Satay

Method
Slice the chicken breast finely, width approximately 1 1/2 inches. Pound together, or blend in a blender, the coriander seeds, cumin seeds, pepper, turmeric, curry powder, galangal, lemon grass, salt and garlic. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and blend again so that all ingredients are well mixed. Add the chicken slices and marinate for 2 hours, Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken while turning over. When cooked through, serve with Satay sauce and cucumber sauce.

Ingredients

1 1/2 lbs. Chicken breast	1/4 teaspoon pepper
1/2 teaspoon curry powder	3 slices galangal
1 tablespoon salt	5 garlic cloves
1 cup coconut milk	2 table vegetable oil
2 tablespoons sugar	small wooden skewers
1/4 teaspoon turmeric (roots) powder	1/2 tablespoon finely chopped lemon grass
1/4 teaspoon roasted coriander seeds powder	1/4 teaspoon roasted cumin seeds powder

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Travel Thailand has a complete list with photos and course maps on www.thailandgolfmaps.com. There is also a course description as well as some other important info for golfers. There are links to the web sites of some courses and we are working to get cooperation from more.

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