Easy Chicken Satay With Peanut Sauce
June 03, 2021
"I love to watch the cooking segments on GMA and I love Thai food."
- FOR SAUCE
- Serving Size: 1 (404.9 g)
- Calories 853.1
- Total Fat - 53.4 g
- Saturated Fat - 35.5 g
- Cholesterol - 208 mg
- Sodium - 2692.5 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 4.6 g
- Sugars - 14.3 g
- Protein - 74.7 g
- Calcium - 86.7 mg
- Iron - 6.1 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
To make the marinade combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
Slice the chicken against the grain into 2-inch inch square tiles about 1/4-inch thick. Add to the marinade and massage coat it evenly. You can cook immediately or marinade overnight for better flavor and tenderness.
Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer.
Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to prevent sticking. Grill the chicken for about 3 to 5 minutes on the first side or until it is a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.
For Sauce Directions
Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.
Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring. Do not let it boil over.
Add the peanut butter, stirring constantly, until the sauce begins to thicken and come together, about 2 to 3 minutes.
Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce for 1 minute more, then remove it from the heat.
(If an oily film rises to the top; skim it off or stir it in.)
Tips & Variations
- 10 to 15 six-inch bamboo skewers, soaked