Manufacturers

 

Our Thai Mart Thai Satay has 2 parts - the marinade, and the sauce.


Ingredients for marinade

Note: We also sell pre-made satay marinades.

 

900g      meat sliced into ¼" thick pieces: pork tenderloin, chicken thigh or breast, beef 

50g        coconut milk*
5 tbsp    thin soy sauce

½ tbsp   curry powder

1 tsp      turmeric powder
½ tsp     salt
1 tbsp    sugar
4 tbsp    lemongrass, finely chopped (soften it a little first with a pestle to make it easier to chop)
1tsp       coriander seed

1tbsp     garlic chopped
1 tsp      baking soda

 

Method for marinade

1. In a mixing bowl, combine all the ingredients together and marinade, covered, in the refrigerator for 1 hour or overnight.

 

Ingredients for satay sauce

5         whole dried chillies, soaked in water to soften
1½ tbsp   chopped fresh galangal
1½ tbsp   thinly sliced lemongrass
5         fresh kaffir lime leaves, finely sliced
2 tbsp    fresh shallot, thinly sliced
3-4        medium cloves garlic
½ tbsp   shrimp paste
1 tbsp    massaman curry paste
¼ cup    dried roasted peanut
1 cup     coconut cream
1 cup     coconut milk
¼ cup    palm sugar
2 tbsp    fish sauce
1 tbsp    tamarind concentrate (mixed with 1 tablespoon water)

 

Method for satay sauce

1. Start by pounding your peanuts with a mortar & pestle, until fine. Set aside.

2. Next, put the whole dried chilli, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar.

3. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Sauté it with 1 cup coconut milk. Stir constantly, until all dissolved. Add massaman curry paste, fish sauce, tamarind, palm sugar, and stir well.

4. Add peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

5. Cook marinated meat skewers over charcoal, constantly basting with oil. Serve together with the Satay sauce.


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