Peanut Chicken Satay

Serves 4

Peanut Chicken Satay
Peanut Chicken Satay

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken:

  • 1 1/2

    pounds skinless chicken breasts, cut into 1/2-inch strips

  • 2

    tablespoons turmeric

  • 1

    clove garlic, minced

  • 1

    teaspoon coriander

  • 1/2

    teaspoon sugar

  • 1/2

    cup unsweetened coconut cream (fatty part you skim off the top of coconut milk)

  • vegetable oil

  • Peanut Sauce:

  • 1

    (13.5 oz.) can unsweetened coconut milk

  • 1/2

    cup natural, creamy peanut butter (with no added emulsifiers)

  • 1/3

    cup sugar

  • 1/4

    cup water

  • 3

    tablespoons Thai red curry paste

  • 2

    tablespoons lime juice

  • 1/2

    teaspoon salt

  • skewers (soaked in water for at least 30 minutes before cooking)

Directions

In a large bowl, mix turmeric, garlic, coriander, sugar and coconut cream together. Place chicken strips in mixture and let sit for 5 minutes. Thread chicken strips onto skewers. (Gently folding chicken so skewers go in and out of meat.) Heat 1-2 tablespoons vegetable oil in a medium pan over medium-high heat and pan-grill the chicken skewers until cooked through, about 3 minutes per side. In a medium pot, stir together the coconut milk, peanut butter, sugar, water, red curry paste, lime juice and salt over medium heat, until completely combined. Whisking continuously, bring mixture up to a boil, then reduce to a simmer for 4-5 minutes, or until slightly thickened. Remove from heat. While sauce cools, transfer chicken skewers to serving plates and serve with peanut sauce.

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