Yesterday was a manicly busy day in the office, so I just didn’t get to posting the above promised recipe. Apologies – today isn’t going to be much better so I better get it done now!!! I am sitting here fresh as a daisy – as Karen and I have just got back from our swimming. It’s a totally awesomely glorius day in Durban today!!! Sun’s out – blue skies and even the grass looks a little greener this morning!
Soak 8 bamboo skewers in some water (to stop them burning during cooking)
2 chicken Breasts cut into strips
Salt & Pepper
Cut the chicken into strips and feed the skewer through each piece. Brush them with some
peanut oil or sunflower oil and season with salt and pepper.
Fry them in a hot griddle pan – until cooked. – turning them three or four times.
PEANUT CHILLI DIPPING SAUCE
1 can of coconut milk
3 tbl spoons of thai red curry paste
3 tbl spoons of brown sugar or cane sugar
2-3 tbl spoons of fish sauce
squeeze of lime or lemon juice
3 Tbl of crunchy peanut butter
This sauce is sweet and sour and spicey – you can adjust any of the above ingredients to your liking.
Fry the curry paste in a tiny little bit of either sunflower or peanut oil.
Add the coconut milk – sugar and fish sauce – remove from the heat and
add in the peanut butter – keep tasting. Put back on the heat
and cook on a moderate heat for about 5 minutes.
When its to your liking remove from the heat and add a squeeze of lime or lemon.
Serve warm with the satay.
Fruity Prawn Thai Salad
Chopped Cherry Tomatoes
Chopped Spring Onions
Crushed chopped Peanuts
Cooked Prawn Tails – optional from Woolies
Bung the above into individual serving bowls. You could vary the above to suite what you have in your
fridge – chopped green beans would be lovely – or mange tout – chopped pineapple – what ever
is seasonal and available.
2 Tbl Fish Sauce
Juice of 2 lemon or limes
2tbl spoons brown sugar
chopped ginger (not quite a whole Jan-Thumb!!!)
1 tbspoon of peanut oil
Mix this together and keep stirring until the sugar dissolves the pour over the
individual salads – finally garnish the salad with a few crushed peanuts.