Chang Mai Satay
From the old capital of Chang Mai in the northern mountainous region of Thailand comes a combination of skeward chicken and beef marinated in coconut milk, garlic, and Thai fish sauce with Thai satay sauce for dipping.
serves 4-6
4-6 cloves garlic
1 cup coconut milk
2/3 tsp. tumeric
2-3 Tbsp. granulated or coconut (palm) sugar
3-4 Tbsp. Thai fish sauce
8 oz. thinly sliced beef
8 oz. thinly sliced chicken breast
bamboo skewers
In a blender puree garlic, coconut milk, tumeric, sugar and fish sauce. Skeware meat and place in a shallow pan. Pour marinade over meat and refrigerate 4-6 hours. Briol, basting frequently with marinade.
FarOut Food's Durty FinGer Suggestion...
use Thai Satay Sauce on the side for dipping
FarOut Foods Garnish Tip
Garnish with additional parsley. Serve with bowls of broth. |
