This chicken recipe is a delicious one, especially if you’re trying to expand your Asian cooking skills! Satay is a type of dish that originated in Indonesia and then spread to other south-Asian countries once everyone realized how amazing it is; ours is a Thai-inspired recipe due to the sweet and spicy peanut sauce that accompanies the chicken.
The goal here is to have some added spice (which you’re welcome to rein in or amp up, depending on your spice preferences) without being too overpowering. It’s a perfect blend of coconut, peanuts, curry and other spices, and you’ll love how easy it is to make and devour, due to its tastiness!
Peanut Chicken Satay
- 1 1/2 pounds skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons turmeric
- 1 clove garlic, minced
- 1 teaspoon coriander
- 1/2 teaspoon sugar
- 1/2 cup unsweetened coconut cream (fatty part you skim off the top of coconut milk)
- vegetable oil
- 1 (13.5 oz.) can unsweetened coconut milk
- 1/2 cup natural, creamy peanut butter (with no added emulsifiers)
- 1/3 cup sugar
- 1/4 cup water
- 3 tablespoons Thai red curry paste
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- skewers (soaked in water for at least 30 minutes before cooking)
- In a large bowl, mix turmeric, garlic, coriander, sugar and coconut cream together. Place chicken strips in mixture and let sit for 5 minutes.
- Thread chicken strips onto skewers. (Gently folding chicken so skewers go in and out of meat.)
- Heat 1-2 tablespoons vegetable oil in a medium pan over medium-high heat and pan-grill the chicken skewers until cooked through, about 3 minutes per side.
- In a medium pot, stir together the coconut milk, peanut butter, sugar, water, red curry paste, lime juice and salt over medium heat, until completely combined.
- Whisking continuously, bring mixture up to a boil, then reduce to a simmer for 4-5 minutes, or until slightly thickened. Remove from heat.
- While sauce cools, transfer chicken skewers to serving plates and serve with peanut sauce.
Recipe adapted from She Simmers
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