Thai Chicken Satay - with Peanut Sauce - 2 Recipe
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Category: |
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Ingredients: |
Ingredients: Chicken Satay
3 boneless chicken breasts cut in long flat strips
½ cup coconut milk.
1 tbsp. Asian fish sauce.
1 tbsp. Red curry thai paste.
1 tsp. brown sugar.
1 tbsp. chopped cilantro.
½ tsp. ground turmeric.
½ tsp. salt.
½ tsp. ground white pepper - you can substitute with black pepper
Skewers soaked in water for 2 hours
Peanut Sauce
1½ cup coconut milk
1 tbsp. lime juice
⅓ cup creamy crunchy natural peanut butter
1 tbsp. fish sauce.
1 tbsp. sesame seed oil
1 tbsp. sweet soy sauce
1 tbsp. vinegar
1 tbsp. brown sugar.
1 tbsp. Thai red curry paste.
½ tbsp. Tamarind sauce
¼ cup minced cilantro
Pinch of salt to taste.
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Directions: |
Directions:1. Marinate the chicken strips with the ingredients under Chicken Satay and refrigerate for 6 hours.
2. Soak the skewers for two hours to avoid burning.
3. Thread the chicken into the soaked bamboo skewers leaving half the skewers free.
4.Prepare a fire for indoor grilling or preheat a gas grill to medium high.
5.Grill the chicken for 5 to 7 minutes while turning frequently until browned.
6.Serve immediately with warm peanut sauce.
7 In a medium saucepan combine all the ingredients for peanut sauce except lemon juice and cilantro and allow it to come to a boil on medium heat.
Turn the heat down and bring it to a simmer stirring often for about 6 minutes until the sauce has thickened and is smooth.
8.Stir in lime juice and minced cilantro and serve with Chicken Satay. |
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