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This dish is one I learned at a Thai Cooking Class. Gluten – Free
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Chicken Satay with peanut sauce:
One package of skinless boneless thighs or breast works nicely as an appetizer/size dish for a small group of people. Marinate sliced chicken thighs/breast in a 2 tablespoons fish sauce, 2 tablespoons brown sugar, 4 chopped garlic cloves and 2 tablespoons chopped fresh ginger. Marinate for a few hours. Then brown the pieces and finish off in the oven right before serving OR grill and serve, then skewer and eat with…
Peanut sauce: In some veggie oil, sauté a knob of sliced ginger and 3 cloves chopped garlic. Add 1/2 cup peanut butter to the saute pan to help melt, add to food processor, whirl together. Add a squeeze of lime (or a spoon of chili paste can be welcome addition). Add a little bit of hot/cold water to thin the sauce. Taste? Does it need more lime? Thai chilies? Fish sauce? Brown sugar? Add some coconut milk to make a ginger peanut coconut sauce. Yum!
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{ 2 comments… read them below or add one }
How much Ginger is a knob? Can the peanut sauce be made without a food processor?
You can use a blender. Use about 1/4 cups of grated ginger