Chicken Satay
from New York Times Cooking
- 0.750 Teaspoon Fine sea salt (Wiki) Explore
- 1.000 Tablespoon Thai tamarind paste (Wiki) Explore
- Vegetable oil (Wiki) Explore
- 2.000 Tablespoon Palm sugar or light brown sugar (Wiki) Explore
- 0.500 Cup White vinegar (Wiki) Explore
- 0.500 Teaspoon Cumin seeds (Wiki) Explore
- 0.500 Teaspoon White or black peppercorns (Wiki) Explore
- 3.000 Pound Boneless, skinless chicken breasts (Wiki) Explore
- Cooked rice (Optional) (Wiki) Explore
- Fine sea salt (Wiki) Explore
- 5.000 Ounce Cucumber (Wiki) Explore
- 1.000 Thai chiles (Optional) (Wiki) Explore
- 1.500 Teaspoon Coriander seeds (Wiki) Explore
- 0.500 Cup Coconut milk (Wiki) Explore
- 2.000 Tablespoon Thai red curry paste (Wiki) Explore
- 2.000 Tablespoon Thai tamarind paste (Wiki) Explore
- 1.000 Teaspoon Fish sauce (Wiki) Explore
- 0.250 Cup Granulated sugar (Wiki) Explore
- 1.000 Tablespoon Light brown sugar (Wiki) Explore
- 0.750 Teaspoon Ground turmeric (Wiki) Explore
- 0.500 Teaspoon Ground cinnamon (Wiki) Explore
- 0.500 Cup Roasted unsalted peanuts (Wiki) Explore
- 1.250 Cup Coconut milk (Wiki) Explore