Penang Chicken Curry, "Penang Gai"

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Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.Ingredients1 cup chicken, cut into bite sized pieces1/2 cup coconut milk1 tablespoon chopped garlic2 to 3 tablespoons Penang curry paste2 tablespoons fish saucesugar to taste3 kaffir lime leaves, shredded10-15 Thai basil leaves, finely shreddedMethod
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
Nam pla prikPut two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

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Chicken Satay, "Satay Gai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body).Ingredients1 teaspoon coriander seed1 teaspoon cumin seed1 tablespoon chopped garlic1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.2 tablespoons fish sauce1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk3 tablespoons palm sugarMethodThe chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizingmallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are thencombined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.
Ingredients4 ounces of roasted (unsalted) peanuts3-4 cloves garlic, chopped1 ounce chopped onion1-2 tablespoon red or massaman curry paste1 teaspoon fish sauce8 tablespoons coconut milk4-6 teaspoons lime juice (to taste).2-3 teaspoons palm sugar.First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.A jad (cucumber sauce)4 tablespoons white vinegar1 teaspoon sugar2-3 tablespoons cucumber, very coarsely chopped or sliced2 shallots (or any variety of purple onion) chopped3-4 Thai chile peppers, thinly sliced.Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselvesare normally served "communally". We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.

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