Thai chicken satay. 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. Skewer up for the grill or saute on the stove!

Thai chicken 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. 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. Of course, chicken skewers can be delicious when done right, with this chicken satay being a prime example.

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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. Skewer up for the grill or saute on the stove!

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Composition of Thai chicken satay:

Need 2-3 of skinless, boneless chicken breast or thighs (halves and cubes).
Give 2 tbsp creamy peanut butter.
Prepare 2 tbsp soy sauce.
Need 1 tsp of ground cumin seeds.
Provide 1 tbsp - brown sugar.
Require 2 tbsp - curry powder.
You need 1 tsp - ground turmeric.
Provide 1 tbsp for grated fresh ginger.
Need 1 tsp of Sriracha sauce (optional).
Give 1 tsp of ground white pepper.
You need 4 tbsp of coconut milk.
Require 2-3 tbsp juice from pinapply (optional – to make chicken tender).

The sweet, pungent marinade for these chicken satays includes fish sauce, lemongrass, sugar, lime, and turmeric, which embeds the chicken with flavor even after a relatively short soak of only an hour. 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 step by step:

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..

Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. Satay is a popular Southeast Asian street food that usually involves a marinated meat being skewered and grilled, then served with a. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!.

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