Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Stu-pot on February 16, 2015, 07:40 AM
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For many years I've wanted to recreate that yellow chicken satay we all know from Thailand while walking thru the streets and villages. Every time I visit Asia I promise myself I will make and perfect this for friends & family back home. Today is the day I start that. journey and I appreciate any contributions from those who've travelled the same road in search of the authentic Thai chicken satay. From my experience of cooking the Indian version: Chicken Tikka, I take forward 3 important points: (1) The Marinade. (2) The infusion of the vapour from the juices being zapped by hitting something very hot. (3) The very hot & dry temperature produced by the Tandoor. BUT the Thai's use a Char Grill BBQ so I'll take out number (3) and concentrate on (1) & (2). The Marinade. My shopping list consists of the following: Mae Ploy Thai Yellow Paste. Fresh lemon grass. G.G. Paste. Fish Sauce. Turmeric & yellow colouring. Coconut milk. Condensed milk. Lemon and blend together then marinate the chicken over night. Any contributions PLS bring em on... I will post results tomorrow.
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Not tried it but a quick search got this one
http://allrecipes.com/recipe/thai-chicken-satay/ (http://allrecipes.com/recipe/thai-chicken-satay/)
which gets well rated with a 43 reviews. Personally I think they would come out nice done in the Tandoor.
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Thanks for that. Yeah I agree... I think I'll take half the marinated chicken and cook it in the Tandoor and the other half grill on an Indian Charcoal BBQ/Griller I picked up in Tooting a few years ago. It's similar to the Thai version so should give same result. I'll use exactly the same marinade for both. I guess, even if my marinade turns out not so good, I should still be able to make a judgement on the end result. My money is on the Tandoor but I'll do my best not to be bias!!!
Mr. Punter
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Two recipes
1 David Thompson
Coconut cream, turmeric, condensed milk, palm sugar, fish sauce
Paste chopped red shallots ,ground roasted peanuts, roasted coriander and cumin seeds
Add the two together
2 Andy Ricker
coriander and cumin seeds , lemon grass , galangal, fresh turmeric, sugar, condensed milk, white pepper and unsweetened coconut milk , salt
I'll give quantities if you feel they look interesting :)
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Thanks Michael. They sound good and on the lines I'm trying... These two both have Cumin & Coriander which I've missed out but I'm thinking they are important. I will ask for the full monty on these two but not right now because I've just finished putting my made-up one together and just type it up for my reference. I couldn't cope with another two at them moment. I will post it when I can work out how, shortly I hope. Thanks again, I'll be in touch once I've got a cooked, finished result from today. Cheers.
Mr. Punter
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Yellow Thai Satay Marinade - 1st attempt 16/02/2015
1KG Chicken baby fillets (for best results)
200ml thin Coconut milk
300ml Condensed milk
4+ tbsp Yellow Thai curry paste (I used Mae Ploy this time) (add your amount to personal liking)
6+ Yellow Scotch Bonnets severely pounded (if you like it hot, again to your liking)
4 or 5 good splashes of Fish sauce (I used Squid brand)
Oil. As much as you see fit. This time I used 70% Peanut Oil & 30% Chilli infused oil.
1/2 tsp Yellow food colouring (KTC)
1 Heaped Tsp Garlic Ginger
Little Lemon juice.
Put the Thai paste into bowl and thin with some oil. Add Fish sauce and mix. Add 1/3 of the Coconut milk at a time till finished. Do the same with the Condensed milk. Add the Scotch Bonnets if using. Add the Yellow KTC. Add a little Lemon juice. Whisk well and taste. You want it to taste pretty good at this stage as you would do with any marinade. I always find that if it don't taste good now, then I won't at the end either! If it don't, think about sugar or salt. I think it should taste sweet and salty. The Chicken will sort the salty problem out. When it's right, Tarka the Garlic Ginger, (or just Ginger, your choice) add and mix well. Now taste, should be good. Now add the Chicken. I'm leaving mine to marinate in fridge till tomorrow night (24 hrs). PS. I never add much lemon juice to my marinades because I manage to cook the Chicken during marination! Also, it's hard to buy Chicken in UK that needs tenderising, just seems to require a little "zing" at the end.
Mr. Punter
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because I've just finished putting my made-up one ...
I had to read this three times before I realised that it didn't say "because I've just finished putting my make-up on ..." !
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Lol... I never came top of class at English... Now I know shy. Lol. .
Mr. Punter
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Michael. FYI. I've just to half the marinade : Cumin, Coriander, Turmeric, Fenugreek leaves & a pinch of ground Cardamon..... It'll be either good or bad! Lol.
