Grilled Thai Chicken Satay with Peanut Sauce

Grilled Thai Chicken Satay
From Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes + 20 minutes to soak bamboo skewers
Marinating Time: 30 minutes – 2 hours
Cook Time: 8-10 minutes

Serves 4

Ingredients:
1 lb/450g boneless chicken breasts, cut in ½ inch strips
Marinade:
1/3 cup soy sauce
2 tbsp fresh lime juice
2 cloves garlic, minced
1-2 tsp fresh ginger, grated
¾ tsp red chili pepper flakes
2 tbsp water
Sauce:
¾ cup canned unsweetened coconut milk
1 tbsp creamy peanut butter
4 green onions with tops, cut into 1-inch pieces
Garnish:
Lime wedges

Directions:
1. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons of the mixture for basting. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

2. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking. (BBQ, grill pan, or broiler)

3. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

4. Drain chicken. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with saved-for-basting marinade.

5. Grill skewers on uncovered grill for 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping and garnish with lime wedges

Grilled Thai Beef Salad

Grilled Thai Beef Salad
From Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes -mostly to preheat the grill
Cook Time: 8 minutes
Rest Time: 10 minutes

Serves 4

Ingredients:
1 lb/450g rib eye or strip loin steak (depending on the eaters and what else you’re serving, I suggest 1-2 steaks)
1 ½ tbsp oyster sauce
1English cucumber, thinly sliced
½ cup fresh cilantro leaves
½ cup fresh mint leaves
1 large chili pepper, seeded and finely sliced
2 shallots, preferably Asian, finely sliced
Dressing:
3 tbsp brown sugar
¼ cup lime juice
¼ cup Thai fish sauce
Garnish:
¼ cup unsalted roasted peanuts, roughly chopped

Directions:
1. Rub the beef with the oyster sauce. Grill for 3 minutes per side or until medium rare. Remove from the pan and allow to rest for 10 minutes before thinly slicing across the grain.

2. Transfer the meat to a serving bowl and add the cucumber, cilantro, mint, chili and shallots.

3. In a small bowl, mix together the sugar, lime juice and fish sauce until the sugar dissolves. Drizzle the dressing over the beef dish and gently toss.

Garnish with chopped peanuts

Thai Cashew Chicken

Thai Cashew Chicken
From Basic Thai Cooking

Enjoy it with Thai jasmine-scented rice

Printable Recipe

Prep Time: 15 minutes
Marinade time: 15-30 minutes
Cook Time: 10 minutes
Serves 4-6

Ingredients

3 tbsp vegetable oil
2 shallots (preferably Asian), finely sliced
2 tbsp fresh galangal, finely sliced (fresh ginger works as an alternative)
1 lb/450g boneless chicken, cut into bite-size pieces or thin strips
2-3 dried chilies, left whole
1 red bell pepper, seeded and thinly sliced
4 Spring/green onions/scallions, cut into 2” lengths
6 tbsp soy sauce
3 tbsp brown sugar
3 tbsp Thai fish sauce
½ - ¾ cup cashews, dry roasted, unsalted
*Options: mushrooms, red onion wedges, baby bok choy
Garnish:
Fresh cilantro leaves, chopped

Directions:
1. Marinate the chicken with 3 tbsp soy sauce, 1 ½ tbsp brown sugar and 1 ½ tbsp Thai fish sauce for 15-30 minutes.

2. Heat the oil in a large non stick skillet or wok over medium high heat. Add the shallots and galangal (or fresh ginger root) and stir fry until lightly browned. And the chicken and stir fry 4 minutes or until cooked through and well browned. Add the chilies, bell pepper and scallions and stir fry for another 3 minutes or so. *This is when you could add any additional vegetables.

3. Add the rest of the soy sauce, sugar, fish sauce and cashews to the pan and stir fry for 1-2 minutes to blend the flavors.

Garnish with fresh cilantro leaves and serve with steamed Jasmine rice.