https://youtu.be/bGAsG4zujTI
RECIPE:
EQUIPMENT
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Skillet or grill
INGREDIENTS
- 250 grams Chicken, sliced in fingers
- 2 tsp Palm sugar
- 1 tbsp Light soy sauce
- 4 tbsp Carnation milk
- 1/2 tsp Turmeric powder
- 1 tbsp Yellow curry powder
PEANUT SAUCE:
- 1 tbsp Massaman curry paste
- 1 tbsp Yellow curry powder
- 1/2 cup Coconut milk
- 1/2 cup Water
- 1 1/2 tbsp Palm sugar
- 1 1/2 tbsp Tamarind paste
- 1 tbsp Fish sauce
- 1/2 cup Ground peanuts
INSTRUCTIONS
SKEWER AND MARINADE CHICKEN STRIPS:
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In bowl, combine marinading sauce–1 tbsp light soy sauce, 4 tbsp Carnation milk, 1/2 tsp turmeric powder, 2 tsp palm sugar, 1 tbsp yellow curry powder. Place chicken strips in this marinade.
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Soak bamboo skewers in water (if cooking on a grill)
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On a plate, place skewered chicken and pour remaining sauce on top. Cover and place in refrigerator to marinade at least 30 minutes (overnight is better).
PREPARE PEANUT SAUCE:
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In skillet, add 1 tbsp of cooking oil then add massaman curry paste, yellow curry powder. Cook briefly and add coconut milk and slowly cook.
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Add water, palm sugar, tamarind paste, and fish sauce.
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Add ground peanuts and cook down until thickens.
COOK SKEWERED CHICKEN:
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Remove from refrigerator and place in skillet (or on grill). Cook on medium heat so as not to burn yellow curry powder and turmeric powder. Turn regularly.
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Dab a little coconut milk on the skewers while cooking.
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Remove from heat once fully cooked.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.