Here is a recipe I picked up while traveling in Thailand in 1989. I attend a cooking school at the Intercontinental Hotel in Bangkok. It was a great class covering the basics of Thai cooking. This is one of my favorite recipes for parties.
I usually offer it with beef tenderloin and chicken breast. Grilled they are superb but they broil well too. I serve it with a cucumber dipping sauce. If you have any leftovers, you can chop up the cooked meat and toss it with the cucumbers for a delicious salad. Place on your favorite greens.
Beef and Chicken Sate
1/4 tsp. salt
1 tsp. lime zest
1 can coconut milk (lite works well too)
1/2 tsp. turmeric
1 tsp. toasted cumin seeds
1 1/2 tsp. curry powder
3/4 to 1 lb. boneless chicken breast, cut into evenly sliced long pieces
3/4 lb. beef tenderloin, cut into long thin strips
24 (6) inch wooden skewers soaked for at least 6 hours in water
Mix all the ingredients (except for meats) together well. If you are making chicken and beef sates, then divide the marinade up between two bowls. Allow the meat to marinate for at least 1 hour.
Thread the meat onto the skewers and place onto a parchment lined broiler pan. You can grill these for about 4 to 6 minutes or broil them for the same amount of time. Serve with Cucumber Chutney (recipe below).
Cucumber Chutney
1/2 cup water
1/8 cup sugar
1 tsp. salt
1/2 cup rice wine winegar (non-seasoned variety)
1 cup diced English hot house cucumber
1 shallot, diced
1/4 cup chopped cilantro
Place all ingredients into a bowl and allow to sit for about 20 minutes. Serve with the sates.
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