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Gourmet Recipe: Thai Chicken Satays

Ingredients (makes 30 skewers)

thai-chicken-sate-4

200mls coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon Thai red curry paste

1 1/2 teaspoons salt

1 kg boneless, skinless chicken breasts, thighs, or a mixture of both

For the peanut sauce:

3/4 cup coconut milk

1/4 cup peanut butter

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon Thai red curry paste

2 teaspoons chilli-garlic paste

1 tablespoon freshly squeezed lime juice

30 (8-inch) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)

Method:

For the chicken, place the coconut milk, fish sauce, brown sugar, curry paste and salt in a large bowl and whisk to combine; set aside. Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the sauce. For the peanut sauce, place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool. To cook the chicken, heat a gas or charcoal grill to medium-high. Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more. Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.

 

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