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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay Ingredients:
1/2 teaspoon peanut oil |
1 teaspoon red curry paste |
1 teaspoon sugar |
1/2 cup coconut milk |
1/2 cup coarsely chopped roasted peanuts |
1 teaspoon soy sauce |
4 tablespoons finely chopped shallots |
3 tablespoons ground roasted peanuts |
1 tablespoon coriander seed, toasted and ground |
1 teaspoon cumin seed, toasted and ground |
1/2 cup coconut milk |
1 teaspoon turmeric |
1 tablespoon condensed milk |
1 tablespoon palm sugar (or light brown sugar) |
2 tablespoons thai fish sauce |
1 tablespoon whiskey |
1 pinch salt |
skewer |
1 1/2 lbs boneless chicken breasts |
salt & freshly ground black pepper |
Directions:
1. Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
2. Add the coconut milk, and bring to a boil.
3. Stir in the peanuts, and season with soy sauce.
4. Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
5. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
6. Coat the chicken with spice paste, and season with salt and pepper.
7. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
8. Do not overcook, or the chicken will become rubbery.
9. Serve with peanut sauce.
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