THAI CHICKEN SATAY
I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!
Provided by Sassy Sandra
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the chicken in 1 in pieces.
- Spray a large fry-pan or Dutch oven with cooking spray.
- Sear the chicken until browned on all sides.
- Remove from pan.
- Add onions and saute for 5 minutes.
- Add garlic, and saute for another 2 minutes.
- Add Curry Paste and Corrinder and cook 1 minute until fragrant.
- Return the chicken to the pot, and add the next 9 ingred.
- Stir, and bring to a boil.
- Reduce to med-low, cover and simmer for 1 hour.
- Stir cornstarch and water and add to pot.
- Let cook until thick.
- Serve over rice with garnishes.
- Yumpy.
Nutrition Facts : Calories 669.5, Fat 40.7, SaturatedFat 22.6, Cholesterol 109, Sodium 1884, Carbohydrate 34.4, Fiber 3.5, Sugar 22.6, Protein 47
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