Authentic Thai Chicken Satay With Peanut Sauce
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5.0
15 reviews
Excellent
Authentic Thai Chicken Satay With Peanut Sauce
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This recipe for authentic Thai chicken satay with peanut sauce includes a coconut milk marinade and grilled chicken, ideal as a snack or appetizer.
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Ingredients
THAI CHICKEN SATAY MARINADE
- 14 ounces chicken breast sliced into thin chicken fillets
- 1 tablespoon yellow curry paste or yellow curry powder
- 1 teaspoon turmeric powder
- 1/2 tablespoon white sugar
- 1/2 tablespoon flavor seasoning see notes
- 3.4 fluid ounces coconut milk full fat
- 1/4 cup water
- 1/2 teaspoon salt
PEANUT SAUCE
- 1.75 ounce roasted peanuts
- 1.75 ounce shallots
- 1/2 head of garlic
- 2.5 tablespoons oil
- 1/2 ounce massaman curry paste
- 1/2 tablespoon flavor seasoning see notes
- 5 fluid ounces coconut milk
- 0.4 fluid ounces tamarind sauce
- 1.25 ounce palm sugar
- 1/4 tablespoon salt
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Instructions
THAI CHICKEN SATAY SKEWERS
- In a large mixing bowl, thoroughy combine yellow curry paste, turmeric, sugar, flavor seasoning, coconut milk, water, and salt. Submerge the chicken fillets, ensuring each piece is coated. Let the chicken marinate for at least 12 hours in the refrigerator to allow the flavors to deeply infuse the meat.
- 30 minutes before you’re ready to grill, immerse your bamboo skewers in water. This is crucial to stop them from burning on the grill.
- Once the chicken has marinated and the skewers are soaked, thread the chicken onto skewers.
- Fire up the grill or stove top to medium-high heat. You want it hot enough to sear the chicken, but not to burn. Lay the skewers on the grill and cook for about 2 to 3 minutes per side, flipping regularly. The chicken is done when it’s firm to the touch, has an internal temperature of 165°F (74°C), and the juices run clear.
THAI PEANUT SAUCE
- Roast the peanuts and gently crush them with a mortar and pestle.
- Blend together the garlic and shallots.
- Place a saucepan over medium heat and add oil. Add the mixed garlic and shallots and cook until fragrant.
- Add massaman curry paste and cook for approx 2 minutes.
- Stir in the coconut milk, flavor seasoning, tamarind sauce, palm sugar, and salt. Cook until palm sugar is dissolved, and the mixture comes back to a boil.
- Add crushed peanuts and continue to cook for a minute or two before removing from heat.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe yields about 15 delicious chicken satay with enough peanut sauce for everyone.
- Flavor seasoning - Rosdee is a Thai flavor enhancer, often used in Thai cuisine to enhance the overall flavors. It's available at any Asian grocery store or market.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
17mg
(6%)
Sodium
246mg
(10%)
Potassium
174mg
(5%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
166IU
(3%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15satay
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 246mg | 10% |
| Potassium | 174mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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