Satay Gai
Chicken Satay The original Thaifusion dish, satay comes from Indonesia and Malaysia. But the Thai version, inmy humble opinion, has a better range of flavors. The meat is more savory andthe sauce is sweeter, but in a pleasant way. It draws on the influence ofIndians, Muslims and Arabs traveling through Thailand trading spices andtextiles.My tip for this dish isusing Thai curry paste for its incredible amount of herbs, which will bring alot of flavor to the meat. This recipe uses chicken but any of your favoriteproteins will make a delicious satay.
Ingrediënten
MAKES: 10–12 SKEWERS
- 2 tsp 14 g red curry paste
- 1 tbsp 6 g curry powder
- ½ tbsp 8 g ground black pepper
- 1 tbsp 15 g kosher salt
- 1 tbsp 15 g white sugar
- 1 tsp garlic powder or more to taste
- ¼ cup 60 ml full-fat coconut milk
- 2 lb 907 g chicken breast
- 10 –15 6-inch [15-cm] bamboo skewers, soaked
- Oil or cooking spray for grilling
- Thai Peanut Sauce for serving
Instructies
- 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 (5-cm) square tiles about ¼ inch (6 mm) thick.
- Add the chicken to the marinade and massage it with your hands to coat it evenly.
- Thread the chicken onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
- You can cook the skewers immediately or cover and marinate in the fridge overnight for better flavor and tenderness.
- 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.
- Cook the chicken for 3 to 5 minutes on the first side or until you get a nice brown color.
- Flip and cook for another 3 to 5 minutes until just cooked through.
Notes / Tips / Wine Advice:
Serve with the peanut sauce.
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