Thai Chicken Satay with Peanut Sauce

Thai chicken satay with peanut sauce

Satay is popular throughout Southeast Asia, and this Thai satay recipe offers the traditional taste of a juicy grilled meat dish. It is an excellent choice for grilling, but you can also grill in the oven, and satay is an excellent appetizer for a party.

If you want to prepare satay at home, you will marinate strips of chicken or beef in a tasty combination of lemon grass, garlic, chili, galangal and a few spices. Soy sauce and fish sauce together with brown sugar give the marinade a sweet-salty base, which will further strengthen it. After marinating, the meat is baked or grilled, then served with homemade peanut sauce and jasmine rice.

Recipe from Nagi

Recipe for 15 servings

Preparation: 15 min., Marinating : 30 min., Cooking: 15 min. total: 60 min.

Ingredients

• 400 g - coconut milk (1 can), full fat
• 13-16 pcs- bamboo skewers for skewers, 16 cm long

Marinade:

• 600g - boneless chicken legs, without skin, cut into 2 cm pieces
• 1 tablespoon curry powder
• 1 teaspoon white sugar
• 2 teaspoons of red curry paste
• 1 teaspoon salt

Thai Peanut Sauce:

• 2 tablespoons red curry paste
• 3/4 cup (180 g) natural peanut butter, smooth
• 1/4 cup (50 g) white sugar
• 2 teaspoons of dark soy sauce (note 6)
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 3/4 cup (185 ml) water

To serve:

• 2 tablespoons peanuts lightly crushed
• Sliced limes (optional)
• Coriander / coriander leaves and sliced red chilli (optional)

Instructions

• If you cook on a grill or charcoal, soak the skewers in water for 2 hours.

Thai chicken satay skewers

• Mix chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes or overnight.
• prick the meat on a stick - each skewer 4 to 5 pieces.
• Heat 1.5 tablespoons of oil in a large non-stick pan at a medium temperature.
• Cook the skewers in batches for 3 minutes on each side until golden.
• Or you can do it on charcoal or on the grill

Thai Peanut Sauce:

• Put the remaining coconut milk and peanut sauce in a saucepan over medium heat.
• Stir, then combine, then simmer and stir for 5 minutes at a time.
• Adjust the consistency with water - it should be a pourable but thick sauce.
• Cover with a lid and keep the temperature while cooking the skewers.

ADMINISTRATION:

• Pour a little sauce into the bowl. Sprinkle with peanuts - mix if necessary.
• Stack the satay skewers on a bowl, sprinkle with the remaining peanuts, coriander and chilli.
• Serve with dipping sauce. Add rice or Thai fried rice to complete the plate!

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