Marty's Thai Chicken Satay |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my own take on the classic Thai chicken satay! It's yum! Ingredients:
2 tablespoons vegetable oil |
2 tablespoons soy sauce |
2 teaspoons tamarind paste |
1 stalk lemon grass, chopped |
2 cloves garlic, crushed |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 tablespoon lime juice |
1 teaspoon muscovado sugar |
1/2 teaspoon chili powder |
2 pounds skinless, boneless chicken breast, cut into strips |
20 wooden skewers, soaked in water for 30 minutes |
2 tablespoons crunchy peanut butter |
2 tablespoons chopped peanuts |
1 (14 ounce) can coconut milk |
2 teaspoons red thai curry paste |
1 tablespoon fish sauce |
1 teaspoon tomato paste |
1 tablespoon brown sugar |
Directions:
1. Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
4. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
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