Dinner is served: Satay
Tonight, satay, aka Thai-meat-on-a-stick. It’s usually an appetizer, but screw that, it’s good enough on it’s own for me.
- Satay
1# chicken, cut into strips (can also use flank steak)
Marinade:
2t creamy peanut butter
1/2 c. soy sauce
1/2 c. lime juice (lemon can be used, lime is just a little better)
2t curry powder
2 cloves chopped garlic
1t hot pepper sauce (I just use thai chili sauce, could pretty much use any hot sauce)
Combine the marinade ingredients, dump in the chicken, cover and refrigerate overnight (if possible – minimum 2 hours)
Put chicken/steak on skewers, grill on high heat 5 minutes on a side. (Same if using broiler inside.)
I also usually cut up a bunch of big chunks of onion and marinate & grill them along with it.
Sauce – you can get the peanut sauce in most grocery stores anymore, if not, just melt some peanut butter in a small saucepan and gradually add red pepper flakes until it gets to your desired heat level.