Chicken Satay (Satay Gai)

Chicken Satay (Satay Gai)

This is one dish everyone agrees to share at a Thai restaurant. The effort to make it from scratch is really minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.

Serves 2

Ingredients:

120 g. (4 oz) chicken breast, slices (beef or pork)
20 g. (4 tsp) Thai Kitchen Coconut Milk
2 g. (1 tsp) yellow curry powder
2 g. (1 tsp) salt
6 g. (2 tsp) sugar
4 g. (1 tsp) soy sauce
2 g. (1 tsp) turmeric powder
6 g. (2 tsp) lemongrass, finely minced
6 skewers bamboo skewers, 6-inch long
20 g. (4 tsp) Thai Kitchen Coconut Milk (for grilling)

Directions:

1. In a bowl, mix chicken with all ingredients. Marinate for 1/2 hour.

2. Carefully skewer chicken onto each stick.

3. Grill both sides of the chicken until cooked. Brush coconut milk over skewers while cooking.

4. Serve with Thai Kitchen Peanut Satay Sauce and Cucumber Sauce.