Satehs with spicy peanut sauce
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Satehs with spicy peanut sauce
  Spicy    Peanut    Sauces  
Last updated 6/12/2012 1:21:29 AM. Recipe ID 53718. Report a problem with this recipe.
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      Title: Satehs with spicy peanut sauce
 Categories: None
      Yield: 1 Servings
      2 lb Boned chicken legs, thighs
           -or breasts

      6 tb Oil (canola, etc.)
      2    Stalks lemon grass
      3 lg Juicy cloves garlic
    1/2 ts Red pepper flakes or cayenne
      2 tb Curry powder
      2 ts Brown sugar or honey

MMMMM------------------------PEANUT SAUCE-----------------------------
    1/2 c  Oil (canola, peanut, etc)
  1 1/2 c  Chicken stock
  1 1/2 c  Coconut milk
      6    Shallots
      3 lg Juicy cloves garlic
      2    Stalks lemon grass
      1 ts Curry powder
    1/2 ts Red pepper flakes or cayenne
           Peanuts or chunky peanut
      5    Bay leaves
           Juice from a lemon
           Fish sauce
  Prepare marinade in blender or food processor.  Set aside. Bone
  chicken and cut into cubes around 1/2 inch on a side. Slide cubes
  onto soaked wooden or flat metal skewers.  (Make the satehs the right
  length for your bbq or broiler.)
  Load the satehs into a shallow bowl or baking dish. Slather with
  marinade. Let sit in fridge for 2-24 hours.
  To make peanut sauce, peel and chop lemon grass, shallots and garlic.
  The lemon grass should be chopped very finely. Heat oil in a skillet.
  When hot, saute the shallots, garlic, lemon grass, curry powder and
  pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use
  hood fan - intense fumes!)
  Stir in the chicken stock, lemon juice, around 3 tablespoons fish
  sauce, and bay leaves.  Simmer gently for a few minutes.
  Now stir in coconut milk and about 2 tbsp ground peanuts or chunky
  peanut butter.  Cook gently, stirring constantly, until hot but not
  quite bubbling (coconut milk has a tendency to curdle if cooked too
  hot). TASTE IT. The peanut flavor should be in there, but subtle.
  Adjust flavors to your satisfaction with hot pepper, fish sauce
  and/or peanut until it's right on. Cook down gently to desired
  thickness (or thin with chicken broth or water), and take off heat.
  Reheat gently when about to serve the satehs.
  Get your rice going, and start barbecuing or broiling the satehs.
  Stockpile them in a warm oven until all are done. Serve satehs with
  rice, both drenched in peanut sauce. Pass more peanut sauce around
  the table, along with a heat source for those who want more fire,
  such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.

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Recipe ID 53718 (Apr 03, 2005)

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