Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai chicken satay. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Thai chicken satay is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Thai chicken satay is something which I’ve loved my entire life.
Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more.
To get started with this recipe, we must first prepare a few ingredients. You can have thai chicken satay using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Thai chicken satay:
- Make ready 2-3 skinless, boneless chicken breast or thighs (halves and cubes)
- Get 2 tbsp creamy peanut butter
- Get 2 tbsp soy sauce
- Take 1 tsp ground cumin seeds
- Take 1 tbsp brown sugar
- Prepare 2 tbsp curry powder
- Get 1 tsp ground turmeric
- Make ready 1 tbsp grated fresh ginger
- Make ready 1 tsp Sriracha sauce (optional)
- Make ready 1 tsp ground white pepper
- Take 4 tbsp coconut milk
- Prepare 2-3 tbsp juice from pinapply (optional – to make chicken tender)
If you've never made Thai Chicken Satay at home before you are missing out. This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce and curry paste. There's satay, and then there's real satay. If you've never had the real stuff, then you'll fall in love with the succulent taste of this special Thai satay recipe.
Steps to make Thai chicken satay:
- In a mixing bowl, combine peanut butter, soy sauce, brown sugar, curry powder, turmeric, grated ginger, ground white pepper and coconut milk. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat
- Weave the chicken onto skewers, then grill for 5-8 minutes per side. Check an turn over use a cooking brush to brush the left over sauce on chicken on the second turn.
- Satay sauce • 1 cup of coconut milk • The left over sauce from the chicken satay • 1-2 tbsp palm sugar • 1-2 tsp salt • 1 tbsp curry powder
- Making Satay sauce : Put all the satay sauce ingredients into a small saucepan and add all the left over sauce from chicken satay. On medium heat and stir until the sauce nice and thick. Taste the sauce, it should be sweet and salty and creamy.
- Ajard sauce • 3-4 tbsp brown sugar • ½ tsp salt • 2 tbsp white vinegar • 1-2 chopped small red chilli • 2-3 tbsp small finely chopped cucumber • 1-2 tbsp small finely chopped shallot
- Making Ajard sauce : Put sugar and vinegar into a small saucepan on medium heat. Stir until everything melted, added a pinch of salt and chilli. Stir well and turn the heat off. Pour the sauce into bowl and add cucumber shallots.
Strips of chicken or beef are marinated in a special Thai paste—unless you go with the vegetarian version —then skewered and grilled or broiled in the oven. Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience. For a really authentic Thai experience, cook the Chicken Satay over charcoal like it's done in Thailand! Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes.
So that is going to wrap this up with this special food thai chicken satay recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
