Ingredients
-
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
-
4
-
3
-
1
-
1
-
1/2
-
1
-
1
Directions
Chicken Satay, A classic Thai dish Prep time does not include 2 hours marinate time , This was very tasty! The peanut sauce was especially delicious on the coconut jasmine rice that a I made to accompany the dish I made several substitutions including using chicken thighs for the breast, green onions for the lemon grass, creamy instead of crunchy peanut butter and gluten free soy sauce in lieu of the fish sauce It was all delicious and the chicken was very tender The marinade made alot more than was needed though , This was very tasty! The peanut sauce was especially delicious on the coconut jasmine rice that a I made to accompany the dish I made several substitutions including using chicken thighs for the breast, green onions for the lemon grass, creamy instead of crunchy peanut butter and gluten free soy sauce in lieu of the fish sauce It was all delicious and the chicken was very tender The marinade made alot more than was needed though
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Steps
|
1
Done
|
Peanut Sauce Heat the Oil in a Saucepan, and Sweat the Curry and Sugar Until the Sugar Melts and Starts to Caramelize. |
|
2
Done
|
Add the Coconut Milk, and Bring to a Boil. |
|
3
Done
|
Stir in the Peanuts, and Season With Soy Sauce. |
|
4
Done
|
Spice Paste in a Blender, Pure the Shallots, Peanuts, Coriander, and Cumin Into a Paste, Then Add the Remaining Ingredients and Blend Until Smooth. |
|
5
Done
|
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
Done
|
Coat the Chicken With Spice Paste, and Season With Salt and Pepper. |
|
7
Done
|
Heat the Grill to Medium-High, and Cook Until Lightly Charred on One Side, Then Turn to Cook Other Side. |
|
8
Done
|
Do not Overcook, or the Chicken Will Become Rubbery. |
|
9
Done
|
Serve With Peanut Sauce. |
