Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction)

Open a can of coconut milk and allow to stand until it spearates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining.

In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbeque or grill until cooked.

Chile-Heads Digest V3 #023

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.