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.
Chicken
Nam Jim Satay (Peanut Sauce)
A Jad (Cucumber Pickle)
You can also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones (3 to 4 per pound) then they are usually deheaded and the skewer threaded lengthwise down the body.
A peanut dressing accompanies these snacks. This is my favorite variation. If you have red or massaman curry paste that is preferred, but you can use curry powder to taste if you prefer. Also you can, if you wish, use peanut butter rather than fresh peanuts.
Each diner should have a small bowl of nam jim and a small bowl of a jad. However, the satay themselves are normally served communally.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:18 pm.
Special thanks to Muoi Khuntilanont.
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