Chicken Satay - 5

Course : Thai
Serves: 4
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1 teaspoon turmeric
1/2 teaspoon salt
1/2 cup unsweetened coconut milk
1 pound chicken breasts -- boneless, skinless cut into 1 by 4 inch strips - trimmed of fat
1 piece fresh ginger -- peeled, minced
1/3 cup unsweetened coconut milk
2 medium serrano chilies -- seeded and minced.
3 tablespoons fresh lime or lemon juice
2 tablespoons fish sauce or soy sauce
1 clove garlic -- minced
1 teaspoon granulated sugar -- or 2 taste
2 medium green onion -- minced
1/4 cup fresh cilantro -- chopped
1/3 cup creamy peanut butter

Preparation / Directions:

TO MAKE SATAY: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

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