Thai Chicken Sate
Ingredients
The chicken
-
2
pounds
skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
-
½
cucumber
sliced
The marinade
-
2
teaspoons
Masaman curry paste or red curry paste
-
½
teaspoon
turmeric powder
-
½
teaspoon
ground coriander
-
¼
teaspoon
ground cayenne pepper
-
1.5
tablespoons
minced garlic
-
2
tablespoons
fish sauce
-
2.5
teaspoons
sweet soy sauce
-
2.5
teaspoons
sugar
-
¼
teaspoon
white pepper
-
⅓
cup
coconut milk
The peanut sauce
-
½
cup
creamy peanut butter
-
¾
cup
coconut milk
-
2
tablespoons
Thai red curry paste or Massaman curry paste
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
sugar or to taste
-
2
tablespoons
ground peanut
-
to taste
salt
Instructions
- Slice the chicken breast against the grain into pieces at least 1 inch wide.
- Mix the marinade ingredients ensuring all chicken pieces are well coated and marinate in the refrigerator for at least 30 minutes.
- Combine all ingredients for the peanut sauce in a saucepan and whisk together over low heat until well combined and simmering.
- Remove the marinated chicken from the refrigerator and thread onto wooden skewers.
- Grill the skewers for 4 minutes on each side until they reach desired tenderness.
- Serve the chicken sate with the peanut sauce and sliced cucumber.
Nutrition Facts (estimated)
Servings
25 sticks
Calories
100
Total fat
10g
Total carbohydrates
5g
Total protein
12g
Sodium
365mg
Cholesterol
29mg
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