Prep 20 mins
Cook 10 mins
Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay
- 1⁄2 teaspoon peanut oil
- 1 teaspoon red curry paste
- 1 teaspoon sugar
- 1⁄2 cup coconut milk
- 1⁄2 cup coarsely chopped roasted peanuts
- 1 teaspoon soy sauce
- 4 tablespoons finely chopped shallots
- 3 tablespoons ground roasted peanuts
- 1 tablespoon coriander seed, toasted and ground
- 1 teaspoon cumin seed, toasted and ground
- 1⁄2 cup coconut milk
- 1 teaspoon turmeric
- 1 tablespoon condensed milk
- 1 tablespoon palm sugar (or light brown sugar)
- 2 tablespoons Thai fish sauce
- 1 tablespoon whiskey
- 1 pinch salt
- 1 1⁄2 lbs boneless chicken breasts
- salt & freshly ground black pepper
- Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
- Add the coconut milk, and bring to a boil.
- Stir in the peanuts, and season with soy sauce.
- Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
- Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
- Coat the chicken with spice paste, and season with salt and pepper.
- Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
- Do not overcook, or the chicken will become rubbery.
- Serve with peanut sauce.
Fantastic! I have a treasured family recipe, which was given to my mum in the 60â€™s by an Indonesian friend, but I still wanted to try this version as well. This was absolutely five star. The peanut and coconut sauce was a good mix - we did think the addition of a lime might have enhanced it - I use lime in my recipe, but that was not enough reason to take a star away!! The marinade for the chicken was excellent, I have never used whisky before & although I could not taste it, but I am sure it tenderised the chicken and "deepened" the flavour. The recipe was well written and easy to follow, an absolute winner kiwidutch, I am glad I tried it! FT:-) P.S. I still think lime juice might give the sauce just that bit of a "zing".....but that is purely personal taste!!!
Had this today and it was great. When putting it into the blender a pretty yellow bell pepper caught my eye so I threw it in and blended it up. I then realized it wanted the chicken bbq'd, which I dont have. So I put the mix in a frying pan, added the chicken and let it simmer for a while till the chicken was done. It made a yummy indian tasting meal over rice. I added cilantro and fresh lemon at the end. So... I did it a bit different but had a great meal that I wouldnt have thought of without your recipe as inspiration. Thanks :)
Great recipe! I used thin-sliced chicken breasts and didn't skewer them. For the peanut sauce I used 1/4 cup of chopped peanuts and a tablespoon of crunchy peanut butter; the sauce came out rich and creamy and delicious. As others, I didn't add the condensed milk. The chicken was flavorful and the sauce was nice and spicy - loved this - thanks for sharing the recipe!