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RECIPE: Serves: Four Method: Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.

Thai Chicken satay

RECIPE: Serves: Four

Method:

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.

Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.

Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Satay for 4 minutes on each side or until desired tenderness.

Serve with Peanut Sauce and some sliced cucumber

Ingredients

250 gm skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length

8 wooden skewers, soaked in water for 30 minutes

1/2 cucumber, sliced

Marinade

Ingredients Quantity

1 tablespoons  fish sauce

1 tablespoons  minced garlic

1 teaspoons  sweet soy sauce

1 teaspoons  sugar

1/4 teaspoon white pepper

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper

1 teaspoons massaman curry paste

1/3 cup coconut milk

………………………………..

Peanut Sauce

1 teaspoon massaman curry paste

2 tablespoons fish sauce

3 tablespoons tamarind juice

3 tablespoons creamy peanut butter

1.5 tablespoons sugar

1 teaspoon paprika powder

1/2 teaspoons garlic powder

2 cups coconut milk

1/2 cup crushed peanuts

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