CHICKEN SATAY WITH PEANUT SAUCE
As an alternative to traditional Thai curries, Chicken Satay features chicken marinated in red curry paste and coconut that is grilled to perfection and served with a peanut-based sauce.
In either case, guests will want more when you serve them as an appetizer or as part of a meal throughout the week.
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However, while many recipes call for an authentic-tasting combination of ginger, lemongrass, garlic, and shallots, a good Thai red curry paste may take care of the heavy work just as quickly. If you don’t want to eat or say “satay,” you may just cut the chicken thighs into larger bits and fry them on a grill instead of using skewers. It makes weekday dinners a lot easier while still delivering all of the flavors of chicken satay.
What is the origin of chicken satay?
It’s one of those dishes that many countries claim to be the finest, so where does this wonderful stick of chicken and peanut sauce originate?
Originally from Indonesia, sate is cooked with a variety of meats, not simply chicken, which most Americans are familiar with. It’s also a favorite in Thailand, Malaysia, and Singapore, where it’s been embraced as a regional delicacy.
Although the Thai curry paste in this Chicken Satay lends a Thai taste, Indonesia is the country from which the dish originally originated.
Coconut palm fronds appear to be the most authentic method of grilling for street food variations. There may be a trip post about TWOL in Indonesia in the near future…
PEANUT DIP SAUCE CLASSIC
Chicken Satay recipes are incomplete without a dipping sauce. With a simple peanut butter, soy, and fish sauce marinade, we allow the chicken’s natural taste shine through. Freshly minced garlic, ginger, and lime juice add a tangy kick as well.
Cook some spaghetti and make quick peanut noodles if you have any leftover peanut sauce! It’s ideal for a little snack in the afternoon! Soy sauce, sesame oil, and chili oil could also be added.
- 680g of boneless skinless chicken thighs, cut into chunks
- 60 ml of coconut milk
- 2 tablespoons of oil
- 1 tablespoon of lime juice
- 2 teaspoons of soy sauce
- 2 teaspoons of red curry paste
- 2 teaspoons of fish sauce
- 2 teaspoons of curry powder
- 1/2 teaspoon of sugar
- 1/3 cup of creamy peanut butter
- 2-3 tablespoons of hot water
- 1 minced clove of garlic
- 1 tablespoon of lime juice
- 1 teaspoon of soy sauce
- 1 teaspoon of fish sauce
- 1 teaspoon of minced or grated ginger
- 1/2 teaspoon of sesame oil
- Use bamboo skewers, but soak them first in water for at least an hour so that they don’t burn when you cook with them.
- Coconut milk, fish sauce, soy sauce, red curry paste, curry powder, sugar, and lime juice should be used to marinate the chicken for at least 30 minutes before serving. If you’d want to do this in advance, you can leave it overnight.
- Meanwhile, prepare the sauce by mixing the peanut butter, boiling water, lime juice, and the flavors of garlic and ginger together with the other ingredients, including the sesame oil, while the chicken marinates. Soy sauce or fish sauce can be used to increase the saltiness.
- Skewer 4-7 pieces of chicken on each skewer, depending on the length of your skewers.
- Grilling the skewers is an option, but we preferred to cook them in a skillet with 2 teaspoons of oil over medium-high heat. Ensure that your skillet is preheated prior to adding the chicken, and if necessary, lower the heat to medium or medium-low if the chicken begins to brown too quickly. Cook the chicken for about 10-12 minutes, turning it frequently, until it’s golden brown on all sides. It’s important to roast the chicken thoroughly because it’s on skewers of varying sizes.
- Serving Suggestion: Drizzle with peanut sauce before serving. Enjoy!