Satay Sauce & Thai Salad
Ingredients
| 1¼ cups peanut butter |
| 200 ml coconut milk |
| 250 ml chicken stock |
| ½ whole shallot |
| ½ whole red capsicum |
| 1 tbsp coriander (stalks; finely chopped) |
| 2 tbsp white vinegar |
| ½ tsp paprika |
| ½ tsp chilli flakes (to taste) |
| ½ tsp coriander seeds |
| ½ tsp cumin seeds |
| 1 tsp soy sauce |
| 1 clove garlic |
| 5 whole kaffir lime leaves (crushed in hands) |
| 1 stem lemongrass (broken into four) |
| 1 tbsp lime juice |
| 1 tsp fish sauce |
| 500 g chicken (or desired meat skewers) |
| 300 g lettuce |
| 200 g cherry tomatoes |
| 1 whole cucumber |
| ½ whole red onion |
| 1 whole red chilli |
| ½ bunch mint |
| ½ bunch coriander (fresh; leaves picked) |
| ½ bunch thai basil |
| ¼ cup peanuts (toasted; coarsely chopped) |
| 2 whole kaffir lime leaves |
Preparation
Read full directions on Megann's Kitchen at http://megannskitchen.blogspot.com.au/2012/08/asian-inspiration.html
