Gai Kor Rae
thai chicken sate

500 gr chicken brest
125 ml santen (coconut milk)
3 tbsp palmsugar
1 tbsp nam pla (fish sauce)
1 tsp asem (tamarind)
2 tbsp oil
sate skewers

ingredients bumbu:
2 tbsp red curry paste
2 dried lomboks
2 shallots
4 cloves garlic
1/2 ts salt
1 cm kunyit (turmeric)
1/2 tsp ketumbar (coriander)
1/4 tsp cinnamon
1/8 tsp jinten (cumin)
1/2 cm jahe (ginger)

Cut the meat intor small pieces. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the paste for 2 minutes. Add the santen, the nam pla, the palmsugar and the asem and let it simmer slowly until the sauce has thickened. Let it cool down and add the meat and marinate it for a few hours. Put the meat on the skewers and roast it slowly above a charcoalfire until done.

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