THAI CHICKEN SATAY WITH PEANUT SAUCE
Recipe
video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we'd
never skip Thai Peanut Sauce for dipping! The essential ingredient for a really
great peanut sauce is natural peanut butter with no added sugar or oil. But
normal peanut butter will work fine too.
Prep
Time : 15 mins
Cook
Time : 15 mins
Marinating : 20 mins
Total
Time : 30 mins
Servings : 15
INGREDIENTS
·
400
g/14oz coconut milk (1 can), full fat
·
13-16
bamboo skewers , 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 paste (Note 4)
·
1
tsp salt
THAI PEANUT SAUCE
·
2
tbsp red curry paste (Note 4)
·
3/4
cup natural peanut butter, smooth (Note 5)
·
1/4
cup white sugar
·
2
tsp dark soy sauce (Note 6)
·
1
tsp salt
·
2
tbsp cider vinegar (Note 7)
·
3/4
cup (185ml) water
SERVING
·
2
tbsp peanuts finely chopped
·
Lime
wedges (optional)
·
Coriander
/ cilantro leaves and sliced red chilli (optional)
INSTRUCTIONS
1.
If
cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS
1.
Mix
together the chicken and Marinade with 1/4 cup of coconut milk, then set aside
for at least 20 minutes, or overnight.
2.
Thread
onto skewers - I do 4 to 5 pieces each.
3.
Heat
1.5 tbsp oil in a large non stick pan over medium high heat.
4.
Cook
skewers in batches for 3 minutes on each side until golden.
THAI PEANUT SAUCE
1.
Place
remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium
low heat.
2.
Stir
to combine then simmer, stirring every now and then, for 5 minutes.
3.
Adjust
consistency with water - it should be a pourable but thickish sauce.
4.
Cover
with lid and keep warm while cooking skewers.
SERVING
1. Pour
some sauce into a bowl. Sprinkle with some peanuts - stir some through if you
want.
2. Pile
satay skewers onto a platter, sprinkle with remaining peanuts, coriander and
chilli.
3.
Serve
with sauce on the side for dipping.
NOTES
1.
Skewers - used for Asian chicken satay tend
to be shorter than Western skewers. I like them because they fit in skillets!
Feel free to make giant ones with longer skewers.
2.
Chicken - can be substituted with breast or
tenderloin but thigh is best for juiciest chicken. Can also sub with beef or
pork - use a good, nicely marbled cut suitable for quick cooking.
3.
Curry powder - any is fine here. I use Clives or
Keens.
4.
Red curry paste - The best Thai red curry paste (in
my opinion) is Maesri which comes in small cans and also happens to be the
cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores.
But any brand will do because it's an enhancer rather than key flavouring.
If using homemade Thai red curry
paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken
marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade
doesn't have the seasonings jar paste does).
5. Natural peanut butter - is 100% peanuts and has a
stronger peanut flavour than commercial peanut butter which has sugar and other
additives. It is also thinner so less water is required to achieve the right
consistency. Pretty widely available nowadays in the health food section of
supermarkets.
Can use normal peanut butter spread
but the peanut flavour is not as good and sauce will be thicker. Do not be
tempted to dilute with too much water - it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts
blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce
(helps make it super smooth).
6.
Dark soy sauce - adds seasoning and deepens colour
of sauce. Can sub with light or all purpose soy sauce but sauce colour will be
lighter.
7.
Cider vinegar - can be subbed with plain white
vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute
but not 100% authentic.
8.
Peanut Sauce - makes more than you will need,
probably only use 1/3. Hard to make
less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the
fridge - or freeze.
Use
leftover for:
·
Sauce
for for rice, noodles, veggies (raw or steamed)
· Make
a simple Gado Gado with steam veg, hard boiled eggs and rice
·
Dip
for prawn crackers and vegetables
· As
the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle
Salad or Sesame Noodles
9. Nutrition - is VERY overstated. It assumes
all the peanut sauce is consumed but only realistically, only 1/3 or so is
likely.
NUTRITION
Calories: 235kcal Carbohydrates: 7g (2%) Protein: 10g(20%) Fat: 19g (29%) Saturated Fat: 8g (40%) Cholesterol: 39mg(13%) Sodium: 448mg (19%) Potassium: 230mg (7%) Fiber: 1g (4%) Sugar:5g Vitamin A: 9.1% Vitamin
C: 0.6%
Calcium: 1.9% Iron: 8.9%
Recipe from recipetineats. com
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