Instructions: 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).

method

Open a can of coconut milk and allow to stand until it separates 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.

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