Coconut milk marinade for chicken

EGGARY

Interested in marinading chicken in coconut milk. I have seen a recipe that also has ginger, pepper, and pepper flakes.

Any other ingredients that might want to add ?

Does the Coconut milk add sweetness to the chicken ?

Thanks.

Gary

fishlessman

if the milk is unsweetened i would add a little brown sugar. might even add some fish sauce. i think thats how they make the chicken satays near me, thers a little curry powder too

Florida Grillin Girl

I would split it and use 1/2 for marinade and half for a sauce for dipping. You could add red curry paste, or peanut butter to make a nice dipping sauce.

Something along the lines of this recipe:

http://recipes.epicurean.com/recipe/13586/thai-chicken-satay.html

PattyO

This is my chicken satay recipe. You can tweak it for you own use.
Chicken Satay

1 pound chicken breasts or thighs, deboned & skinned

1 teaspoon ginger root, grated
1 clove garlic, minced
1 teaspoon curry powder
1 teaspoon peanut oil

PEANUT SAUCE

1. Cut chicken into strips.
2. Combine marinade ingredients. Add chicken and chill covered for 30
minutes or more.
3. Soak bamboo skewers in water for at least 30 minutes. Thread chicken onto skewers.
4. Grill chicken until golden brown. Serve with Peanut Sauce

Peanut sauce:
1/2 cup chunky peanut butter
1 clove garlic -- minced fine
dash cayenne -- ground
1/2 cup coconut milk
I used cream of coconut which is sweet

In a sauce pan, gradually heat the peanut butter, stirring constantly.
Season with garlic and cayenne. Gradually add 1/2 cup water and coconut
milk. Cook over low heat until sauce flavors blend. Taste and adjust
seasonings.
I do this in a wok and mix the sauce mix in the sautéed chicken. Serve over somen noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SESAME NOODLES

2 Cloves garlic, minced or pressed
2 tb sesame paste (tahini)
1 tb Dark sesame oil
3 tb Tamari soy sauce
2 tb Rice wine
1 1/2 tb Rice vinegar
1 tb Honey
1/2 ts Chili paste
1 pn Of five-spice powder
1 Scallion, chopped
2 tb Chopped fresh cilantro (opt)
8 oz Dried wheat noodles,
-linguine, or soba noodles
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion, finely sliced on
-the diagonal


Sauce In a blender or food processor, puree all the
sauce ingredients until free of lumps. Cook the
noodles until tender and drain immediately; toss with
the sauce. Serve at room temperature, topped with mung
bean sprouts, peanuts and scallions.

Note: If you're not serving this soon after
preparation, the noodles might clump together. Should
this happen, stir in a little warm water and soy sauce
just before serving.

elzbth

I can't say about chicken, but have injected pork tenderloins with coconut milk in the past. I really like the flavor of coconut - we marinated the tenderloins in a pineapple juice concoction with ginger and cinnamon. I liked it - A LOT. In my case, the marinade was sweet, so I can't really say that the coconut milk made it any sweeter. When I do this again, I'm going to fire up the marinade a bit with some jalapenos. Good luck - I'm sure whatever you do, you will enjoy it!