Thai Chicken Satay and Peanut Sauce
- Reviews 1
Ready In: 3 hrs 10 mins
Yields: 15 Skewers
Ingredients
Ingredients for the marinade
- 2 lbs boneless chicken breasts, or
- 2 lbs beef, or
- 2 lbs shrimp, or
- 2 lbs pork
- 2 tablespoons oil
- 1⁄2 cup coconut milk
- 2 cloves garlic
- 1 tablespoon lemongrass, finely chopped
- 1 slice ginger, coin sized and peeled
- 3 tablespoons curry powder
Ingredients for the coconut peanut sauce
- 2 (19 ounce) cans coconut milk
- 1 (40 ounce) jar peanut butter
- 1 1⁄2 cups sugar
- 1 (4 ounce) can red curry paste
- 2 tablespoons vinegar
Directions
- For the Marinade:
- Slice 1/2 long strips of chicken that will easily accommodate a skewer and place in a bowl.
- Combine all the ingredients besides the chicken in a food processor and blend for 30 seconds.
- Pour the marinade over the meat and massage the marinade in with your fingers until each piece of chicken is evenly coated.
- Cover the bowl and marinade for approx 3 hours.
- Preheat grill. Skewer the meat.
- Grill chicken skewers for 4 - 5 minutes on front and back sides until fully cooked. Total cooking time varies on heat and meat thickness, but mine usually take 9 - 10 minutes. Meat should be tender and not over-cooked.
- Plate the skewers and serve with peanut sauce (below) and a side of cucumber salad Recipe #438648.
- For the Peanut Sauce:
- Heat oil and fry the curry paste until the aroma of the spices become strong.
- Add one can of coconut milk, peanut butter, sugar and vinegar. Add the remaining coconut milk until you gain the consistency of sauce you desire. I like mine a little thicker than the restaurants. Serve at room temperature with the Satay skewers.
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