Mushroom Satay (Satay Het Hom)

Course : Curry
Serves: 3
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8 ounces presoaked Chinese mushrooms
---the marinade---
1 teaspoon finely chopped galangal
1 teaspoon finely chopped lemon grass
1 teaspoon kaffir lime leaf -- (finely chopped)
2 pieces coriander roots
4 small garlic cloves coarsely chopped
1/2 teaspoon curry powder
1 tablespoon light soy sauce
2 tablespoons sugar
1 teaspoon powdered coriander seed
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons oil
1/2 cup coconut milk
---the peanut sauce---
1 tablespoon oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons ground roast peanuts

Preparation / Directions:

Taking each mushroom as a rough circle cut towards center in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red color appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

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