Thai Chicken Satay
Ingredients
The chicken or tofu
-
1
pound
chicken (thighs or breast), sliced thin
-
½
cup
full fat coconut milk
-
1
tablespoon
yellow curry powder
-
1
tablespoon
garlic, finely minced
-
2
tablespoons
brown sugar
-
½
teaspoon
salt
-
2
teaspoons
soy sauce
-
2
tablespoons
peanut oil
-
¼
cup
water
-
8
pieces
bamboo skewers
The satay sauce
-
⅓
cup
peanut butter
-
1-2
tablespoons
red curry paste
-
⅓
cup
full fat coconut milk
-
1½
tablespoons
brown sugar
-
½
teaspoon
white vinegar
-
1
teaspoon
fish sauce
-
¼
cup
water
Garnishes
-
to taste
lime wedges
-
to taste
crushed roasted peanuts
-
to taste
cilantro
Instructions
- Soak the wooden skewers for 30-60 minutes.
- Mix all marinade ingredients in a shallow pan until well blended.
- Add chicken or tofu to the marinade, ensuring both sides are covered. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Preheat the grill to medium-high. Thread the marinated chicken onto the skewers.
- Grill the chicken satay for 3-4 minutes per side, basting with leftover marinade.
- Serve on a platter with the satay sauce, lime wedges, and garnish with crushed peanuts and cilantro.
Nutrition Facts (estimated)
Servings
8 skewers
Calories
245
Total fat
15.8g
Total carbohydrates
11.9g
Total protein
16g
Sodium
526.3mg
Cholesterol
41.4mg
You might also like