Thai Chicken Satay
Thai Chicken Satay
Unfortunately this is a recipe you shouldn’t be trying if you or someone you know is allergic to peanuts.
Ingrediënten
- 907 gram Chicken Breasts Without The Skin Cut Into Strips
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Tamarind Paste
- 1 Stalk Lemon Grass Chopped
- 2 Cloves Garlic Crushed
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Tablespoon Fresh Lime Juice
- 1 Teaspoon Muscovado Sugar
- ½ Teaspoon Chili Powder
Sauce
- 2 Tablespoons Peanut Butter Crunchy
- 2 Tablespoons Peanuts Chopped
- 1 Can Coconut Milk
- 2 Teaspoon Red Thai Curry Paste
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Tomato Paste
- 1 Tablespoon Brown Sugar
Instructies
- You first need to make up the sauce in which the chicken pieces will be marinated.
- To do it get a large bowl and into place the vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, sugar and chili powder.
- Make sure that you combine these ingredients well before adding the chicken and stir round until you know all the chicken pieces have been coated in the marinade.
- Cover the bowl and place in the refrigerator for one hour.
- Whilst the chicken is marinating you can make the satay (peanut) sauce.
- To do this into a small saucepan put the peanut butter, peanuts, coconut milk, red Thai curry paste, fish sauce, tomato paste and sugar.
- Cook the ingredients on a medium to low heat, making sure that you stir it frequently and until it looks smooth.
- It is important that you keep the sauce warm after it has been made so turn the heat down as low as possible and cover.
- To cook the chicken pieces you first need to thread them onto skewers and when this is turn place them on to the lightly oiled barbecue grill and allow them to cook on each side for around 3 to 5 minutes.
- Once the chicken is thoroughly cooked remove from the heat and either pour the satay sauce over them or provide it in a bowl which guests can then dip their chicken kebabs if they wish.
