Miranda's Chicken Satay

Served at a dinner party by a local caterer, and got rave reviews by all guests.

Photo by David M.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Chicken Skewers

  • 4

    Boneless/Skinless Chicken Breast

  • 1/4

    c. Olive Oil

  • 1

    Tbsp. Turmeric

  • 2

    Tbsp. Coriander

  • 1

    Tbsp. Cumin

  • TT Kosher salt

  • Optional:

  • Add Juice 1/2 of a lime and 4 Tbsp. Soy Sauce

  • Thai Peanut Sauce

  • 12

    Oz Unsweetened Coconut Milk

  • 16

    Oz All Natural Peanut Butter

  • 2

    Tbsp. Fish Sauce

  • 2-4

    Tbsp. Red Curry Paste (depending on how spicy you prefer)

  • 3

    Tbsp. Garlic Paste (or 4-5 minced garlic cloves)

  • 3

    Tbsp. Brown Sugar

  • Optional:

  • Chopped Cilantro

Directions

Cut chicken breast into cubes (size is personal preference). In a bowl, mix olive oil with all other ingredients. Place chicken in a pan and pour or brush on marinade. Cover and refrigerate. Marinate for at least 1 hour to overnight. Make sure to soaks skewers in water before applying the chicken. -Mix Red Curry Paste, Garlic Paste, and Brown Sugar in a medium sized mixing bowl. -Add fish sauce to the mix and stir, following with the peanut butter, then the coconut milk TIPS: The great thing about this recipe is that you can alter it to fit your preference in flavor and consistency. Some people prefer a sweeter, milkier sauce, and in this case just adjust by adding more coconut milk and brown sugar or reduce the amount of curry. My favorite, is more peanut butter vs. coconut milk and a good amount of red curry for a thicker, spicier sauce. Coconut milk tones done the spiciness so if you feel that it is too spicy just add more coconut milk, if you feel that it isn’t spicy enough, add more curry. You can pretty much taste as you go which makes this recipe very easy to prepare! Once you get the recipe to the flavor and consistency you prefer, this dish is amazing when topped with fresh cilantro and julienned carrots! Can be served hot or cold. When warming, never go above medium heat or the oil in the peanut butter will ‘break’ and separate, making it harder to emulsify.

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