Thai Pumpkin Satay Recipes

THAI PUMPKIN CHICKEN SATAY

Steps:

• Place the pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover. Blend until smooth.
• In a medium bowl, combine 1/2 cup of the pumpkin mixture with the chicken; cover. Reserve the remaining pumpkin mixture. Marinate the chicken in the refrigerator, stirring occasionally, for 1 hour.
• Take chicken pieces out of their marinade, and alternately thread the chicken, bell peppers and green onion pieces onto skewers.
• Preheat the grill or broiler. Grill or broil, turning once, for 10 minutes or until the chicken is no longer pink. Heat the remaining pumpkin mixture; serve with satay for dipping.

THAI BEEF SATAY

Steps:

• Soak wooden skewers in water for at least 10 minutes to prevent them from burning.
• In a bowl, mix together the peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger, and (if using) pepper flakes.
• If needed, you can add 2 tablespoons of water until it's smooth.
• Stir in the beef strips and coat well. Let stand at room temperature for 15 minutes. Thread strips loosely onto the skewers. Broil or grill for 3-4 minutes on each side.
• Tip:.
• the beef will be more flavourful if you can marinate them for 2 hours (or more) prior to cooking. *Remember to refridgerate them if you are marinating for this long.

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

THAI CHICKEN SATAY

Steps:

• mix peanut butter, sesame oil, soy sauce, honey and milk in a small microwaveable bowl. Microwave until thoroughly heated, about 30 seconds (be careful not to overcook), then mix until smooth.
• Cut chicken into 1-inch-thick strips. Mix soy sauce and honey in small bowl. Coat chicken with mixture, discarding any excess. Microwave for 15 seconds. Sprinkle with sesame seeds, and serve with sauce.

THAI CHICKEN SATAY

Steps:

• In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
• Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
• Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

AIR-FRYER THAI PORK SATAY

Steps:

• In a bowl or shallow dish, combine the first 10 ingredients; add pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Preheat air fryer to 375°. Thread pork onto 12 metal or soaked wooden skewers that fit in air fryer. In batches, place skewers in greased air fryer. Cook until pork is no longer pink, 6-8 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.