Thai Chicken Satay and Peanut Sauce |
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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 18 |
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Recipe learned from: Chef Panita Boonyathee Pearson Distinctive Kitchens Culinary Class Aug 2010 850-748-9114 I usually make a combination of meats: Chicken, Beef and Shrimp... use one meat or all. Ingredients:
2 lbs boneless chicken breasts, or |
2 lbs beef, or |
2 lbs shrimp, or |
2 lbs pork |
2 tablespoons oil |
1/2 cup coconut milk |
2 cloves garlic |
1 tablespoon lemongrass, finely chopped |
1 slice ginger, coin sized and peeled |
3 tablespoons curry powder |
2 (19 ounce) cans coconut milk |
1 (40 ounce) jar peanut butter |
1 1/2 cups sugar |
1 (4 ounce) can red curry paste |
2 tablespoons vinegar |
Directions:
1. For the Marinade:
2. Slice 1/2 long strips of chicken that will easily accommodate a skewer and place in a bowl.
3. Combine all the ingredients besides the chicken in a food processor and blend for 30 seconds.
4. Pour the marinade over the meat and massage the marinade in with your fingers until each piece of chicken is evenly coated.
5. Cover the bowl and marinade for approx 3 hours.
6. Preheat grill. Skewer the meat.
7. Grill chicken skewers for 4 - 5 minutes on front and back sides until fully cooked. Total cooking time varies on heat and meat thickness, but mine usually take 9 - 10 minutes. Meat should be tender and not over-cooked.
8. Plate the skewers and serve with peanut sauce (below) and a side of cucumber salad Thai Cucumber Salad.
9. For the Peanut Sauce:.
10. Heat oil and fry the curry paste until the aroma of the spices become strong.
11. Add one can of coconut milk, peanut butter, sugar and vinegar. Add the remaining coconut milk until you gain the consistency of sauce you desire. I like mine a little thicker than the restaurants. Serve at room temperature with the Satay skewers.
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