Tuesday, May 12, 2020

Thai Chicken Satay with Peanut Sauce 2

Thai Chicken Satay with Peanut Sauce

 Author:Nagi  Prep: 15 mins  Cook: 15 mins Marinating: 20 mins  Total: 30 mins  Mains, Starter  
 Servings15 Tap or hover to scale

Recipe video above. Thai Chicken Satay Skewers are tasty sufficient to consume plain but we would by no means skip Thai Peanut Sauce for dipping! The important factor for a truly huge peanut sauce is herbal peanut butter with out additional sugar or oil. But regular peanut butter will work high quality too.


  • 400 g/14oz coconut milk (1 can), complete fat
  • 13-16 bamboo skewers , 16cm / 6.5" lengthy (Note 1)
  • Marinade:
  • 600 g / 1.2lb fowl thighs , boneless skinless, cut into 2cm/4/5" items (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt
  • Thai Peanut Sauce:
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup (180g) herbal peanut butter, delicate (Note 5)
  • 1/4 cup (50g) white sugar
  • 2 tsp darkish soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water
  • Serving:
  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)


  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
  • Thai Chicken Satay Skewers:
  • Mix collectively the fowl and Marinade with 1/4 cup of coconut milk, then set apart for at the very least 20 minutes, or overnight.
  • Thread onto skewers - I do four to 5 items each.
  • Heat 1.5 tbsp oil in a big non stick pan over medium excessive heat.
  • Cook skewers in batches for three minutes on each one facet till golden.
  • Thai Peanut Sauce:
  • Place closing coconut milk and Peanut Sauce meals in a saucepan over medium low heat.
  • Stir to mix then simmer, stirring each one now and then, for 5 minutes.
  • Adjust consistency with water - it ought to be a pourable but thickish sauce.
  • Cover with lid and hold warm whereas cooking skewers.

Pour a few sauce appropriate into a bowl. Sprinkle with a few peanuts - stir a few by way of for those who want.
Pile satay skewers onto a platter, sprinkle with closing peanuts, coriander and chilli.
Serve with sauce at the facet for dipping.

 Recipe Notes:

  •  Skewers used for Asian fowl satay have a tendency to be shorter than Western skewers. I like them simply due to the fact they slot in skillets! Feel loose to make big ones with longer skewers.
  •  Chicken - might be substituted with breast or tenderloin but thigh is greatest for juiciest chicken. Can also sub with red meat or pork - use a good, properly marbled cut proper for speedy cooking.
  •  Curry powder - any is high quality here. I use Clives or Keens.
  •  Red curry paste - The greatest Thai red curry paste (in my opinion) is Maesri which is possible in small cans and in addition occurs to be the cheapest. Sold at big supermarkets (Coles, Woolies, Harris), Asian stores. But any model will do simply due to the fact it is an enhancer pretty than key flavouring.
  • If utilizing do-it-yourself Thai red curry paste, double the curry paste, upload 1 tsp fish sauce + 1 tsp sugar into fowl marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade would no longer have the seasonings jar paste does).
  •  Natural peanut butter is 100 percent peanuts and has a greater peanut flavour than commercial peanut butter which has sugar and different additives. It can also be thinner so an awful lot less water is needed to acquire the proper consistency. Pretty extensively on hand these days within the well being meals phase of supermarkets.
  • Can use regular peanut butter unfold however the peanut flavour isn't as nice and sauce will maybe be thicker. Do no longer be tempted to dilute with too a lot water - it's going to dilute the flavour.
  • Sub: 1 cup uncooked unsalted peanuts blitzed till delicate with 1/2 cup or so coconut milk known as for within the peanut sauce (helps make it tremendous smooth).
  •  Dark soy sauce provides seasoning and deepens shade of sauce. Can sub with faded or all aim soy sauce but sauce shade will maybe be lighter.
  •  Cider vinegar might be subbed with plain white vinegar. Lime juice, rice vinegar or different clean vinegars are an ok exchange but no longer 100 percent authentic.
  •  Peanut Sauce - makes extra than you'll need, possibly simply use 1/3.  Hard to make less, also this recipe makes use of a entire can of coconut milk. Lasts 1 week within the fridge - or freeze.
  • Use leftover for:
  • Sauce for for rice, noodles, veggies (raw or steamed)
  • Make a easy Gado Gado with steam veg, difficult boiled eggs and rice
  • Dip for prawn crackers and vegetables
  • As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles
  •  Nutrition is VERY overstated. It assumes all of the peanut sauce is fed on but simply realistically, simply 1/3 or so is likely.

Nutrition Information:
Calories: 235kcal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)
Thai Chicken Satay with Peanut Sauce 2
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