Chicken Satay Recipe

  • on August 23, 2021
  • 929 Views
Chicken Satay Recipe

Chicken Satay Recipe

Thai Chicken Satay Recipe Skewers with Thai Peanut Sauce – the highest quality level of legitimate Thai food! Marinated chicken with a nut sauce that is so acceptable, everybody will ask for the recipe– and will be astounded how EASY it is!

INGREDIENTS :

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo sticks, 16cm/6.5″ long (Note 1)

MARINADE:

  • 600 g/1.2lb chicken thighs, boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry glue (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 2 tbsp red curry glue (Note 4)
  • 3/4 cup (180g) normal peanut butter, smooth (Note 5)
  • 1/4 cup (50g) white sugar
  • 2 tsp dim soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp juice vinegar (Note 7)
  • 3/4 cup (185ml) water

SERVING:

2 tbsp peanuts finely cleaved

Lime wedges (discretionary)

Coriander/cilantro leaves and cuts red bean stew (discretionary)

~ Step by step instructions to Make Chicken Satay Recipe ~

On the off chance that cooking on a BBQ or over charcoal, absorb sticks for 2 hours water.

THAI CHICKEN SATAY SKEWERS:

Combine as one the chicken and Marinade with 1/4 cup of coconut milk, then, at that point put away for something like 20 minutes, or overnight.

String onto sticks – I do 4 to 5 pieces each.

Warmth 1.5 tbsp oil in a huge nonstick dish over medium-high warmth.

Cook sticks in bunches for 3 minutes on each side until brilliant.

THAI PEANUT SAUCE:

Spot remaining coconut milk and Peanut Sauce fixings in a pot over medium-low warmth.

Mix to consolidate then stew, mixing from time to time, for 5 minutes.

Change consistency with water – it ought to be a pourable yet thickish sauce.

Cover with top and keep warm while cooking sticks.

SERVING:

Empty some sauce into a bowl. Sprinkle for certain peanuts – mix some through assuming you need.

Heap satay sticks onto a platter, sprinkle with residual peanuts, coriander, and stew.

Present with sauce as an afterthought for plunging. Add a side of Jasmine Rice or Thai Fried Rice to finish the supper!

Chicken Satay Marinade :

This is what you need for the Thai Chicken Satay Recipe Marinade:

Chicken pieces – chicken thighs yield the juiciest chicken sticks however bosom or tenderloin is fine

Red curry glue – see above for my suggested image Maesri

Curry powder – any is fine here

Coconut milk

Salt and sugar

It’s ideal to marinate for something like 3 hours however even 20 minutes is sufficiently long.

IS CHICKEN SATAY HEALTHY?

Indeed, satay is extremely sound as the flavors utilized in the marinade have a ton of supplements and medical advantages, for instance: turmeric.

Would you be able to BAKE IN THE OVEN?

You can unquestionably prepare satay in the broiler, or sautéed on a skillet. They will taste scrumptious.

Would I be able to PAN FRY ONE SKILLET?

Indeed, you can. For the best outcome, utilize a cast-iron barbecue skillet to sauté and cook on the burner.

 

 

 Cashew Chicken Recipe

~: The BEST Thai Red Curry Paste ~

Thai Red Curry glue is a “secret fixing” in both the marinade and the sauce. You simply need about 2.5 tbsp which doesn’t seem like a lot, yet we don’t need this to taste the red curry. We’re simply utilizing it as a flavor enhancer.

While I’m a promoter of natively constructed curry glue for Thai Red Curry and Green Curry, for plans like this that utilization a more modest amount, I use locally acquired.

I use Maesri Thai Red Curry Paste which I believe is an awesome remote chance. I additionally utilize this equivalent brand for Green Curry and Red Curry for fast midweek curries.

 

Instructions to make Thai Peanut Sauce :

Thai Peanut Sauce is unfathomably easy to make. It’s in a real sense simply a brief plonk-and-stew work:

coconut milk

red curry glue

juice or white vinegar (not lime juice!)

unadulterated peanut butter (see beneath for more information)

soy sauce

sugar and salt

Keep Following on Facebook, and Pinterest for the more Delicious Chicken recipe!

Would I be able to FREEZE UNCOOKED CHICKEN SATAY?

Indeed, you can. Simply wrap uncooked and crude sticks with a couple of sheets of aluminum foil firmly and freeze in the cooler. Defrost them at room temperature prior to barbecuing.

Chicken Satay Recipe

Chicken Satay Recipe

Thai Chicken Satay Recipe Skewers with Thai Peanut Sauce – the highest quality level of legitimate Thai food! Marinated chicken with a nut sauce that is so acceptable, everybody will ask for the recipe– and will be astounded how EASY it is!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, thai
Servings 15 people
Calories 235 kcal

Equipment

  • Griller
  • Airfryer

Ingredients
  

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo sticks, 16cm/6.5" long

MARINADE:

  • 600 g/1.2lb chicken thighs, boneless skinless, cut into 2cm/4/5" pieces
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry glue
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 2 tbsp red curry glue
  • 3/4 cup (180g) normal peanut butter, smooth
  • 1/4 cup (50g) white sugar
  • 2 tsp dim soy sauce
  • 1 tsp salt
  • 2 tbsp juice vinegar
  • 3/4 cup (185ml) water

SERVING:

  • 2 tbsp peanuts finely cleaved
  • Lime wedges (discretionary)
  • Coriander/cilantro leaves and cuts red bean stew (discretionary)

Instructions
 

  • On the off chance that cooking on a BBQ or over charcoal, absorb sticks for 2 hours water.

THAI CHICKEN SATAY SKEWERS:

  • Combine as one the chicken and Marinade with 1/4 cup of coconut milk, then, at that point put away for something like 20 minutes, or overnight.
  • String onto sticks - I do 4 to 5 pieces each.
  • Warmth 1.5 tbsp oil in a huge nonstick dish over medium-high warmth.
  • Cook sticks in bunches for 3 minutes on each side until brilliant.

THAI PEANUT SAUCE:

  • Spot remaining coconut milk and Peanut Sauce fixings in a pot over medium-low warmth.
  • Mix to consolidate then stew, mixing from time to time, for 5 minutes.
  • Change consistency with water - it ought to be a pourable yet thickish sauce.
  • Cover with top and keep warm while cooking sticks.

SERVING:

  • Empty some sauce into a bowl. Sprinkle for certain peanuts - mix some through assuming you need.
  • Heap satay sticks onto a platter, sprinkle with residual peanuts, coriander, and stew.
  • Present with sauce as an afterthought for plunging. Add a side of Jasmine Rice or Thai Fried Rice to finish the supper!

Notes

1. Sticks utilized for Asian chicken satay will in general be more limited than Western sticks. I like them since they fit in skillets! Go ahead and make goliath ones with long sticks.
2. Chicken - can be subbed with bosom or tenderloin however thigh is best for the juiciest chicken recipe. Can likewise sub with hamburger or pork - utilize a decent, pleasantly marbled cut appropriate for fast cooking.
3. Curry powder - any is fine here. I use Clives or Keens.
4. Dim soy sauce adds preparation and extends the shade of sauce. Can sub with light or universally handy soy sauce yet sauce shading will be lighter.
5. Juice vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar, or other clear tablespoons of vinegar are an alright substitute however not 100% credible.
6. Nut Sauce - makes more than you will require, presumably just utilize 1/3. Difficult to make less, additionally this formula utilizes an entire jar of coconut milk. Keeps going multi-week in the ice chest - or freeze.
Keyword Chicken satay skewers, Thai chicken satay, Thai peanut sauce

NUTRITION INFORMATION:

Calories: 235cal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)

 

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