Mr. Punter
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Phil
I was just looking for the like button - dam not on FB
best, Rich
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P.s. the Thais use a gas BBQ griller mostly these days - i will get a pic of one in a couple of days
best, Rich
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Thai's using gas grillers... Oh well, all good things come to an end at some point.. I've not been back for a few years now but when I was there... Wow... That Satay was well good. I'd like to see a picture of their gas version..
Today I cooked my two Chicken Satays from the two marinades I made up with help from Michael but could be bothered in the end to cook in both Tandoor and BBQ so kelt it simple and stuck them both in the Tandoor. Result was good. Both tasted very Thai with a strong flavour Indian Tandoor! I suppose I should be surprised but I was. I plated both up together on a sizzler... Follows a couple of pics... I'd def do again.
Mr. Punter
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Michael T - all went good this end but now would love to cook your suggestion. If you get a chance to whack over the recipe for the two you mentioned ie:
David Thompson & Andy Ricker I'd be grateful.... Presuming you have time between building that monster party house in your garden! It looks like it's gonna be fantastic... Good on ya mate... I'm well jel....
Mr. Punter
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Thompson
1/2 cup coconut cream
1tsp turmeric pwd
1 tbs condensed milk
1 tbs palm sugar
Pinch white sugar
2 tbs fish sauce optional a little thai whisky Mekong or santip or bourbon
paste
4 tbs red shallots chopped
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds roasted
1 tsp cumin seeds roasted
ground the paste then add the rest then marinade meat
Ricker
1 and 1/2 tsp coriander seeds roasted
very small pinch cumin seeds roasted
salt
14g thinly sliced lemon grass
14g thinly sliced galangal
14g fresh turmeric sliced thinly
2tbs granulated sugar
6 tbs condensed milk
1/2 tsp white pepper
1 cup coconut milk
Blend then marinade
Serve with peanut sauce
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Hi Stuartnewport, you might find everything you need here.
Recipes from Muoi Khuntilanont's Kitchen & her husband Ian Philpott
http://www.chetbacon.com/thai-html/thai.html (http://www.chetbacon.com/thai-html/thai.html)
http://www.abarnhart.com/faq/Colonel.htm#Sataykai (http://www.abarnhart.com/faq/Colonel.htm#Sataykai)
Lots of great Thai restaurant & street food recipes, with all the pastes, sauces & dips covered.
Might be a good idea to copy the lot in case it's not around forever
Regards
ELW
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Great stuff, Mr Whisty. All now safely wgot -r for posterity ...
** Phil.
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Thought you would have got that satay recipe sussed by now Stuartnewport. Im sure I have seen those pics on the Puri website donkeys years ago. Always wondered what that yellow stuff was on the skewers.
Im off to Thailand in the next couple of weeks and look forward to checking the chicken satay out. I have also been using Admins reicpe for red curry paste with excellent results - especially since I discovered Thai Basil in Waitrose the other day. Bloody Lovely!
Regards
Mick
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Very astute Mr. Mickdabass.... The truth is I wasn't very happy with the flavour back then except one time when it was amazing, although the pictures couldn't share that! I tried and tried again, got very pi...ed off with myself for not making a note of the "one time perfect Satay" then promptly GAVEUP until I found this site which inspired me to try again, and I'm glad I did... I think I got I right on the first attempt. As they say: if at first you don't succeed, try, try again (but have a long break in between to clear the head! Lol).
Re: going to Thailand... Well jel mate. Where abouts you going? Have you seen the new chef on here from the "curry shack"
I hope you find a local to extract the recipe for the Yellow Thai Satay marinade ! I'm so serious about it that if sweet talking, blackmail or thumb screws don't work then I'm prepared to go 50/50 with you on backhander!!!
Mr. Punter
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Thanks for these two recipes Mick. I will cook them when the weather sorts itself out. I'm still suffering from last Sunday's cook up when I nearly froze to death in the garden. They are filed safely filed away an in hard copy. Many thanks.
PS. There's plenty of wifi in Thailand so look forward to many reports back,
Mr. Punter
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Mr. ELW. What an amazing find!!!
Those two links are just "gold". I haven't checked out many yet, just the obvious ones ie. Pad Thai and they are just what I hoped they'd be so I'm sure the others will be on par... I'll be putting on the pounds during this summers cooking in the garden.... Cheers a lot.
Mr. Punter
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Thanks ELW
Yes recipes look good glanced at the papaya salad that I do now and again and it's all the ingredients I use
Cheers MT
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Thanks ELW
Yes recipes look good glanced at the papaya salad that I do now and again and it's all the ingredients I use
Cheers MT
How did you get hold of the pickled Mud-Fish ;) ?