Thai Recipes by Amita Thai Cooking Class
 

Satay (Moo, Gai or Nua)

Satay with Spicy Peanut Sauce (Pork, Chicken or Beef)

  • 150 grams (pork, chicken or beef) fillet or loin, thinly sliced into 8-9 strips
  • ½ teaspoon roasted coriander seeds
  • ½ teaspoon roasted cumin seeds
  • ½ tablespoon garlic, finely chopped
  • ½ teaspoon curry powder
  • Pinch of salt
  • Pinch of turmeric powder
  • 1 teaspoon palm sugar
  • ¼ cup coconut cream
  • 1 tablespoon vegetable oil
  • 2 tablespoons coconut milk (1 tablespoon coconut cream + 1 tablespoon water)
  • 8-9 satay sticks
  1. Use a mortar and pestle, grind coriander seeds and cumin seeds. Then pound together all ingredients, until mixed well
  2. Pour mixed ingredients in a bowl with coconut cream
  3. Add meat strips and marinate overnight or at least 3 hours
  4. Thread meat strips with satay sticks
  5. Grill satay on charcoal stove over low heat. Turn them regularly and brush them with the remaining marinated sauce and coconut milk while turning
  6. When satay cooked, serve with spicy peanut sauce and cucumber relish

Spicy Peanut Sauce

  • 2 tablespoons of roasted (unsalted) peanuts
  • 1 tablespoon Massa Man curry paste
  • 6 tablespoons coconut cream
  • 2 tablespoons tamarind juice
  • 2 teaspoons palm sugar
  • Pinch of salt
  1. Grind or crush the peanuts to a fairly fine paste and set aside
  2. Pour coconut cream into a pan over medium heat, add Massa Man curry paste, and stir time until the sauce become smooth
  3. Combine them with the remaining ingredients. If the sauce is too thick, add a little water

Cucumber Relish

  • 1 tablespoon white vinegar
  • 1 teaspoon sugar, a pinch of salt, mix well with white vinegar and set aside
  • 2 tablespoons sliced cucumber
  • 2 shallots sliced
  • 2 chilies thinly sliced

Mixed all ingredients all together and pour on top of sliced cucumber, shallots and chilies in a sauce cup

Makes 8-9 sticks