Chicken Satay with Peanut Sauce
Tender, juicy chicken with the most delicious peanut sauce! These chicken satay skewers are a real crowd pleaser. Serve as an appetizer or along with rice and vegetables as a main dish.
Servings : 0
INGREDIENTS
- 1 lb/450g chicken thighs (boneless,skinless)
- 10 skewers (bamboo)
Marinade
- 1 tbsp thai red curry paste
- 2 cloves garlic
- 1/2 inch ginger
- 1 stalk lemongrass
- 1/4 cup/60ml coconut milk
- 1 tbsp curry powder (1/2 tbsp coriander powder + 1 tsp cumin powder + 1/2 tsp turmeric)
- 1/2 tbsp sugar (brown, white or palm)
- salt (to taste)
Peanut Sauce
- 4 tbsp peanut butter
- 1 tbsp Thai red curry paste
- 1 tbsp Masamman curry paste (or red curry paste)
- 1.5 cups/350 ml coconut milk
- 1 tbsp sugar (brown, white or palm)
- 1 tsp oil
- lime juice (to taste)
- salt (to taste)
INSTRUCTIONS
- Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the skillet or grill.
Chicken Satay Skewers
- Cut the chicken thighs into thin slices. Approximately 1-inch width, 2-inch length and 1 cm thick.
- Blend the ingredients mentioned under 'marinade'. Pour over the chicken slices, mix well and marinate for at least 30 minutes, or overnight.
- Thread the chicken slices onto the soaked skewers. Add about 2-3 slices per skewer. Gently press over the meat so they are compact and stick together.
- Heat some oil in a skillet/grill over medium low heat. Cook the skewers until browned and cooked through, about 8-12 minutes.
Peanut Sauce
- On low flame, sauté 1 tbsp red curry paste and 1 tbsp massaman curry paste in some oil for 1 minute.
- Pour 1.5 cups coconut milk in parts until mixed in with the curry paste.
- Add 4 tbsp peanut butter, 1 tbsp sugar and cook for 3 mins, while stirring continously. Reduce to your preferred thickness.
- Finally add lime juice and salt to taste. Serve at room temperature.
- If the sauce thickens too much, thin it out with water or more coconut milk.
NOTES
Substitutes
- 1 tbsp curry powder: 1/2 tbsp coriander powder + 1 tsp cumin powder + 1/2 tsp turmeric powder.
- Lemongrass: Lemon or lime zest.
- Peanut butter: Whole peanuts (crushed) or peanut powder.
- Lime juice: Vinegar or tamarind paste.
- Sugar: Sweetener of your choice.
- Cook the peanut sauce on low heat to prevent the coconut milk from curdling.
- Extra peanut sauce can be stored in the refrigerator for upto 1 week.
- Leftover chicken skewers can be stored in the refrigerator for upto 3 days.
- If using chicken breasts, the skewers will be cooked in 5-6 minutes.
Tried this recipe?Let us know how it was!