Chaing mai satay

2 Servings

Ingredients

Quantity Ingredient
2 Cloves garlic; up to 3
½ cup Thai kitchen coconut milk
⅓ tablespoon Ground turmeric
½ tablespoon Granulated sugar or thai kitchen coconut; (palm) sugar
⅔ tablespoon Thai kitchen fish sauce
Beef or chicken breast thinly sliced
Bamboo skewers

Directions

NORMA WRENN

In A Blender, Puree Garlic, Coconut Milk, Turmeric, Sugar And Fish Sauce.

Skewer Meat And Place In Shallow Dish. Pour Marinade Over Meat And Refrigerate 4-6 Hours (Or Overnight). Broil, Basting Frequently With Marinade. Use Peanut Satay Sauce On The S Side For Dipping. Serves 2-3. MM Norma Wrenn

Copyright: Thai Kitchen & Epicurean International Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998

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