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Chicken Satay Recipe with Peanut Sauce
30 minutes
15 minutes
1
Steps
- Peel away the first layer of the lemongrass, and cut off approximately 2 inches of the top dry ends, and discard them.
- Use a rolling pin or the back of your knife and smash the lemongrass to release the oils and finely chop it and place it in a food processor.
- Roughly chop 3 cloves garlic and ½ small onion and place them in the food processor.
- Add 1 cup coconut cream, 2 tablespoons Madras curry powder, 3 tablespoons fish sauce, ¼ cup sweetened condensed milk, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 2 teaspoons ground turmeric into the food processor and blitz it.
- Place the marinade in a large bowl.
- Slice the chicken breast, against the grain into ¼ inch slices and add them into the marinade.
- Mix the marinade and the chicken together so that each piece is well coated.
- If you are using bamboo or wooden skewers, soak the back ends of the stick in a cup of water, so it doesn't burn on the grill.
- You don't need to worry about soaking the front ends since it will be covered with chicken.
- Skewer 2 slices of chicken breast per stick.
- Flatten it out so that it is thin and cooks quickly on the grill.
- Place the skewered chicken on a plate or bowl and refrigerate it for 4 hours (overnight preferably).
- Making the Coconut Glaze
- In a small bowl, mix together the 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon soy sauce and place it in the fridge.
- Grilling the Chicken Satay
- Take the chicken and coconut glaze out of the fridge 15-20 minutes before you are ready to grill it.
- Set the grill to medium-high heat and give the grill a few minutes to heat up.
- Once the grill is hot, spray some cooking oil on the grill and place the chicken satay skewers on the grill and grill them for approximately 3-4 minutes per side, 6-8 minutes in total.
- [Dark Meat Instructions] if you are using dark meat instead of chicken breast, cook it for an additional 5 minutes since they will be cut into chunks so it will take longer to cook. 11-13 minutes in total.
- Brush on the coconut cream glaze and flip them every minute for 5 minutes until you get a bit of char.
- The chicken satay should have cooked for 11-15 minutes in total for thinly sliced white meat and 16-18 minutes in total for dark meat.
- Serve the chicken satay with a side of peanut sauce and enjoy!
- How to Make the Peanut Sauce
- In a bowl, mix ¼ cup natural unsweetened peanut butter and 1 teaspoon Thai red curry paste together until they are smooth and well combined.
- Add 2 tablespoons coconut cream, 2 teaspoons honey, 2 teaspoons soy sauce (or fish sauce), 1 teaspoon rice vinegar and 1 teaspoon sesame oil and mix well.
- Depending on how thick or thin you like your peanut sauce, mix water into it, 1 tablespoon at a time and do a taste test when you are done.
- Don't add too much water, or else it will water down the flavor too much. My happy medium for the peanut sauce is 3 tablespoons.
- [Optional] Add chili oil for some extra spice and flavor. My favorite chili oil to use is Lao Gan Ma Chili Crisp. Drizzle right before serving.
- [Optional] Toast some pre-shelled peanuts (without skin) on a frying pan and let it cool before crushing it with the bottom of a pan or roll it with a rolling pin on a cutting board. Sprinkle on top right before serving.
Originally published at pupswithchopsticks.com. Reproduced for personal collection.
