Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of
beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are
usually deheaded and the bamboo Skewer threaded lengthwise down the body).

Ingredients

1 teaspoon Crushed Coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated Galangal
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons Squid brand Fish sauce
1 tablespoon Mild Curry Powder
pinch of turmeric as only a colorant only
8 tablespoons Knun Chai coconut milk
3 tablespoons Maesri palm Sugar

Method

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderising
mallet. You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a Pestle and Mortar. The ingredients are then
combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then
threaded on the a Large Satay Stick loosely folding them in half and piercing through the folded meat to form
a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat they taste best done over
charcoal, as they absorb the smoke So Great at you summer BQQ. Turn them regularly and brush them liberally with the remaining marinade.
Cooking should take between 5 and 10 minutes depending on the heat of your cooker.