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Peanut Chicken Satay

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Serves 4

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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)

Details

Preparation

Step 1

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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