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Chicken Satay

CHICKEN SATAY

Chicken Satay using chicken thigh, sliced in bite size pieces cooked in a grill until meat temperature is 165 F
Prep Time 15 mins
Course Main

Equipment

  • cast iron
  • bowl
  • mixing equipment
  • metal or bamboo skewers

Ingredients
  

  • 1/4- 1/2 cup coconut milk I suggest 1/4 cup so that it's not too watery.
  • 1 tablespoon yellow curry powder
  • 2 teaspoons red curry paste
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 .5 lbs chicken thigh, slice into bite size pieces

Peanut Sauce Ingredient

  • 2 tablespoons red curry paste
  • 3/4 cup salt
  • 1/4 cup sugar
  • 1/4 cup peanut butter, creamy
  • 2 teaspoon soy sauce
  • 2 tablespoons apple cider vinegar
  • 1/4 cup water
  • 1 can 400 ml creamy unsweetened coconut milk , separated remove 1/4 cup and use it for the marinade

Instructions
 

  • Slice chicken thigh into 1 inch length and 1/2 inch thickness.
    Place the chicken in a medium sized bowl and add in all of the marinade ingredients.
  • Marinate the chicken overnight or if you are in a hurry, you can just let it sit in the fridge for 30 minutes.
  • When ready, drain the bamboo skewers and dry them.
  • Thread the meat.
  • Pour in 2 tablespoons of oil in a large frying pan or cast iron.
  • Add in the satay and fry for 8 minutes on both sides or until meat inner temperature is 165 F.
  • Serve with peanut sauce and lots of cilantro rice or just plain steamed rice.

PEANUT SAUCE

  • Add in all of the ingredients in a medium sized sauce pan.
  • Mix using wire whisk and let it simmer on low for 10 to 15 minutes until thick.
  • Let cool and serve.
  • Place left over peanut sauce in a zip loc and seal. Put in a flat surface pan and freeze.
  • Transfer the frozen peanut sauce and re heat in a microwave and mix using whisk until smooth again.

Notes

To Make the Peanut sauce and how to freeze it, click recipe here: Peanut Sauce Recipe