Saturday, February 20, 2010

Thai Chicken Satay with Thai Peanut Sauce

This Thai Chicken Satay recipe is amazing !!! The flavors come together like they were made for each other. The chicken by itself was very flavorful and could stand on it's own, but the Thai Peanut Sauce was divine. The Thai Peanut Sauce can be use with Asian Summer Rolls too. This recipe is a definite keeper!

Source: Food Network/Ellie Krieger and Thai Food Tonight

Thai Chicken Satay Recipe

1-½ lb of chicken breast cut to 1 inch cubes
½ cup coconut milk
2 tablespoon of soy sauce
2 tablespoon of fish sauce
1 shallot ( finely chopped)
1 tablespoon fresh ginger ( grated)
1 clove of minced garlic
1 tablespoon of finely chopped lemon grass
1 tablespoon of brown sugar
½ tablespoon of curry powder
salt and black pepper to taste
bamboo skewers ( soaked for 30 minutes )
1 cup of Thai Peanut Sauce ( Dipping Sauce ) - see recipe below

Cooking Directions :

  • In a mixing bowl, combine the milk, soy sauce, fish sauce,shallot, garlic,brown sugar, curry powder and ginger. Season with salt and pepper, mix well.
  • Add the chicken cubes and marinate for 1- 3 hours.
  • Pre-heat your grill pan on medium-high heat and spray or brush with oil.
  • Thread chicken onto skewers while pan is heating.
  • Grill chicken satay for 2-3 minutes per side, or until meat is cooked through and has light grill marks.
  • Serve Chicken Satay warm with Peanut Dipping Sauce and Asian salad of your choice.

Thai Peanut Sauce ( Dipping Sauce ) :


1 cup of coconut milk
1 tablespoon of Thai curry paste
2 tablespoon of fish sauce
1 tablespoon of sugar
2 tablespoon of creamy peanut butter

Cooking Directions:

  • Bring ¾ cup of coconut milk to boil.
  • Immediately stir in the Thai curry paste.
  • Add fish sauce and sugar, mix well.
  • Add the peanut butter, mix well and make sure it is well incorporated.
  • Finish it with the remaining coconut milk. Cook for 1 more minute.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

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