Som's Cookbook

Secrets of Thai Cooking

Chicken Satay

Here is a sample recipe from Som's "Secrets of Thai Cooking":

Thai Chicken Satay

Curry Paste

Dried New Mexican Chili Pod

Take out the seeds and soak the dried chili about 30 minutes. Put in the food processor and process.

Satay Sauce

3 Tablespoons Extra Virgin Olive Oil

2-3 Tablespoons Curry Paste

1 Tablespoon Masaman Curry

¼ Cup Chopped Red Onion or Shallots

½ Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 ½ Cups Coconut Milk

½ Cup Water

¼ Teaspoon Salt

4-5 Tablespoons Palm Sugar

1 Tablespoon Concentrated Cooking Tamarind

1/3 Cup Unsalted Roasted Peanut (ground)

Bring your medium pot to high heat and add the oil. Turn down the heat to medium and add the chili paste, Masaman curry paste and stir and cook for about 1 minute. Add the red onion or shallots, cumin and coriander and stir about one more minute.

Add the coconut milk and water to the pot and stir thoroughly and cook for about 6 minutes at high heat. Lower the heat to medium and add the palm sugar, tamarind juice and salt. Stir and cook for 5 more minutes. Then add the peanuts into the pot and simmer about 20-30 minutes while stirring every so often.

Basting Sauce

1 Cup Coconut Milk

½ Teaspoon Turmeric Powder

½ Teaspoon Salt

1 ½ Tablespoons Sugar

Mix everything together into the little pot and boil it up. YUM!

Marinade Chicken

3 Boneless Chicken Breasts or Chicken Tender

1 Pack Bamboo Sticks

1 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Fresh Ground Galangal

1 Teaspoon Fresh Ground Turmeric Root

1 Tablespoon Fresh Ground Lemon Grass

2 Teaspoons Ground Coriander

½ Teaspoon Ground Cumin

½ Cup Coconut Milk

Cut the chicken breasts long ways into about 4 pieces and continue cutting to make slices that are about ¼ inch by no more than 4-5 inches. Grind galangal, turmeric root and lemon grass.

Marinate the chicken with the above mix for at least 30 minutes. Stick the chicken on the bamboo sticks and put on the grill at low heat. While cooking the chicken for about 7 minutes dip or brush the chicken with the basting sauce that you already made. Place back on the grill on the opposite side. Dip the chicken again and cook 7 minutes more. Continue grilling and dipping every seven minutes or so until the chicken is done. Dipping about two times is generally sufficient.

Cucumber Relish Sauce

1 Fresh Cucumber

¼ Cup Red Onion

2 Wholes Pickled Garlic

3-4 Thai Chilies

3 Tablespoons Sugar

4 Tablespoons Distilled White Vinegar

¼ Teaspoon Salt

Slice the red onion very thin. Dice the cucumber to approximately 1 cm. chunks. Cut the Thai chilies into hair sized slices. Cut the pickled garlic to small pieces.

Mix everything into a medium bowl.

Serves 3-4

Take a look below at the other amazing dishes in Som's "Secrets of Thai Cooking" cookbook!