This recipe came from Tommy’s Mommy of Milwaukee.
Thai Chicken Satay
- 1 pound skinless, boneless chicken breast
- 16 skewers a little oil or coconut milk for basting
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon tumeric
- 1 teaspoon chopped garlic
- 1 Tablespoon sugar
- 1 Tablespoon olive oil (or other veg oil)
- 1 Tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
Cut chicken breasts lengthwise into long, thin slices to get about 16 slices. Place chicken into work bowl and add marinade ingredients, gently tossing til will mixed. Marinate in fridge for 2-24 hrs.
Thread each chicken slice onto a skewer (for appetizers/parties, I cut the skewers in half). Baste chicken with oil or coconut milk. Place skewers on grill (a grill pan works well) or under broiler for 2 min. per side. Baste one more time. The satays are done when they have turned golden brown and crispy along the edges.
Sever with….(not if your child has peanut allergy)
Thai Peanut Sauce
- 5 oz roasted peanuts
- 4 cups unsweetened coconut milk
- 2 Tablespoons red curry paste
- 2 Tabespoons sugar
- 3 Tablespoons lemon juice
- 1 Tablespoon fish sauce
Process peanuts until they are a fine meal. Reserve.
Heat half the coconut milk in a saucepan on high heat and add curry pasteBring to a bubbling boil. Lower heat and add sugar, lemon juice and fish sauce. Cook, stirring frequently, for 15 minutes, until the sauce thickens and oil rises
Take pan off heat and let rest 30 min. Skim off excess oil if desired, or stir it back in. The sauce should be thick like cream — add water or oil to blend
Serve sauce lukewarm or hot. Leftover sauce can be refrigerated or frozen (I usually make a half batch or freeze half of it)
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