Chicken Satay with Peanut Sauce
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Serves 4
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Source: Thailand
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A classic dish from Thailand, the chicken is marinated then skewered, grilled, and served with the delicious and spicy peanut sauce. Serve with rice and Cucumber Salad for a great summertime meal. Be sure to allow time for the chicken to marinate.
The peanut sauce can be prepared ahead of time and reheated at serving time.
Chicken:
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1
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pound
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boneless chicken breasts, skinned
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16
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ounces
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455
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grams
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1
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tsp
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ground black pepper
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5
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ml
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1
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tsp
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ground cumin
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5
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ml
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1
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tsp
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ground coriander
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5
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ml
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˝
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tsp
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ground turmeric
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2.5
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ml
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1
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clove
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garlic, minced or crushed
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1
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Tbs
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brown sugar
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15
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ml
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1
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Tbs
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vegetable oil
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15
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ml
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1
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Tbs
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soy sauce
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15
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ml
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1
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Tbs
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lime juice
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15
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ml
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1
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tsp
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fish sauce
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5
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ml
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Cut each chicken breast into thin (1/4-inch) slices that run the length of the breast.
To make it easier to cut, leave the meat in the freezer for 15-20 minutes to harden slightly and then slice.
Place the chicken strips in a bowl.
Add all the marinating ingredients (spices first, then the liquids) and gently toss until well mixed.
Refrigerate the chicken and marinade for at least 2 hours, no longer than 24.
About 20 minutes before cooking the meat, soak 16-20 wooden skewers in a shallow pan of water.
When ready to cook the meat, stir the chicken to get it well coated in the marinade.
Thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
Grill for about 2 minutes each side, being careful to not overcook.
Turn frequently if the fire is hot.
The chicken should be golden brown when done.
Peanut Sauce:
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1
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cup
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roasted unsalted peanuts
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4
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ounces
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110
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grams
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1
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can
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coconut milk
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14
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fl. ounces
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400
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ml
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2
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Tbs
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red curry paste
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30
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ml
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2
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Tbs
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brown sugar
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30
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ml
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3
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Tbs
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lime juice
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60
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ml
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1
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Tbs
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fish sauce
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15
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ml
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Process the nuts until they are a fine meal. Set aside.
Heat half of the coconut milk and the red curry paste in a saucepan over high heat.
Boil for about 10 minutes, until the mixture has thickened and the oil rises to the surface.
Lower the heat to medium high and add the ground peanuts and the rest of the coconut milk.
Bring to a boil.
Lower heat to medium and add sugar, lemon juice and fish sauce.
Cook for another 10 minutes or until the sauce has thickened and the oil rises to the surface.
Serve immediately with the cooked chicken.
Refrigerate or freeze any unused portion for later use.
Notes:
If you don’t have time to marinate the chicken, simply grill or sauté the chicken and serve with the peanut sauce. The sauce has sufficient flavor.
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