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.

 

 

 

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

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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.

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%)