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
Topic: Thai Chicken Satay... (Read 11327 times)
