Chicken Satay

Chicken Satay

Ingredients

• 1/2 cup apple juice, microwaved until warm
• 1/4 to 1/3 cup peanut butter
• 2 tablespoons soy sauce or tamari, your preference
• 2 teaspoons red curry paste
• 8 to 10 chicken tenders (about 3/4 to 1 pound total)

Directions

Preheat grill to medium-high heat.

In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.

Add the chicken tenders to the heated grill and cook, about 3 to 5 minutes per side.

Remove from the grill and top with the sauce.

Fish Cakes with Sweet Chili Sauce, ทอดมันเซลมอน

Thanks to mediterrasian
Ingredients

1. 10 oz (300g) roughly chopped firm salmon fillet (I chopped and mince with knife)
2. 1+1/2 Tsp red curry paste
3. 1 minced (crushed) garlic clove
4. 1 tablespoon fish sauce
5. 2 tablespoons cornstarch
   
6. 1 egg
7. 2 kaffir lime leaves and thinly slice (I used 1 teaspoon of finely chopped fresh lime zest)
8. 1 chopped green onion

Sweet chili sauce

1. 2 Tsp, white wine vinegar
   
2. 2 Tsp, sugar
3. 1/4 tsp, tapioca
4. 1-2 mince Thai red chili pepper
5. few cilantro leave, torn
   

Preparation

1. Mince the fish How to make Thai fish cakes 1 Place 10 oz (300g) roughly chopped firm white fish fillets into a food processor or blender and pulse until smooth. Add 1½ teaspoons red curry paste, 1 minced (crushed) garlic clove, 1 tablespoon fish sauce, 2 tablespoons cornstarch and 1 egg white and pulse until well combined.
2. Chop the other ingredients Finely chop 2 kaffir lime leaves and thinly slice 1 scallion (spring onion). If you have trouble tracking down kaffir lime leaves, use 1 teaspoon of finely chopped fresh lime zest as a reasonable substitute.
3. Mix all ingredients together Transfer the fish mixture, kaffir lime leaves and scallion into a bowl and stir to combine. Cover and refrigerate for 15 minutes.
4. Form the mixture into patties Divide the mixture into 6 equal portions and shape each with wet hands into flat round patties.
5. Cook the fish cakes Heat 1 tablespoon canola or peanut oil in a frying pan over a medium heat. Cook 3 fish cakes for 3 minutes on each side until golden brown. Remove to a serving plate and cook the remaining 3 fish cakes. (If you have a large enough frying pan you can cook all the fish cakes at the same time.)
6. Serve with sweet chili sauce Serve the fish cakes warm or at room temperature with sweet chili sauce for dipping.

How to make sweet chili sauce

Mix all ingredients together, and preheat until melt with medium heat. Remove from the heat, and leave cool. Add chile and stir and garnish with cilantro.