,67,733,729,367,173,286],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-15t","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/4183"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=4183"}],"version-history":[{"count":15,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/4183\/revisions"}],"predecessor-version":[{"id":4212,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/4183\/revisions\/4212"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=4183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=4183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=4183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}