1 tsp Safflower Oil
1 Tbl Red Curry Paste
1 TBL Sugar
1 1/2 Cups coconut milk
1 1/2 Cups Chopped roast peanuts
1 TBL Soy sauce
Add oil to a medium saucepan set over high heat.
When the oil is very hot, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute
Add the coconut milk and bring to the boil
Stir in the peanuts and soy sauce. Taste and adjust seasoning, if needed.
1 Tbl Coriander seeds
1 tsp Cumin seeds
3 Shallots, finely chopped
1/4 Cup Peanuts, toasted and chopped
1/2 Cup Coconut milk
1 tsp Ground turmeric
1 TBL Sweetened condensed milk
1 Tbl Palm sugar
2 Tbl Nam pla (Thai fish sauce)
1 Tbl Whiskey
1/4 tsp salt
Put the coriander and cumin seeds in a small skillet, set over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant.
Remove from the heat and cool completely, then grind to a fine powder in a spice grinder.
Put the shallots, peanuts, ground coriander and cumin in a blender. Blend until the mixture becomes a paste.
Add the coconut milk, turmeric, condensed milk, palm sugar, nam pla, whiskey and salt.
Blend again until smooth and set the marinade aside in a shallow baking dish.
1 Pound boneless/skinless chicken breast, cut into 1 inch cubes
Bamboo skewers, soaked in water for 1 hour
Salt and freshly ground pepper
Thread the chicken cubes onto the skewers, leaving 3 inches at the end. Dip and roll each skewer in the marinade and let sit while you start your charcoal (or gas). The fire should be medium-hot. You can also leave the meat in the marinade for up to one day.
Season the skewers with salt and pepper, and grill for 5 minutes a side, or until lightly browned all over and cooked through.
serve immediately with the peanut sauce.
From Asian Flavours of Jean-Georges