Here is the current variant of a Thai chicken satay recipe my wife is using at the moment (as they say of web sites, this one is continuously under construction) sate kai (chicken satay) ingredients 3 chicken breasts 1 teaspoon corinader seed 1 teaspoon cumin seed 2 tablespoons light soy sauce 1 tablespoon fish sauce 1 tablespoon phom kari (mild curry powder) a "good pinch" of tumeric powder 6 tablespoons of thick coconut cream (see below). 3 tablespoons palm sugar method Open a can of coconut milk and allow to stand until it spearates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining. In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder. Cut the chicken into long thin strips and thread onto skewers lengthwise. Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking. Barbeque or grill until cooked. ================================= Nam jim sate (satay peanut sauce) ingredients one can of coconut milk (14 ounces) half a cup of chicken stock half a cup of uncooked peanuts 1 tablespoon of garlic, crushed, 1 tablespoon of red curry paste 1 tablespoon of nam prik pao ([roasted] chili paste in oil) 1 tablespoon palm sugar 1 tablespoon fish sauce 1 tablespoon lime juice method In a wok or large heavy skillet, dry roast the peanuts until they start to turn toasty brown. Bite one to check that it is cooked through (careful - they're hot). Discard any brown peanut "skins" and put the peanuts in a liquidiser/blender or food processor. Separate the coconut milk and add a cup of thick coconut cream to the blender, and process until smooth. Add the garlic, curry paste, nam prik pao, sugar, fish sauce and lime juice and process until mixed thoroughly. Combine the remaining coconut milk with the chicken stock, and then slowly add this to the running blender until a suitable consistency is achieved.Special thanks to - Muoi Khuntilanont.