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Thai Chicken Satay with Peanut Sauce #chicken #easy #dinner #peanutsauce #familyrecipes

Thai Chicken Satay with Peanut Sauce #chicken #easy #dinner #peanutsauce #familyrecipes

Thai Chicken Satay sticks with Thai Peanut Sauce – the highest quality level of genuine Thai sustenance! Marinated chicken with a shelled nut sauce that is so great, everybody will ask for the formula – and will be bewildered how EASY it is!

Serve this with steamed jasmine or Coconut Rice. Or on the other hand go hard and fast with a Thai café dinner complete with Thai Fried Rice , Pad See Ew or Thai Chili Basil Stir Fry!

At the danger of sounding absolutely unpleasant – this is a formula for Chicken Satay sticks with Thai Peanut Sauce that really piles up to your preferred Thai café.

When it hits the stove, the smell is SO Wonderful you will simply realize they are going to taste astonishing.

Thai Chicken Satay Skewers are delectable enough to eat plain however we'd never skirt Thai Peanut Sauce for plunging! The fundamental element for an extremely incredible shelled nut sauce is regular nutty spread with no additional sugar or oil. In any case, typical nutty spread will work fine as well.

Thai Chicken Satay with Peanut Sauce #chicken #easy #dinner #peanutsauce #familyrecipes

Also try our recipe : Ranch Chicken #recipes #vegetarian #healthydinner #familyrecioes #food

Ingredients :

  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:

  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAI PEANUT SAUCE:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

Instructions :

  1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers - I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.
  5. THAI PEANUT SAUCE:


  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water - it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.


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