Marty's Thai Chicken Satay

    Marty's Thai Chicken Satay


    53 people made this

    About this recipe: This is my own take on the classic Thai chicken satay! It's yum!

    Serves: 8 

    • 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 lime juice
    • 1 teaspoon muscovado sugar
    • 1/2 teaspoon chili powder
    • 2 pounds skinless, boneless chicken breast, cut into strips
    • 20 wooden skewers, soaked in water for 30 minutes
    • 2 tablespoons crunchy peanut butter
    • 2 tablespoons chopped peanuts
    • 1 (14 ounce) can coconut milk
    • 2 teaspoons red Thai curry paste
    • 1 tablespoon fish sauce
    • 1 teaspoon tomato paste
    • 1 tablespoon brown sugar

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

    1. Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
    2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    3. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
    4. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

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